Chicken Parmesan

The Best Chicken Parmesan with breaded chicken, covered in marinara and bubbly mozzarella cheese. This classic recipe is surprisingly quick and easy to make.

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Oven baked Chicken Parmesan is simple to make and a home-cooked dinner that everyone’s going to love. Full of flavor with a crispy coating, smothered in marinara sauce, and topped with mozzarella cheese, this family-friendly dish is hearty and comforting.

MORE RECIPES: Chicken Marsala | Chicken Cacciatore | Best Chicken Parmesan Recipes

How can something so simple to make be this good? Perfect for busy weeknights, this classic dish only takes 30 minutes to bake. The breaded chicken comes out of the oven moist and delicious.

This stick-to-your-ribs chicken dish is good enough to serve to company and easy enough to make any night of the week. The combination of classic marinara, melted mozzarella cheese, and chicken Parmesan will have everyone rushing to the table.

Traditionally, and deliciously, served over pasta, you can also serve it on its own as a main dish. For a lighter option, you could serve it over zucchini noodles or roasted veggies. It could even be served on a toasted bun as a hot sandwich.

Chicken Parmesan Ingredients

• Marinara - store-bought or homemade
• Breadcrumbs - Italian breadcrumbs or panko
• Eggs - for the egg wash
• Parsley - to mix with the bread crumbs to coat the chicken
• Chicken breasts - boneless skinless chicken breasts
• Flour - all-purpose flour
• Mozzarella - shredded mozzarella
• Parmesan - or Provolone
• Olive oil - for cooking

Nicknamed Chicken Parm for short, Chicken Parmesan and Chicken Parmigiana are just two different names for the same recipe. Both names come from eggplant Parmigiana, which is made in almost the same way, but with eggplant instead of chicken.

Pounding the chicken breasts before baking tenderizes the chicken, and helps the chicken to cook faster and more evenly. To help eliminate mess you can place the chicken breasts between sheets of plastic wrap, parchment paper, or place them in freezer bags, whatever you have on hand. If you don't have a meat mallet you can also use the side of a can. If your chicken breasts are large you may want to cut them in half.

While chicken parm is often served over spaghetti noodles, you can serve it over any type of pasta you have on hand, like penne, orzo, or tortellini. You could also serve chicken parmesan over spaghetti squash or mashed potatoes.

How to Make Chicken Parmesan

FIRST STEP: Preheat your oven to 350 degrees. Prep three dishes: one with flour, one with beaten eggs, and one with bread crumbs, Parmesan, salt, pepper, and parsley.

SECOND STEP: Pound chicken breasts to ½ inch thick. If necessary, you can cut large breasts in half. Place the chicken breasts between sheets of plastic wrap to eliminate mess.

THIRD STEP: Dip chicken in flour, then eggs, then bread crumb mix — make sure it's well coated in each step.

FOURTH STEP: Cook in olive oil in a large pan, browning on each side, which should take about four minutes per side.

FIFTH STEP: Place one cup of marinara sauce in the bottom of a 9×13 dish, then lay the chicken on top. Divide the remaining marinara sauce across the top of each piece of chicken, then top with mozzarella cheese.

SIXTH STEP: Bake for 25-30 minutes until internal chicken temperature reaches 165 degrees. You can top with fresh chopped basil before serving over spaghetti.

What is Chicken Parmesan?

Chicken Parmesan and Chicken Parmigiana are two names for the same recipe. It is also sometimes called Chicken Parm for short. It is an Italian-American dish based on Eggplant Parmesan but made with chicken instead of eggplant.

Can Chicken Parmesan be made ahead of time?

After baking and cooling, you can freeze this recipe for up to three months. Wrap it well in plastic wrap and then place them inside a freezer-safe bag for easy storage. This dish reheats really well.

What to serve with Chicken Parmesan?

Serve this recipe over any type of pasta, egg noodles, spaghetti squash, zucchini noodles, roasted vegetables, or even mashed potatoes. You can also add a side salad and homemade dinner rolls.

Storing Chicken Parmesan

IN THE FRIDGE:  Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in the oven at 325 degrees.

IN THE FREEZER: After baking and cooling, leftover chicken parmesan can be stored in an airtight container or heavy-duty freezer bag for up to three months. Thaw in the refrigerator before reheating.

Chicken Parmesan

The Best Chicken Parmesan with breaded chicken, covered in marinara and bubbly mozzarella cheese. This classic recipe is surprisingly quick and easy to make.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American, Italian

Servings 4

Calories 452 kcal

Ingredients

  

1x2x3x

• 2 cups marinara
• 1 ½ cup Italian breadcrumbs
• 2 eggs
• 2 tablespoons parsley
• 4 boneless , skinless chicken breasts
• ½ cup flour
• 1 cup mozzarella
• ½ cup Parmesan
• olive oil , for cooking

DIRECTIONS

 

• Preheat your oven to 350 degrees. Prep three dishes: one with flour, one with beaten eggs, and one with bread crumbs, Parmesan, salt, pepper, and parsley.
• Pound chicken breasts to ½ inch thick. If necessary, you can cut large breasts in half. Place the chicken breasts between sheets of plastic wrap to eliminate mess.
• Dip chicken in flour, then eggs, then bread crumb mix -- make sure it's well coated in each step.
• Cook in olive oil in a large pan, browning on each side, which should take about four minutes per side.
• Place one cup of marinara sauce in the bottom of a 9x13 dish, then lay the chicken on top. Divide the remaining marinara sauce across the top of each piece of chicken, then top with mozzarella cheese.
• Bake for 25-30 minutes until internal chicken temperature reaches 165 degrees. You can top with fresh chopped basil before serving over spaghetti.

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Nutrition

Serving: 4g | Calories: 452kcal | Carbohydrates: 8g | Protein: 63g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1496mg | Sodium: 2727mg | Potassium: 8810mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1172IU | Vitamin C: 14mg | Calcium: 332mg | Iron: 3mg

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