Breaded chicken parmesan is a classic Italian-American dish featuring crispy breaded chicken smothered in marinara sauce and melted mozzarella cheese. It's a comforting, flavorful meal perfect for weeknights or special occasions. Serve it over spaghetti or alongside a fresh green salad for a complete dinner. Easy to prepare and loved by all, this recipe is a timeless favorite.

There isn't much better than Italian comfort food from Italian braciole to homemade meatballs. But at the top of the list is chicken parmesan. Well this or baked chicken cordon blue.
For those that didn't know, chicken parmesan was actually started in the US and was inspired by eggplant parmesan which did actually originate in Italy.
Everyone has their own spin on it, but this is our version and just happens to be my favorite dish. I can vouch for it being my favorite as I have it every year for my birthday, as well as some fettuccine alfredo.
I mean what is better than chicken that is dipped in a bread coating and then pan-fried? Oh, when you put some sauce on it and load it with cheese!
This also happens to be a recipe I breakout for guests as well. I think I'm in the double digits at this point of people who I have made this dish for. Luckily, everyone seems to like it as much as I do.
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Why You Will Love This Recipe
- Crispy and cheesy - The golden-brown breading paired with gooey melted mozzarella creates the ultimate comfort food.
- Family-friendly - It's a universally loved dish that’s perfect for weeknight dinners or special occasions.
- Customizable - Pair it with pasta, a salad or enjoy it as a sandwich—it’s versatile and satisfying.
Ingredient Notes
- Chicken breasts - Pound thin for even cooking and a tender texture. Thinner cutlets ensure crispy breading and quick cooking.
- Italian breadcrumbs - Pre-seasoned breadcrumbs add a savory herb flavor and crunchy coating.
- Parmesan cheese - Adds nutty, salty flavor to the breading. Freshly grated parmesan is ideal for better melting and flavor.
- Dried oregano and thyme - Classic Italian herbs enhance the seasoning of the chicken and complement the marinara.
- Garlic powder - Provides a subtle garlicky depth without overpowering the other spices.
- Salt and black pepper - Essential for seasoning the chicken and the breading mixture.
- All-purpose flour - Helps the egg wash adhere to the chicken, creating a solid base for the breadcrumbs.
- Eggs - Acts as a binding agent for the breadcrumb coating, ensuring it sticks to the chicken.
- Vegetable oil - Use a neutral, high-smoke-point oil for frying to achieve golden-brown breading.
- Fresh mozzarella - Melts beautifully, offering a creamy contrast to the crispy chicken. Slice thinly for even coverage.
- Marinara sauce - Saves time and provides a tangy, tomato-rich base. Choose a high-quality brand for the best flavor. You could also make your own homemade sauce.
- Fresh basil - Fresh basil adds aromatic brightness and a finishing touch that elevates the dish. Use whole leaves or chop finely.
Ingredient Swaps
As with any recipe you can mix up some of the ingredients. Some variations include:
- While not traditional, you could use turkey cutlets instead of chicken.
- If you want a crunchier texture, use Panko breadcrumbs as opposed to Italian breadcrumbs.
- Fresh herbs can be used instead of dried herbs but you will have to triple the amount as they aren't as potent.
- Try provolone, fontina or shredded mozzarella for similar creaminess and meltability of the fresh mozzarella.
How to Make Breaded Chicken Parmesan
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Pound chicken to ½ inch thickness or use thin cutlets.
Step 2: Dredge chicken in flour.
Step 3: Dredge chicken in egg.
Step 4: Finally, dredge the chicken in the breadcrumb mixture, making sure it is entirely coated.
Step 5: Cook chicken in hot skillet for 3 minutes per side until browned.
Step 6: In a greased 9x13-inch dish, spread marinara sauce, place chicken, and top with remaining parmesan, marinara and mozzarella.
Step 7: Bake for 15-20 minutes at 450°F until cooked through and cheese is bubbly. Garnish with fresh basil.
Side Dish Options
I mentioned above that you can never go wrong with fettuccine Alfredo but understand it can be a bit gluttonous.
