Ultimate Easy 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 Easy Chicken Parmesan Recipe. 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 the Best Chicken Parmesan

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.

Ultimate Easy 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.

Ultimate Easy Chicken Parmesan

WATCH: How to Make our Easy Lemon Chicken Recipe

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 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

1/4 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 Supertracker recipe calculator 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

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

47 comments… Leave a Comment
  • 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 🙂


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:


Previous Post: Next Post: