This Chicken Parmesan recipe (aka chicken parmigiana) is a family favorite! Tender pan fried chicken breasts topped with tomato sauce and cheese baked until golden and bubbly.
It’ll look like you spent hours in the kitchen but this parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry…all the way down to the marinara sauce!
Homemade Chicken Parmesan
Chicken Parmesan is thought to have originated from Eggplant Parmesan, a traditional Italian recipe! Traditionally, chicken parm is a fried breaded chicken breast topped with marinara sauce and melted cheese. It makes for a deliciously filling Sunday dinner and the best part is that it is ready in under 30 minutes!
While this dish is often deep fried, this version is breaded and pan fried with just a little bit of oil and then topped with tomato sauce and cheese. The chicken finishes baking in the oven.
How to Make Chicken Parmesan
Chicken parmesan starts with crispy breaded chicken for delicious flavor and texture!
- Pound the chicken to 1/2″ with a meat mallet or rolling pin to ensure even cooking.
- If the chicken breasts are extra large, you can cut them in half before breading.
- Pat dry before dipping into the beaten eggs and then the breading/parmesan mixture.
- Press the breading onto the chicken to help it adhere.
Brown the chicken breasts in a bit of oil, a few minutes on each side (no need to cook through, it’ll bake in the oven). Place in a casserole dish and top with marinara sauce, mozzarella and parmesan cheese. Don’t skimp on the cheese, the gooey cheese really makes the best chicken parmesan!
To Lighten it Up
To make this baked chicken parmesan recipe a bit healthier, there are a couple of options.To reduce calories and carbs, you can skip the breading (as I do in my Parmesan Chicken Foil Packets) and just use Oven Baked Chicken Breasts (or if you’re low carbing, you can also use a mixture of almond flour and parmesan cheese)!
Lighten up the meal by serving this with zucchini noodles or spaghetti squash in place of pasta.
What to Serve with Chicken Parmesan
Whether you serve your chicken parm recipe over pasta or not, it really is a whole meal unto itself.
Or, switch it up and serve chicken parmesan burger-style for a fun twist on a classic!
Can Chicken Parmesan be Frozen?
Yes, chicken parmesan can be frozen once cooked through.
Keep in mind that while the chicken may not be as crispy once frozen it is still absolutely delicious!
Seal in freezer safe food storage containers or quart sized freezer bags. Don’t forget to label with contents, date, and if you need to, brief reheating instructions! Instant entrée!
More Baked Chicken Recipes!
Easy Chicken Parmesan
This easy chicken parmesan recipe is a family favorite, perfect served over pasta.
Preheat the oven to 425°F.
Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.
In a third shallow dish, combine Panko, Italian seasoned crumbs, grated Parmesan, 2 tablespoons fresh parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
Using a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they’re very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
Dip chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the bread crumb mixture and gently press to adhere.
Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden. It does not need to cook through.
In the bottom of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.
Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.
Sprinkle with fresh herbs and serve over pasta.
- Pound the chicken breasts to an even thickness so they cook evenly. Chicken cutlets can be used in place of chicken breasts.
- Dab the chicken dry with a paper towel, this will help the coating stick.
- Gently press the breadcrumbs onto the chicken to ensure they adhere.
- Preheat the oil in the pan before adding the chicken for a crispier crumb.
- Don’t add too much sauce to the baking pan, you can heat extra sauce on the side if desired.
Calories: 634 | Carbohydrates: 42g | Protein: 46g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1584mg | Potassium: 1071mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 16mg | Calcium: 412mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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