Name: Chicken Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 4 chicken breast fillets; 1 cup all-purpose flour; 2 eggs, beaten; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 1/2 cup olive oil; 1 cup marinara sauce; Optional: 1/2 cup shredded mozzarella cheese

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Chicken Parmesan is one of those timeless comfort food dishes I keep coming back to. Crispy breaded chicken, golden and flavorful, topped with a rich marinara sauce and melted cheese—what’s not to love? This version is simple, classic, and incredibly satisfying every single time I make it.

Why You’ll Love This Recipe

I love how this dish takes everyday ingredients and transforms them into something truly special. The combination of seasoned breadcrumbs, parmesan, and herbs makes the chicken extra flavorful, while the marinara sauce adds that perfect tangy-sweet balance. It’s crispy, cheesy, and saucy in all the right ways. Whether I’m making it for a casual weeknight or a Sunday dinner, it never disappoints. Chicken Parmesan

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 chicken breast fillets
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
½ cup grated Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
½ tsp garlic powder
Salt and pepper, to taste
½ cup olive oil
1 cup marinara sauce (tomato-based)

Directions

I start by seasoning the chicken fillets with salt and pepper.
I prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, basil, oregano, and garlic powder.
I dredge each chicken fillet in flour, dip it into the eggs, then coat it with the breadcrumb mixture, pressing gently so it sticks well.
In a large skillet, I heat the olive oil over medium heat and cook the chicken until golden and crispy on both sides—about 4–5 minutes per side. I remove and drain them on paper towels.
I preheat the oven to 375°F (190°C).
In a baking dish, I spread a little marinara sauce on the bottom, place the crispy chicken on top, and spoon more marinara sauce over each fillet.
I top each piece with more Parmesan cheese or shredded mozzarella if I want extra cheesiness.
I bake for 15–20 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
I serve hot, usually over pasta or with a side salad.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 30 minutes to cook, so it’s ready in roughly 45 minutes.

Variations

Sometimes I slice the chicken thinner or pound it out for a quicker cook time and crispier texture. If I’m feeling indulgent, I add a layer of mozzarella or provolone before baking. I’ve also made a spicy version by adding crushed red pepper to the breadcrumb mixture. For a lighter option, I’ve baked the breaded chicken instead of frying—still tasty, just a little less crispy. Chicken Parmesan

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I bake them in a 350°F (175°C) oven until warmed through, which keeps the coating crispy. Microwaving works too, but the breading tends to soften. I avoid freezing, as the texture isn’t quite the same after thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless, skinless chicken thighs and they turn out juicy and flavorful. Just adjust the cooking time slightly depending on thickness.

What’s the best cheese for topping?

I usually stick with parmesan for sharpness, but mozzarella melts beautifully and adds that classic stringy cheese layer. Sometimes I use both.

Can I make it ahead of time?

Yes. I prep and bread the chicken ahead, then refrigerate it until I’m ready to fry and bake. I’ve also cooked everything, refrigerated it, and reheated it in the oven later.

What’s a good side for Chicken Parmesan?

I usually serve it with spaghetti, garlic bread, or a simple green salad. Roasted veggies also make a great low-carb pairing.

Can I air-fry the chicken instead?

Definitely. I preheat the air fryer to 375°F, spray the breaded chicken with a little oil, and cook for about 10–12 minutes, flipping halfway. It comes out nice and crispy without the oil.

Conclusion

Chicken Parmesan is one of those dishes I never get tired of making—or eating. It’s rich, flavorful, and feels like a warm hug on a plate. Whether I’m cooking for a crowd or just making dinner for myself, it’s always worth it. Once I try this version, I won’t want to go back to takeout again.