Jump to Recipe This delightfully crispy Chicken Parmesan, also called Chicken Parmigiana, is a classic Italian entree that combines a Parmesan breaded chicken breast with mozzarella, marinara, and pasta! The versatile chicken can be served with pasta and alfredo sauce, mashed potatoes, rice, and much more! This classic Chicken Parmesan is quick and easy, plus incredibly crispy and tasty! Chicken Parmesan Recipe {A Classic Quick & Easy Chicken Parmigiana} This delicious family favorite is easy to make, especially once you’ve done it once. You’ll think it’s a snap, really! There are, of course, methods of cooking the chicken that are either a) pan fried until the chicken is done, or b) oven baked until the chicken is done. My recipe combines both to make the best super crispy Parmesan crusted chicken breast that everyone will love!
Jump to:🥘 Ingredients 🔪 Step-By-Step Instructions 💭 Angela’s Tips & Recipe Notes 🐔 Other Chicken Recipes 📋 Recipe
🥘 Ingredients Chicken Breasts - Consider using a chicken marinade like my Italian chicken marinade.FlourEggs - (beaten)Panko BreadcrumbsItalian Seasoned BreadcrumbsParmesan Cheese - (grated)Basil - (or parsley, chopped - plus more for garnish, if desired)Salt & Pepper Cooking Oil - (I prefer extra virgin olive oil or use canola)Marinara Sauce (see recipe - or use your favorite commercial brand)Mozzarella Cheese - (shredded or sliced) 🔪 Step-By-Step Instructions You will want to prep a bit for this recipe to avoid confusion and a big mess. Set Up The Dredging Station You will need three shallow dishes for the dredging station to make your Parmesan herb crusted chicken. One for the flour, another for the beaten eggs, and a third dish for the breading ingredients, including: Panko, Italian seasoned breadcrumbs, grated Parmesan cheese, chopped fresh herbs (basil or parsley, or a combination of the two), salt and pepper. Use a fork to mix the breading ingredients before adding the chicken. Now you’re ready to bread the chicken breasts! Starting in the first bowl of flour, coat all sides of the chicken breast pieces and shake off any excess flour. Move to the second bowl with the beaten egg and dip until the floured chicken pieces are thoroughly coated. The Process Start your chicken Parmesan by preheating your oven to 425ºF (218ºC) and lining a baking sheet with parchment paper. Gather your ingredients and set up the dredging station.Once the chicken is nice and eggy, transfer it into the bowl of breading. Use your fingers to firmly press the breading onto all sides, then transfer the breaded chicken to a plate or your baking sheet.Heat a large skillet or non-stick frying pan with the cooking oil to medium high heat. The oil will begin to shimmer once it is fully heated, and your chicken should sizzle when added to the pan.Place the breaded chicken pieces into the heated oil, and you may need to do this in batches. I can usually fit two per batch as you don’t want your chicken crowded in the pan. They will cook more evenly and get a better color if not touching.Cook each side of the chicken breasts for 3 - 4 minutes, or until golden browned. Reduce heat as needed to prevent them browning too quickly. *Don’t worry about fully cooking the chicken, as it will finish in the oven.Transfer the browned chicken breast pieces to your prepared baking sheet. Top each piece with roughly two tablespoons of the marinara sauce, shredded or sliced mozzarella cheese, and shredded Parmesan cheese.Bake at 425ºF (218ºC) for 20 - 25 minutes, or until golden brown and crispy. The chicken is done when it has an internal temperature of 165ºF (74ºC) as read by an digital meat thermometer.Remove your chicken from the oven when done and serve over pasta and warmed marinara sauce. Garnish with fresh chopped basil or parsley and freshly ground black pepper. Serve your Chicken Parmesan with some sliced French bread, rustic bread or a small side salad for a meal the whole family will rave about! 💭 Angela’s Tips & Recipe Notes If you have store bought thin boneless, skinless chicken breast halves available that’s super! Chicken cutlets are also available at times and these are thin enough to work wonderfully in this recipe. If you have whole chicken breasts, they will need the thickness sliced in half along the length of the chicken breast. Slice the chicken breast carefully, like you would if you were to butterfly the chicken breast meat.Once you have the chicken breasts sliced, they will need to be about a half inch in thickness. How To Flatten The Chicken Breast Place the chicken breast halves between to sheets of waxed paper, or in a plastic storage bag. Use the flat side of a wooden meat mallet and start in the center, pounding lightly and working the thickness out toward the edges.
