Chicken Parmesan is a timeless favorite that never goes out of style. Crispy, breaded chicken cutlets smothered in marinara sauce and melted mozzarella, all topped with a sprinkle of Parmesan, what’s not to love? This Italian-American classic is the perfect balance of savory, cheesy goodness and is sure to satisfy any craving for comfort food. Whether you’re serving it for a cozy dinner at home or hosting friends and family, Chicken Parmesan is a guaranteed crowd-pleaser.
The beauty of Chicken Parmesan lies in its simplicity. The chicken is breaded in a crunchy, golden coating that adds texture and flavor. When baked to perfection, the chicken stays juicy on the inside while developing a crispy exterior. The marinara sauce adds tangy, robust flavor that complements the richness of the cheese. Mozzarella melts beautifully over the chicken, creating a gooey, cheesy layer, while a dusting of Parmesan adds a salty, nutty finish.
What makes this dish so versatile is its ability to be paired with so many sides. Traditional accompaniments like spaghetti or a side of garlic bread are always a hit, but you can also serve it with roasted vegetables, a simple salad, or even mashed potatoes for a comforting meal. The sauce, cheese, and crispy chicken create the perfect trifecta, so no matter what you pair it with, you’re guaranteed a satisfying dish.
Chicken Parmesan is also a great dish for meal prepping. You can prepare the breaded chicken cutlets in advance and freeze them for a quick and easy dinner later on. Simply bake and top with sauce and cheese when ready to serve. The leftovers taste just as good the next day, making it a fantastic option for busy weeknights.
Whether you’re new to cooking or a seasoned pro, Chicken Parmesan is an easy-to-make, comforting dish that brings smiles to the table every time. Rich in flavor, perfectly crispy, and always satisfying, it’s a meal that’s bound to become a staple in your kitchen.
Ingredients
- chicken breast
- bread crumbs Tasty
- Egg wash
- flour
Instructions
- Place wax paper on a cutting board.
- Coat each chicken breast in flour, patting off the excess.
- Place the floured chicken breast on the cutting board, cover with plastic wrap, and gently tenderize the meat with a mallet.
- Dip each tenderized chicken breast in egg wash.
- Dredge the chicken breasts in seasoned bread crumbs.
- Heat a large frying pan with oil.
- Brown the chicken breasts on both sides in the hot oil.
- Place the browned chicken breasts on a sheet pan sprayed with cooking spray.
- Cover each breast with marinara sauce.
- Top the marinara sauce with provolone cheese.
- Bake in a 350°F oven for 10 to 15 minutes.
This was so delicious! The chicken was tender and the cheese melted perfectly. My whole family loved it!
i added more cheese and it was the best!! Yum yum!!!
More cheese? That’s genius! I have to try that next time! 🧀
Yum! My kids devoured it. I used mozzarella instead of provolone!
The instructions are kinda weird, like who has wax paper? 😂 I just used a plate. Still tasted alright tho.
So, I’m not much of a cook, but can you just skip the egg wash part? What does it really do?
Way easier than I thought. I don’t have a mallet so I just pressed with a rolling pin and it still worked. Next time I’ll bake a few minutes longer so the cheese gets a little more bubbly.
Pretty good, but I think I overcooked it a bit. Next time, I’ll watch the time closer. Still tasty tho.
Too many steps! I like cooking but not when its so complicated. Just make it simple people!
I really dont get the hype around this. It was too greasy for my taste. Not sure if I’d make it again.
I love chicken parm, so I was excited. The bread crumbs stayed crunchy, which usually never happens for me. I used panko and it made a difference.
Too many steps for my liking. I just wanted a quick meal after work, ended up ordering pizza instead.
Can you use any kind of cheese? I have mozzarella instead of provolone. Will it work?
I don’t think mozzarella has the same flavor as provolone… might not be as good.
Mozzarella should work pretty well! Just keep an eye on it while baking. Enjoy!
Chicken parmesan is my favorite! Love that you cover with marinara and provolone—classic. I’d also sprinkle some parmesan on top for a more crispy vibe.
Delicious! Even my picky eater liked it!!
That’s great to hear! Chicken Parmesan is a classic for a reason. What did your picky eater usually not like?
The chicken was dry. I think I left it in the oven too long. Lesson learned!
Eh, it was ok. I mean, how hard can it be? Just chicken and bread, right?
Chicken parmensan? I didn’t even know chicken can have parmesan. LOL. But looks good!
Bread crumbs “Tasty”?? Are we supposed to use Tasty brand or just… tasty breadcrumbs 😅 I mean recipe aside, the steps are pretty clear.
Haha I thought the same thing—“Tasty” is probably the brand. I’d just use regular seasoned breadcrumbs if you don’t have that one 😅
Nah it says “bread crumbs Tasty” like it’s a specific product. If you use plain crumbs the crunch might be weaker. Recipe aside though, it is super clear.
Tasty! Everyone at my house loved it, we all want to do it again next week!
I tried this and it didn’t turn out like at the restaurant. Maybe I messed something up?
