Chicken parmesan is one of those classic comfort dishes that everyone loves! Today I’m sharing a quick weeknight chicken parm recipe, ready in just 30 minutes.
The chicken is so crispy and perfectly golden brown, and the rich marinara sauce with the melted cheese is just amazing.
Whether you’re looking for a cozy meal or just a simple weeknight dinner, I’ve got you covered with this classic made easy!
With its crispy golden brown coating, marinara sauce, and gooey melty cheese, chicken parmesan has definitely earned a special spot in my heart. It’s a favorite recipe whenever I’m craving something comforting and delicious.
To keep it quick and simple, use your favorite store-bought marinara sauce, but your favorite homemade version is fine too. I love serving chicken parmesan with a simple Lemon Arugula Salad or my House Salad, but you can also do a simple pasta.
And if you’re reading this and it’s summer where you are, then you need to try my summer chicken parm version as well! It’s made with roasted cherry tomatoes, which are at their peak sweetness, instead of classic marinara. More on this below.
Looking for more comforting Italian classics? Try my favorite Italian Meatballs, Lasagna Bolognese or Skillet Lasagna, and Short Rib Ragu.
Why we love making chicken parmesan at home:
- Quick and easy: Ready in just 30 minutes, making it perfect for weeknights.
- Extra crispy and perfectly golden brown. You’re going to love it.
- I have a summer chicken parmesan version! When fresh tomatoes are sweet and ripe in the summer, I love making a summer version with fresh roasted cherry tomatoes. Instructions below.
- Family-friendly: Even the picky eaters will love it.
Jump to:
Summer Chicken Parmesan Version
I recently started a Summer Comfort Food Series on Instagram, where I transform all your favorite comfort food into summer-worthy dishes.
One of them is this AMAZING summer chicken parmesan, which features roasted sweet cherry tomatoes (gotta use all those summer tomatoes!), fresh basil, and lemon zest for that bright touch of citrus. It’s so delicious!
I included directions on how to make it in the Step-by-Step section and also in the recipe card down below.
Ingredient Notes
You can make an amazing restaurant-quality chicken parmesan at home using simple ingredients. Below I included a few notes on what I used. As always, the full ingredient quantities can be found in the recipe card down below.
- Chicken cutlets: You need thinly sliced cutlets because they cook quickly and evenly, ensuring a crispy exterior and juicy interior. If the chicken is too thick, the breading will burn before the chicken is cooked through.
- Eggs: Beaten eggs help the breadcrumbs adhere to the chicken better.
- All-purpose flour: A light coating of flour helps the egg mixture stick to the chicken, forming the base layer of the breading.
- Panko breadcrumbs: Adds amazing texture, making the chicken cutlets crispy and delicious. You can also use half panko and half Italian-style bread crumbs.
- Grated parmesan cheese: Adds great savory flavor and texture to the breading.
- Dried Italian seasoning: For the breading.
- Shredded mozzarella cheese: The best cheese for a gooey, cheesy topping.
- Your favorite marinara sauce: Using store-bought marinara is super convenient. Just make sure to get good quality marinara. If you have a homemade version you like, feel free to use that too.
- OR cherry tomatoes: If you’re making the summer chicken parmesan version, you’ll need to use cherry tomatoes (oven roasted) instead of marinara.
- For garnish: Parmesan cheese, fresh basil or parsley, and lemon zest (optional)
- Salt and pepper, olive oil
Step-by-Step Tutorial
This dish comes together in just 30 minutes. It’s so easy to make and perfect for the entire family. Let me show you how I make it.
Step 1 | Prep the tomato sauce
If you’re using store-bought marinara, simply pour it into a saucepan and warm it over low heat.
If you’re making my summer version, you’ll need to roast cherry tomatoes. In a medium baking pan, toss the cherry tomatoes with a few generous drizzles of olive oil, salt and pepper. Roast the tomatoes in the preheated oven for 18 to 20 minutes.
Step 2 | Prep your breading station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated parmesan, salt, pepper, and Italian seasoning.
Season the chicken cutlets with salt and pepper, then coat each piece in flour first. Then, dip in the beaten eggs, and finally, press into the panko breadcrumb mixture to adhere.
Step 3 | Cook chicken and melt cheese
Heat a generous amount of olive oil in a large skillet over medium heat. Cook the breaded chicken cutlets until golden brown and cooked through, about 3 to 4 minutes per side. Top with the shredded cheese and broil in the oven for about 1 to 2 minutes or until melted.
