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Easy Chicken Parmesan Recipe

Crispy breaded chicken topped with marinara and melted cheeses for a simple weeknight Chicken Parmesan.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 2 large eggs lightly beaten
  • 1 1/2 cups panko
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup olive oil for frying
  • 1 cup marinara or tomato sauce
  • 8 slices mozzarella cheese
  • 8 slices provolone cheese
  • 1/4 cup grated Parmesan cheese
  • 1 bunch fresh basil about 1/2 cup chopped

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with parchment paper and spray or mist a 9×13 baking dish with cooking spray or olive oil.
  • Place each chicken breast between two pieces of parchment or inside a zip-top bag and pound to 1/2-inch thickness with a meat mallet or rolling pin. Season both sides (original recipe referenced Stone House Seasoning; use your preferred seasoning).
  • Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko mixed with 3/4 cup grated Parmesan. Dredge each chicken breast in flour, dip into the egg, then press into the panko-Parmesan mixture to coat evenly. Place coated breasts on the prepared parchment-lined baking sheet.
  • Heat the olive oil in a medium skillet over medium heat until shimmering. Carefully add the breaded chicken and cook until golden brown, about 2–3 minutes per side. Transfer browned chicken to the prepared 9×13 baking dish using tongs.
  • Spoon about 1/4 cup marinara onto each piece of chicken, then top with slices of mozzarella and provolone and sprinkle with the remaining 1/4 cup grated Parmesan.
  • Bake in the preheated oven until the chicken reaches 165°F and the cheeses are melted, about 18–20 minutes. Remove from oven, sprinkle with chopped basil, and serve.

Equipment

  • 9×13 baking dish
  • Baking Sheet
  • Parchment Paper
  • Medium Skillet
  • Meat Mallet or Rolling Pin
  • three shallow dishes for dredging
  • Tongs
  • Instant-read thermometer

Notes

  • Use a meat mallet or rolling pin to even the chicken thickness.
  • Press panko firmly onto chicken to help it adhere while frying and baking.
  • Check internal temperature to ensure chicken reaches 165°F.
  • Substitute marinara with your favorite tomato sauce if desired.
  • Slice basil just before serving for best flavor and color.