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A close up of chicken parmesan being scooped out of white baking pan to serve
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5 from 3 votes

Chicken Parmesan

The Ultimate Chicken Parmesan features juicy chicken coated in seasoned bread crumbs and pan-fried in olive oil. Those crisp cutlets are then smothered in homemade marinara, mozzarella cheese, and fresh basil, and baked to golden-brown, bubbly perfection!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 792kcal


For the Sauce

  • Extra virgin olive oil
  • 4-6 cloves of garlic thinly sliced
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • red pepper flakes
  • 28 oz crushed tomatoes can
  • 2 basil leaves

For the Chicken

  • 2 large boneless skinless chicken breasts
  • kosher salt and freshly cracked black pepper
  • 3 large eggs
  • 1 1/2 cups Italian breadcrumbs
  • 1 1/2 cups panko breadcrumbs
  • 2 tbsp Italian seasoning
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated parmesan

To Assemble

  • 8 oz fresh mozzarella sliced
  • 1/4 cup grated parmesan
  • basil leaves


For the Sauce

  • Coat the bottom of a small saucepan with extra virgin olive oil and set it over medium heat. Add the sliced garlic, salt, pepper, and a heavy pinch of red pepper flakes. Cook for 2-3 minutes, or until lightly browned and fragrant.
  • Carefully pour the crushed tomatoes into the saucepan, add the basil leaves and stir to combine.
  • Bring the sauce to a low simmer and cook for 10 minutes, stirring occasionally.
  • Remove from heat. Season with salt and pepper to taste. Cover and set aside.

For the Chicken

  • Cut each chicken breast in half lengthwise (butterfly), creating 4 chicken cutlets.
  • Place chicken on a smooth flat surface between two layers of plastic wrap and pound to even thickness, about 1/4-1/2 inch.
  • Season each chicken cutlet with salt and pepper on both sides.
  • Whisk the eggs in a small shallow bowl and mix together the breadcrumbs and Italian seasoning in another shallow bowl.
  • Heat olive oil in a large skillet over medium high heat.
  • Dredge the chicken in eggs and then in the breadcrumb mixture. Add each cutlet to the oil, leaving a bit of space in between.
  • Cook for 3-4 minutes per side, or until chicken is almost completely cooked through. Add more olive oil if needed. Remove chicken. Turn off the heat.
  • Immediately sprinkle the grated parmesan over the top of each cutlet.

To Assemble

  • Preheat the oven to 400 degrees.
  • Spread half of the sauce over the bottom of your chosen baking dish, then layer the chicken on top. Don’t worry if the cutlets are overlapping a bit.
  • Spoon the remaining sauce over each piece of chicken. Spread as evenly as possible.
  • Top with sliced mozzarella and grated parmesan. Spread a few basil leaves over the top. I chose to use whole leaves but you can chop them up if you’d like.
  • Bake for 10-12 minutes or until the cheese is slightly browned and bubbling.
  • Serve immediately with pasta, breadsticks, salad, or sandwich-style!



If it is fully prepared and cooked with the sauce and cheese on top, Chicken Parmesan can be refrigerated for about 3-5 days. The best way to reheat chicken parm is in the oven. At 350°F, place the chicken parm in an aluminum-covered oven-safe container with a small amount of olive oil lining the bottom and bake for about 15 minutes, or until heated through.


Calories: 792kcal | Carbohydrates: 67g | Protein: 47g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 2270mg | Potassium: 1094mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1256IU | Vitamin C: 21mg | Calcium: 685mg | Iron: 8mg