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 comforting dinner or just a simple weeknight dinner, this is it!
Quick Look: Easy Chicken Parmesan
- Prep Time: 15 mins, Cook Time: 15 minutes
- Total Time: 30 minutes
- Method: Stovetop, plus broiling in oven
- Main Ingredients: Chicken cutlets, marinara sauce, breadcrumbs, mozzarella
- Flavor Profile: Tender chicken with a crispy crust, savory, cheesy
- Ideal for: Comfort food classics, weeknight dinner
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Ingredient Notes
- 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 and Italian breadcrumbs: Panko 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.
- For garnish: Parmesan cheese, fresh parsley
- Salt and pepper, olive oil
Ingredient quantities can be found in the recipe card down below.
Substitutions and Variations
- Try my Summer Chicken Parmesan recipe for a summer twist on the clasic
- If you’d rather use only regular seasoned breadcrumbs, that’s fine too! It will be a little less crispy but still really good.
- Olive oil: Vegetable oil works.
- Try my Air Fryer Chicken Cutlets instead, then top with marinara and cheese.
How To Make Chicken Parmesan
This dish comes together easily in just 30 minutes. Let’s make it!
- Season chicken cutlets with salt and pepper lightly. Then, 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.
- Coat with flour: Lightly dredge each piece in flour first, shaking off any excess.
- Coat with beaten eggs: Then, dip into the beaten eggs. Make sure it’s evenly coated, as the eggs are the binder for the breading to stick.
- Coat the breading: Press into the breadcrumb mixture to adhere. Tip: Make sure to season the breading mix really well as directed in the recipe card below.
- Cook chicken: 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 4 minutes per side.
- Add marinara and cheese: Top each cutlet with some marinara sauce and shredded mozzarella cheese. Broil in the oven for just 2 minutes or until melted. That’s it!
Tips for Success
- 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.
- 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.
- This dish is best when served fresh for texture.
What To Serve with Chicken Parm
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
Can I use homemade marinara?
Yes, absolutely! You can also top with roasted cherry tomatoes. Instructions in the recipe card below.
Can I make it ahead?
I’d recommend making it fresh to keep the breading coating crispy. Once refrigerated, it will get soggy.
Can I use Italian-style bread crumbs instead of panko?
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.
How do I store and reheat leftovers?
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.
More Comfort Food Classics
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Easy Chicken Parmesan
You'll love this easy 30-minute chicken parmesan recipe! You can make it the classic way with marinara sauce, or my summer version with roasted cherry tomatoes. Instructions for both included below.
Servings 4 people
Calories 561kcal
Ingredients
- 4 thin chicken breast cutlets - about ⅓ inch thin
- Olive oil - for cooking
- Salt and pepper
- 2 large eggs, beaten
- ½ cup all-purpose flour
- ½ cup regular Italian breadcrumbs
- ¾ cup panko breadcrumbs
- ⅓ cup grated parmesan cheese - plus more for garnish
- 1 teaspoon dried Italian seasoning
- 1 cup marinara sauce - your favorite store-bought brand
- 1 ½ cups shredded mozzarella cheese - plus more to taste
- Italian parsley, chopped - for garnish
Instructions
- Season chicken cutlets with salt (about ¼ teaspoon per cutlet) and a few grinds of black pepper. They should be pounded evenly, about ⅓-inch thin.
- Prep the breading station in 3 separate shallow bowls: 1) all-purpose flour, 2) beaten eggs, and 3) panko, Italian breadcrumbs, grated parmesan, 1 teaspoon salt and ¼ 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.
- Cook: Heat a generous layer of olive oil in a large skillet over medium heat. Cook the breaded chicken cutlets until golden brown, about 4 minutes per side.
- Top each chicken cutlet with a few spoonfuls of marinara sauce, then top with shredded mozzarella cheese to taste. Broil in the oven for about 2 minutes or until the cheese is melted and bubbly.
- Serve. Garnish with chopped Italian parsley and more parmesan, and enjoy! Serve with pasta or your favorite sides.
Notes
- 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.
- Shredded mozzarella: Provolone or Italian blend.
- Vegetable oil can be used in place of olive oil
Nutrition
Calories: 561kcal | Carbohydrates: 36g | Protein: 57g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 231mg | Sodium: 1211mg | Potassium: 968mg | Fiber: 3g | Sugar: 4g | Vitamin A: 828IU | Vitamin C: 7mg | Calcium: 373mg | Iron: 4mg
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