Chicken Parmigiana

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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.

Once the chicken is cooked, you nestle it into a pan of marinara, add a generous layer of melty mozzarella, and bake until everything is hot and bubbly. Serve it with pasta and a simple salad, and you’ve got a restaurant-style Italian-American meal without a complicated ingredient list or all-day prep.

What You’ll Like About This Recipe

• No-fuss, no-fry method. Instead of standing over a hot skillet, the breaded chicken bakes in the oven, so you get a crisp coating with far less mess and hands-on time.
• Simple, familiar ingredients. Boneless chicken breasts, jarred marinara, mozzarella, and pantry staples come together in a way that feels cozy and satisfying without being fussy or expensive.
• Saucy and cheesy. The chicken absorbs some of the marinara as it bakes in the second round, while the mozzarella melts into a gooey blanket over the top—perfect for spooning over pasta.
• Family- and crowd-friendly. Mild flavors, tender chicken, and plenty of sauce make this a reliable choice for picky eaters, potlucks, or casual company dinners.
• Easy to prep ahead. You can bread and bake the chicken earlier in the day (or even the day before), then add the sauce and cheese and finish it in the oven right before serving.

Ingredient Notes

• Ingredient Notes
• Chicken breasts – Boneless, skinless chicken breasts are pounded to an even thickness so they cook quickly and stay tender. If your pieces are large, you can slice them horizontally to make cutlets before pounding.
• Flour – A light coating of flour helps the egg mixture cling to the chicken so the breadcrumbs adhere evenly.
• Egg and milk – This simple egg wash acts as the glue between the flour and breadcrumb coating. Whole milk or 2% both work fine.
• Breadcrumbs – Fine, dry breadcrumbs give a classic chicken parm texture. Use seasoned Italian crumbs for extra flavor, or plain crumbs if you prefer to control the salt and herbs. Panko can be used for a slightly crunchier crust.
• Parmesan cheese – Grated Parmesan seasons the crumb mixture and helps it brown. Freshly grated cheese will melt and toast more nicely than the powdery canned style.
• Dried herbs and seasonings – Basil, parsley flakes, salt, and pepper add Italian-inspired flavor to the coating so the chicken is well seasoned before the sauce ever goes on.
• Marinara or spaghetti sauce – Use your favorite jarred marinara or homemade sauce. A thicker, full-bodied sauce clings better to the chicken than a very thin sauce.
• Mozzarella cheese – Shredded low-moisture mozzarella melts into those stretchy, stringy strands everyone expects with chicken Parmigiana. Part-skim or whole-milk both work; whole-milk will brown and bubble a bit more.

Steps to Make Chicken Parmigiana

1. How to Make Chicken Parmigiana
2. Prep the chicken by pounding each breast to an even thickness so it cooks uniformly and stays tender instead of drying out at the edges.
3. Set up a breading station with three shallow bowls: one with flour, one with the egg and milk mixture, and one with the breadcrumb, Parmesan, and seasoning mixture.
4. Dredge each piece of chicken in flour, dip it in the egg mixture, and coat it thoroughly in the seasoned breadcrumbs, pressing gently so the coating sticks well.
5. Arrange the breaded chicken on a greased, foil-lined baking sheet and bake until the coating is set and the chicken is just cooked through, so it stays juicy.
6. Spread some of the marinara sauce in the bottom of a baking dish, transfer the baked chicken on top, and spoon the remaining sauce over each piece so they’re well covered.
7. Sprinkle the chicken generously with shredded mozzarella and bake again until the sauce is bubbling around the edges and the cheese is melted and lightly browned.
8. Let the chicken rest for a few minutes so the juices settle, then serve over pasta or with your favorite sides.

Chicken Parmigiana Tips

• Pound evenly so the thickest and thinnest parts of the chicken cook at the same rate and you don’t end up with dry edges.
• Press the crumbs firmly onto the chicken so the coating clings well and doesn’t slide off when you add the sauce.
• Use a hot pan when baking the breaded chicken; preheating the greased baking sheet in the oven for a few minutes can help the bottoms crisp more.
• Choose a flavorful sauce you’d be happy eating on pasta by itself—since there are so few ingredients, the marinara really carries the dish.
• Finish under the broiler for a minute or two at the end if you want extra browning and a lightly blistered top, watching closely so the cheese doesn’t burn.
• Rest before serving to keep the coating intact and give the cheese a moment to set, which makes it easier to plate.

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 leftover chicken Parmigiana within 2 hours and transfer it to shallow, airtight containers. Refrigerate for up to 3 to 4 days.
• Reheat: Place portions in a baking dish, cover with foil, and warm in a 350°F oven until the chicken is hot in the center and the sauce is bubbling. For a quicker option, reheat individual pieces in the microwave until steaming, then, if you like, uncover and broil briefly to re-melt and re-brown the cheese.
• Freeze: For longer storage, cool the baked chicken completely, then wrap individual pieces tightly or place them in a freezer-safe container with some extra sauce. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating so the coating and cheese keep a better texture.

Chicken Parmigiana

Diana Rattray

Make a tasty weeknight dinner with this easy chicken parmigiana recipe. Baked chicken topped with red sauce and melted mozzarella cheese, it’s a fantastic meal with pasta!

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Servings 4 servings

Calories 494

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Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Equipment

• Meat mallet
• Large rimmed baking sheet
• 13-by-9-inch baking dish
• Breading trays

Ingredients

  

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• Butter, oil, or cooking spray, for greasing the baking sheet
• 4 boneless chicken breasts, about 4 to 6 ounces each
• 2/3 cup flour
• 1 large egg
• 2 tablespoons milk
• 1 cup fine dry breadcrumbs
• 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

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• 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

Calories: 494kcalCarbohydrates: 24gProtein: 61gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 220mgSodium: 1253mgPotassium: 1258mgFiber: 2gSugar: 5gVitamin A: 882IUVitamin C: 11mgCalcium: 244mgIron: 3mg

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.

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