Chicken Parmesan

updated Jan 18, 2024

Looking for the best Chicken Parm? You've come to the right place. Our recipe has it all: crispy chicken topped with marinara, Parmesan, and gooey mozzarella.


Prep25 minutes

Cook30 minutes

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A crispy, juicy chicken cutlet topped with tangy marinara sauce and a layer of Parmesan and gooey mozzarella cheese — there is a reason we all love Chicken Parmesan. When it’s done right, there are few things better than this classic Italian-American dish.

Chicken Parmesan, Chicken Parmigiana, or simply “Chicken Parm,” was originally created in the northeastern United States by Italian immigrants. It became instantly popular, and by the early 1950s, it was a restaurant and home cook staple.

While there may be more weeknight-friendly versions that come together a bit quicker, this dish always feels worth it in the end. Every step has a purpose, ensuring you get the perfect flavor and texture in every single bite. Here’s how to make really good Chicken Parm. 

Credit: Photo: Alex Lepe; Food Stylist: Rachel Perlmutter

How To Make Chicken Parmesan That Isn’t Soggy

After going through all that effort to make a beautiful crispy chicken cutlet, the last thing you want is to end up with a soggy meal. To avoid this, add the chicken straight to the baking sheet during assembly — there should be no sauce underneath! A lighter layer of sauce on top, about 1/4 cup per cutlet, is all you need. And, don’t spread it all the way to the edges — let those get extra crispy when you broil the cheese. If you like a saucier Chicken Parmesan, serve more marinara on the side for spooning on as you go.

How To Make Chicken Parmesan

  • Butterfly the chicken breasts. Cut the chicken breasts in half horizontally to make eight thin (but not too thin!) chicken cutlets.
  • Marinate the chicken. A quick 15-minute marinade in garlic, lemon juice and olive oil will ensure the chicken stays flavorful and juicy later on. You can use that time to set up your breading stations.
  • Bread the chicken. Dip chicken pieces first into flour, then egg, and finally panko breadcrumbs to achieve the ultimate crunch. Rest breaded chicken in the fridge on a wire rack for at least 30 minutes to ensure the breading sticks to the chicken.
  • Fry the chicken. The pieces of chicken are thin, so they only need to fry for a few minutes on each side. Work in batches to avoid crowding.
  • Broil the chicken. Spoon marinara sauce over the chicken, leaving the edges uncovered, and sprinkle with Parmesan and mozzarella cheese. Broil until the cheese is melted and browned in spots.
Credit: Photo: Alex Lepe; Food Stylist: Rachel Perlmutter

If You’re Making Chicken Parmesan, a Few Tips

  • Keep it gluten-free. Gluten-free all purpose flour blend and breadcrumbs will yield a cutlet that’s just as crispy as the regular stuff.
  • Butterfly the chicken. Instead of pounding the breasts, cut them in half horizontally. Not only is it easier and less messy than pounding, but slightly thicker pieces ensure the cutlets don’t dry out.
  • Use store-bought sauce. Pick up a jar of your favorite sauce at the grocery store (you’re doing enough work here).
  • Chill after breading. This helps the breading layers solidify and stick to the chicken better while frying.

What To Serve with Chicken Parmesan

Chicken Parm goes well with so many sides, but you can’t go wrong with the classic spaghetti and marinara sauce. Creamy warm polenta or mashed potatoes also make a good base. For a lighter option, try serving it with Caesar salad or roasted broccoli. Or, use the cutlets to make the best Chicken Parmesan sandwich you’ve ever tasted.

Chicken Parmesan Recipe

Looking for the best Chicken Parm? You've come to the right place. Our recipe has it all: crispy chicken topped with marinara, Parmesan, and gooey mozzarella.

Prep time 25 minutes

Cook time 30 minutes

Serves 8

Nutritional Info


  • 4 cloves


  • 1 to 2

    medium lemons

  • 3 tablespoons

    olive oil

  • 3 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper

  • 4

    boneless, skinless chicken breasts (about 2 pounds total)

  • 4

    large eggs

  • 1 tablespoon

    onion powder

  • 1 tablespoon

    garlic powder

  • 1 tablespoon


  • 1 cup

    all-purpose flour

  • 3 cups

    panko breadcrumbs

  • 3 to 5 cups

    canola oil

  • 12 ounces

    low-moisture mozzarella cheese

  • 4 ounces

    Parmesan cheese (about 1 3/4 cups freshly grated or 1 cup store-bought grated)

  • 2 cups

    marinara sauce

  • 6 sprigs


Serving options:

  • Cooked pasta

  • Marinara sauce


  1. Prepare the following, adding each to a 9x13-inch baking dish as you complete it: Finely grate 4 garlic cloves. Juice 1 to 2 medium lemons until you have 1/4 cup. Add 3 tablespoons olive oil, 2 teaspoons of the kosher salt, and 1/2 teaspoon black pepper. Stir to combine.

  2. Working with 1 boneless, skinless chicken breast at a time, cut 4 chicken breasts in half horizontally (also known as butterflying). Pat dry with paper towels. Add the chicken to the baking dish, and flip to coat in the garlic mixture. Let sit at room temperature for 15 minutes.

  3. Meanwhile, set up the dredging station. Place 4 large eggs, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon water, and 1/2 teaspoon of kosher salt in a wide, shallow bowl or pie plate and whisk to combine. Place 1 cup all-purpose flour and the remaining 1/2 teaspoon kosher salt in a second shallow bowl and stir to combine. Place 3 cups panko breadcrumbs in a third shallow bowl.

  4. Fit a wire rack over a baking sheet. Working with 1 piece of chicken at a time, dip in the flour mixture until evenly coated. Place in the egg mixture and turn to coat, letting the excess drip back into the dish. Place in the breadcrumbs and flip to coat, gently pressing the breadcrumbs into the chicken so they stick. Place on the wire rack in a single layer. Refrigerate for at least 30 minutes or up to 8 hours.

  5. Grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 3 cups). Grate 4 ounces Parmesan cheese on the small holes of the grater (about 1 3/4 cups), or measure out 1 cup store-bought grated. Place both cheeses in a medium bowl and stir to combine. Line a second baking sheet with paper towels.

  6. Arrange a rack in the upper third of the oven and heat the broiler. Heat 1-inch canola oil (3 to 5 cups) in a large, high-sided skillet over medium-high heat until 400ºF. Fry in batches of 2 to 3 chicken pieces. Place in the hot oil and fry, until the chicken is cooked through, golden-brown all over, and crisp, 2 to 3 minutes per side. Transfer to the paper towels on the baking sheet.

  7. Remove the paper towels and place the chicken directly on the baking sheet in a single layer. Spoon about 1/4 cup marinara sauce onto each piece, leaving the edges uncovered. Sprinkle the cheese mixture evenly over the cutlets.

  8. Broil until the cheese is melted and browned in spots, about 4 minutes. Meanwhile, pick the leaves and tender stems from 6 fresh parsley sprigs, then finely chop.

  9. Sprinkle the chicken with the parsley. Serve with cooked spaghetti and more marinara sauce, if desired.

Recipe Notes

Gluten-free: Gluten free panko breadcrumbs and gluten-free all-purpose flour blend can be substituted to make this gluten-free.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.