Note: you can also add the marinara sauce first, and then top with cheese before taking it to the broiler.
Step 4 | Serve
Spoon warm marinara sauce over each cutlet and top with shredded mozzarella. Serve with your favorite pasta or a simple salad.
If you made the summer version, spoon the roasted tomatoes over. Serve with fresh basil on top and, if desired, lemon zest as well. It adds nice citrus notes!
Serving and Pairing Ideas
There are so many sides to pair with a good chicken parmesan! Here are some of my favorites:
- Pasta: Serve over spaghetti tossed with marinara for a classic pairing. You can also serve over buttered noodles or creamy lemon pasta.
- Risotto: Try it with my sweet corn risotto!
- Salad: A simple house salad or Italian chopped salad are perfect!
- Garlic bread: You need to try my cheesy garlic bread!
- Other veggie sides I love: Lemon green beans and balsamic glazed Brussels sprouts.
Recipe FAQs
Yes, absolutely! You can also top with roasted cherry tomatoes. Instructions in the recipe card below.
I’d recommend making it fresh to keep the breading coating crispy. Once refrigerated, it will get soggy.
Yes, although it will be a lot crispier if you use panko. You could also do a 50/50 blend of panko and Italian-style bread crumbs.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through.
This recipe was originally published in 2019 and updated in July 2024 to include new photos and information, plus a few recipe modifications.
Tips for Success
- For a crispier and more golden brown texture, I use panko with a blend of Italian seasoning. However, you can also use Italian-style bread crumbs, or a combination of both.
- Use thinly sliced chicken cutlets. If the chicken is too thick, the breading will burn before the chicken is cooked in the center.
- Make sure to dredge the chicken in the following order: 1) flour, 2) eggs, 3) breadcrumb mixture. This order will ensure that the crispy coating doesn’t fall apart.
- This dish is best when served fresh for texture.
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Easy Chicken Parmesan
Ingredients
- 2 cups your favorite store-bought marinara sauce - if making my summer version with cherry tomatoes, see notes below
- 4 chicken breast cutlets, thinly sliced - about ⅓ inch thin
- 3 large eggs, beaten
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese - plus more for garnish
- 1 teaspoon dried Italian seasoning
- 1 ½ cups shredded mozzarella cheese - plus more to taste
- Kosher salt and ground black pepper
- Olive oil
- Fresh basil or parsley - for garnish
- Lemon zest - optional, for garnish
Instructions
- If you’re using store-bought marinara, simply pour it into a saucepan and warm it over low heat. Note: If making my summer chicken parmesan version with cherry tomatoes (instead of marinara sauce), follow instructions in the recipe notes below to roast the tomatoes. Then, follow the rest of the recipe as directed.
- Season chicken cutlets with salt (about ¼ teaspoon per cutlet) and a few grinds of black pepper.
- Prep the breading station in 3 separate shallow bowls: 1) all-purpose flour, 2) beaten eggs, and 3) panko breadcrumbs with grated parmesan plus 1 teaspoon salt and ½ teaspoon pepper.
- Dredge the chicken: Dredge the seasoned chicken cutlets in the flour first, followed by the beaten eggs, and finally in the panko mixture, pressing to adhere.
- Heat a generous layer of olive oil in a large skillet over medium heat. Cook the breaded chicken cutlets until golden brown, about 3 to 4 minutes per side.
- Top each chicken cutlet with shredded mozzarella cheese and broil in the oven for about 1 to 2 minutes or until the cheese is melted.
- Remove from the oven. Top the chicken with the warm marinara sauce (or the roasted cherry tomatoes) and fresh sliced basil. If desired, finish with lemon zest if making the summer version. Enjoy!
Notes
- Summer chicken parm version: Swap out the regular marinara sauce for roasted cherry tomatoes. Preheat oven to 425F. In a medium pan, drizzle olive oil over about 3 cups of cherry tomatoes and season generously with salt and pepper. Roast for about 18-20 minutes until blistered, juicy, and softened. Then, follow the rest of the recipe as directed.
- Important: Use thinly sliced chicken cutlets. If the chicken is too thick, the breading will burn before the chicken is cooked in the center.
- If, for some reason, your chicken cutlets are too thick, try finishing the chicken in the oven (375F) for a few minutes so that the breading doesn’t burn.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
- Panko: Italian-style bread crumbs, or a combination of both.
- Shredded mozzarella: Provolone or Italian blend.
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