Other sides that works are spaghetti, brown butter mashed potatoes or even mashed cauliflower. If you're looking for entirely vegetables, roasted potatoes and broccoli, parmesan roasted brussels sprouts, roasted carrots and green beans or even smoked asparagus work great as well.
FAQs
Yes, store-bought marinara works perfectly. Choose a high-quality brand or homemade sauce for the best flavor.
You can use either Italian breadcrumbs or panko breadcrumbs or a combination of both. Panko breadcrumbs are made from bread without crusts which gives them a light, crunch texture. It also means they will absorb less oil and thus stay crispy.
While I go the traditional route of Italian breadcrumbs, you can use either or even a combination.
Absolutely! Spray breaded chicken with cooking spray and bake at 400°F for 20-25 minutes, flipping halfway, until crispy and cooked through.
Yes. Use gluten-free breadcrumbs and gluten-free flour to make it gluten-free.
You can sauté the chicken before placing in the baking dish. Then top with the marinara sauce and cheese. Cover with aluminium foil and place in the fridge for up to 24 hours.
Once ready, throw in the 450°F for 20-25 minutes as it will take slightly longer to cook since it was cold.
It will last 3-4 days in the refrigerator when stored in an airtight container. For longer storage, freeze it for up to 2-3 months
Pro Tips/Recipe Notes
- Pound the chicken breasts so the chicken is thin enough to cook quickly and ensure even cooking. You can also use chicken cutlets.
- Just use your favorite store brand marinara sauce. No need for extra work here. I go with Prego.
- Use freshly grated parmesan to top the chicken. Never buy pre-shredded parmesan cheese as it contains wood pulp. Blocks of parmesan cheese are also cheaper.
- For the same reason, use fresh mozzarella. It adds that gooeyness you can't get from pre-shredded.
- Fry chicken in batches to maintain an even, crispy crust.
Other Recommended Chicken Recipes
If you’ve tried this breaded chicken parmesan or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And for a lighter version, you could try these chicken pizzaiola. You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Breaded Chicken Parmesan
Ingredients
- 4 boneless chicken breasts (pounded to ½ inch thickness)
- 1 ½ cups Italian breadcrumbs
- ¾ cup grated Parmesan, separated
- 2 tablespoon dried oregano
- 2 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ cup all-purpose flour
- 3 large eggs, beaten
- vegetable oil for frying
- 8 oz fresh mozzarella, sliced
- 2 cups store-bought marinara sauce
- 2 tablespoon chopped basil for topping
Instructions
- Preheat the oven to 450°F. In a large, shallow bowl, whisk together breadcrumbs, ½ cup parmesan cheese, oregano, thyme, garlic powder, salt and pepper. In another bowl, whisk eggs. In third bowl, place flour.
- In a large cast iron skillet, add oil to ¼ inch depth and heat over medium heat. While skillet is heating up, pound chicken breasts to ½ inch thickness or buy chicken cutlets that are already thin. Dredge chicken in flour, then eggs and then breadcrumbs, making sure chicken is completely coated.
- When skillet is hot, add chicken and cook for about 3 minutes on both sides or until browned. Repeat until chicken is down.
- In a 9x13 inch baking dish, lightly brush with olive oil and spread enough marinara sauce to cover the bottom. Place chicken in pan and cover each piece of chicken with remaining parmesan, marinara sauce and mozzarella - in that order. (Note - you might need to use two dishes if the chicken is too big to fit in one)
- Bake for 15 to 20 minutes until chicken is cooked and cheese is bubbly and browning. Top with fresh basil.
Notes
- Pound the chicken breasts so the chicken is thin enough to cook quickly and ensure even cooking. You can also use chicken cutlets.
- Just use your favorite store brand marinara sauce. No need for extra work here. I go with Prego.
- Use freshly grated parmesan to top the chicken. Never buy pre-shredded parmesan cheese as it contains wood pulp. Blocks of parmesan cheese are also cheaper.
- For the same reason, use fresh mozzarella. It adds that gooeyness you can't get from pre-shredded.
- Fry chicken in batches to maintain an even, crispy crust.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Chris says
Can never go wrong with chicken parm