Name: Easy Chicken Parmesan Recipe
Prep time: 30 min
Cook time: PT-489698H11M22S
Total time: PT-489698H11M22S
Cuisine: Italian-American
Ingredients: 3 Tbsp. extra-virgin olive oil; 1 small yellow onion, finely chopped; 6 cloves garlic, finely chopped; 1 (28-oz.) can crushed tomatoes; 2 large sprigs basil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup panko bread crumbs; 1 tsp. garlic powder; 2 cups finely grated Parmesan cheese, divided; 3/4 cup all-purpose flour; 2 large eggs; 1 tbsp water (for egg wash); 6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup shredded mozzarella cheese; 1 cup vegetable or canola oil (for frying); Chopped fresh basil, for serving

If you’re on the hunt for a classic comfort food that never fails to impress, you’ve got to try my Easy Chicken Parmesan Recipe. It’s crispy, cheesy, and smothered in rich marinara, making it a crowd-pleaser every time. Whether you’re cooking for family or friends, this recipe hits all the right notes, and I can’t wait to share all my tips to help you nail it perfectly in your own kitchen.

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Why You’ll Love This Recipe

Super Simple Steps: Even if you’re new to cooking chicken parmesan, these instructions break it down so it’s easy to follow and hard to mess up.
Homemade Marinara Magic: The sauce is made from scratch with fresh ingredients, giving it a vibrant flavor that store-bought jars just can’t match.
Crispy, Cheesy Perfection: The combo of panko crust and a Parmesan-mozzarella topping creates a texture and cheesy melt that’s downright irresistible.
Family Favorite: My crew absolutely goes crazy for this one, and it’s become a staple in our dinner rotation fast!

The image shows four pieces of crispy fried chicken topped with a bright red tomato sauce layer and a thick layer of melted white cheese that has slight golden spots from baking. Each piece is garnished with fresh green chopped herbs scattered on top. The chicken pieces sit on a silver wire rack, and beneath it is a white marbled surface. The texture of the chicken is crunchy and golden brown around the edges, while the cheese is smooth and creamy with a slightly bubbly appearance. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Parmesan, chicken parmesan recipe, cheesy chicken parmesan, homemade chicken parmesan, simple chicken parmesan

Ingredients You’ll Need

Choosing the right ingredients is key here—you want fresh garlic, a good-quality crushed tomato, and real Parmesan for that authentic tang. I recommend picking up fresh basil if you can; it really brightens the sauce and adds a lovely aroma.

Flat lay of a small white ceramic bowl of extra-virgin olive oil, a finely chopped small yellow onion on a white ceramic plate, six peeled garlic cloves scattered naturally, a small white ceramic bowl filled with crushed ripe red tomatoes, two fresh large sprigs of green basil leaves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of freshly ground black pepper, a white ceramic bowl containing golden panko bread crumbs, a small white ceramic bowl of garlic powder, a white ceramic plate with finely grated pale yellow Parmesan cheese, a small white ceramic bowl of all-purpose flour, two whole uncracked brown eggs, six raw boneless, skinless chicken cutlets with a natural pinkish hue arranged neatly on a white ceramic platter, a small white ceramic bowl of shredded white mozzarella cheese, and a small white ceramic bowl of clear vegetable oil, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Parmesan, chicken parmesan recipe, cheesy chicken parmesan, homemade chicken parmesan, simple chicken parmesan

Extra-virgin olive oil: Use good quality for the sauce to get that rich, fruity flavor.
Yellow onion: Finely chopped to melt down and add natural sweetness.
Garlic cloves: Fresh and finely chopped for punchy depth.
Crushed tomatoes: This is the base of your marinara—pick a quality brand or try fresh if you can.
Fresh basil sprigs: They infuse the sauce with that signature Italian herb flavor.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Freshly ground black pepper: Adds just the right subtle kick.
Panko bread crumbs: They give you that extra crispy crust—don’t substitute plain breadcrumbs!
Garlic powder: A little sprinkle in the breading amps up the flavor.
Parmesan cheese: Freshly grated for the best taste; you’ll divide it between breading and topping.
All-purpose flour: For that first coat to help the egg wash adhere.
Eggs: Beaten to bind the breading layers.
Boneless, skinless chicken cutlets: Look for evenly thin and tender pieces so everything cooks evenly.
Shredded mozzarella: Melts into gooey goodness on top—you can’t skip this!
Vegetable or canola oil: For frying; use oils with neutral flavor and high smoke point.
Chopped fresh basil (for serving): Adds a fresh and colorful finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making this recipe your own! Sometimes I swap things out or add extras depending on what we’re craving or what’s in season. Don’t be shy to experiment—you’ll find that little tweaks keep it exciting.

Gluten-Free Version: I’ve swapped panko and all-purpose flour for gluten-free bread crumbs and rice flour, and it worked beautifully without sacrificing crispiness.
Spicy Kick: Adding a pinch of red pepper flakes to the marinara or breading gives this a lovely subtle heat that my spice-loving friends adore.
Herb-Infused Breading: Mixing some dried oregano or Italian seasoning into the bread crumb mixture ups the flavor and makes it taste even more homemade.
Cheese Blend: On occasion, I toss in a little provolone with the mozzarella for a richer, creamier melt.

How to Make Easy Chicken Parmesan Recipe

Step 1: Simmer the Marinara Sauce

Start by heating the olive oil in a medium pot over medium heat, then toss in the finely chopped onion and garlic. Lower the heat to low, cover, and let them sweat gently for about 10 minutes. The key here is patience—you want the onion to soften and sweeten without browning. Once translucent and fragrant, stir in the crushed tomatoes and basil sprigs, bringing it all up to a simmer. Let that sauce bubble away gently for about 30 minutes so the flavors get cozy and rich. Remember to season it with salt and pepper at the end, and discard the basil sprigs before using.

