Easy Italian Chicken Parmesan (Parmigiana) Recipe
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If you’re craving a comforting Italian classic, this Easy Italian Chicken Parmesan recipe is the perfect choice! With tender breaded chicken breasts smothered in rich tomato sauce and topped with gooey mozzarella and savory Parmesan, every bite is a cheesy delight. This recipe brings the flavors of an Italian restaurant right into your kitchen, and it’s surprisingly simple to prepare for a weeknight dinner or a special family meal.
Why You’ll Love Easy Italian Chicken Parmesan
- Restaurant-Quality Taste at Home: This recipe recreates the rich and comforting flavors of an Italian restaurant, delivering tender chicken with a crispy, cheesy crust and savory tomato sauce.
- Simple Ingredients: Made with everyday pantry staples like breadcrumbs, pasta sauce, and cheese, this dish is easy to whip up without any special shopping trips.
- Quick and Easy to Prepare: Despite its fancy appearance, this recipe comes together in just 35 minutes, making it perfect for busy weeknights or last-minute entertaining.
- Cheese Lover’s Dream: With a double dose of Parmesan in the breading and on top, plus melty mozzarella, this dish is a cheesy delight for every bite.
- Versatile and Crowd-Pleasing: Serve it with pasta, a side salad, or even crusty bread, and it’s sure to be a hit with the whole family.
Chicken Parmesan (a.k.a. Chicken Parmigiana) is a classic Italian dish that is a very popular item on the Italian restaurant menu. With this easy to follow recipe, you can re-create the Italian favorite at home, and the resulting Chicken Parmesan will rival the one from the Italian restaurant!
Ingredients For Easy Italian Chicken Parmesan
- Chicken Breasts – Boneless and skinless chicken breasts are pounded thin for tender, juicy results.
- Eggs – Help bind the breadcrumbs to the chicken for a crispy coating.
- Parmesan Cheese – Adds salty, nutty flavor to the breading and topping for a cheesy, authentic taste.
- Flour – Used as the first coating layer to ensure the breading sticks perfectly.
- Panko Breadcrumbs – These light, crispy breadcrumbs create a golden crust on the chicken.
- Oil – Used for pan-frying to get the breading perfectly browned.
- Mozzarella Cheese – Melts beautifully on top of the chicken for gooey, cheesy goodness.
- Pasta Sauce – Adds a rich, savory tomato flavor that ties the dish together.
- Salt and Pepper – Simple seasonings to enhance the flavor of the chicken.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
Chicken Parmesan is tender breaded chicken breast, baked with tomato sauce and cheese. And of course its name reveals the fact that this recipe includes Parmesan cheese! This Chicken Parmesan recipe includes a double dose of Parmesan cheese – half of it is in the breading, mixed with the bread crumbs, and the other half is sprinkled and baked on top of the chicken (along with the tomato sauce and mozzarella cheese). This mouthwatering Chicken Parmigiana is pure heaven for Italian food lovers!
Kitchen Tools You Need To Make Easy Italian Chicken Parmesan
- Meat Mallet – Essential for pounding the chicken breasts to an even thickness for tenderness and even cooking.
- Plastic Wrap – Keeps the chicken from splattering while being pounded.
- Cutting Board – A sturdy surface for preparing the chicken and other ingredients.
- Large Non-Stick Frying Pan – Used for pan-frying the breaded chicken to golden perfection.
- Baking Dish (8×12 Inches) – Holds the chicken for baking with the tomato sauce and cheese.
- Measuring Cups and Spoons – Ensure precise measurements for consistent results.
The secret to an amazingly tender Chicken Parmesan is pounding the chicken as the first step. If your chicken breast always turns out tough, you must try this technique – pounding the chicken breast makes it thin and soft, it will be the softest, juiciest and tastiest chicken breast you will ever eat!
If you never pounded chicken breast before, don’t be intimidated – it’s really easy. You need a meat mallet tool that looks like a big hammer (sold in a kitchen supply isle along with other kitchen tools such as spatulas and vegetable peelers). All you need to do is put the meat on the cutting board, put a sheet of plastic wrap on top (so it doesn’t splatter) and then just give it a few whacks with that meat mallet hammer. With every whack of the meat mallet, you’ll notice that the chicken will become thinner, and you need to stop when the chicken is uniform thickness throughout and about 1/2 inch thick.
Next, you’ll coat the chicken in flour, then egg, then a mixture of grated Parmesan cheese and breadcrumbs, then pan-fry it, then bake with the tomato sauce and cheese. After the Chicken Parmesan comes out, it will be a star dish and you will feel like a fine Italian chef!
Serving Suggestions for Easy Italian Chicken Parmesan
- Serve the chicken over a bed of spaghetti or your favorite taco pasta for a classic Italian pairing.
- Add a fresh side salad with mixed greens, cherry tomatoes, and a light vinaigrette to balance the richness of the dish.
- Pair with crusty garlic bread or buttery dinner rolls for a satisfying meal.
- Accompany with steamed or roasted vegetables like broccoli and carrots or zucchini for a wholesome side.
- For an elevated presentation, garnish the chicken with fresh basil or parsley and a sprinkle of extra Parmesan cheese.
Tips For Success
- Pound the Chicken Evenly: Pounding the chicken to an even 1/2-inch thickness ensures it cooks uniformly and stays tender. If you don’t have a meat mallet, use a rolling pin or even the bottom of a heavy pan.
- Season Each Layer: Lightly season the chicken with salt and pepper before coating it. The layers of flour, egg, and breadcrumbs will absorb the seasoning, enhancing the overall flavor.
- Don’t Overcrowd the Pan: When pan-frying, cook the chicken in batches. Overcrowding lowers the oil temperature, resulting in soggy breading instead of a crispy crust.
- Use Fresh Cheese: Grate fresh Parmesan for the breading and topping. Pre-grated cheese can have additives that affect melting and flavor.
- Check Oven Timing: Baking for 20 minutes ensures the chicken is fully cooked without overbaking. If you’re unsure, use a meat thermometer to check the internal temperature—it should be 165°F.
- Choose High-Quality Pasta Sauce: The sauce plays a significant role in flavor. Opt for a rich and flavorful marinara or tomato basil sauce to complement the chicken.
- Let the Dish Rest: After baking, allow the chicken to sit for 5 minutes. This helps the juices redistribute, keeping the chicken moist and tender.
- Customize Toppings: If you like extra cheesiness, add an additional sprinkle of mozzarella or Parmesan during the last 5 minutes of baking.
- Prep Ahead: Bread the chicken in advance and refrigerate it for up to 4 hours. This saves time and allows the coating to adhere better.
- Keep it Warm: If serving later, tent the chicken with foil after baking to keep it warm and melty.
Variations and Substitutions
- Gluten-Free Version: Replace all-purpose flour and Panko breadcrumbs with gluten-free alternatives. Almond flour or coconut flour can be used for dredging, and gluten-free breadcrumbs will provide the same crispy texture.
- Low-Carb Option: Skip the breadcrumbs entirely and use a mixture of almond flour and grated Parmesan for the coating. This keeps the dish keto-friendly while still delivering a satisfying crunch.
- Dairy-Free Adaptation: Substitute the Parmesan and mozzarella with dairy-free cheese alternatives. Look for plant-based cheeses that melt well to achieve the same gooey topping.
- Add Herbs to the Breading: Mix dried basil, oregano, or parsley into the breadcrumb mixture for extra Italian flavor. You can also add a pinch of garlic powder for a bolder taste.
- Spicy Kick: Sprinkle red pepper flakes over the sauce before adding the cheese, or mix a little cayenne pepper into the breading for a spicy twist.
- Vegetarian Swap: Use eggplant slices instead of chicken for a delicious Eggplant Parmesan. Prepare the dish the same way, ensuring the eggplant is breaded and fried before baking.
- Alternative Sauces: Try a creamy Alfredo or a rich pesto sauce instead of marinara for a unique spin on the classic dish.
- Single-Serve Portions: Use smaller chicken cutlets or chicken tenders to create individual servings. This works well for portion control or serving at a party.
- Add Veggies: Layer sautéed spinach, mushrooms, or zucchini under the sauce for an extra boost of nutrients and flavor.
- Extra Crunch: Mix crushed cornflakes or finely crushed crackers with the breadcrumbs for a super crispy coating.
Storage and Reheating
- Storing Leftovers: Place any leftover Chicken Parmesan in an airtight container and refrigerate for up to 3 days. To prevent the breading from becoming soggy, let the chicken cool completely before storing.
- Freezing: For longer storage, freeze the Chicken Parmesan in a freezer-safe container for up to 3 months. Place parchment paper between layers to prevent sticking. Thaw overnight in the refrigerator before reheating.
- Reheating in the Oven: Preheat the oven to 350°F, place the chicken on a baking sheet, and cover with foil. Heat for about 15-20 minutes, or until warmed through.
- Microwave Option: For a quicker method, reheat individual portions in the microwave on medium power for 1-2 minutes. Be cautious, as the breading may lose some crispiness.
- Revive the Crisp: To bring back some crunch, briefly broil the reheated chicken for 1-2 minutes in the oven.
- Serving Tip: Add a fresh layer of mozzarella or Parmesan when reheating to enhance the cheesy topping.
Frequently Asked Questions
Can I make Chicken Parmesan ahead of time?
