The BEST Chicken Parmesan

The BEST Chicken Parmesan. A quick and easy 30 minute weeknight meal everyone will love!

The Best Chicken ParmesanNow I know that’s saying a lot but this Chicken Parmesan is pretty darn amazing. Juicy, tender chicken breaded in a mixture of parmesan cheese and panko breadcrumbs. Pan fried until golden brown and topped with melted mozzarella cheese and marinara.

This Chicken Parmesan is one of my all time favorite meals.

Amazing and Tender Chicken Parmesan

This Chicken Parmesan is super easy to make. It takes less than 30 minutes to make start to finish.

This recipe starts with a 3 step breading process. Flour, egg and parmesan breadcrumbs. I use skinless boneless chicken breast and cut them in half. I pound them out to a 1/2 inch thickness. This keeps the chicken juicy and tender.

The best way to bread the chicken is to keep one hand for wet ingredients and one hand for dry. This helps from getting the dreaded breading hands.

Amazing Chicken Parmesan

Why this Chicken Parmesan is so awesome:

  • Replacing some of the breadcrumb with parmesan cheese helps to keep the breading crispy on the outside.
  • Pounding the chicken to a 1/2 inch thick keeps the cooking time down and the chicken juicy and moist.

Serve with a big plate of pasta and extra tomato sauce on the side. Enjoy!

Chicken Parmesan

Love this Chicken Parmesan? Here are more Chicken Recipes to try!

The BEST Chicken Parmesan

  • 4.9
  • 20 reviews
Prep time:
Cook time:
Total time:
Serves: 4
The BEST Chicken Parmesan. A quick and easy 30 minute weeknight meal everyone will love!

Ingredients

  • 2 boneless skinless chicken breasts (1 pound)
  • ¼ cup all purpose flour
  • 1 egg
  • ¾ cup panko breadcrumbs
  • ½ cup parmesan cheese, grated
  • 2 tablespoons extra virgin olive oil
  • 1 cup tomato sauce
  • ½ cup mozzarella cheese, shredded
  • basil for serving, if desired

Instructions

  1. Cut chicken in half horizontally. Pound each piece until ½ inch thick. Sprinkle with salt and pepper.
  2. Add flour to a shallow dish.
  3. Add egg to a shallow bowl and whisk, set aside.
  4. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine.
  5. Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.
  6. Add oil to a large skillet.
  7. Add chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through.
  8. Place chicken in a pan or sheet tray and top with mozzarella cheese.
  9. Broil on high until melted and bubbly. Top with tomato sauce and a sprinkle of basil for serving, if desired. Serve immediately.

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
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Comments

  • Sounds wonderful and I love that you don’t need so much oil for frying the chicken. My kids would love these!

  • Jasmine

    My one problem with this recipe is the direction “cut the chicken horizontally”. Now, I know that means left and right, but the recipe doesn’t say which way the chicken breast should be laying before cutting it left and right, and the pictures make it hard to tell. Do they mean to let the chicken breast lay so that it stretches furthest left to right, or so that it stretches furthest up and down? This is the one thing that has been bugging me and keeping me from trying this recipe out. You might say “well just try both”, but I don’t like to waste food.

    • Hi Jasmine,

      Sorry for the confusion! You want to cut the chicken into long thin tenders. So all the way from the top of the chicken to the bottom so that you get long tenders. Does that make sense?

      Thank you!

      Kelley

  • Louise

    Made it last night for 12 guests with side of homemade spaghetti homemade bread and caesar salad and everyone enjoyed! Easy to make and very yummy!

  • Yana

    Made this last night & was so impressed! I spread the tomatoe sauce on the whole chicken and this is truly the best recipe!

  • Hi Kelly! I know I’m late to the party but wanted to let you know I LOVE this recipe. Thanks so much for the “one hand” tip- I always struggle with constantly washing the breadcrumb/egg goop off my fingers (crying while I do it because I’m wasting yummy food too!)
    In Australia, we call this dish Chicken Parmigiana and usually use the whole chicken breast (at some restaurants you’re chicken will be overflowing on the plate, that’s how much they tenderise the meat!
    I love the idea of cutting the. Eat into smaller strips for shorter cooking time, definitely so,etching I will be incorporating from now on!
    Thanks for a little reminder of home!
    Love the blog!

