Easy Chicken Parmesan recipe lovers, rejoice! This crispy, cheesy, and deeply satisfying dish is a weeknight winner and a comfort food classic. The secret? Pan-frying the chicken before baking to lock in flavor and crunch. Unlike other recipes that smother the chicken in sauce, this one keeps the top crispy while letting the flavors shine. Whether you’re feeding a family or craving a hearty Italian favorite, this version of Chicken Parmesan is effortless and delicious. With simple ingredients and straightforward steps, it’s perfect for both new and seasoned home cooks alike.
Why You’ll Love This Easy Chicken Parmesan Recipe
This Easy Chicken Parmesan recipe stands out for its unbeatable texture and flavor. Adding marinara sauce only to the base of the baking dish helps preserve the crunchy coating on top—no more soggy chicken! It combines the satisfying crunch of golden breaded chicken with melty provolone and fragrant basil, all smothered in rich marinara sauce. Plus, using store-bought sauce cuts down on prep time without compromising taste. Whether you’re planning a family dinner or an impressive date-night meal, this dish delivers restaurant-quality results right from your oven.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup all-purpose flour
- 1 cup panko or homemade breadcrumbs
- 3/4 cup grated Parmigiano-Reggiano cheese
- 2 large eggs
- 2 tablespoons milk
- 1/4 cup avocado or vegetable oil (plus more as needed)
- 4 cups marinara sauce (store-bought or homemade), warmed
- 4 slices provolone cheese
- 1/2 bunch fresh basil leaves
- Salt and freshly ground black pepper, to taste
Step-by-Step: How to Make Easy Chicken Parmesan
- Prep the Chicken: Start by placing a chicken breast between two pieces of wax paper or plastic wrap. Pound it gently to an even 1/2-inch thickness. Repeat with remaining chicken.
- Season and Set Up Breading Station: Lightly season both sides of each chicken breast with salt and pepper. Set up three shallow bowls: one with flour and a pinch of salt, another with whisked eggs and milk, and the third with a mix of breadcrumbs, half the Parmesan, salt, and pepper.
- Bread the Chicken: Dredge each chicken piece in flour, dip into the egg wash, then coat with the breadcrumb mixture, pressing gently to ensure an even layer. Set breaded chicken aside.
- Pan-Fry: Heat oil in a large skillet over medium heat. Cook chicken breasts for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
- Assemble in Baking Dish: Preheat your oven to 350°F (176°C). Spoon marinara sauce into the bottom of a 9×13-inch baking dish, creating a thin base layer. Place fried chicken on top.
- Top and Bake: Add a spoonful of marinara to each chicken breast, top with fresh basil, sprinkle with remaining Parmesan, and add a slice of provolone. Bake, uncovered, for 15–20 minutes, or until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F.
Helpful Tips
- Use a meat thermometer to ensure your chicken is cooked to the safe internal temperature of 165°F.
- Blot the chicken dry before coating it to help the breading adhere more effectively.
- Avoid crowding the skillet—cook the chicken in batches if necessary for an even, crispy result.
- Warm your marinara sauce before adding it to the dish to maintain an even baking temperature.
Substitutions And Variations
- Cheese: Swap provolone for mozzarella or a blend of Italian cheeses for more stretch and flavor.
- Breadcrumbs: Use seasoned Italian breadcrumbs for an herby boost.
- Gluten-Free: Opt for gluten-free flour and breadcrumbs to make the recipe celiac-friendly.
- Herbs: Add chopped parsley or oregano to the breadcrumb mixture for extra seasoning.
- Spicy Kick: Mix in some red pepper flakes to the marinara for a hint of heat.
Storage Instructions
- Refrigerate: Keep any leftovers in a sealed container in the refrigerator for up to 3 days.
- Freeze: Wrap each portion in foil and store in the freezer for up to 2 months.
- Reheat: Reheat in a preheated 350°F oven until thoroughly warmed and crispy. Avoid the microwave to keep the coating crunchy.
Nutritional Information
Per serving (1/6 of recipe):
- Calories: 579
- Protein: 43g
- Carbohydrates: 43g
- Dietary Fiber: 4g
- Sugars: 11g
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 157mg
Please note: Nutrition facts are approximate and can vary depending on ingredient brands and serving sizes.
