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Best-Ever Easy Chicken Parmesan Recipe
This Chicken Parmesan recipe combines tender, golden-brown breaded chicken with rich pasta sauce, melted mozzarella, and savory Parmesan cheese. Served over pasta, it makes a comforting, satisfying meal that is easy enough for a weeknight and delicious enough for sharing.
| Prep Time | Cook Time | Total Time | Servings |
|—|—:|—:|—:|
| 25 minutes | 20 minutes | 45 minutes | 6 servings |
Why Make This Recipe
- Comforting and satisfying: Crispy breaded chicken, bubbling cheese, marinara sauce, and pasta create a complete, hearty meal.
- Simple ingredients: This recipe uses familiar pantry and refrigerator staples, making it easy to prepare.
- Crowd-pleasing flavor: The combination of Parmesan, Panko breadcrumbs, mozzarella, and pasta sauce is rich, savory, and family-friendly.
- Great for entertaining: The chicken can be assembled in a casserole dish and baked just before serving.
Ingredients
- 16 ounces pasta — spaghetti, fettuccini, linguini, or a pasta of your choice
- 1 – 1½ pound chicken breast — cut lengthwise in half (butterfly)
- Salt and pepper — enough to season both sides of each chicken breast
- 2 large eggs — lightly beaten
- 1 cup parmesan cheese — grated and divided (½ breading, ½ cheese topping)
- 1 cup Panko breadcrumbs
- ¼-⅓ cup olive oil — extra virgin
- 24 ounces Pasta Sauce — or your favorite pasta sauce
- 8 ounces Mozzarella cheese — cut into 6-9 thin slices; grate remaining mozzarella cheese
- 1 cup Parmesan cheese — grated
How to Make It
PREP: Cook pasta according to package instructions. Drain, cover, and set aside.
Preheat the oven to 450º Fahrenheit.
Cut 6-9 thin slices of Mozzarella cheese. Grate the remaining Mozzarella. Set aside. Grate 1 cup of Parmesan cheese. Use ½ cup for the breading and ½ cup to sprinkle on the marinara sauce.
Prepare two shallow dishes. The first dish is for the eggs. Use a fork to beat the eggs lightly. In the second dish, combine ½ cup of Parmesan and breadcrumbs.
BREAD: Butterfly the chicken. Cover with plastic foil and pound with a meat tenderizer or a rolling pin until the slices are thin and tender. Season each side with salt and pepper.
Dip each slice of chicken into the egg wash. Make sure the chicken is fully coated. Transfer the chicken into the bowl with the Parmesan-Panko breadcrumb mixture and coat well.
FRY: Heat the olive oil in a large frying pan over medium heat. Once hot, transfer the chicken into the frying pan. Cook until golden brown on both sides, about 3-5 minutes per side.
ASSEMBLE: Use 2-3 tablespoons of pasta sauce and spread it across a 9×13-inch casserole dish.
Transfer the fried chicken to the casserole dish and coat it with the remaining pasta sauce. Top with mozzarella slices. Sprinkle with the remaining grated Mozzarella and Parmesan cheese.
BAKE: Bake the chicken for 15 minutes or until the cheese has melted. Serve the Chicken Parmesan over pasta. Optional: Garnish with fresh basil and enjoy.
How to Serve It
- Serve each chicken breast over a bed of spaghetti, fettuccini, linguini, or your favorite pasta.
- Garnish with fresh basil for a bright, fresh finish.
- Add a simple green salad, roasted vegetables, or warm garlic bread to complete the meal.
How to Store It
Store leftover Chicken Parmesan and pasta in airtight containers in the refrigerator. For the best quality, keep the chicken and pasta separate if possible.
To reheat, warm the chicken gently in the oven until heated through and the cheese is melted. Reheat pasta with a little pasta sauce to help prevent it from drying out.
For freezer storage, place cooled chicken in a freezer-safe container and freeze. Thaw it in the refrigerator before reheating in the oven. Freezing the pasta separately can help preserve its texture.
Helpful Tips
- Pound the butterflied chicken evenly so each piece cooks at the same rate and remains tender.
