Can I bake the chicken instead of frying it?

Yes, you can bake the breaded chicken at 400°F for about 20–25 minutes, flipping halfway through. However, pan-frying gives a crispier result that’s more traditional for Chicken Parmesan.

What’s the best type of cheese to use for Chicken Parmesan?

Low-moisture, whole milk mozzarella melts best and gives that perfect gooey, golden top. Shred it fresh from a block for maximum flavor and texture.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the thickest part of the chicken reaches an internal temperature of 165°F. The juices should also run clear when cut.

Can I make this dish ahead of time?

Absolutely. You can bread and fry the chicken in advance, then refrigerate or freeze it before baking. Just add sauce and cheese when you're ready to reheat and serve.

Easy Chicken Parmesan

Name: Easy Chicken Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 large boneless skinless chicken breasts; ¼ cup vegetable oil (or as needed); Salt and pepper to taste; ½ cup all-purpose flour; 1½ teaspoons seasoned salt; ¼ teaspoon black pepper; 2 eggs, beaten until frothy; ½ teaspoon garlic powder; 1½ cups panko breadcrumbs; ⅓ cup freshly grated Parmesan cheese; 1 teaspoon dried parsley; 1 teaspoon dried oregano; 1 cup marinara sauce; 1½ cups shredded mozzarella cheese (low-moisture, whole milk recommended); Fresh parsley, chopped (for garnish)

Description

This classic Chicken Parmesan recipe is a crispy, cheesy Italian favorite made easy for beginners. It’s the perfect quick and comforting dinner the whole family will love.

Ingredients

Scale

2 large boneless skinless chicken breasts
¼ cup vegetable oil (or as needed)
Salt and pepper to taste

Flour Mixture:

½ cup all-purpose flour
1½ teaspoons seasoned salt
¼ teaspoon black pepper

Egg Mixture:

2 eggs, beaten until frothy
½ teaspoon garlic powder

Breading Mixture:

1½ cups panko breadcrumbs
⅓ cup freshly grated Parmesan cheese
1 teaspoon dried parsley
1 teaspoon dried oregano

Topping:

1 cup marinara sauce
1½ cups shredded mozzarella cheese (low-moisture, whole milk recommended)
Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Chicken: Slice each chicken breast in half lengthwise to make thinner cutlets. Cover them with plastic wrap and gently pound them to about ½ inch thick using a meat mallet or rolling pin. Pat them dry with paper towels and lightly season both sides with salt and pepper.
Set Up Breading Station: In three separate shallow bowls, place the flour mixture, the frothy beaten eggs with garlic powder, and the breadcrumb mixture of panko, Parmesan, parsley, and oregano.
Bread the Chicken: Dredge each cutlet thoroughly in flour, making sure to coat all sides. Shake off excess. Dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture, coating completely. Use your hands to gently press the crumbs into the chicken for full coverage.
Fry the Chicken: Heat oil in a large skillet over medium-high heat until it shimmers. Gently place 1–2 breaded chicken cutlets into the skillet, being careful not to overcrowd. Fry for 3–4 minutes per side, adjusting heat as needed, until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Bake and Top: Preheat the oven to 425°F. Place the fried cutlets on a baking sheet, evenly spoon marinara sauce over the top, and sprinkle with shredded mozzarella. Bake uncovered for 12–15 minutes until the cheese is melted and bubbly. Broil for an additional 1–2 minutes for a golden, slightly browned top, watching closely to prevent burning.
Finish and Serve: Garnish with chopped fresh parsley. Serve immediately with your favorite pasta or side dish.

Notes

Pounding the chicken ensures even cooking and tenderness. Shredding cheese from a block improves melt and flavor. If your oil isn’t hot enough when frying, the breading may fall off or become soggy. This recipe can be prepped in advance by frying and freezing the chicken cutlets—just add sauce and cheese before baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-fried, Oven-baked
Cuisine: Italian

Nutrition

Serving Size: 1 breaded cutlet with sauce and cheese
Calories: 541
Sugar: 4g
Sodium: 1834mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 17g
Trans Fat: 0.1g
Carbohydrates: 34g
Fiber: 3g
Protein: 32g
Cholesterol: 158mg