  • margaret ellis

    It looks amazing!!!
    Can you use like the powder-y parm instead of freshly grated parm?

    • Hi Margaret!

      Yes you can use the powdery pre grated parmesan. I’ve made it before with the grated parm and it turns out just as wonderful! Hope you enjoy!

      Thanks!

      Kelley

  • Jackie

    Just made this recipe as a trial run for a fancy young adult dinner I’m cooking for next week. It was delicious! The presentation was beautiful! I’ll make a few suggestions for changes…. I had it in the broiler a bit too long and also would like more cheese and sauce on it. The breaking was to die for. I used the dried Parmesan and it was delicious and gave that crispness you mentioned. I’ll be making 45 breasts… I’m making green beans and Bosco bread sticks as the sides. Thanks for a great recipe!

  • I tried making this for my husband on Valentine’s Day and my chicken didn’t cook in 6 minutes. It took about 20 minutes and still needed to be put in the pan longer. ?

  • Lauren

    I want to make this so bad, but I’m horrible at pan frying. Do you think I could bake it instead? If so, how long and what temp would I need to bake it?

    • Hi Lauren!

      For baking I would do 400 degrees for 15-20 minutes, flipping halfway through. Top with marinara sauce and cheese and cook until melted and heated through! Enjoy!

      Thanks,

      Kelley

  • Mary Ann

    I just made this chicken parmesan and am eating it while I type. Absolutely delicious, tender and juicy. The directions were perfectly easy to follow.

  • Deborah K Hawkins

    I made this for dinner last night – first time I’ve ever tried to make chicken parm – it was DELICIOUS!!!

    I substituted Italian flavored bread crumbs instead of panko and did not use the basil garnish. I also used the marinara to taste as well as the mozzarella – my husband liked it too and we are having it again tonight as left-overs.

    Thanks for an easy, delicious recipe!

  • sarah

    Hi,

    I want to make this for a few guests coming for dinner, but don’t want to prep while they’re here. Any way this works as a make ahead dish and just fry when they’re here? Will it get soggy if I arrange everything and stick it in the fridge then just fry it when guests arrive?

    Thanks!

    • Hi Sarah!

      I have actually made this recipe ahead of time as well. I will make it in the morning, bread it and keep it in the fridge covered in plastic wrap until I am ready to fry them up.

      Thanks!

      Kelley

  • Mary Baldiga

    I agree with the person being confused on the horizontal slicing. It would be helpful to include pictures of the steps. Also helpful, and I know people are going to be mad, but comments on how good it looks are not helpful. I always read the comments before I try a dish to see if anyone made any adjustments, or questions about the horizontal slicing. It takes a while to sift through all of those amazing compliments! 😍

    • Hi Mary,

      Sorry for the confusion. For the horizontal slicing you want to slice it long ways with the widest part of the chicken breast facing horizontally. Slice the breast in half to make two LONG tenders.

      Hope this helps. Thanks!

      Kelley

    • Hi Mike,

      I plugged the recipe into https://www.caloriecount.com/cc/recipe_analysis.php and got the following:

      Amount Per Serving 1
      Calories 516 Calories from Fat 198
      % Daily Value*
      Total Fat 22.0g 34%
      Saturated Fat 7.2g 36%
      Trans Fat 0.0g
      Cholesterol 166mg 55%
      Sodium 964mg 40%
      Potassium 553mg 16%
      Total Carbohydrates 25.4g 8%
      Dietary Fiber 2.0g 8%
      Sugars 4.0g
      Protein 55.3g
      Vitamin A 11% • Vitamin C 7%
      Calcium 42% • Iron 20%

  • Kelly, the photos make the chicken parmesan look so bite size, but really, I am thinking that this is one amazing looking bite size recipe 🙂 I think I am going to make them right now!

  • Carla

    I just tried this recipe tonight and it was delicious!! It gets so beautifully golden brown and crispy with the panko and Parmesan cheese, and it’s just as quick and easy as you said! Thanks very much for a great recipe!

  • Rushana

    I made this chicken for dinner and it was gone in a second!!!
    Thank you for the yummy recipe!

  • Jennifer Webb

    This truly is the BEST chicken parmesan recipe.

    Better than most restaurants.

