Easy Chicken Parmesan
This post may contain affiliate links. Read my full disclosure policy.
Crispy, golden chicken topped with gooey melted cheese and smothered in marinara—this chicken Parmesan recipe is an easy weeknight dinner that tastes like it’s from your favorite Italian restaurant!
Chicken parm is always a hit with the family, but the traditional recipe can take a lot of time. From making homemade tomato sauce to pounding, breading, and frying the chicken—and then baking it with cheese—it can easily take over an hour and create a sinkful of dishes. This easy chicken parmesan recipe incorporates a few smart shortcuts, like using good-quality jarred sauce and chicken tenderloins, making it totally doable on a weeknight. You’ll notice that I don’t smother the chicken with sauce and cheese; this keeps the crust crispy (and you can always serve more sauce on the side).
Chicken parm is a great dish for entertaining since most of the prep can be done ahead of time. It pairs nicely with pasta, polenta, an arugula salad, or roasted broccoli.
“Huge hit with the family! Seasoning, moisture, crispness all on point…This is some really great chicken.”
What You’ll Need To Make Chicken Parmesan
- Chicken tenderloins: I prefer using chicken tenderloins instead of boneless, skinless chicken breasts because they’re naturally tender and juicy. They can be quickly flattened with the palm of your hand for even cooking, making them faster and easier than slicing and pounding chicken breasts. Plus, they stay moist, unlike store-bought thin cutlets.
- Marinara Sauce: Since the recipe only calls for 1½ cups of sauce, it’s not worth it to make it from scratch. I recommend using a good-quality jarred marinara sauce, such as Rao’s or Victoria.
- Panko breadcrumbs: Create a feathery, crisp crust that stays crispy, so you don’t have to pan-fry the chicken at the very last minute.
- Dried oregano and thyme: These herbs add classic Italian flavor to the breading mixture.
- All-Purpose Flour: Helps the egg wash stick to the chicken for a crisp breading.
- Eggs: Binds the breadcrumbs to the chicken, helping the crust form during frying.
- Olive oil: Used for frying, providing the necessary fat to achieve a golden, crispy exterior.
- Fontina Cheese: I prefer fontina over mozzarella for chicken Parmesan because it has a buttery, nutty flavor and stays gooey when melted, unlike mozzarella, which can turn rubbery. Look for Swedish or Danish fontina (with a red wax rind) in most supermarkets, but mozzarella works if you can’t find it.
- Parmigiano Reggiano: Authentic Italian Parmesan cheese adds a rich, nutty flavor to the breading and topping.
- Fresh basil: A sprinkle on top adds a freshness and color to balance the richness of the dish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Start by prepping the tenderloins. You might see a white tendon at the end—just trim it off with a knife or kitchen shears. Then, using the palm of your hand, gently flatten the tenderloins so they’re an even 1/4-inch thick. Sprinkle the chicken all over salt and pepper.
To bread the chicken, combine panko, Parmigiano Reggiano, and seasoning in a shallow bowl (I use a pie plate). Mix well, breaking up any clumps of cheese. In another shallow bowl, place the flour, and beat the eggs in a third bowl. Dredge the chicken in the flour, dip in the eggs (letting any excess drip off), then coat in the panko mixture.
Place the breaded chicken on a lined baking sheet. You can prep the recipe up to this point ahead of time—just cover and refrigerate for up to 8 hours, or freeze the breaded tenders for up to 3 months.
To pan-fry the chicken, heat the oil in a nonstick skillet over medium heat until it shimmers. Add 5 or 6 tenders in a single layer. Cook for 2 to 3 minutes until the first side is golden brown, then flip and cook for another 2 to 3 minutes until golden and cooked through. Repeat with the remaining chicken, adding more oil if needed.
Place the cooked chicken on a foil-lined baking sheet. Sprinkle the fontina and remaining 2 tablespoons of Parmigiano Reggiano over the center of each tenderloin, leaving the edges bare so they stay crispy.
Broil for a few minutes until the cheese is melted and bubbling.
Warm the marinara sauce, then taste and adjust the seasoning as needed. If you’re using store-bought sauce, a pinch of sugar and some fresh basil really help enhance the flavor.
Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, making sure to leave the edges bare so they stay crispy. Top with fresh basil and serve.
