Simple Italian Chicken Parmigiana Recipe

This Simple Italian Chicken Parmigiana recipe is a timeless classic that’s easy to make at home. With golden, crispy chicken cutlets smothered in marinara sauce and melted mozzarella, it’s a comforting, crowd-pleasing dish I always reach for when I want something hearty and satisfying.

Why You’ll Love This Recipe

I love how this dish combines crispy, tender chicken with gooey, melty cheese and flavorful tomato sauce. It’s a great option for family dinners or entertaining guests because it looks impressive but comes together with simple ingredients. I also appreciate that it can be prepped ahead and even frozen for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts, thinly sliced or pounded

• Salt and black pepper

• All-purpose flour

• Eggs

• Breadcrumbs (Italian seasoned or plain with herbs added)

• Olive oil (for frying)

• Marinara sauce

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Fresh basil or parsley (optional, for garnish)

Directions

1. I start by seasoning the chicken breasts with salt and pepper, then dredging them in flour, dipping in beaten eggs, and coating with breadcrumbs.

2. I heat olive oil in a skillet over medium heat and fry the chicken until golden brown and cooked through. I let them rest on paper towels to absorb excess oil.

3. I spread a layer of marinara sauce in a baking dish, place the fried chicken cutlets on top, then spoon more sauce over each one.

4. I sprinkle shredded mozzarella and grated Parmesan generously over the top.

5. I bake the dish in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the cheese is bubbly and golden.

6. Once out of the oven, I garnish with chopped basil or parsley before serving.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 30 minutes to cook, making the total time around 45 minutes.

Variations

• I sometimes swap mozzarella for provolone or fontina for a richer taste.

• For a healthier version, I bake the breaded chicken instead of frying.

• I add a pinch of crushed red pepper to the marinara for a bit of heat.

• Sometimes I use chicken thighs instead of breasts for more flavor and juiciness.

• I’ve even made this recipe with eggplant slices for a vegetarian twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken parm in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. For quicker reheating, I use the microwave in 1-minute intervals, though the crust doesn’t stay as crispy.

FAQs

How do I keep the chicken crispy after baking?

I avoid over-saucing the chicken before baking and only add just enough sauce to cover lightly. This helps maintain the crispy texture.

Can I make Chicken Parmigiana ahead of time?

Yes, I prepare and bread the chicken in advance, then refrigerate it. When ready to serve, I fry and bake it as usual. I’ve also assembled the whole dish and stored it uncooked in the fridge for baking later.

What’s the best cheese for Chicken Parmigiana?

I usually use mozzarella for the melty top, but adding a sprinkle of Parmesan adds extra flavor. Fresh mozzarella gives a creamier finish, while low-moisture mozzarella melts more uniformly.

Can I freeze Chicken Parmigiana?

Yes, I freeze it fully cooked and cooled. I wrap it tightly in foil and place in a freezer-safe container. To reheat, I bake from frozen at 375°F (190°C) until warmed through.

What can I serve with Chicken Parmigiana?

I usually pair it with spaghetti, garlic bread, or a green salad. It’s also great with roasted vegetables or creamy mashed potatoes.

Conclusion

This Simple Italian Chicken Parmigiana recipe is one of my favorite comforting meals. With crispy chicken, savory sauce, and melted cheese, it’s always a hit. Whether I’m cooking for family or entertaining, it never fails to impress.