    I used thin cut chicken breasts, pound them out on both sides with a tenderizing hammer, place in a gallon ziplock bag then pour buttermilk into the bag of chicken, covering the chicken. Zip the bag securely removing as much air as possible then marinade the chicken in the buttermilk overnight if possible.

    After that I followed the recipe exactly except instead of tomato sauce. In a sauce pan added 1 can of italian recipe tomato paste cooked with 1 can of italian recipe diced tomatos. Added some fresh basil and a shallot I had chopped up and sautéed in butter for the sauce.

    I melted shredded mozzarella like the recipe called for but had some fresh mozzarella in the fridge so I melted slices of that on top as well, then topped with fresh basil once the chicken was finished cooking and ready to serve.

  • Anh

    How many degrees is your last instruction bullet point — “broil on high”? My oven just has numbers. Thanks.

    • Hi Anh,

      I would do 500 degrees fahrenheit and keep and eye on the chicken as you would when broiling.

      Thanks!

      Kelley

  • K

    I want to cook this ahead of time for a group. Can I bake it in oven instead of pan by dipping in butter?

    • Hi!

      Yes you can bake it in the oven. I personally have not tried baking this but I would try doing 400 degrees in a lightly oiled baking sheet or dish until the chicken is done (about 20 minutes).

      Hope this helps! Thanks!

      Kelley

  • Marissa

    I just made this for dinner. It was amazing! Way better than any restaurant. Thank you so much for recipe. 🙂

  • Cari

    This would have been so much better if the actual recipe had called for a cup of Marinara sauce instead of “tomato sauce”
    It was a let down, but I will know better next time.
    Yes, I will be making this again. I can only imagine how much better it would have been if I had used actual Marinara sauce.

  • Teresa

    This looks wonderful! Do you think I can make the chicken up and freeze them? Would you freeze them uncooked?

    • Hi Teresa,

      You can do either option but I personally prefer to cook them first and then freeze them.

      Thanks!

      Kelley

  • Czarina

    I’ve tried a few of your recipes and all of them were a hit with my family! This looks amazing! I will definitely give this try! Thanks for all the wonderful recipes. Makes my life a little easier!

  • Rebecca Vergara

    Why, oh why, oh why, do you leave comments before even making the recipe???????

  • Suzi Q

    Absolutely love this recipe!!! Finally I’m able to make restaurant quality chicken parm at home and everyone love it! Thank you so much 🙂

    • Hi Mary,

      I typically make my own so I don’t have a go to marinara sauce to recommend. Sorry about that.

      I hope you enjoy!

      Kelley

  • mary

    Also, have you tried baking it? Just wondering the difference in taste fried vs baked and was wondering if baked would change the taste of this recipe

    • Hi Mary,

      I have not tried baking these yet. I think at a higher temperature these should get nice and crispy in the oven.

      Thanks!

      Kelley

  • Patty

    I just made this tonight. My daughter and her friend said dinner was bangin’ so it’s a keeper. The chicken was so moist and tender. Thanks for the recipe.

  • Kathleen

    Delicious – moist and crispy, it goes in my favorite meal rotation. I sliced the chicken thinner (rather than pound it, because of the noise factor), let the mozzerella melt in the pan with lid on and topped with lite marinara sauce. I used a zip lock to bread the chicken, one side for wet and one side for dry. I can hardly believe that I made something so awesome, it is nice to have a quick 5 star recipe, I almost always have the ingredients.

  • Megan

    I made this tonight and it was both simple and delicious. The chicken was cooked perfectly. I did use chicken tenders instead and was able to skip the slicing and pounding the meat. Thanks for sharing.

  • Your photos are awesome and make me want to make this right away! So simple and delicious, I am looking forward to trying your recipe. I love chicken parmesan and I know my kids will too. Thank you!

  • Michael

    Kelley, this recipe is a staple in our house. So easy and so good! Thanks for sharing!

  • Ryv

    Should be a 1 star but it wouldn’t allow me. Sauce was so bland. I was disappointed with this recipe. I’ll stick to Tyler Florence’s recipe.

  • C

    My family wanted me to make this 2 nights in a row. Easy and delicious!!

  • Debee

    BULLSHIT!! This is not chicken tenders, as you said. You said to POUND it out! What a DISAPPOINTING recipe, thanks alot!! 😤