Easy Recipes For Chicken Parmigiana

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

Patty was a Senior Food Editor for The Spruce Eats, where she oversaw recipe developers and food writers in creating delicious recipes and helpful cooking guides.

Chicken parmesan, or parmigiana as you may see it on countless Italian-American restaurant menus, is very much an American dish that has roots in the East Coast Italian diaspora. It is inspired by eggplant parmesan (breaded eggplant in tomato sauce and cheese) and

One Pot Chicken Parmesan Pasta

(fried breaded chicken or veal served with sauce). The resulting dish is the perfect combination of crispy breaded chicken, rich cheesy goodness, and tangy tomato sauce.

Chicken parmesan starts with boneless skinless chicken breasts which are slightly flattened to encourage even cooking. The chicken is then breaded with fine breadcrumbs and pan-fried in olive oil until golden. The browned chicken breasts are nestled in tomato sauce and blanketed with mozzarella before baking to bubbly comfort food perfection.

Because modern chicken breasts are very large, they tend to cook unevenly, with the outside becoming overcooked by the time the inside of the breast reaches a safe temperature. Flattening the breasts slightly with a meat mallet or rolling pin encourages quick, even cooking. If this process intimidates you, you can cut the chicken breasts in half horizontally, or ask your butcher to butterfly or slice chicken breasts into cutlets.

Chicken Parmesan Casserole

Chicken parmesan is a very simple dish with few ingredients, especially if you spring for store-bought sauce. The main ingredients are chicken breasts, breadcrumbs, tomato sauce, and mozzarella and parmesan cheeses. We use jarred sauce here to make this a weeknight meal, but you can make your own if you have the time.

To help get dinner on the table a little faster, take some help from the grocery store. Pick up a jar of pasta sauce and some pre-seasoned breadcrumbs to cut down on prep time!

Serve this easy chicken parmesan with a side of garlic bread and a simple green salad or bright and tangy citrus salad for a wholesome weekday meal. Leftovers can be heated up and served on hoagie rolls with greens.

Chicken Parmesan Recipe (with Video)

If you're looking for an easy, yet comforting dinner the whole family will love, this is it. Two smart shortcuts make it simple enough for a weeknight: Store-bought sauce instead of homemade, plus seasoned breadcrumbs so you don't have to go rifling through your spice cabinet. The flattened chicken breasts maintained their juiciness even after baking and the whole thing was perfect with a side of pasta. —Patty Lee

Refrigerate leftover chicken parmesan in an airtight container for up to 5 days. Reheat in a 350 F oven, toaster oven, or air fryer, or microwave until heated through.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

The Best Keto Chicken Parmesan (restaurant Style!)

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Easy Vegan Chicken Parmesan

Chicken parmesan is a major family pleaser, but the traditional recipe can be time-consuming to make. Between the homemade tomato sauce and pounding, breading, and pan-frying the chicken — not to mention melting the cheese over the chicken in the oven — the classic preparation takes well over an hour and leaves you with a sinkful of dishes. This easy recipe incorporates a few smart shortcuts, like using good-quality jarred sauce and chicken tenderloins, making it totally doable on a weeknight. You’ll notice that I don’t smother the chicken with sauce and cheese; this keeps the crust crispy (and you can always serve more sauce on the side).

Chicken parm is a great dish to serve when you have people over since much of the prep can be done ahead of time. It pairs well with pasta, polenta, spaghetti squash (see how to cook spaghetti squash), an arugula salad, or roasted broccoli.

Begin by prepping the tenderloins. You may notice a white tendon at the end of the tenderloin. Go ahead and trim it off with a knife or kitchen shears. Using the palm of your hand, gently flatten the tenderloins so that they are an even 1/4-inch thickness.

Easy Chicken Parmigiana

In a large shallow bowl (I use a pie plate), combine the panko, 3/4 cup of the Parmigiano Reggiano, the oregano, the thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko.

Place the breaded chicken on a lined baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time. The breaded tenders can also be frozen for up to 3 months.)

Gluten Free Chicken Parmesan

In a large nonstick skillet, heat about 1/8 inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer.

Cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Cook the remaining chicken in the same manner, adding additional oil only if necessary.

Place the cooked chicken on a foil-lined baking sheet. Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy.

Classic Chicken Parmesan Recipe

Warm the marinara sauce, then taste and adjust seasoning to your liking. With store-bought sauce, I find a generous pinch of sugar and some fresh basil go a long way.

Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

Minute Healthy Chicken Parmesan Recipe

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.Chicken Parmesan may seem like a restaurant-only kind of menu item—it is a favorite at many Italian places—but it's actually so easy you can make it on a weeknight. We'll show you how.

Crispy chicken cutlets are full of flavor and have great texture. They're cloaked in a perfect-from-the-jar marinara sauce and topped with thick slices of mozzarella cheese, which turns golden and bubbly under the oven's broiler. We love the combination of spaghetti, marinara sauce, and juicy, crispy chicken in this recipe. You could use any pasta you prefer, like corkscrew or ziti. Just make sure it's tossed in lots of marinara.

This is a perfect meal for big eaters and large families, too, as you can scale up for feeding a crowd. Just coat more chicken cutlets and pan-fry them, then top with marinara and cheese and broil.

Spicy Baked Chicken Parmesan

Can't find chicken cutlets? You can cut your own by slicing through the middle of a larger chicken breast. It's important you use cutlets for this recipe, not larger breasts. The meat will only cook through if each cut it no more than one-inch thick.

Another important note from the Test Kitchen: Getting your chicken cutlets