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 2/5

    • 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!