Chicken Parmigiana
Make a delicious Chicken Parmigiana for dinner tonight. It’s easy to make with breaded chicken, pasta sauce, and melted mozzarella cheese!
Chicken Parmigiana, also known as chicken Parmesan, makes a fantastic dinner that’s easy and convenient enough for a weeknight. To make this recipe, chicken breasts are breaded, baked, and finished with your favorite store-bought pasta sauce and mozzarella cheese.
It’s a crowd-pleasing dish that pairs perfectly with spaghetti or a side salad. You can use any store-bought pasta sauce you like, and the recipe adapts well to variations. It’s everything you love about classic Italian-American comfort food, simplified.
What You’ll Like About This Dish
Crispy baked chicken. The breading stays crisp even after baking thanks to a simple oven method—no frying needed.
Classic flavors. Marinara, mozzarella, and Parmesan bring timeless Italian-American comfort to every bite.
Great for pasta night. Serve it with spaghetti or zoodles for a full meal that feels special but is easy to make.
Freezer-friendly. Make a double batch and freeze extras for an easy reheat-and-eat dinner later.
Ingredient Notes
- Chicken breasts – Boneless, skinless, and pounded to an even thickness for quick, even baking.
- Flour, egg, and milk – Used to help the breadcrumb coating stick and form a crispy crust.
- Breadcrumbs – Fine dry breadcrumbs work best; mixed with herbs and Parmesan for added flavor.
- Parmesan cheese – Mixed into the coating for a nutty, savory boost.
- Dried herbs – Basil and parsley add classic Italian flavor to the breading.
- Spaghetti sauce – Use your favorite jarred marinara or spaghetti sauce.
- Mozzarella cheese – Shredded and melted on top for that iconic cheesy finish.
Steps to Make Chicken Parmigiana
- Pound chicken breasts to an even thickness and set aside.
- Prepare a breading station with flour, egg-milk mixture, and seasoned breadcrumb mixture.
- Dip each chicken piece in flour, then egg, then breadcrumbs, and arrange on a greased baking sheet.
- Bake the breaded chicken at 350°F for 20 to 25 minutes, until cooked through.
- Spread part of the sauce in a baking dish. Place the baked chicken on top, add remaining sauce, and sprinkle with mozzarella.
- Bake for 10 to 15 minutes more, until bubbly and cheese is melted.
Tips
- Pound chicken evenly for consistent cooking and better presentation.
- Use foil or parchment on the baking sheet for easier cleanup.
- For crispier breading, bake the chicken on a wire rack set over the pan.
- Use fresh mozzarella for a gooier, stretchier topping if desired.
Recipe Variations
- Use turkey cutlets. A great swap for chicken—just adjust baking time as needed.
- Add sautéed vegetables. Peppers, onions, or mushrooms can be layered under the cheese for extra flavor.
- Make it pizza-style. Use pizza sauce, sliced pepperoni, and a blend of Italian cheeses.
- Go spicy. Add crushed red pepper flakes to the sauce or use hot pepper cheese for a kick.
- Lighten it up. Use low-fat cheese or serve over zucchini noodles for a lower-carb version.
Serving Suggestions
- Serve over spaghetti, linguine, or your favorite pasta.
- Add a green salad with vinaigrette to balance the richness.
- Pair with garlic bread or soft dinner rolls for a full Italian-style meal.
- Include a glass of red wine or sparkling water with lemon for a simple but elegant dinner.
How to Store
Refrigerate: Cool leftovers and store in an airtight container. Eat within 3 to 4 days.
Freeze: Freeze individual portions or the whole dish in a freezer-safe container for up to 3 months. Label with the date.
To Reheat: Reheat in a baking dish covered with foil at 350°F for 15 to 20 minutes, until hot and bubbly.
Chicken Parmigiana
Ingredients
- 4 chicken breasts, boneless, about 4 to 6 ounces each
- 2/3 cup flour
- 1 large egg
- 2 tablespoons milk
- 1 breadcrumbs, fine dry
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried leaf basil
- 1 teaspoon dried parsley flakes
- Dash pepper
- 1/4 teaspoon salt
- 16 ounces marinara, or spaghetti sauce
- 1 cup Mozzarella cheese, shredded
Instructions
- Take a boneless, skinless chicken breast portion and place it in a food storage bag or cover it with plastic wrap; gently pound the chicken to flatten it slightly to an even thickness. Repeat with the remaining chicken breasts. Set aside.
- Line a baking sheet with foil; grease lightly or spray with cooking spray.
- Heat the oven to 350°F.
- Put the flour in a wide, shallow bowl.
- Whisk the egg and milk in a separate shallow bowl.
- In another shallow bowl, combine the breadcrumbs with Parmesan cheese, basil, parsley, a dash of pepper, and 1/4 teaspoon salt.
- Dip each chicken piece in flour to create a dry surface, then in the egg mixture to help the crumb mixture adhere, and finally coat it with the crumb mixture for a crispy texture. Arrange the chicken pieces on the baking sheet. Bake for 20 to 25 minutes or until the juices run clear when pierced with a fork.
- Pour about 1/3 of the spaghetti sauce into a 9-by-13-by-2-inch baking dish. Arrange the cooked chicken on top of the sauce; pour the remaining sauce over the chicken. Sprinkle with Mozzarella cheese. Bake for 10 to 15 minutes longer, or until bubbly and cheese is melted.
- Serve over spaghetti, fettuccine, capellini, or other pasta.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
