Classic Chicken Parmesan Recipe – Reviewed By Reddit Users

Name: Classic Chicken Parmesan Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3 chicken breasts, sliced in half length-wise to create 6 cutlets; 1/2 cup all-purpose flour can also use gluten-free flour blend or white whole wheat; 3 eggs, whisked; 1/3 cup olive oil; 1 1/2 cups breadcrumbs; 1/2 cup parmesan cheese, shredded; 1/2 tsp (each) salt & pepper; 2 tsp Italian herb blend (thyme, oregano, basil, rosemary); 1 tsp garlic powder; 6 slices Mozzarella; 1 1/2 cups marinara sauce; 1/3 cup parmesan cheese, shredded; 2 tbsp fresh basil, chopped

Jump to Recipe

As a 40-year-old mom juggling work, kids, and endless to-do lists, I know the value of an easy chicken parmesan dinner that delights the whole family. This classic chicken parmesan recipe is a go-to in my house — it’s crispy, cheesy, and comforting. I’m excited to share the way I make this homemade chicken parmesan on busy weeknights using a little help from store-bought marinara sauce (no shame in that shortcut!). It tastes like something from a cozy Italian-American restaurant, but it’s totally achievable at home.

One thing I love about this recipe is how down-to-earth and family-tested it is. I’ve made it countless times, so you can trust these steps. The chicken is pan-fried to get that crispy chicken parmesan crust, then baked in the oven with marinara and melted cheese until bubbly and perfect. My kids often scamper into the kitchen, noses in the air, as soon as they smell the garlic and tomato sauce heating up. It’s a warm, hearty meal we often enjoy around the table with spaghetti or a simple salad. Now, let’s get cooking!

Ingredients

Here’s what you’ll need for my classic chicken parmesan (serves about 4 people):

Chicken: 2 large boneless, skinless chicken breasts (about 1 to 1½ pounds total). If thick, butterfly or slice them into 4 thinner cutlets. You can also pound them to an even ½-inch thickness for quicker, even cooking.
Seasoning: Salt and black pepper, to taste (for seasoning the chicken).
Breading: ½ cup all-purpose flour, 2 large eggs (beaten), and 1 cup breadcrumbs. I like to use panko breadcrumbs or Italian-seasoned breadcrumbs for extra crunch. Mix ½ cup grated Parmesan cheese into the breadcrumbs for more flavor.
Oil for frying: About ½ cup olive oil or vegetable oil (enough to cover the bottom of your skillet about ¼ to ½ inch deep).
Marinara sauce: Approximately 1½ to 2 cups of good-quality store-bought marinara sauce. Use your favorite jarred marinara to keep things easy.
Cheese for topping: 1 to 2 cups shredded mozzarella cheese (enough to cover the chicken) and an extra ¼ cup grated Parmesan cheese for sprinkling on top.
Garnish (optional): Chopped fresh basil or parsley for serving.

(Using store-bought marinara saves time, but choose one you love. I often grab a trusted brand from the pantry — it makes this recipe quick without sacrificing flavor!)

