This is the kind of dish you turn to when you want something comforting but still simple enough for a busy evening.
It brings that cozy, sit-down dinner feeling where pasta is always involved, plates are full, and everyone goes back for seconds.
What makes this recipe a favorite is how approachable it is.
You get a golden, crunchy coating on the chicken, layered with flavorful marinara and gooey cheese, all baked together until perfectly bubbly.
Serve it over your favorite pasta, and you’ve got a dinner that feels a little special without any extra fuss.
It’s hearty, satisfying, and comes together with simple steps you can rely on any night of the week.
For Chicken Parmesan
- Chicken Breasts – boneless, skinless chicken breasts work best; pounding them to an even thickness helps them cook evenly and stay juicy.
- Flour – creates the first coating layer so the breading sticks properly.
- Eggs – helps bind the breadcrumbs to the chicken for that classic crispy coating.
- Panko Breadcrumbs – adds a light, crunchy texture to the crust.
- Seasoned Breadcrumbs – brings extra flavor and helps build a well-seasoned coating.
- Parmesan Cheese – mixed into the breading for a salty, cheesy boost.
- Fresh Parsley – adds a hint of freshness to balance the richness.
- Salt and Black Pepper – simple seasoning to enhance all the flavors.
- Olive Oil – used for pan-frying to get that golden, crispy exterior.
For the Sauce & Topping
- Marinara Sauce – the rich tomato base that brings everything together; use your favorite jarred or homemade version.
- Mozzarella Cheese – melts beautifully over the chicken for that classic stretchy, cheesy finish.
- Parmesan Cheese – sprinkled on top for extra flavor and a slightly crisp, golden finish.
- Fresh Basil – added at the end for a bright, fresh touch.
- Fresh Parsley – a simple garnish that adds color and a bit of freshness.
Crispy, Cheesy Classic Chicken Parmesan
This comforting Italian-American favorite brings together golden, breaded chicken, rich marinara sauce, and a generous layer of melted cheese. It’s a reliable go-to for both weeknight dinners and casual entertaining, delivering big flavor with simple steps.
Print
Pin
Servings: 4
Notes
Ingredients
- 4 boneless skinless chicken breasts about 5oz each
- ½ cup all-purpose flour
- 2 large eggs
- ⅔ cup Panko bread crumbs
- ⅔ cup seasoned bread crumbs
- ⅓ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 4 tablespoons olive oil or as needed
- 24 ounces marinara sauce homemade or jarred
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 2 teaspoons chopped fresh basil for garnish
- 1 teaspoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F.
- Place the flour in a shallow dish. Place the eggs in a second shallow dish and beat with a fork.
- In a third shallow dish, combine Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
- Using the flat side of 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 both sides of the chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the breadcrumb 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 basil and parsley and serve over pasta.
- Chicken breasts can vary from 5 oz to 10 oz. If using larger breasts, you may only need 2, and they can be cut in half horizontally to make 4 thinner chicken breasts. Chicken cutlets can be used in place of chicken breasts.
- Ensure the oil is shimmering before adding the chicken for a better crisp.
- Don’t add too much sauce to the baking pan; you can heat extra sauce on the side if desired.
- Why is my breading falling off the chicken?
Make sure to pat the chicken dry before breading. This helps the coating stick better and keeps it from falling off while cooking. - Why isn’t my chicken parmesan crispy?
This usually happens when too much sauce is added. Use just a little on top so the coating stays nice and crispy. - Can I skip frying and just bake the chicken?
You can bake the chicken instead of frying, but pan-frying first gives it a much better golden crust and more flavor. - Why is my chicken dry or tough?
If your chicken turns out dry, it’s likely overcooked or too thick. Pound it evenly so it cooks at the same rate and stays juicy. - What makes the coating extra crispy?
Using panko breadcrumbs makes a big difference. They create a lighter, crispier coating that holds up better after baking.
