Ultimate Easy Chicken Parmesan

How to make the ultimate chicken parmesan! 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 Easy Chicken Parmesan Recipe. Or watch our quick recipe video showing you how to make it.

Watch us make the recipe

How to Make the Best Chicken Parmesan

Homemade chicken parmesan is simple (especially with our tips for making it best ?

After making a few mistakes, ourselves, we’ve narrowed down a few tricks to make the best homemade chicken parmesan. Let me walk you through them. By the way, if you love chicken parm, I bet you’ll love eggplant parmesan! Here’s our favorite recipe for eggplant parmesan.

Homemade Chicken Parmesan

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!

You Should Use Marinara Sauce

For the sauce, we rely on a light marinara sauce. We make our own marinara sauce, but you can always use your favorite store bought sauce. Using a lighter sauce, like marinara won’t weigh down the chicken.

Preparing the chicken for the oven

You Don’t Need Lots of Sauce

To me, chicken parmesan is all about perfectly cooked and crispy chicken, cheese, and a little sauce. Too much sauce can make the chicken soggy so we only use a small amount.

In addition, I love baking the chicken on top of the marinara sauce and then only add a tablespoon to the top of the chicken. This way, the breading remains crisp on top and you have just enough sauce to make sure the dish isn’t dry.

Cooking 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 — I especially love this green bean salad with shallots.

Baked chicken parmesan

More Easy Chicken Recipes

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

Ultimate Easy Chicken Parmesan

  • PREP
  • COOK

We love this classic baked chicken parmesan recipe — 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, try homemade bread crumbs

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

2 large eggs

2 tablespoons milk

1/4 cup canola or vegetable oil, plus more as needed

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

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We omitted salt from the calculations since you will need to add to your tastes. We assumed 6 servings.

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

Nutrition Per Serving: Calories 579 / Protein 43 g / Carbohydrate 43 g / Dietary Fiber 4 g / Total Sugars 11 g / Total Fat 25 g / Saturated Fat 8 g / Cholesterol 157 mg
AUTHOR: Adam and Joanne Gallagher

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

73 comments… Leave a Comment
  • Terry July 27, 2017, 5:39 am

    Will be trying this tonight.

  • 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!


Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: