This chicken in parmesan recipe is crispy, cheesy, comforting, and packed with fresh flavor. Learn how to make a golden chicken cutlet topped with marinara, Parmesan, and mozzarella for a restaurant-quality dinner at home.
If you’re craving something cozy and satisfying, this chicken in parmesan recipe is about to become your new weeknight hero. I’ve made so many variations over the years, but this one always brings my family running to the kitchen. It’s crunchy, cheesy, and layered with rich marinara that tastes like it simmered all afternoon.
If you love comforting classics, you might also enjoy my chicken parmesan recipe.
My name is Angela, and I cook from my sunny kitchen here in Florida. As a home cook and a mom of three, I’ve learned that simple meals often bring the biggest smiles. I love dishes that feel special without asking me to stand over the stove forever. This recipe fits that perfectly.
We’ll break everything down into easy steps that feel like we’re chatting over a warm cup of coffee. Ready to make dinner unforgettable tonight?
Table of contents
Main Ingredients for Chicken in Parmesan
To create the best chicken in parmesan, we start with simple ingredients that shine when brought together. Here’s what gives this dish its rich, comforting flavor:
- Marinara Sauce:
A homemade sauce adds warmth and depth. Crushed tomatoes, fresh basil, garlic, and onion simmer into a fragrant base that elevates every bite. - Extra Virgin Olive Oil:
Used to soften the aromatics and build a rich foundation for the sauce. - Onion and Garlic:
These two do the heavy lifting in the flavor department. Slow cooking them brings out their sweetness and mellow aroma. - Crushed Tomatoes (28 oz):
The heart of the sauce. They bring acidity, sweetness, and that signature comforting tomato flavor. - Fresh Basil Sprigs:
These infuse the sauce with a bright herbal note. - Breaded Chicken Cutlets:
Thin boneless chicken cutlets fry quickly and stay tender. - Panko Bread Crumbs:
These make the chicken exceptionally crispy. - Flour and Eggs:
They help the coating stick and create that beautiful golden crust. - Parmesan and Mozzarella:
Two cheeses melt together for a salty, stretchy topping that makes this dish irresistible.
Additional Ingredients and Substitutes
Sometimes adding just a little extra flavor can turn dinner from great to unforgettable. Here are some optional extras and substitutes you can use if you want to personalize your chicken in parmesan:
- Red Pepper Flakes:
Add a pinch to the marinara for a gentle kick. - Fresh Oregano or Parsley:
These herbs brighten the sauce and chicken topping. - Provolone Cheese:
Swap some mozzarella for provolone if you enjoy a smoky, slightly sharper melt. - Italian Seasoning:
Sprinkle a little into the panko coating for a deeper savory flavor. - Gluten-Free Breadcrumbs:
A great substitute if you’re cooking for someone with dietary restrictions. - Chicken Thigh Cutlets:
For a juicier option, you can use boneless thighs sliced thin. - Looking for a creamy, oven-friendly dinner? Try my chicken with mayo and parmesan cheese for a simple alternative.
Expert Tips for the Best Chicken in Parmesan
Making the perfect chicken in parmesan is easier than it looks, especially with a few helpful tricks up your sleeve. Over the years, I’ve learned what works, what doesn’t, and what makes the difference between “just good” and “oh wow, make this again!”
- Pound your chicken evenly.
Thin, even cutlets cook faster and fry more uniformly. - Let the breaded chicken rest before frying.
Five minutes makes the coating stick beautifully. - Don’t overcrowd the pot.
Frying too many pieces at once cools the oil and leads to soggy chicken. - Listen to the fry.
When the sizzling gets slightly louder, the moisture is evaporating and your crispiness is almost perfect. - Build flavor in your sauce.
Slow-cooked onion and garlic make all the difference. - Mix your cheeses.
Parmesan for flavor, mozzarella for melt. - Broil carefully.
The topping goes from browned to burnt quickly. Keep your eyes on it.
On nights when frying feels like too much, my dump-and-bake chicken parmesan casserole makes a fantastic shortcut.
How to Make Chicken Parmesan in Oven
- Step 1:
Heat olive oil in a medium pot. Add onion and garlic. Cook on low until soft and fragrant. - Step 2:
Add crushed tomatoes and basil. Simmer for 30 minutes until the sauce thickens. Season with salt and pepper. Remove basil. - Step 3:
Set up three shallow bowls: flour, beaten eggs, and panko mixed with Parmesan and garlic powder. - Step 4:
Pat chicken dry. Season with salt and pepper. Dip in flour, then eggs, then the panko mixture. - Step 5:
Heat oil to 350 degrees. Fry chicken one piece at a time until golden. Transfer to a wire rack. - Step 6:
Top each piece with marinara and cheese. - Step 7:
Broil until the cheese melts and small brown spots appear. - Step 8:
Serve hot with basil and extra marinara.
Additional Guide
Want to make your chicken in parmesan even more exciting? Try these simple variations.
If you’re craving another cozy dinner idea, my cheesy chicken and rice casserole is a warm, crowd-pleasing option.
For a lighter version, bake the chicken instead of frying it. Place breaded cutlets on a sheet pan, drizzle lightly with oil, and bake at 425 degrees until crisp.
Another fun option is adding spaghetti or linguine on the side. You can also serve this with something bolder like my Blackstone fried rice for a creative twist.
If you want extra crunch, sprinkle a bit of oiled panko on top before broiling.
FAQs
Can I use jarred marinara?
Absolutely. Pick one with clean, simple ingredients.
How many calories are in a typical chicken parmesan?
A standard serving of chicken parmesan usually contains 500 to 800 calories, depending on factors like breading thickness, cheese amount, and frying method. Homemade versions can be lighter if baked instead of fried.
Is there a low-calorie version of chicken parmesan?
Yes! Bake the chicken instead of frying, use part-skim mozzarella, and opt for a lighter marinara. These swaps can reduce the calorie count to 350–450 calories.
Conclusion
Making chicken in parmesan at home feels like sharing a warm, comforting moment with the people you love. It’s one of those dishes that brings everyone together with eager forks and happy hearts.
I hope this recipe brings joy to your kitchen. If you try it, I’d love to hear how it went. Enjoy every bite from my Florida kitchen to yours.
Chicken in Parmesan
Equipment
- Medium Pot
- Heavy Pot for Frying
- Wire Rack
- Baking Sheet
Ingredients
Marinara Sauce
- 3 tbsp extra-virgin olive oil
- 1 small yellow onion finely chopped
- 6 cloves garlic finely chopped
- 1 28-oz can crushed tomatoes
- 2 sprigs fresh basil
- kosher salt to taste
- freshly ground black pepper to taste
Chicken
- 1 cup panko bread crumbs
- 1 tsp garlic powder
- 2 cups finely grated Parmesan divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 6 boneless skinless chicken cutlets 1/4 inch thick, about 1.5 lb total
- kosher salt
- freshly ground black pepper
- 1 cup shredded mozzarella
- 1 cup vegetable or canola oil
- chopped fresh basil for serving
Instructions
- In a medium pot over medium heat, heat oil. Add onion and garlic, stir, then reduce heat to low. Cover and cook 10 minutes. Uncover and cook until onion is soft and fragrant.
- Stir in crushed tomatoes and basil. Bring to a boil, then simmer 30 minutes until thickened. Season with salt and pepper. Discard basil.
- In one shallow bowl, combine panko, garlic powder, and 1 cup Parmesan. Place flour in another bowl. Beat eggs with 1 tablespoon water in a third bowl.
- Pat chicken dry, season with salt and pepper. Dip chicken in flour, then egg, then panko mixture, pressing to adhere.
- Mix mozzarella with the remaining 1 cup Parmesan.
- Heat broiler. Heat oil to 350°F in a heavy pot. Fry each chicken cutlet until golden brown, about 1 minute per side. Transfer to a wire rack.
- Spoon marinara sauce over chicken. Top with cheese mixture.
- Broil until cheese is melted and brown spots form, about 2 minutes.
- Serve with basil and extra marinara on the side.