Step 2: Prepare Your Breading Stations

While your sauce simmers, line up your three shallow bowls: one with flour, another with beaten eggs mixed with a tablespoon of water, and the last with a combo of panko, garlic powder, and half of the grated Parmesan cheese. This setup makes the coating process a breeze and ensures a crisp, flavorful crust every time.

Step 3: Coat the Chicken Cutlets

Pat your chicken cutlets dry with paper towels—that step is crucial for getting the breading to stick. Season each piece with a pinch of salt and pepper, then dredge them in flour, shaking off whatever excess you can. Next, dip them into the egg wash fully and then press into the panko-Parmesan mixture; don’t be shy—gently press to make sure it adheres. Trust me, this extra care results in that perfect crunch we all crave.

Step 4: Fry to Golden Perfection

Heat your oil in a heavy-bottomed pot over medium heat until it reaches 350°F (that’s about the point where it might smoke a tiny bit—which is okay!). Fry the chicken one piece at a time for about 1 minute per side until they’re golden brown and crispy, listening for a slight change in the sound of the sizzling—that’s moisture leaving the chicken. Transfer them to a wire rack on a baking sheet to drain any extra oil and keep that crust crisp.

Step 5: Layer with Sauce and Cheese, Then Broil

Spoon some of that luscious marinara over each fried cutlet, then sprinkle a mix of mozzarella and the remaining Parmesan cheese on top. Place the chicken under a hot broiler for about 2 minutes—keep a close eye on it because you want the cheese to bubble and develop those golden brown spots without burning. This part always feels like magic in my kitchen!

Step 6: Serve with Fresh Basil

Finish by scattering some chopped fresh basil over the top. The brightness and herbaceous aroma lift the whole dish beautifully. Serve each piece with extra marinara on the side for dipping or drizzling—it’s the little things that make it special.

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Pro Tips for Making Easy Chicken Parmesan Recipe

Dry Your Chicken Well: I learned the hard way that wet chicken means soggy breading—pat it thoroughly with paper towels before dredging.
Don’t Overcrowd the Pan: Give your cutlets space when frying so the oil temperature stays steady and the crust crisps up nicely.
Watch the Broiler Closely: That cheese melts fast, and if you walk away, it can burn in seconds—stay near and keep an eye on it.
Use a Wire Rack for Draining: Avoid soggy bottoms by letting fried chicken rest on a wire rack rather than paper towels.

How to Serve Easy Chicken Parmesan Recipe

Garnishes

I love topping the dish with freshly chopped basil—it’s simple, fresh, and the green color is gorgeous against the red sauce and melted cheese. Sometimes, I sprinkle extra grated Parmesan for garnish, especially when serving guests who adore an extra cheesy bite.

Side Dishes

Some of my favorite sides include spaghetti tossed in olive oil and garlic, sautéed green beans with almonds, or a crisp Caesar salad. These sides complement the richness of the chicken parmesan perfectly without overpowering it.

Creative Ways to Present

For special occasions, I’ve plated the chicken parmesan on a bed of creamy polenta instead of pasta, adding a sprinkle of microgreens for a fresh twist. It makes the meal feel extra fancy and invites compliments from guests!

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I make sure to keep the sauce and chicken separate if I can, to avoid sogginess, especially if I plan to reheat only the chicken.

Freezing

I’ve frozen prepped but unfried breaded chicken cutlets on a baking sheet, then transferred them to a freezer bag once solid. This saves time for a quick dinner—you just fry them straight from frozen, adding a couple of extra minutes to cook through.

Reheating

To keep the crunch on reheated chicken parmesan, I reheat in a 375°F oven on a wire rack for about 10-15 minutes until warmed through. Microwaving tends to make the breading soggy, so I avoid that whenever possible.

FAQs

Can I use chicken breasts instead of cutlets for the Easy Chicken Parmesan Recipe?

Absolutely! If using chicken breasts, I recommend slicing them horizontally to create thinner cutlets or pounding them to uniform thickness. This helps them cook evenly and stay juicy inside while getting crispy outside.
What’s the best way to make the marinara sauce ahead of time?

You can make the marinara up to 3 days in advance and store it in an airtight container in the fridge. It actually tastes better the next day as the flavors meld. Reheat gently over low heat before serving.
How can I keep the chicken crispy after frying?

Drain fried chicken on a wire rack instead of paper towels, and avoid stacking pieces while they cool. This keeps air circulating around the chicken so the crust stays crispy. Also, serve it soon after frying for the best texture.
Can I bake the chicken instead of frying to make it healthier?

Yes, you can bake the breaded cutlets at 425°F for about 20-25 minutes until crispy. It won’t have quite the same crunch as frying, but brushing the cutlets lightly with oil before baking helps get a golden crust.
How do I prevent the cheese from burning under the broiler?

Watch the chicken carefully as you broil—the cheese melts and browns within just a couple of minutes. Position the oven rack a bit lower if burning is an issue, and don’t walk away while broiling.

Final Thoughts

I absolutely love how this Easy Chicken Parmesan Recipe turns out—crispy on the outside with melty cheese and rich tomato sauce, it’s like a little slice of Italy in my kitchen. When I first tried perfecting this recipe, I used to struggle with soggy breading and uneven cooking, but with these steps and tips, it’s become my go-to comfort meal that impresses every time. I truly hope you give it a whirl soon—you’ll enjoy making it as much as we enjoy eating it!