Yes, you can prepare the breaded chicken in advance. After breading, store the chicken in an airtight container in the refrigerator for up to 4 hours before cooking. When you’re ready to serve, pan-fry and bake as directed.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work well in this recipe. Keep in mind that thighs may take a bit longer to cook, so ensure they reach an internal temperature of 165°F.
What can I serve with Chicken Parmesan?
Chicken Parmesan pairs perfectly with pasta, but you can also serve it with steamed vegetables, a side salad, or even mashed potatoes for variety.
How do I prevent the breading from falling off?
Make sure to pat the chicken dry before breading and press the breadcrumbs firmly onto the chicken. Allow the breaded chicken to rest for 10-15 minutes before frying to help the coating adhere better.
Can I make this recipe without frying the chicken?
Yes, you can bake the breaded chicken instead of frying. Place the breaded chicken on a greased baking sheet and spray the top lightly with oil. Bake at 400°F for 20 minutes, flipping halfway through.
What is the best cheese for Chicken Parmesan?
Mozzarella is the classic choice for its gooey melt, but you can experiment with provolone, fontina, or even a combination of cheeses for added flavor.
Can I freeze uncooked breaded chicken?
Yes, you can freeze the uncooked breaded chicken. Lay the breaded chicken on a parchment-lined baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. Cook directly from frozen, adding a few extra minutes to the baking time.
How can I make this dish healthier?
For a lighter version, bake the chicken instead of frying and use a low-fat mozzarella cheese. You can also serve it with whole-grain pasta or zucchini noodles for added nutrition.
Can I double the recipe for a crowd?
Definitely! Simply multiply the ingredients and use multiple pans for frying and baking. Ensure the chicken is in a single layer in the baking dish for even cooking.
What’s the difference between Chicken Parmesan and Chicken Parmigiana?
Chicken Parmesan and Chicken Parmigiana are the same dish! “Parmigiana” is the Italian name, while “Parmesan” is the Anglicized version.
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Italian Chicken Parmesan (Parmigiana) Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 2 eggs
- 1 cup grated Parmesan cheese
- 1/2 cup flour
- 2 cups Panko breadcrumbs
- 2 tbsp oil
- 8 oz mozzarella cheese
- 16 oz pasta sauce
- 1/2 tsp salt
- 1/4 tsp pepper.
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Meat mallet
- Plastic Wrap
- Baking dish (8x12 inches)
Instructions
- Preheat the oven to 425F.
- Pound the chicken breasts with a meat mallet between 2 sheets of plastic wrap until they are even thickness and about 1/2 inch thick. Rub the chicken with salt and pepper. (We are using less than usual amount of salt because some of the salt will come from Parmesan cheese).
- Whisk the eggs in a bowl with a fork.
- Put the flour on a large plate.
- Put the bread crumbs and 1/2 cup of Parmesan cheese on another large plate and mix them until combined.
- Dip each chicken breast in flour on both sides, then dip it in egg on both sides, then dip into the bread crumb mixture on both sides, pressing into the bread crumbs so they stick.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Put the chicken on a frying pan in a single layer (you'll need to do it in 2 batches) and cook for 2 minutes on each side, or until the bread crumbs are golden-brown in color. The chicken doesn't need to be fully cooked - it will finish cooking in the oven. This step is just for browning the outside of the chicken.
- Put the chicken in a 8 x 12 non-stick baking dish in a single layer. Pour the pasta sauce over the chicken, and sprinkle with the mozzarella cheese. Sprinkle the remaining Parmesan cheese on top.
- Put the chicken Parmesan in the oven and bake for 20 minutes.
More Italian Recipes
- Italian Salami and Cream Cheese Roll-Ups
- Fresh Caprese Salad with Mozzarella and Basil
- Simple Baked Italian Meatballs Recipe
I haven’t had chicken parm in sooo long! We ate it all the time growing up! You’re making me want to make some soon!
Chicken parmesan is one of my favorites, but I haven’t had it in so long! I love how quickly this comes together too, so perfect for busy weeknights :)
This is often my dad’s go to in restaurants. It has been years since I eat some but man it is good. I need a meat mallet to make this recipe lol.
You can use a rolling pin.
This looks like a hearty meal Melanie ?
Chicken parmesan is very special to me because it was the first dish my now Hubby made for me and he continues to cook it for me to this day. I showed him your recipe and he said he’s going to make use it next time he cooks it for me! Yay me!!!! :)
I love that cheesy look, it makes me hungry! I can totally imagine how good this tastes!
Love this dish! And yours looks superb — love all that cheese. I haven’t made this in ages, and now of course you have me craving it. :-) Thanks!
It’s been a while since I had chicken parmesan. YUM! Your chicken look delicious. Ah, that melted cheese and juicy chicken. Perfect.
This Chicken Parmesan looks like a cheesy dream come true!
The double dose of Parmesan is genius. This looks delicious..