Chicken Parmesan
Crispy breaded chicken topped with marinara and melted mozzarella cheese.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 45 min.
- Serves 4 — easy to halve or double.
- Medium level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
This Chicken Parmesan recipe takes 45 min and makes 4 servings. Chicken parmesan is an Italian American classic loved for crispy cutlets, tangy marinara, and bubbly cheese.
Helpful guides
Instructions
Set up three shallow bowls with seasoned flour, beaten eggs, and breadcrumbs mixed with Parmesan. Pat chicken dry, season with salt and pepper, then dredge in flour, dip in egg, and press firmly into crumbs for full coverage.
Heat 1/4 inch vegetable oil in a large oven safe skillet over medium heat. Fry cutlets 3 minutes per side until deep golden and crisp. Do not crowd the pan.
Transfer to a paper towel lined plate to drain briefly.
Preheat oven to 425°F. Wipe excess oil from skillet or move cutlets to a baking dish. Spoon warm marinara over each piece, leaving edges crisp.
Top generously with mozzarella and extra Parmesan for browning.
Bake 10 to 12 minutes until cheese melts and bubbles and chicken reaches 165°F internal temperature. If cheese needs more color, broil 1 minute while watching closely so crumbs do not burn. Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Rest 5 minutes so cheese firms slightly and juices settle. Serve over cooked spaghetti with extra warm sauce. Garnish with chopped basil if desired.
Keep breading crisp by saucing just before serving. Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Cool leftovers quickly and store sauce separately when possible. Reheat in a hot oven on a wire rack until steaming. Microwaving works but softens the crispy coating more than oven reheating.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Troubleshooting — fixes, not repeats
- If breading falls off, you skipped flour or did not press crumbs firmly; chill breaded cutlets 10 minutes.
- If coating browns too fast, oil was too hot; keep at medium and adjust between batches.
- If cheese slides off, you used too much sauce on top; keep a light layer and serve extra aside.
- If cutlets cook unevenly, they were pounded unevenly; aim for uniform half inch thickness.
Make it your way
- Spicier version: Pack sauce separately when possible so reheated portions taste fresh and textures stay appealing for the next day.
- Serving with rice or naan: For a lighter version, skip frying and spray breaded cutlets with oil, then bake at 425°F for 18 minutes before adding sauce and cheese.
- For chicken parmesan sandwiches, tuck baked cutlets into toasted hoagie rolls with extra sauce.
- For a low carb option, use almond flour and crushed pork rinds for breading.
- Leftovers work well for lunches because flavors meld overnight in the fridge.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat in a 375°F oven until the center reaches 165°F internal temperature.
Freeze breaded cooked cutlets without sauce up to 2 months; add fresh sauce when reheating.
FAQ
Can I use chicken tenders?
Yes, they work well and cook faster. Fry 2 minutes per side, then bake 8 minutes until 165°F inside. Start with the suggested amount, then adjust to suit your taste and equipment.
What marinara is best?
Use a thick low water sauce so breading stays crisp. Warm it before topping so the bake stays short. Start with the suggested amount, then adjust to suit your taste and equipment.
How do I keep it crispy?
Fry hot, drain well, sauce lightly, and serve immediately. Store leftover sauce separately from chicken. Start with the suggested amount, then adjust to suit your taste and equipment.