The BEST Chicken Parmesan

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

The Best Chicken Parmesan

Now 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

The BEST Chicken Parmesan

4.91 from 44 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
The BEST Chicken Parmesan. A quick and easy 30 minute weeknight meal everyone will love!


  • 2 boneless skinless chicken breasts 1 pound
  • 1/4 cup all purpose flour
  • 1 egg
  • 3/4 cup panko breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 2 tablespoons extra virgin olive oil
  • 1 cup tomato sauce
  • 1/2 cup mozzarella cheese shredded
  • basil for serving if desired


  1. Cut chicken in half horizontally. Pound each piece until 1/2 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.

Recipe Notes

Original recipe from Please do not publish my recipe or pictures without linking back to the original post.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





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Comments - page 1/5

  • 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!


  • 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!



  • 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!



  • 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


    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?


    • 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.



  • 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! šŸ˜

    • 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!


    • Sheri

      I think of cutting it like a hot dog bun, but all the way. šŸ˜