Don’t worry, it happens! Maybe your chicken didn’t get enough browning? That crust is key!
Made it tonight—tenderizing helps a lot. Mine took closer to 18 minutes to finish through, so I’d watch for doneness instead of relying strictly on 10-15.
Good concept, but 10–15 minutes feels short for chicken breast thickness. Mine was almost done but I had to add like 5 more minutes. Otherwise tasty!
The provolone + marinara combo never fails. Also, wax paper is a nice touch for cleanup. Super comforting meal, great for weeknights.
Yummy! But why do you use wax paper? Ain’t that bad for food safety? Just sayin’
That kinda makes sense, but I think it’s okay for just coating the chicken. Food safety isn’t that strict usually, right?
I’ve always used wax paper and never had a problem! It makes clean-up so much easier. 🤷♀️
This recipe is amazing! My family loved the Chicken Parmesan. So crunchy and flavorful! Will definitely make again.
This is pretty close to how I do chicken parm—love the step of tenderizing before breading. The “brown then bake” method keeps it juicy. I’d just add a little mozzarella on top too.
Totally agree on tenderizing first—makes the texture way more even. I also do the “brown then bake” and it stays way juicier. Prov and a little mozz on top is the way 😄
I’m not sure about baking after browning though. Like won’t it dry out the chicken? I usually just simmer in sauce after breading. Maybe I’m doing it wrong…
Absolutely loved this recipe! My family devoured it in no time. Will definitely make again!
So glad to hear that! It’s a family favorite for us too. The cheese is the best part!
I tried it but my chicken was too dry. Maybe I cooked it too long? Not sure what I did wrong.
WHAT IS MARINARA?! Can you put ketchup instead? 😂 Just curious!
Marinara is like a tomato sauce that’s super versatile! Ketchup would totally change the flavor, but hey, if you love it, go for it! 😂
I found the instructions a bit confusing, but it turned out ok in the end. Not my favorite dish though.
This recipe is bomb! The chicken came out juicy and crispy. Definitely making it again!
Chicken Parm way to go! Looove it! 🍗❤️ #bestdinner
Marinara + provolone combo is undefeated. I’d add a little garlic in the crumbs though. Also wax paper? I guess it works.
This chicken parmesan was so delicious! My family loved it. Will make again for sure!
Way too much breading! I like my chicken with more flavor, less crunch.
Bread crumbs Tasty?? Like… is that the brand? Lol. I used Italian seasoned crumbs and it was fine. Would be better if it specified how much oil.
“Bread crumbs Tasty” is definitely a brand name/label they forgot to format 😅 But yeah—Italian seasoned crumbs are way better. Agreed on the oil amount; frying without a spec is annoying.
I think it tasted okay but mine got dry, not gonna lie. I’d also like to know how much oil to use—like 1 tablespoon or enough to coat the pan? 350°F for 10–15 mins feels short too.
I’ve had better chicken parmesan at restaurants 😒. Mine didn’t turn out like in the pictures.
Could you make this with beef instead of chicken? Asking for a friend.
So easy! My kids loved it! I added some garlic to the marinara for extra flavor. Yummy!
That’s awesome you added garlic! Makes everything better! 😍
My kids didn’t like it. Maybe the way I made it was wrong. 🤷♂️
Pretty easy to make! I added some garlic powder to the bread crumbs for extra flavor. Yum!
Delicious! Made it for my husband and he said it’s a keeper. Cooking is fun when it’s this easy!
That’s awesome to hear! I’m glad your husband loved it. Chicken Parmesan is such a classic meal! I’ll have to give it a try too.
The instructions are kinda all over the place (wax paper AND plastic wrap??) but I followed anyway. It came out okay, not wow. Might try mozzarella next time instead of provolone.
Yum! This is a great recipe. My kids devoured it! I added extra cheese 😋.
This sounds comforting and straightforward. The tenderize step is key—I always forget that part and my cutlets end up a bit tough.
Yes! I started tenderizing too and it made a huge difference—way more tender and less chewy. Great step to call out.
Wait… 10 to 15 minutes at 350°F after browning? That seems kinda short to me, like it might still be pink inside. I usually bake longer. But maybe tenderizing helps a lot?
I found it a bit confusing with all the steps. Do I really need to tenderize it?
yep, very good! But I used cheddar instead and it turned out super salty. Still good tho!
Cheddar, huh? That’s interesting! I’ve never tried that on Chicken Parmesan. I’ll give it a shot! Thanks for the tip!
Yummy! 10/10! My kids ate it all, even the veggies I served on the side!
I think this recipe is missing something. Maybe some herbs or garlic to spice it up? I had to add my own.
This Chicken Parmesan recipe is soooo good! I absolutely loved it! It was easy and delicious. Will make again for sure!
I don’t get why it says to cover with plastic wrap. Isn’t that bad? Anyway, my chicken turned out good.
