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

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


  • 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


  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.


Original recipe from Please do not publish my recipe or pictures without linking back to the original post.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

    • 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!


    • Hi Mike,

      I plugged the recipe into 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.



  • 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!


  • 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.

    • Brooke

      Well why didn’t you use marinara then…? That’s obviously what the blogger meant.

  • 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.



  • 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!


  • 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.



  • 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.

    • adam bilek

      ” Sauce was so bland”
      that’s is funny, it calls for “sauce” but the type/brand/style that you use is up to YOU!!

  • 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!! 😤

    • Charlene Garcia

      This was so easy and delicious. I did use marinara sauce. My family ate it up! I would love to post a picture but not sure how.

  • Shonna

    Pretty good used on my carb load night family gave it a thumbs up!

  • A.

    What temp do i fry the chicken at on the stove (from 1 to 10) or low, med, high??

  • Chartreuse Butler

    A little skimpy on the sauce! When I eat this meal I expect to receive a bite of all the flavours necessary to classify this as “chicken parmesan”. You ate a bite of a crispy f’ing chicken? I am truly shocked that you posted this with such confidence. I would hope that no body would follow these directions as it is totally incorrect and bogus! MORE SAUCE! MORE CHEESE! C’mon folks.

    • Dena Livingston

      That would be your opinion. Others might be perfectly happy with it as is.

    • Geez, use you own judgment. If you know you like more sauce/cheese put it on. Nobody stopping you. I’m continually amazed at how critical people are.

  • Channing

    I added some fresh basil and a squeeze of lemon over my dish for freshness. My fiancé loved it and it wassuper easy to make. My only suggestion would be, to not shy away from seasoning. This chicken can use tons of love ❤️ Meal was made in under 20 minutes leaving everyone happy

  • Amparo Cuchillo Arteaga

    Hola me encanta la cocina y ya tome nota de esta deliciosa receta. Se ve ¡Exquisita, uuumm!
    Mil gracias . Bendiciones

  • Dena Livingston

    Loved this!! I have tried different ways of making this including baking in oven and the breading ends up falling off or is not crispy at all. Doing it in the pan is quicker and you get a good crust but without a ton of oil. Very pleased!

  • Leslie Baker

    I made this tonight!!!! I don’t think I cut my chicken pieces small enough or didn’t pound them flat enough. I had to bake them in the oven for about 15min @375° to get them cooled all the way thru. But they were delish and my family loved it. Served over noodles!!!!!

  • Annestacia

    Is it ok to leave ths chickenclen whole like without cuting it in half??

    • Hi Annestacia,

      I would try pounding the chicken out if you decide not to cut in half. This helps the chicken cook evenly.



  • Stephanie Bell

    Hi Tracey:
    I’m going to make this chicken parmesan this week sometime, could I put it in my convection oven? I have made this kind of recipe before and put in the oven..please let me know if that would cook the same and how long would I cook it for and at what degrees? thanks…can’t wait to try it..Stephanie

  • .

    Super easy, chicken stayed moist. I used legs & thighs no [deboned], turned out great. Will definitely make this again.

  • Greg

    Great recipe. I sliced the chicken in half horizontally (so you have two “whole” skinny chicken breasts and then pounded those to a uniform thickness) I also use a bottled marinara sauce and put the sauce UNDER (to warm the sauce) fresh mozzarella before i broiled it. I also put the chicken on a wire “cooling” rack when i broil it (like is shown in the picture) to keep the bottom of the breast super crispy. And don’t forget the fresh basil. Delish. Best chicken parm ever. Light and full of crunchy texture and flavor.

  • Tabitha

    Oh what a fabtabulous recipe!! Loved by all! Juicy and tender and spot on!!

  • I made it from these recipe it turn very good
    Cut half chicken breast so not too thick
    I made my own tomatoes sauce and some of them I put cheese sauce like for macaroni sauce so yummy
    Thanks for sharing the recipe
    Some time don’t know what to do with chicken breast it’s so dry
    But this time found s good pieces not too big

  • Maria

    Hi! Just finished having this for dinner. Followed the recipe exactly as above. I used a store bought Marinara sauce that I added a few flakes of red peppers in. Sheer perfection. Chicken was so crispy on the outside, and tender and juicy on the inside. Topped with some parmesan cheese and fresh basil. Served it with fresh linguine, mixed veggies, dinner rolls, and a Caesar’s salad! We both loved it. Thank you so much for sharing Kelley! 😊

  • Twila

    I’ve used your recipe several times now, and let me tell you it’s a hit with the hubs. SUPER amazing.

  • Dee Quinn

    Really good. The husband remarked after his first bite that it tasted like the restaurant version. So easy to make also. Thanks for the recipe.

  • Manika

    Unbelievable how great this recipe turned out!!! I followed it exact and I don’t think I’ve ever had chicken breast so juicy and perfectly crisp with the breadcrumb and parm cheese mixture. I will be making this again and again. Thank you so much :))

  • Nicole

    I made this last night for friends for dinner and it was a Hit!!! I loved it!

  • Roxy

    Can I use like spaghetti sauce? Marinara? Or is it better with plain canned tomato sauce?

  • Jessica

    Hi! Very old post I know, but this looks delicious. For the Panko, did you use plain or seasoned?

  • S

    Too bad all the breading fell off while I cooked it on the skillet. I’m definitely not a chef.

    • Hi!

      I’m sorry this did not work for you! Did it stick to the pan? I would try adding more oil or butter next time.

      Thank you!!




  • Anne

    What a fantastic recipe! I made this for my dad’s birthday and it was a huge hit!! Thank you so much for posting!

  • Liza Wolmarans

    Hi there, I presume when you say tomato sauce you don’t mean tomato ketchup sauce?

  • Gerald Williams

    Wonderful recipe. Tastes great. Chicken was tender and flavorful. I served it with grilled veggies and a chianti. Everyone loved it.

  • Baltimore Craig

    I made these with my daughter. She dunked them in the flour, egg, and breadcrumb mix and I fried them. We used thighs instead of breasts because the thighs were on sale and I think dark meat is less dry. I used the last of my parmesan block so I used pecorino romano, and I also used some “normal” breadcrumbs in addition to the panko. We goofed and put the sauce (homemade with Roma tomatoes!) on before putting them in the broiler but it didn’t seem to matter. She was proud that she helped and they got two thumbs up from her and my other daughter, too. Two pounds of meat and we had about a little less than half left over. Thanks Kelley!

    By the way, for the other person who said the coating came off, you have to add oil throughout the cooking because it gets soaked up as you go along. I cooked in a non-stick pan and didn’t have any problems with coating sticking. “Hot pan, cold oil, food won’t stick.”

    • Nathan

      Sounds like a really fun time cooking with your daughter! I’m so glad you enjoyed the recipe!



  • Olivia

    Made this today. It is very easy to make and taste is amazing. Thank you for a great idea. Instructions are cery clear, but i really prefer the video.
    Next time I will try adding a bit of garlic to the paneer or the tomatoe sauce.

    • Nathan

      Hi Olivia,

      I’m so glad you enjoyed this! Garlic sounds like a great addition!
      Thank you for trying out the recipe!