Name: Easy Chicken Parmesan Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 boneless skinless chicken breasts, halved lengthwise; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup all-purpose flour; 2 large eggs; 1 cup breadcrumbs (Italian-style preferred); 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon dried Italian seasoning; 2 tablespoons olive oil; 1 1/2 cups marinara sauce; 1 cup shredded mozzarella cheese; 2 tablespoons fresh basil, chopped (optional)

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I love making this Easy Chicken Parmesan when I want a comforting, classic meal without too much effort. It features crispy breaded chicken topped with rich marinara sauce and melted cheese, creating a dish that feels hearty and satisfying. Easy Chicken Parmesan Recipe

Why You’ll Love This Recipe

I enjoy how this recipe delivers restaurant-quality flavor at home with simple ingredients. The chicken turns out crispy on the outside and juicy on the inside, while the melted cheese and sauce bring everything together perfectly. I also like how it pairs well with pasta, salad, or even on its own.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless skinless chicken breasts, halved lengthwise
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (Italian-style preferred)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
2 tablespoons olive oil
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons fresh basil, chopped (optional)

directions

I start by preparing the chicken. I slice each breast in half lengthwise to create thinner cutlets, then season them with salt and pepper.

I set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, and Italian seasoning.

I dredge each piece of chicken in flour, dip it into the eggs, and then coat it well with the breadcrumb mixture.

I heat olive oil in a large skillet over medium heat and cook the chicken for about 4–5 minutes per side until golden and crispy.

I preheat the oven to 375°F (190°C). I place the cooked chicken in a baking dish, spoon marinara sauce over each piece, and sprinkle mozzarella cheese on top.

I bake for about 15–20 minutes until the cheese is melted and bubbly and the chicken is fully cooked.

I finish with fresh basil if I have it, then serve hot.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes use chicken thighs instead of breasts for extra juiciness. When I want a lighter version, I bake the breaded chicken instead of frying it. I also like using panko breadcrumbs for extra crunch. Occasionally, I add a slice of provolone cheese along with mozzarella for a richer flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I use the oven at 350°F (175°C) to keep the chicken crispy, or I use an air fryer for a quicker option. I avoid microwaving too long so the breading doesn’t get soggy.

FAQs

Can I bake the chicken instead of frying it?

Yes, I bake it at 400°F (200°C) for about 20 minutes before adding sauce and cheese.

What type of marinara sauce works best?

I use my favorite store-bought or homemade marinara sauce—both work well.

Can I make this ahead of time?

Yes, I prepare the chicken and store it, then add sauce and cheese before baking when ready.

How do I keep the breading from falling off?

I press the breadcrumbs firmly onto the chicken and let it rest briefly before cooking.

Can I freeze Chicken Parmesan?

Yes, I freeze it after cooking and reheat it in the oven when needed.

Conclusion

I find this Easy Chicken Parmesan recipe to be a perfect go-to for a comforting and flavorful meal. It’s simple to prepare, incredibly satisfying, and always a hit when I want a homemade classic.