I don’t know about this one. I’ve made chicken parm before and it was way easier… Maybe I missed somethin? 🤔
This looks so comforting! The breading + marinara + provolone combo is basically unbeatable. I might add a pinch of garlic powder to the breadcrumbs though.
Best Chicken Parm I’ve ever made! It was so crispy and delish! Definitely a 5-star recipe!
This is the best Chicken Parmesan recipe ever! My family loved it. Will definitely make again!
Why do people use wax paper? I used parchment and it worked just fine. The chicken was pretty dry too. Not great.
I think wax paper is mainly to avoid sticking when frying, but I agree, parchment works too! Sorry to hear your chicken was dry, maybe try brining next time?
Why do we need wax paper? Seems like an extra step no one needs.
Wax paper is super helpful! It keeps your cutting board clean and makes cleanup easier. Trust me, it’s worth it.
This was amazing! So much flavor and really easy to make. My family devoured it!
I’m so glad you enjoyed it! Chicken Parmesan is one of my favorites too!
Tasty but can anyone tell me how to make marinara?? I don’t know the first thing.
Making marinara is so easy! Just blend some canned tomatoes, garlic, onion, and herbs like basil and oregano. You can also add olive oil for flavor. Just simmer for about 20 minutes, and you’re good! 🍅
I dunno, marinara sounds fancy. Can’t you just buy it from the store? It’s much easier than making it yourself!
Chicken parmesan without any mention of seasoning the flour? Kinda meh to me. And 10–15 minutes at 350°F seems short for chicken breast depending on thickness.
Fried chicken? I thought this was pasta?! Confusing recipe, I guess? The sauce was alright tho.
I tried this recipe but it was too greasy for my taste. Maybe use less oil next time.
I totally get what you mean! The oil can really make or break a dish. Less is definitely more sometimes!
Not sure about baking only 10–15 minutes at 350°F. For thicker breasts, I think it needs longer or you’ll get undercooked chicken. I used a thermometer and it worked after 18 minutes.
I used to bake 10 min at 350 and it was fine for me, but I was doing thin cutlets. If you’re doing big thick chicken then 18 min makes more sense. Also watch the pan—if it’s crowded it takes longer.
Yeah, I agree with you. 10–15 minutes feels a little short for thick breasts—especially if they’re not even thickness. Thermometer is the way to go.
I had some trouble with the breading. It kept falling off while frying. Any tips for that?
I was skeptical about this recipe at first, but it turned out better than I thought. A bit too greasy for my taste, though.
My kids love chicken parmesan! This recipe was a winner! Thanks!
Yum! So good! I added some garlic to the bread crumbs. It was devine! 🍽️
I don’t know…it’s just chicken with sauce and cheese, right? Maybe it’s overrated??
I think it’s simple but tastes amazing! Sometimes the classics are the best.
It’s not just chicken! The breadcrumb crunch and that melty cheese make a huge difference! Try it before judging!
Chicken good! Yum. But what is ‘provolon’ cheese? 🤔
Can we just fry the chicken without the oven? I don’t think the baking does much.
I followed it and my crumbs didn’t get crispy, more like soft. Maybe my oil wasn’t hot enough or I used cheap breadcrumbs. Still tasted good though.
This turned out really crispy on the outside and juicy inside. The egg wash + bread crumbs combo is legit. I added garlic to the marinara and it was restaurant-level.
This chicken parmesan was awesome! My family loved it! Juicy and flavorful! Will def make again.
This sounds good, but I don’t know about the oil part. They say frying is less healthy. Did it taste greasy?
So glad you enjoyed it! Chicken parmesan is a family favorite for sure. What sides did you serve with it?
Not bad! Just a lil too much cheese for my taste.
Too much cheese? I thought that was the point of chicken parmesan! More cheese, more yum… right?
I totally get it! Maybe next time just use half the cheese? It’s still good without drowning it, haha!
Simple and easy! I added some garlic to the marinara and it was amazing. Thanks!
I’m skeptical about baking time + browning only. Browning is not cooking-through, you know? Still, it tasted nice even though I overcooked it a bit trying to fix the timing.
Yo this was easy. My kid asked for seconds. I did extra marinara cuz i dont like dry chicken.
Honestly, didn’t understand some steps. Can someone explain why you ‘tenderize’ the chicken? I thought we just cooked it.
Bread crumbs Tasty?? Like the brand? 😅 Either way I’m trying it. If it doesn’t work, I’ll blame my oven.
I made it but my chicken stayed kinda tough. I think I under-tenderized it or didn’t brown long enough in the pan. Next time I’ll bake a few more minutes.
Totally makes sense. If it wasn’t tenderized enough *or* the browning was light, the bake time (10–15 min at 350°F) can still leave it a bit tough—especially with thicker breasts. Next time, try pounding a little thinner and browning until you get a deeper golden color before baking.
Chicken? What if I use tofu instead? Anyone tried that?
Breading plan makes sense, but “wax paper” and “plastic wrap” together weirded me out lol. Also flour + egg wash + crumbs—my family always forgets one step and it still works somehow.