easy chicken parmesan recipe
The Best easy chicken parmesan recipe
What I appreciate most about this recipe is how balanced it is. Chicken is a great lean protein, and when you bake it instead of frying, you cut down on extra oil without sacrificing that crispy texture. The marinara adds lycopene from the tomatoes, and the cheese gives you calcium and a little extra flavor. My kids don’t even realize they’re eating something that’s actually good for them—they just know it’s delicious. It’s also a great dish to make ahead if you’re meal prepping, since it reheats well and tastes just as good the next day. Whether it’s a casual family dinner or a low-key gathering with friends, this chicken parmesan always hits the spot.
Easy Chicken Parmesan
A quick and delicious take on the classic Italian dish, featuring crispy breaded chicken topped with marinara sauce and melted cheese. Perfect for a weeknight dinner with minimal effort.
🥘Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 cup marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh basil or parsley (optional)
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. -
2
Pound the chicken breasts to an even thickness (about ½ inch) using a meat mallet or rolling pin. Season both sides with salt and pepper. -
3
Set up a breading station: Place flour in one shallow bowl, beat the eggs in a second bowl, and mix panko, Parmesan cheese, and Italian seasoning in a third bowl. -
4
Dredge each chicken breast in flour, shaking off excess, then dip in the beaten egg, and finally coat with the panko mixture, pressing gently to adhere. -
5
Heat olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken and cook for 2-3 minutes per side until golden brown. -
6
Transfer the skillet to the preheated oven and bake for 10 minutes. -
7
Remove the skillet from the oven, spoon marinara sauce over each chicken breast, then top with mozzarella and Parmesan cheese. -
8
Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature should reach 165°F). -
9
Garnish with fresh basil or parsley and serve hot with pasta, salad, or garlic bread.
🔧Equipment
- Large mixing bowl
- Shallow bowls (for breading)
- Baking sheet
- Oven
- Tongs
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Parmesan Works
❓ Frequently Asked Questions About Chicken Parmesan
1. Can I use store-bought breadcrumbs for the chicken parmesan?
Yes! Store-bought breadcrumbs work perfectly for this recipe. You can use plain, Italian-seasoned, or even panko breadcrumbs for extra crunch. If you prefer a homemade touch, you can also make your own by pulsing day-old bread in a food processor and mixing in dried herbs like oregano and basil.
2. Do I have to fry the chicken, or can I bake it instead?
You can absolutely bake the chicken for a lighter version! Preheat your oven to 400°F (200°C), coat the breaded chicken in a little olive oil spray, and bake for 20-25 minutes or until golden and crispy. Just be sure to flip the chicken halfway through for even browning.
3. What kind of cheese is best for chicken parmesan?
Freshly grated mozzarella is the classic choice for its meltiness and mild flavor. For extra richness, you can mix in a little grated Parmesan or provolone. Avoid pre-shredded cheese if possible, as it often contains anti-caking agents that can make the texture grainy.
4. Can I make chicken parmesan ahead of time?
Yes! You can prep the chicken up to the breading stage and refrigerate it (uncooked) for up to 24 hours. Alternatively, assemble the dish fully, cover it, and refrigerate before baking. When ready to eat, bake as directed, adding a few extra minutes if cooking from cold.
5. What’s the best way to reheat leftovers without drying them out?
To keep the chicken tender, reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes, covered with foil to trap moisture. Avoid the microwave if possible, as it can make the breading soggy. A quick broil at the end will help restore crispiness.