Serving Suggestions
- Pair with spaghetti or your favorite pasta for a complete Italian meal.
- Complement with a crisp green salad dressed in balsamic vinaigrette.
- Add garlic bread or a warm baguette for soaking up the savory marinara.
- For a low-carb alternative, serve alongside roasted vegetables or cauliflower rice.
Frequently Asked Questions About Easy Chicken Parmesan
Can I use chicken thighs instead of breasts? Yes! Boneless, skinless chicken thighs are a great alternative, though you may need to adjust the cooking time slightly due to their size and fat content.
How do I keep the breading from falling off? Dry the chicken thoroughly and firmly press on the breadcrumb coating. Letting the coated chicken rest before frying also helps the breading stay put.
Can I make this ahead of time? Yes, you can! Bread and fry the chicken in advance, store it in the fridge, and bake it with sauce and cheese when you’re ready to serve.
Is store-bought marinara okay to use? Of course! Choose your favorite high-quality marinara—Rao’s, Classico, or a garlic-flavored variety all work beautifully.
Can I air-fry instead of pan-frying? Definitely. For a healthier twist, preheat your air fryer to 375°F and cook the breaded chicken for 10–12 minutes, turning halfway through.
Conclusion
Thank you for trying this Easy Chicken Parmesan recipe! It’s one of my personal favorites for its crispy texture, cheesy goodness, and deep, comforting flavor. Whether you’re new to the kitchen or a seasoned cook, this dish comes together with ease and delivers mouthwatering results every time. I truly hope it brings as much joy to your table as it brings to mine. Wishing you delicious success in the kitchen—happy cooking, and thank you for being a valued part of our food-loving community!
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Easy Chicken Parmesan Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 to 6 servings 1x
Description
Easy Chicken Parmesan Recipe made with crispy pan-fried chicken, melty provolone, and rich marinara sauce. This simple Italian-American classic is perfect for a cozy weeknight dinner. Quick to prepare and packed with bold, comforting flavors. Make it tonight!
Ingredients
4 boneless, skinless chicken breasts (about 1.5 pounds)
1 cup all-purpose flour
1 cup panko or homemade breadcrumbs
3/4 cup grated Parmigiano-Reggiano cheese
2 large eggs
2 tablespoons milk
1/4 cup avocado or vegetable oil (plus more as needed)
4 cups marinara sauce (store-bought or homemade), warmed
4 slices provolone cheese
1/2 bunch fresh basil leaves
Salt and freshly ground black pepper, to taste
Instructions
- Prep the Chicken: Start by placing a chicken breast between two pieces of wax paper or plastic wrap. Pound it gently to an even 1/2-inch thickness. Repeat with remaining chicken.
- Season and Set Up Breading Station: Lightly season both sides of each chicken breast with salt and pepper. Set up three shallow bowls: one with flour and a pinch of salt, another with whisked eggs and milk, and the third with a mix of breadcrumbs, half the Parmesan, salt, and pepper.
- Bread the Chicken: Dredge each chicken piece in flour, dip into the egg wash, then coat with the breadcrumb mixture, pressing gently to ensure an even layer. Set breaded chicken aside.
- Pan-Fry: Heat oil in a large skillet over medium heat. Cook chicken breasts for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
- Assemble in Baking Dish: Preheat your oven to 350°F (176°C). Spoon marinara sauce into the bottom of a 9×13-inch baking dish, creating a thin base layer. Place fried chicken on top.
- Top and Bake: Add a spoonful of marinara to each chicken breast, top with fresh basil, sprinkle with remaining Parmesan, and add a slice of provolone. Bake, uncovered, for 15–20 minutes, or until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F.
Notes
Use a thermometer to ensure chicken reaches 165°F.
Pat chicken dry before breading to help coating stick.
Cook in batches to avoid overcrowding the pan.
Store leftovers in fridge for 3 days or freeze up to 2 months.
Reheat in oven for best texture.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked, Pan-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 579
- Sugar: 11g
- Carbohydrates: 43g
- Protein: 43g