- Coat the chicken completely with egg and the Parmesan-Panko mixture to create a crisp, flavorful crust.
- Avoid overcrowding the frying pan. Cook the chicken in batches if needed so each piece can become golden brown.
- Assemble the casserole while the chicken is still warm, then bake until the cheese has melted.
Optional Variations
- Use spaghetti, fettuccini, linguini, or another pasta shape based on what you have available.
- Try a spicy pasta sauce or add extra seasoning to the breadcrumb mixture for more flavor.
- Replace part or all of the mozzarella with another melting cheese for a different cheesy topping.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. Spaghetti, fettuccini, linguini, or a pasta of your choice will work well with Chicken Parmesan.
Can I prepare the chicken ahead of time?
Yes. You can bread and fry the chicken before assembling it in the casserole dish. Add the sauce and cheese when you are ready to bake it.
How do I keep the chicken crispy?
Make sure the oil is hot before frying, avoid overcrowding the pan, and bake the chicken only until the cheese has melted.
Can I use store-bought pasta sauce?
Yes. Use 24 ounces of your favorite Pasta Sauce for a convenient option.
What can I use instead of Panko breadcrumbs?
Regular breadcrumbs can be used, although Panko breadcrumbs provide a lighter, crispier coating.
Nutrition Information
- Calories: 596 kcal
- Carbohydrate: 75 g
- Protein: 40 g
- Fat: 15 g
- Saturated Fat: 6 g
- Cholesterol: 129 mg
- Sodium: 1195 mg
- Fiber: 4 g
- Sugar: 7 g
- Serving Size: 1 serving
Chicken Parmesan
This Chicken Parmesan recipe combines tender, golden-brown breaded chicken with rich pasta sauce, melted mozzarella, and savory Parmesan cheese, served over pasta for a comforting meal.
Ingredients
Main ingredients
- 16 ounces pasta (spaghetti, fettuccini, linguini, or a pasta of your choice)
- 1 - 1½ pounds chicken breast (cut lengthwise in half) butterfly
- Salt and pepper enough to season both sides of each chicken breast
- 2 large eggs lightly beaten
- 1 cup parmesan cheese (grated and divided) ½ cup for breading, ½ cup for cheese topping
- 1 cup Panko breadcrumbs
- ¼ - ⅓ cup olive oil extra virgin
- 24 ounces Pasta Sauce or your favorite pasta sauce
- 8 ounces Mozzarella cheese cut into 6-9 thin slices; grate remaining mozzarella cheese
Instructions
Preparation
- Cook pasta according to package instructions. Drain, cover, and set aside.
- Preheat the oven to 450°F.
- Cut 6-9 thin slices of Mozzarella cheese and grate the remaining Mozzarella. Grate 1 cup of Parmesan cheese, using ½ cup for the breading and ½ cup for sprinkling on the marinara sauce.
- Prepare two shallow dishes: one for the eggs (beat the eggs lightly with a fork) and the other for the breadcrumb mixture (combine ½ cup of Parmesan and breadcrumbs).
Breading the Chicken
- Butterfly the chicken and cover with plastic foil. Pound with a meat tenderizer or a rolling pin until slices are thin and tender. Season each side with salt and pepper.
- Dip each slice of chicken into the egg wash to coat fully, then transfer to the Parmesan-Panko breadcrumb mixture to coat well.
Frying
- Heat olive oil in a large frying pan over medium heat. Once hot, transfer the chicken into the frying pan and cook until golden brown on both sides, about 3-5 minutes per side.
Assembling and Baking
- Spread 2-3 tablespoons of pasta sauce across a 9x13-inch casserole dish.
- Transfer the fried chicken to the casserole dish, coat with remaining pasta sauce, top with mozzarella slices, and sprinkle with remaining grated Mozzarella and Parmesan.
- Bake for 15 minutes, or until cheese has melted. Serve the Chicken Parmesan over pasta.
Notes
Store leftovers in airtight containers in the refrigerator. For best quality, keep chicken and pasta separate. Reheat gently in the oven and add pasta sauce to prevent pasta from drying out. Freeze cooled chicken separately in a freezer-safe container.