🐔 Other Chicken Recipes Chicken Parmesan PizzaChicken Parmesan SandwichShake N’ Bake ChickenItalian Pastina Soup
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 5 reviews
Chicken Parmesan {Easy Chicken Parmigiana}
This delightfully crispy Chicken Parmesan, also called Chicken Parmigiana, is a classic Italian entree that combines a Parmesan breaded chicken breast with mozzarella, marinara, and pasta! The versatile chicken can be served with pasta and alfredo sauce, mashed potatoes, rice, and much more!
Author | Angela
Servings: 4 servings Calories: 596kcal Prep 10 minutes Cooking 25 minutes Total Time 35 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 chicken breasts (cut into thin halves, or use chicken breast cutlets)▢ ½ cup flour▢ 2 large eggs (beaten)▢ 1 cup Panko breadcrumbs▢ ½ cup Italian seasoned breadcrumbs▢ ½ cup Parmesan cheese (grated)▢ 2 tablespoon basil (or parsley, chopped - plus more for garnish, if desired)▢ ¼ teaspoon each, salt & pepper (or to taste)▢ ¼ cup cooking oil (I prefer extra virgin olive oil)▢ 24 ounces marinara sauce (see recipe - or use your favorite commercial brand)▢ 1 cup mozzarella cheese (shredded or sliced)▢ ¼ cup Parmesan cheese (shredded)
InstructionsPreheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.Prepare three shallow dishes. The first with the flour, the second with the beaten eggs, and the third with the Panko breadcrumbs, Italian seasoned breadcrumbs, grated Parmesan cheese, chopped fresh basil or parsley, and salt and pepper combined.Your chicken breasts need to be thin, cut them along the center like you would to butterfly the chicken breasts. Pound the chicken breasts into pieces that are approximately ½ inch in thickness, if needed. *Some stores have thin cut breasts like this, and chicken breast cutlets can also be used.Dip and coat the chicken breast halves into the flour first, shaking off the excess flour before dipping them into the beaten eggs. Dip into the eggs and then into the breading mixture. Use your fingers to pat the breading firmly into place on each side of the chicken breast pieces. Transfer breaded chicken pieces to a plate.In a large skillet or non-stick frying pan, heat the cooking oil over medium high heat. Once the oil is shimmering, add the breaded chicken breast pieces (in batches, if needed, so you don’t over crowd the pan) and cook until golden browned. About 3-4 minutes per side. Reduce heat as needed if your chicken is browning too quickly.Place the browned chicken breast pieces onto your prepared baking sheet. Top each of the chicken pieces with approximately 2 tablespoons of the marinara sauce, shredded or sliced mozzarella cheese, and shredded Parmesan cheese. Bake at 425 degrees F (218 degrees C) for 20-25 minutes. The chicken should be a lovely golden brown and have an internal temperature of 165 degrees F (74 degrees C), as read by a digital meat thermometer, when done.Remove the chicken parmesan when done and serve over pasta and warmed marinara sauce. Garnish with fresh basil or parsley and freshly ground black pepper. NutritionCalories: 596kcal (30%) | Carbohydrates: 44g (15%) | Protein: 36g (72%) | Fat: 31g (48%) | Saturated Fat: 9g (56%) | Cholesterol: 164mg (55%) | Sodium: 1779mg (77%) | Potassium: 920mg (26%) | Fiber: 4g (17%) | Sugar: 10g (11%) | Vitamin A: 1306IU (26%) | Vitamin C: 13mg (16%) | Calcium: 457mg (46%) | Iron: 5mg (28%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Chicken Parmesan, Chicken Parmigiana, oven baked chicken, parmesan crusted chicken Course Chicken Dishes, Dinner Recipes, Entrees, Main CourseCuisine ItalianAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
This delightfully crispy Chicken Parmesan, also called Chicken Parmigiana, is a classic Italian entree that combines a Parmesan breaded chicken breast with mozzarella, marinara, and pasta! The versatile chicken can be served with pasta and alfredo sauce, mashed potatoes, rice, and much more!
This classic Chicken Parmesan is quick and easy, plus incredibly crispy and tasty!
Chicken Parmesan Recipe {A Classic Quick & Easy Chicken Parmigiana}
This delicious family favorite is easy to make, especially once you’ve done it once. You’ll think it’s a snap, really!
There are, of course, methods of cooking the chicken that are either a) pan fried until the chicken is done, or b) oven baked until the chicken is done. My recipe combines both to make the best super crispy Parmesan crusted chicken breast that everyone will love!
🥘 Ingredients
- Chicken Breasts - Consider using a chicken marinade like my Italian chicken marinade.FlourEggs - (beaten)Panko BreadcrumbsItalian Seasoned BreadcrumbsParmesan Cheese - (grated)Basil - (or parsley, chopped - plus more for garnish, if desired)Salt & Pepper Cooking Oil - (I prefer extra virgin olive oil or use canola)Marinara Sauce (see recipe - or use your favorite commercial brand)Mozzarella Cheese - (shredded or sliced)
🔪 Step-By-Step Instructions
You will want to prep a bit for this recipe to avoid confusion and a big mess.
Set Up The Dredging Station
You will need three shallow dishes for the dredging station to make your Parmesan herb crusted chicken. One for the flour, another for the beaten eggs, and a third dish for the breading ingredients, including: Panko, Italian seasoned breadcrumbs, grated Parmesan cheese, chopped fresh herbs (basil or parsley, or a combination of the two), salt and pepper. Use a fork to mix the breading ingredients before adding the chicken.
Now you’re ready to bread the chicken breasts! Starting in the first bowl of flour, coat all sides of the chicken breast pieces and shake off any excess flour. Move to the second bowl with the beaten egg and dip until the floured chicken pieces are thoroughly coated.
The Process
- Start your chicken Parmesan by preheating your oven to 425ºF (218ºC) and lining a baking sheet with parchment paper. Gather your ingredients and set up the dredging station.Once the chicken is nice and eggy, transfer it into the bowl of breading. Use your fingers to firmly press the breading onto all sides, then transfer the breaded chicken to a plate or your baking sheet.Heat a large skillet or non-stick frying pan with the cooking oil to medium high heat. The oil will begin to shimmer once it is fully heated, and your chicken should sizzle when added to the pan.Place the breaded chicken pieces into the heated oil, and you may need to do this in batches. I can usually fit two per batch as you don’t want your chicken crowded in the pan. They will cook more evenly and get a better color if not touching.Cook each side of the chicken breasts for 3 - 4 minutes, or until golden browned. Reduce heat as needed to prevent them browning too quickly. *Don’t worry about fully cooking the chicken, as it will finish in the oven.Transfer the browned chicken breast pieces to your prepared baking sheet. Top each piece with roughly two tablespoons of the marinara sauce, shredded or sliced mozzarella cheese, and shredded Parmesan cheese.Bake at 425ºF (218ºC) for 20 - 25 minutes, or until golden brown and crispy. The chicken is done when it has an internal temperature of 165ºF (74ºC) as read by an digital meat thermometer.Remove your chicken from the oven when done and serve over pasta and warmed marinara sauce. Garnish with fresh chopped basil or parsley and freshly ground black pepper.
Serve your Chicken Parmesan with some sliced French bread, rustic bread or a small side salad for a meal the whole family will rave about!
