Totally Doable Chicken Parmesan Recipe

Gooey cheese and fresh basil tops crisp breaded chicken breasts lying on a bed of light marinara sauce. This friends, is serious comfort food. Jump to the full Chicken Parmesan Recipe now. Or, watch our quick recipe video showing you how to make it.

Homemade chicken parmesan is totally doable — just keep the following in mind.

3-Ingredient Tomato Soup RecipeYou May Also Enjoy our 3-Ingredient Tomato Soup Recipe. You wouldn’t think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can.

How to Make Chicken Parmesan Best

After making a few mistakes, ourselves, we’ve narrowed down a few tricks to make the best chicken parmesan. They’re all simple enough, but wow do they make a difference.

Totally Doable Chicken Parmesan Recipe

Salt and Pepper Are Your Friend

Whenever we bread chicken (or other meats and veggies), we always go heavy on the seasoning. Breading the chicken is a three part process. The chicken is dredged in flour, dipped in egg, and then is tossed in breadcrumbs and a little parmesan before pan frying.

Fortunately, that means there are lots of chances to season the chicken. First, we lightly season the chicken itself. Then, we actually add salt to the flour and to the breadcrumbs. This way, not only is the chicken seasoned, but the breading is as well. Win!

Why You Should Use Marinara Sauce

For the sauce, we rely on a light marinara sauce. We make our own marinara sauce, but you could buy it at the store.

Using a lighter sauce, like marinara won’t weigh down the chicken.

Using a lighter sauce, like marinara won't weigh down the chicken.

How Much Sauce To Add — Less Than You Think

We really like baking the chicken on top of sauce with only a tablespoon added to the top of the chicken. This way, the breading remains crisp, but you still get the extra flavors of the chicken baking on top of the sauce.

Cooking the Chicken — Or, How Not to Overcook the Chicken

Chicken parmesan is a two-part process. First the chicken is breaded and pan-fried. This makes the breading crisp and golden brown. After that, it is baked.

While the pan-frying does cook the chicken partially, it won’t be completely cooked through. So, you really only need to bake long enough to complete cooking the chicken and to melt the cheese. We bake for 15 to 20 minutes. That’s it.

For serving, we like to add a small side of pasta topped with warm marinara sauce or even crisp vegetables. The chicken is very filling so there’s no need for lots.

Totally Doable Chicken Parmesan

WATCH: How to Make our Easy Lemon Chicken Recipe

Recipe updated, originally posted May 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Totally Doable Chicken Parmesan Recipe

  • PREP
  • COOK

This one is a classic — almost everyone we know has indulged in a plate of chicken parmesan, but not many have made it at home for themselves. We admit, it has a few steps to it, but they are so worth it. In this case, homemade is where it’s at. For this recipe, we use our own marinara sauce since it is a little brighter and more fresh. (This can be done days or weeks in advance). If you’re in a pinch, store-bought is great. If you plan to buy jarred marinara sauce, you will need to buy 2 jars. About 1/2 of one jar will not be used.

Makes 4 to 6 Servings

You Will Need

4 chicken breasts (about 1 1/2 pounds)

1 cup (130 grams) all purpose flour

1 cup (210 grams) dried breadcrumbs

2 ounces grated parmesan cheese, divided (about 3/4 cup)

2 large eggs

2 tablespoons milk

1/3 cup canola or vegetable oil

4 cups marinara sauce, warmed, see our homemade marinara recipe

1/2 bunch fresh basil leaves

4 slices provolone cheese

Salt and fresh ground black pepper


  • Prepare Chicken
  • Place a chicken breast onto cutting board and lay a sheet of wax paper, parchment paper or plastic wrap over it. Pound the chicken breast with a flat meat mallet (you can also use a rolling pin or heavy bottomed pan), until it is about 1/2-inch thick. Repeat with remaining chicken breasts. Lightly season both sides of each chicken breast with salt and pepper.

    To prepare a breading station, you will need three shallow dishes — we like to use round cake pans or pie dishes. Add flour and a generous pinch of salt to the first and mix well with a fork. Crack both eggs into the second dish then add milk. Use a fork to beat until frothy. Add breadcrumbs, 1/2 of the parmesan cheese and another generous pinch of salt and pepper to the third dish and use a fork to mix well.

    To bread chicken breasts, dredge chicken in seasoned flour, and then dip them in the egg wash to coat completely, allowing excess to drip away from the chicken and back into the dish. Finally, dredge chicken in the breadcrumbs. Place breaded chicken onto clean plate or baking sheet.Chicken-Step-2

    • Brown Chicken
    • Prepare a small baking sheet or large plate lined with paper towels for placing the browned chicken so excess oil is absorbed.

      Find a skillet large enough so that all four chicken breasts can nestle into the pan comfortably. (If you do not have a pan large enough, use a medium pan and cook the chicken in batches). Add enough oil to the pan so that the bottom of the pan is covered.

      Heat the oil over medium heat. Once the oil is hot and shimmers, add the chicken and cook 3 to 4 minutes on each side or until golden brown and crisp. When browned, place the chicken onto the bed of paper towels to absorb excess oil.Chicken-Step-3

      • To Finish
      • Heat oven to 350 degrees F.

        Ladle enough marinara sauce to coat the bottom of a 9×13 inch baking dish. Then, arrange place the browned chicken on top of sauce.

        Add a generous tablespoon of sauce on top of each chicken breast then add a few basil leaves. Divide the remaining parmesan between the chicken breasts and finish with a slice of provolone cheese on top.

        Bake the chicken, uncovered, for 15 to 20 minutes until the cheese begins to brown and an instant read thermometer reads 165 degrees F. Serve with pasta, additional sauce, vegetables or a sandwich roll.Chicken-Step-4

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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42 comments… Leave a Comment
  • Danielle March 14, 2017, 11:45 am

    Can you do it without the basil leaves or is it an important ingredient??

    • Joanne March 14, 2017, 2:05 pm

      Hi Danielle, The basil adds some green and freshness. If you do not have it, you can leave it out.

  • Jeanne February 16, 2017, 2:39 pm

    Have not made this but plan on going into the kitchen now to prepare for dinner. I have all the ingredients and looks too good to pass up. First time seeing your recipes and posts. I am definitely looking forward to seeing more.

  • Jan November 12, 2016, 7:11 pm

    This is excellent. I did adjust it the second time I made it. Didn’t fry. Breaded it, put it in the sauce, and baked for 15 minutes then broiled it to crisp the top for 5 min. Then, topped it with the basil and cheese and out back in the over for about 20minutes.
    Love this recipe. Thank you.

  • Lindy Federici November 11, 2016, 10:59 am

    Fabulous! My husband is Italian and always orders this out at Italian Restaurants.. He loved this one the best.
    Easy and great dish for company.
    Does it taste any different freezing chicken done ahead?

  • Donna August 17, 2016, 10:03 pm

    Great recipe. I used the Kraft shredded Italian cheese as I didn’t have provolone. I put it over spaghetti noodles mixed with the marinara sauce. It was better than most restaurants!

  • Lynda G June 24, 2016, 11:58 pm

    I just discovered your website and love how you do things, the recipes and method of show and tell are so clear. I saved several recipes before deciding it would save time to save the site haha.

    Am looking forward to making the chicken parma but must say I was put off when I saw it goes with a marinara sauce. In Australia and New Zealand that’s a seafood sauce and I couldn’t see myself enjoying the combo until I discovered the rest of the world calls a plain tomato sauce marinara. So it’s back on my list.

    I make a pretty mean lemon slice but look forward to trying yours. Time will tell whether I change over!

  • Brittany April 5, 2016, 10:52 pm

    I am giving this recipe 5 stars! Tonight is my second time making it and it’s oustanding. I try new recipes regularly and on very rare occasion I find a recipe I am eager to repeat; but I can’t wait to make this again and again.

  • Bill Lewis March 6, 2016, 12:35 pm

    I’m making this for the second time tonight for guests. This is a wonderful recipe. Best chicken parm ever! Keep those recipes coming!

  • Greg Slick December 4, 2015, 9:27 am

    FIVE stars for sure! Well written recipe with outstanding results. Our family loved it and it is a definite keeper. Thanks from Bedford Pa.

  • Kim August 20, 2015, 7:50 pm

    Great recipe! Followed it step by step. It was delicious and easy to make.

  • Kim August 3, 2015, 1:24 pm

    Amazing delicious and very do-able! I’m a little recipe challenged sometimes but this one has come out perfectly every time I’ve cooked it! Lots of happy faces at my table 🙂

  • Courtney July 14, 2015, 8:12 pm

    This is the recipe I always use and it always gets compliments! I use the Italian seasoned breadcrumbs, only provolone (no mozzarella), and sometimes we use different pasta sauces. I’m using marinara for the first time tonight so we will see how yummy that is!

  • Lisa May 3, 2015, 3:35 pm

    I will be making this for the 3rd time tonight! We love it! Prepared as written is perfect! Thank you!

  • Lisa May 3, 2015, 3:33 pm

    I will be making this for the 3rd time tonight! We love it! Prepared as written works perfectly! Thank you!

  • Brenda April 19, 2015, 5:28 pm

    Made this tonight for dinner. FANTASTIC!! Very easy. I used mozzarella instead of provolone because that is what I had. Will definitely make again! Thanks for a great recipe.

  • harshita khatri February 9, 2015, 5:59 am

    I’m planning to make this for my husband for Valentine’s Day. Actually a full 3 course meal from your blog. Starter- Easy lemon Drop martini and Easy Guacamole dip. Main – Chicken Parmesan and Dessert – Tiramisu.

    I have a question regarding the chicken. Can i pan fry the chicken a bit in advance and later assemble and bake it ? Would the chicken get dry ?

    • Joanne March 5, 2015, 10:10 am

      Sounds like a great night! You can pan fry the chicken in advance. (The only thing to keep in mind is that the crispy texture the breading gets after pan frying will be lost over time in the refrigerator).