Instructions

Prep the Oven and Chicken: Preheat your oven to 425°F (220°C). Meanwhile, prepare the chicken. Pat the chicken breasts dry with paper towels. If they are large and thick, cut them in half horizontally to make thinner cutlets, or place them between plastic wrap and gently pound them to an even thickness (about ½ inch). Season both sides of the chicken generously with salt and pepper.
Set Up Breading Station: Arrange three shallow bowls or plates. In one, add the flour. In the second, beat the eggs. In the third, combine the breadcrumbs with the ½ cup grated Parmesan and a pinch of salt and pepper (you can also add a teaspoon of garlic powder or dried Italian herbs here for extra flavor). Stir the breadcrumb mixture so everything is well mixed.
Bread the Chicken: Dip each seasoned chicken piece into the flour, coating both sides lightly and shaking off any excess. Next, dip it into the beaten eggs, allowing excess egg to drip off. Finally, press the chicken into the breadcrumb mixture, coating both sides. Press the breadcrumbs onto the chicken firmly so they stick. Place the breaded chicken on a plate or tray. (Tip: Let the breaded chicken rest for about 5-10 minutes before frying — this helps the coating adhere better and stay crispy.)
Pan-Fry to Crispy Goodness: In a large skillet, heat the olive or vegetable oil over medium-high heat. You want the oil hot but not smoking (test by dropping a breadcrumb in – it should sizzle). Carefully place the breaded chicken cutlets in the hot oil in a single layer (cook in batches if needed; avoid overcrowding the pan). Fry for about 3 minutes per side, or until the breading is golden brown and crisp. The chicken will not be fully cooked through at this stage, which is okay. Once both sides are golden, transfer the fried cutlets to a paper towel-lined plate for a moment to drain excess oil.
Assemble for Baking: Spread a thin layer of marinara sauce in the bottom of a baking dish (just a few spoonfuls – too much can make the crust soggy, so I use just enough to barely coat the bottom). Lay the fried chicken cutlets in the dish. Spoon about 2-3 tablespoons of marinara sauce over the top of each cutlet – don’t drown them, just a nice coverage on each piece. Next, sprinkle a generous handful of shredded mozzarella over each chicken piece. I like to then add a little extra marinara sauce on top of the cheese (just a spoonful) and finally top with a pinch of the remaining grated Parmesan. This layering gives you that saucy, cheesy topping while the bottom of the chicken stays crisp.
Bake to Melt the Cheese: Place the assembled chicken parmesan in the preheated oven. Bake for 10-15 minutes at 425°F, until the cheese is melted, bubbly, and starting to turn golden in spots. The marinara will be nice and hot. The chicken should now be cooked through; you can check that the internal temperature of the thickest piece reaches 165°F (74°C) or that the juices run clear. (If you prefer, you can finish under the broiler for the last 1-2 minutes to get more browning on the cheese, but watch carefully to prevent burning.)
Serve: Once baked, remove from the oven. Let it sit for 5 minutes to cool slightly and set. Sprinkle chopped fresh basil or parsley on top for a pop of color and fresh flavor. Serve your classic chicken parmesan with extra warmed marinara sauce on the side. It’s wonderful over spaghetti or with a side of garlic bread and a salad. Enjoy!

Tips for Best Results

Keep it Crispy: For truly crispy chicken parmesan, be careful not to drown the chicken in sauce. A little sauce on top goes a long way in the oven. The breading stays crunchier if it isn’t soaking in too much liquid. You can always serve extra marinara on the side for those who love it saucy.
Even Cooking: Make sure your chicken pieces are evenly thin. Thinner, uniform cutlets cook faster and more evenly, staying juicy inside. If one part of the breast is too thick, give it a gentle pound with a meat mallet or rolling pin. This also tenderizes the meat.
Use Good Marinara: Since we’re using a store-bought marinara sauce, choose a high-quality one you enjoy. A flavorful sauce makes a big difference. I sometimes add a pinch of sugar or extra garlic and Italian seasoning to jarred sauce while warming it up, to give it a homemade touch.
Cheese Choices: Mozzarella is the classic for that gooey melt, but don’t be afraid to mix cheeses. Sometimes I’ll do half mozzarella and half provolone for a richer flavor. Always add a sprinkle of real Parmesan on top – it adds wonderful flavor and truly makes it homemade chicken parmesan. If you have fresh mozzarella, you can use a few slices of that, but pat it dry first so it doesn’t water down the dish.
Frying Tips: When pan-frying, ensure your oil is hot enough. If the oil is not hot, the breading can soak up oil and get soggy or fall off. A hot (but not smoking) oil will sear the breading quickly and keep it adhered to the chicken. Also, fry in batches if necessary so you don’t overcrowd the pan (crowding can lower the oil temperature). After frying, let the chicken rest on a wire rack or paper towels to drain excess oil until all pieces are done and you’re ready to bake.
Make Ahead: You can bread the chicken earlier in the day (or the night before) and keep it in the fridge until dinnertime. This is a lifesaver on busy days. If you do this, I suggest letting the chicken sit at room temp for 15 minutes before frying so it cooks evenly. You can even fry the cutlets ahead and freeze them for a future quick meal – just bake straight from frozen (adding extra time as needed).