💭 Angela’s Tips & Recipe Notes
- If you have store bought thin boneless, skinless chicken breast halves available that’s super! Chicken cutlets are also available at times and these are thin enough to work wonderfully in this recipe. If you have whole chicken breasts, they will need the thickness sliced in half along the length of the chicken breast. Slice the chicken breast carefully, like you would if you were to butterfly the chicken breast meat.Once you have the chicken breasts sliced, they will need to be about a half inch in thickness.
How To Flatten The Chicken Breast
Place the chicken breast halves between to sheets of waxed paper, or in a plastic storage bag. Use the flat side of a wooden meat mallet and start in the center, pounding lightly and working the thickness out toward the edges.
🐔 Other Chicken Recipes
- Chicken Parmesan PizzaChicken Parmesan SandwichShake N’ Bake ChickenItalian Pastina Soup
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 5 reviews
Chicken Parmesan {Easy Chicken Parmigiana}
This delightfully crispy Chicken Parmesan, also called Chicken Parmigiana, is a classic Italian entree that combines a Parmesan breaded chicken breast with mozzarella, marinara, and pasta! The versatile chicken can be served with pasta and alfredo sauce, mashed potatoes, rice, and much more!
Author | Angela
Servings: 4 servings Calories: 596kcal Prep 10 minutes Cooking 25 minutes Total Time 35 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 chicken breasts (cut into thin halves, or use chicken breast cutlets)▢ ½ cup flour▢ 2 large eggs (beaten)▢ 1 cup Panko breadcrumbs▢ ½ cup Italian seasoned breadcrumbs▢ ½ cup Parmesan cheese (grated)▢ 2 tablespoon basil (or parsley, chopped - plus more for garnish, if desired)▢ ¼ teaspoon each, salt & pepper (or to taste)▢ ¼ cup cooking oil (I prefer extra virgin olive oil)▢ 24 ounces marinara sauce (see recipe - or use your favorite commercial brand)▢ 1 cup mozzarella cheese (shredded or sliced)▢ ¼ cup Parmesan cheese (shredded)
InstructionsPreheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.Prepare three shallow dishes. The first with the flour, the second with the beaten eggs, and the third with the Panko breadcrumbs, Italian seasoned breadcrumbs, grated Parmesan cheese, chopped fresh basil or parsley, and salt and pepper combined.Your chicken breasts need to be thin, cut them along the center like you would to butterfly the chicken breasts. Pound the chicken breasts into pieces that are approximately ½ inch in thickness, if needed. *Some stores have thin cut breasts like this, and chicken breast cutlets can also be used.Dip and coat the chicken breast halves into the flour first, shaking off the excess flour before dipping them into the beaten eggs. Dip into the eggs and then into the breading mixture. Use your fingers to pat the breading firmly into place on each side of the chicken breast pieces. Transfer breaded chicken pieces to a plate.In a large skillet or non-stick frying pan, heat the cooking oil over medium high heat. Once the oil is shimmering, add the breaded chicken breast pieces (in batches, if needed, so you don’t over crowd the pan) and cook until golden browned. About 3-4 minutes per side. Reduce heat as needed if your chicken is browning too quickly.Place the browned chicken breast pieces onto your prepared baking sheet. Top each of the chicken pieces with approximately 2 tablespoons of the marinara sauce, shredded or sliced mozzarella cheese, and shredded Parmesan cheese. Bake at 425 degrees F (218 degrees C) for 20-25 minutes. The chicken should be a lovely golden brown and have an internal temperature of 165 degrees F (74 degrees C), as read by a digital meat thermometer, when done.Remove the chicken parmesan when done and serve over pasta and warmed marinara sauce. Garnish with fresh basil or parsley and freshly ground black pepper. NutritionCalories: 596kcal (30%) | Carbohydrates: 44g (15%) | Protein: 36g (72%) | Fat: 31g (48%) | Saturated Fat: 9g (56%) | Cholesterol: 164mg (55%) | Sodium: 1779mg (77%) | Potassium: 920mg (26%) | Fiber: 4g (17%) | Sugar: 10g (11%) | Vitamin A: 1306IU (26%) | Vitamin C: 13mg (16%) | Calcium: 457mg (46%) | Iron: 5mg (28%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Chicken Parmesan, Chicken Parmigiana, oven baked chicken, parmesan crusted chicken Course Chicken Dishes, Dinner Recipes, Entrees, Main CourseCuisine Italian
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 5 reviews
Chicken Parmesan {Easy Chicken Parmigiana}
This delightfully crispy Chicken Parmesan, also called Chicken Parmigiana, is a classic Italian entree that combines a Parmesan breaded chicken breast with mozzarella, marinara, and pasta! The versatile chicken can be served with pasta and alfredo sauce, mashed potatoes, rice, and much more!
