Classic Chicken Parmesan has been my go-to for cozy weeknight dinners when I want something a little special without fuss. This breaded-and-baked favorite pairs crisp, golden chicken with tangy marinara and gooey mozzarella — perfect for a dinner for two or a simple family meal. If you want another comforting chicken pasta idea to serve on the side, try a creamy chicken pot pie pasta for a playful contrast.
SEO keywords used naturally: Classic Chicken Parmesan, chicken parmesan recipe, breaded chicken, easy weeknight dinner, homemade marinara, baked chicken parmesan, chicken parm for two.
Why you’ll love this dish
This version of Classic Chicken Parmesan is a crowd-pleaser: crunchy breadcrumb coating, savory Parmesan mixed into the crumbs, and stretchy mozzarella that browns in the oven. It’s quick to prep, feels restaurant-worthy, and is very forgiving if you’re new to frying or baking chicken.
"Hands-down the best chicken parm I’ve made at home — crispy outside, juicy inside, and the sauce ties everything together." — Happy home cook
How this recipe comes together
You start by seasoning and dredging the chicken, then pan-fry quickly to build a golden crust. A quick finish in the oven with marinara and mozzarella melts the cheese and keeps the chicken juicy. The whole process is straightforward, so you can have a delicious baked chicken parmesan on the table in under an hour.
Key ingredients
2 boneless, skinless chicken breasts, Salt and pepper, to taste, 1 cup all-purpose flour, 2 large eggs, beaten, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 cup marinara sauce, 1 cup shredded mozzarella cheese, Fresh basil leaves, for garnish, Olive oil, for frying
Quick substitutions:
- Breadcrumbs: use panko for extra crunch or gluten-free breadcrumbs to make it GF.
- Parmesan: Pecorino Romano can be used, but it’s saltier — reduce added salt.
- Marinara: jarred marinara works fine; swap for homemade marinara for brighter tomato flavor.
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- Season both chicken breasts with salt and pepper on all sides.
- Dredge each breast in flour, shaking off excess.
- Dip into the beaten eggs, then press into the breadcrumb and Parmesan mixture to coat evenly.
- Heat a thin layer of olive oil in a large skillet over medium heat.
- Fry the chicken until golden, about 4–5 minutes per side — you’re just crisping the crust, not cooking through.
- Transfer the breasts to a baking dish, spoon marinara over each, and sprinkle with shredded mozzarella.
- Bake 20 minutes, until cheese is melted, bubbly, and edges are lightly browned.
- Garnish with fresh basil leaves and serve hot.
Best ways to enjoy it
Serve with a simple green salad dressed in lemon vinaigrette, garlic butter spaghetti, or roasted vegetables for balance. For a heartier plate, pair with creamy polenta or buttery mashed potatoes. If you want another chicken-forward side, a classic chicken pot pie pasta makes a rich, comforting companion.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Wrap each breaded breast tightly in plastic wrap and foil or use a freezer-safe container — keep up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: For best texture, reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through and the crust crisps up. Microwave is faster but will soften the crust.
Pro chef tips
- Pound the breasts to even thickness (about 1/2 inch) for uniform cooking.
- Press breadcrumbs onto the chicken firmly so they adhere and don’t fall off while frying.
- Use a thermometer — chicken is done at 165°F (74°C). Pull from oven at that temp for safe, juicy meat.
- Don’t overcrowd the pan when frying; give each piece room to brown.
Flavor swaps
- Add Italian seasoning, garlic powder, or red pepper flakes to the breadcrumb mix for extra flavor.
- Make it lighter: pan-sear and skip frying by using an olive oil spray and finishing in the oven.
- Make it gluten-free by swapping all-purpose flour and breadcrumbs for GF alternatives.
- Swap mozzarella for provolone or fontina for a different melt and flavor profile.
Helpful answers
Q: Can I make this ahead of time?
A: Yes — you can bread the chicken and keep it refrigerated for a few hours before frying. After assembling with sauce and cheese, you can bake right from chilled, adding a few extra minutes.
Q: How do I prevent soggy breading?
A: Fry at medium heat to set the crust quickly, drain on a wire rack instead of paper towels, and bake uncovered so steam can escape.
Q: Is there a healthier version?
A: Use whole-wheat panko, bake instead of frying (lightly brush with oil), and choose a low-sugar marinara to cut calories while keeping great flavor.
Internal link suggestions (anchor text only):
- Creamy chicken pot pie pasta
- Classic chicken pot pie pasta
Classic Chicken Parmesan
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Poultry
Description
A comforting dish featuring breaded and baked chicken layered with tangy marinara and gooey mozzarella, perfect for weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
- Olive oil, for frying
Instructions
- Preheat your oven to 400°F (200°C).
- Season both chicken breasts with salt and pepper on all sides.
- Dredge each breast in flour, shaking off excess.
- Dip into the beaten eggs, then press into the breadcrumb and Parmesan mixture to coat evenly.
- Heat a thin layer of olive oil in a large skillet over medium heat.
- Fry the chicken until golden, about 4–5 minutes per side.
- Transfer the breasts to a baking dish, spoon marinara over each, and sprinkle with shredded mozzarella.
- Bake for 20 minutes until cheese is melted, bubbly, and edges are lightly browned.
- Garnish with fresh basil leaves and serve hot.
Notes
For a gluten-free version, use gluten-free breadcrumbs and flour. You can also store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg