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.
I made this Chicken Parmesan for dinner this evening and my husband LOVED it! He said “lets add this one to the recurring menu!” I did have the heat a little too high at first when frying the chicken, so I made sure to keep it turned down for the second batch. Thank you for another delish recipe, Jenn. You create marvelous recipes and my family and I appreciate it very much! It’s teaching me to be a better cook every day!
Hi Jennifer,
I’m looking for a nice veal parmigiana recipe. I have made your easy chicken Parmesan many times and love it. Do you think this would work well for veal?
Thank you.
Jan 🇨🇦
Sure, I think this would work with veal. Please LMK how it turns out if you try it!
Hi! My family loves all your recipes! Where can I find the Japanese style breadcrumbs? I’m having trouble locating them. I’m in Chicago suburbs.
Thank you!
Hi Gina, so glad you like the recipes! You should be able to panko at most grocery stores near the traditional bread crumbs. If not, you could get away with using regular bread crumbs here.
Wanted to eat this but didn’t feel like cooking. Made it anyway for my husband and step son who is visiting. Served it with whole wheat spaghettini and the extra marinara. And your Caesar salad. They both had seconds. I’m a hero and in a much better mood. Thank you!!
Made this last night will definitely be adding this meal to our dinner rotation. Great for weeknight and special occasions. Thanks for the yummy recipe!
Very tasty and simple. Reheated quite easily, even in the microwave. I love how you considered the integrity of the crust in this version; the sauce as a last step also makes this dish quite doable for to-go lunches–just reheat the chicken at work in the microwave and pour on some cold marinara sauce (sacrilege, I know, but it’s better this way). Good with a light side salad, as this is a very greasy dish. I’d like to try it in an air fryer to cut down on the oiliness.
Hi Jenn,
Do you have any suggestions for what to substitute for the egg if we have an egg allergy in the family? Do you think it would work if I used a vegan mayonnaise to coat the chicken prior to breading? Thank you in advance!
Hi Alex, I think vegan mayonnaise would work nicely here. And for future reference, two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many recipes would also work with some kind of store-bought egg substitute. Hope that helps!
Thank you for your reply and for the link! I did use Vegenaise after flouring and before breading the chicken and worked great! Delicious!
Will this work for eggplant?
Hi Arvind, I haven’t tried it, but I think it should work. Please LMK how it turns out if you try it!
If you can get duck eggs, that might work. It does for my son. He can also eat quail eggs. Eggs from different animals have different proteins. My son’s problem is with the whites. Good luck!
Hi Jenn! This recipe sounds delicious! Can I use boneless skinless chicken thighs instead of tenderloins?
Hi Nicole, I think you could use thighs here but they’ll take a bit longer to cook. I’d brown them on the stove according to the recipe and before topping with sauce and cheese, finish cooking them in a 350° oven for about 10 minutes or so. Then top them with the sauce and cheese and broil to melt the cheese. (Please keep in mind I haven’t tried them this way.) I’d love to hear how they turn out!
Chicken tenders are hard to find where I am… Could I just halve a chicken breast instead?
Hi Donna, Yes that’s perfectly fine, but you’ll need to pound the breasts to an even 1/4-inch thickness.
Hi Jenn
I’m in the process of making this chicken parm. I want to serve it in 2 days. Can I complete the dish today? After I bread and fry the coated chicken, can I bake the chicken with the fontina instead of putting under the broiler? If so, at what temperature and for how long? My oven is small and there is no way I could get the baking sheet under the broiler? Thanks….
Hi Ellen, while the chicken can be fried up to several hours ahead and refrigerated, I’m not sure how well it would do being fried two days ahead. And if you can’t fit the pan under your broiler, I think you could bake it. I’d recommend an oven temp of 400°F and I put them in for about five minutes or until the cheese is melted. Hope that helps!
Loved, Loved, Loved this recipe!!!! By far the best chicken parmigiana ever. Can’t wait to cook it at our family dinner! ❤️👏