Author | Angela
Servings: 4 servings
Calories: 596kcal
Prep 10 minutes
Cooking 25 minutes
Total Time 35 minutes
Ingredients US CustomaryMetric1x2x3x▢ 2 chicken breasts (cut into thin halves, or use chicken breast cutlets)▢ ½ cup flour▢ 2 large eggs (beaten)▢ 1 cup Panko breadcrumbs▢ ½ cup Italian seasoned breadcrumbs▢ ½ cup Parmesan cheese (grated)▢ 2 tablespoon basil (or parsley, chopped - plus more for garnish, if desired)▢ ¼ teaspoon each, salt & pepper (or to taste)▢ ¼ cup cooking oil (I prefer extra virgin olive oil)▢ 24 ounces marinara sauce (see recipe - or use your favorite commercial brand)▢ 1 cup mozzarella cheese (shredded or sliced)▢ ¼ cup Parmesan cheese (shredded)
InstructionsPreheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.Prepare three shallow dishes. The first with the flour, the second with the beaten eggs, and the third with the Panko breadcrumbs, Italian seasoned breadcrumbs, grated Parmesan cheese, chopped fresh basil or parsley, and salt and pepper combined.Your chicken breasts need to be thin, cut them along the center like you would to butterfly the chicken breasts. Pound the chicken breasts into pieces that are approximately ½ inch in thickness, if needed. *Some stores have thin cut breasts like this, and chicken breast cutlets can also be used.Dip and coat the chicken breast halves into the flour first, shaking off the excess flour before dipping them into the beaten eggs. Dip into the eggs and then into the breading mixture. Use your fingers to pat the breading firmly into place on each side of the chicken breast pieces. Transfer breaded chicken pieces to a plate.In a large skillet or non-stick frying pan, heat the cooking oil over medium high heat. Once the oil is shimmering, add the breaded chicken breast pieces (in batches, if needed, so you don’t over crowd the pan) and cook until golden browned. About 3-4 minutes per side. Reduce heat as needed if your chicken is browning too quickly.Place the browned chicken breast pieces onto your prepared baking sheet. Top each of the chicken pieces with approximately 2 tablespoons of the marinara sauce, shredded or sliced mozzarella cheese, and shredded Parmesan cheese. Bake at 425 degrees F (218 degrees C) for 20-25 minutes. The chicken should be a lovely golden brown and have an internal temperature of 165 degrees F (74 degrees C), as read by a digital meat thermometer, when done.Remove the chicken parmesan when done and serve over pasta and warmed marinara sauce. Garnish with fresh basil or parsley and freshly ground black pepper.
Nutrition
Calories: 596kcal (30%) | Carbohydrates: 44g (15%) | Protein: 36g (72%) | Fat: 31g (48%) | Saturated Fat: 9g (56%) | Cholesterol: 164mg (55%) | Sodium: 1779mg (77%) | Potassium: 920mg (26%) | Fiber: 4g (17%) | Sugar: 10g (11%) | Vitamin A: 1306IU (26%) | Vitamin C: 13mg (16%) | Calcium: 457mg (46%) | Iron: 5mg (28%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Chicken Dishes, Dinner Recipes, Entrees, Main CourseCuisine Italian
US CustomaryMetric