  • Nicole February 3, 2015, 12:06 am

    Wow this looks amazing! I’m sort of new to cooking but I might be making this on Friday and I was wondering if Italian seasoned breadcrumbs would be too strong of a flavor to use for the chicken… I can’t wait to try this out! Thank you for sharing 🙂

    • Joanne February 3, 2015, 1:32 pm

      Nope, seasoned breadcrumbs will be great.

  • Tina January 26, 2015, 8:36 am

    Do you put provolone cheese on the chicken or parmesan cheese? Thank you!

    • Joanne March 5, 2015, 10:13 am

      Hi Tina, we use a little of both.

  • Ashley M. November 16, 2014, 7:04 pm

    This was absolutely one of the best chicken parmesan dishes I’ve had! I loved that the instructions were super easy to follow. This is the second recipe I’ve tried from you guys and I’ll definitely be looking for more!!

    • Joanne November 26, 2014, 2:57 pm

      Nice! So glad you came back and let us know 🙂

  • Catherine Gallagher April 12, 2014, 1:36 pm

    Well…my name is Catherine Gallagher and I will use this recipe tomorrow. Have made chicken parm before but not this recipe. I’ll let you know my rating but looks good.After all namesake should be delish! 🙂

    • Joanne April 16, 2014, 12:58 pm

      Hope it works well for you! Great name by the way 😉

  • Desarie March 25, 2014, 4:43 pm

    I have all the ingredients but eggs. What can I switch it with?

    • Joanne April 3, 2014, 11:17 am

      Try brushing the chicken with mayonnaise, sour cream or yogurt then dipping in the breadcrumbs (you can skip the flour and eggs this way).

  • Samantha February 16, 2014, 1:57 pm

    I made this for valentine’s day for my boyfriend. This recipe was so easy!your instructions were spot-on and very simple to follow. The dish came out just as I hade hoped. My boyfriend even said it was delicious as leftovers too! I served the chicken Parmesan with a side cesar salad and rosemary olive oil breadsticks. Thanks for the great recipe!

  • Heather February 15, 2014, 2:01 pm

    Made this last night for my husband because Chicken Parmesan is one of his favorite dishes. I followed the recipe EXACTLY and he said it was one of the best Chicken Parmesan dishes he has ever had. Loved the step-by-step instructions as well as the pictures, made it super easy to follow. This recipe is a new go to one.

  • Jeweline January 21, 2014, 1:31 pm

    I love Mexican food. It has always been my favorite but this recipe, hmm… it is definitely in my top two. I found the recipe in early December 2013. I’ve made it 4 times and plan on making it again sometime this week. It is funny because I almost talked myself out of changing the Parmesan Cheese and Bay Leaves because I hate processed parmesan cheese on spaghetti and I just am not into leaves as it relates to anything but I stuck with the recipe since google advised that Parmesan Cheese taste different cooked vs processed. Not only did I love this dish so did my family and co-workers (it was so good I had to make a batch for work). I haven’t found one person that I’ve given it to that hasn’t handed me back a clean plate.

  • Amrita January 12, 2014, 1:43 pm

    Hey there This looks amazing…can you recommend some sides to go with?

    • Joanne January 15, 2014, 3:10 pm

      We personally go for something lighter like a salad, but pasta tossed in a little mariner sauce is nice.

  • Cydney June 17, 2013, 12:08 pm

    Maybe I just canèt see it but what temperature do you bake it at?

    • Joanne June 17, 2013, 4:38 pm

      Hi Cydney, You’re correct, the temperature was not there. Heat your oven to 350 degrees F (177C). Thanks for catching the mistake, it is fixed now.

      • Lavoria July 5, 2013, 2:36 pm

        it was at the top of the recipe under method. Have not made it yet. Soon!!!

  • susan jordan May 14, 2013, 6:09 pm

    Hi Can you pre-prepare and freeze it?

    • Joanne May 16, 2013, 9:36 am

      HI there — You can, but we like to keep things separate so the breading on the chicken stays crunchy. Freeze the uncooked breaded chicken separate to the cheese and sauce. Then when you are ready, thaw everything, fry the breaded chicken and then assemble everything and cook.

  • Maureen May 7, 2013, 4:57 am

    In Australia marinara sauce has seafood in it because of the word I suppose. I’m assuming this is a light tomato based sauce? This dish looks wonderful.

  • Kelly May 6, 2013, 3:19 pm

    So, I felt a little daunted by all the steps, as I seem to always miss something, but it was really easy, and, by far, the BEST chicken Parmesan I’ve ever made, all four family members said so!! Thank you so much for unlocking the mystery; a great batter, then browning it in the pan before baking, and not for too long. Followed all your directions, and I’m so pleased, I want to make it again! Thank you so much, I love your site. Keep cooking, for my sake, haha!!

    • Joanne May 8, 2013, 10:49 am

      We’re so glad it worked out for you — there are lots of steps, but we tried to make everything as simple as possible 🙂 This one is definitely one of our favorites!


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