This chicken parmesan recipe is simply delicious. From the speedy homemade tomato sauce, to perfectly crispy breaded chicken cutlets, to the cheesy goodness on top, this recipe is easy enough to make on the weekdays and weekends alike!
Easy Chicken Parmesan Recipe
We’re diving into the world of Italian comfort food with a classic recipe that never fails to satisfy: chicken parmesan. If you’re a fan of crispy breaded chicken smothered in delicious homemade tomato sauce and melted cheese, then this dish is sure to become a staple in your recipe repertoire!
Whether you’re a seasoned home cook or just starting to explore the joys of cooking, this easy chicken parmesan recipe is perfect for you. It’s a dish that strikes the perfect balance between simplicity and flavor, making it an ideal choice for a quick weeknight meal or a weekend gathering with friends and family.
Looking for a fun, fresh take on cheesy tomato chicken? Bruschetta Chicken is the recipe for you!
Ingredients for Easy Chicken Parmesan
- Chicken cutlets – chicken cutlets are thinly sliced chicken breasts. You can typically get these right in the grocery store next to the chicken breasts labeled “chicken cutlets” or “thin chicken breasts”.
- Can of crushed tomatoes – crushed tomatoes are the base for a simple tomato sauce to accompany the chicken parm!
- Panko breadcrumbs – panko breadcrumbs are extra crispy.
- Eggs – eggs help dredge chicken so the breadcrumbs stick well to each piece!
- Garlic – garlic…because garlic!
- Yellow onion – onion adds flavor to the simple tomato sauce.
- Provolone cheese – provolone melts well and is a perfect cheese for chicken parmesan.
- Grated parmesan cheese – grated parmesan adds flavor and cheesiness to the chicken parmesan.
- Shredded mozzarella cheese – shredded mozzarella is mild and gooey…a great cheese for chicken parm.
- Italian seasoning – Italian seasoning is a herb blend that flavors the breadcrumbs.
- Garlic powder – garlic powder flavors the breadcrumbs as well.
- Extra virgin olive oil – olive oil helps cook our chicken parmesan, crisping up the outside of each piece of chicken!
- Fresh parsley or basil (to garnish) – some fresh herbs add a pop of green to the final dish.
How to Make Easy Chicken Parmesan
Full instructions in the recipe card; this is just an outline!
- Sauce.
In a saucepan, add a drizzle of olive oil, garlic and onion, and sweat for 2-3 minutes over medium heat. Add crushed tomatoes and let simmer, covered, over low heat.
- Breadcrumbs.
On a large plate, toss panko with Italian seasoning, garlic powder, and 1 tablespoon of parmesan.
- Dredge.
Place beaten eggs in a wide bowl, and dip each chicken cutlet in the beaten egg so the entire piece is covered in egg. Transfer chicken cutlet to the panko mixture and generously coat with bread crumbs.
- Heat.
Coat the bottom of a large heavy-bottomed pan with olive oil. Preheat pan over medium-high heat. Once hot, use tongs to add chicken to pan in a single layer.
- Cook.
Let chicken cook, 4 minutes per side (8 minutes total), until each side is golden brown. The chicken should register at least 165 degrees; otherwise, keep cooking.
- Cheese.
Transfer chicken cutlets to a baking sheet. With the chicken cutlets in a single layer on a baking sheet, add 1 slice of provolone cheese per cutlet, 2 tablespoons of shredded mozzarella per cutlet, and then about 1 tablespoon of grated parmesan to each cutlet. Place in 400-degree oven for 3-4 minutes until cheese is completely melted.
- Serve.
Plate chicken. Generously spoon sauce.
Recipe Variations
Some variations on this classic, easy chicken parmesan recipe are as follows:
- Use bottle marinara sauce.
- Use pesto instead of tomato sauce.
- Use other cheeses like fontina or asiago.
- Use pork cutlets instead of chicken cutlets.
- Make Grilled Chicken Parmesan instead.
- Bake chicken instead of pan frying (at 400 degrees for 20-30 minutes).
What to Serve With Easy Chicken Parmesan
Some delicious options to serve with Chicken Parmesan include:
- Pasta
- Garlic Bread or other rolls
- Salad or caprese salad
- Roasted or grilled vegetables
- Broiled Asparagus
- 10-Minute Sautéed Spinach
Leftovers and Storage
Leftovers: Refrigerate the cooled chicken parmesan in an airtight container for up to 3-4 days.
Reheating: Heat in the oven at 375°F for 15-20 minutes, covered with foil, until heated through. Keep in mind the breading on the chicken may soften.
Freezing: Wrap each piece tightly or place in freezer-safe containers or bags, and freeze for up to 2-3 months. Thaw in the refrigerator overnight, then reheat using the same instructions for reheating leftover chicken parmesan.
More Chicken Recipes You’ll Love!
- Simple Grilled Chicken Thighs
- BEST Shredded Chicken Tacos
- Italian Chicken Pesto Pasta
- Honey Mustard Chicken (in 30 Minutes!)
- Parmesan Crusted Chicken (Crispy!)
Ingredients
- 1 pound chicken cutlets each piece about ½ inch thick
- 28 ounce can of crushed tomatoes
- ⅔ cup panko breadcrumbs
- 2 large eggs beaten
- 2 cloves garlic minced
- 1 small yellow onion chopped
- 1 slice provolone cheese per chicken cutlet
- ¼ cup finely grated parmesan cheese plus more to garnish
- 2 tablespoons shredded mozzarella cheese per chicken cutlet
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- Extra virgin olive oil
- Fresh parsley or basil to garnish
Instructions
- In a medium saucepan, add a drizzle of olive oil, garlic and onion, and sweat for 2-3 minutes over medium heat. Add crushed tomatoes and let simmer, covered, over low heat until chicken is ready to serve. Stir occasionally.
- On a large plate, toss panko with Italian seasoning, garlic powder, and 1 tablespoon of parmesan.
- Place beaten eggs in a wide bowl, and dip each chicken cutlet in the beaten egg so the entire piece is covered in egg. Transfer chicken cutlet to the panko mixture and generously coat with breadcrumbs. Repeat process for each piece of chicken until all are breaded.
- Preheat oven to 400℉. Coat the bottom of a large heavy-bottomed pan with olive oil. Preheat pan over medium-high heat. Once hot, use tongs to add chicken to pan in a single layer, leaving as much space as possible between each piece.
- Let chicken cook, 4 minutes per side (8 minutes total), until each side is golden brown. The chicken should register at least 165 degrees; otherwise, keep cooking until chicken reaches temp.
- Transfer chicken cutlets to a baking sheet. With the chicken cutlets in a single layer on a baking sheet, add 1 slice of provolone cheese per cutlet, 2 tablespoons of shredded mozzarella per cutlet, and then about 1 tablespoon of grated parmesan to each cutlet. Place in 400℉ oven for 3-4 minutes until cheese is completely melted.
- Plate chicken. Generously spoon sauce. Top with fresh parsley or basil and more grated parmesan.
Video
Notes
- You will likely have some extra sauce!
- Feel free to halve or double the recipe.