You May Also Like
Chicken Parmesan
Ingredients
- 2 lbs chicken tenderloins
- 2 teaspoons salt, divided
- ¾ teaspoons freshly ground black pepper, divided
- 1½ cups panko
- ¾ cup + 2 tablespoons grated Parmigiano Reggiano, divided
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ cup flour
- 3 large eggs
- Olive oil, for cooking
- 1½ cups homemade or store-bought marinara sauce, best quality such as Rao's or Victoria
- 6 oz fontina, shredded (about 1½ cups)
- 3 tablespoons fresh chopped basil
Instructions
- Using kitchen shears, trim off any white tendons at the ends of the tenderloins. Using the palm of your hand, gently flatten the tenderloins so that they are an even ¼-in (6-mm) thickness. Season the chicken all over with 1¼ teaspoons of the salt and ½ teaspoon of the pepper.
- In a large shallow bowl, combine the panko, ¾ cup (75 g) of the Parmigiano Reggiano, the oregano, the thyme, the remaining ¾ teaspoon salt, and the remaining ¼ teaspoon pepper. Mix well, making sure there are no clumps of cheese.
- Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
- Preheat the broiler and set an oven rack about 4 in (10 cm) from the heating element. Bring the marinara sauce to a simmer over low heat. Taste and adjust seasoning to your liking (with store-bought sauce, I find a generous pinch of sugar and fresh basil go a long way). Cover and keep warm.
- Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about ⅛ in (3 mm) of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through.
- Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes.
- Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Went to the 2 stores to find Fontina cheese….they did not have it. The internet said that Gouda
was the closest cheese to Fontina. Will Gouda work in this recipe?
Hi Beverly, I think your best bet would be whole milk mozzarella. Hope that helps and that you enjoy!
I didn’t see your note until after I had made your dish. In the words of my son, “This is amazing.” So Good!! The chicken is so tender. I had to use the Gouda which did not melt with a softness. So next time with the Fontina….it is will be more amazing! Thank you!!!
This is just for future reference since your post was a while ago. I have had good luck with thin sliced provolone cheese in place of fontina. I would get it thinly sliced at the deli counter. Just ask the person at the deli which provolone is softer when they ask you which type you want. I often combine whole milk mozzarella and some provolone slices broken up, when fontina is hard to find that day.
My family loves this recipe. Jenn’s use of chicken tenderloins here is so smart, they are always tender and saves the step of cutting up chicken breasts like I used to do before. I love that a professional chef recommends a store-bought sauce…so easy to add a couple of ingredients for a more homemade flavor!
This is our go-to recipe for Chicken Parmesan! The use of tenderloins makes the frying quicker and the fontina cheese melts so much better than mozzarella.
Made this recipe for my family and it was a huge hit. My 5 yr. old grandson loved it and left his plate clean. We adults also loved the tender juicy chicken. This recipe is easy and tasty.
This will be my go to chicken parmesan recipe from now on!
Excellent!
I used 1/2 Panko and 1/2 bread crumbs. It was still crispy and the breading stuck.
I love this recipe for a rainy winter night! I sometimes substitute dried tarragon for the oregano, and I bake the chicken (instead of frying) at 375 for about 40 minutes after spraying the dish with olive oil then pouring melted butter over the chicken after sprinkling parmesan. Of course, the recipe is delicious just as it is, but I like to experiment!
I made this for 6 party birthday dinner. It was the guest of honors request. Everything went very smooth in the kitchen. The chicken breasts were of top quality from a local butcher shop
which turned out to be a key factor. We also did Caesar salad & a decadent Mac & cheese. Major thumbs up. Of course I dropped your name Jen. Thanks so much for your help!
David Hall – Lake Forest, CA.
My daughter is super picky about chicken and she LOVES Jen’s chicken parmesan. I’ve made it for extended family, too, with rave reviews. Definitely a keeper!
This recipe is so simple, yet absolutely delicious. It was my first introduction to fontina cheese, which I now use in other recipes! I don’t even bother to order chicken parm from a menu anymore, as I feel like I can make a better version myself. I have even forgotten to season the chicken with salt and pepper before dredging it in the flour, eggs, and breadcrumbs, and it was still delicious. I might add a pinch of cayenne next time, just because we love spicy! I already used a spicy store-bought sauce (Classico Spicy Tomato and Basi), which was great. Definitely make this!
A family favourite. Great to add individual amounts of sauce.