Classic Chicken Parmesan Recipe (VIDEO)
This classic Chicken Parmesan is as good as it gets! It has a parmesan crust that seals in the juiciest chicken breast, topped with Homemade Marinara and a generous amount of melted cheese. The process to make this is surprisingly quick and easy.
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Chicken Parmesan Recipe:
This is the classic version of Chicken Parm. A restaurant-quality Chicken Parmesan is so easy to recreate at home (for a fraction of the price). Since this chicken is breaded and covered in sauce, it also reheats really well so you will appreciate any leftovers. This is among our family’s favorite 30-minute meals.
This Chicken Parmesan Recipe is wonderful over hot pasta and served with Caesar Salad or Roasted Asparagus on the side. It can also be served as a hot sandwich on a toasted bun; yum!
What is Chicken Parmigiana?
The Italian name is Chicken Parmigiana and in the US, it has been nicknamed Chicken Parm, short for Chicken Parmesan. It is essentially breaded chicken breast covered in tomato sauce and cheese and is similar to Eggplant Parmesan.
How can something so simple be THIS good you ask? You only have to try it once and you will know why everyone is talking about this dish. P.S. If you want to take this a step further, you can also make Stuffed Chicken Parmesan.
Ingredients for Easy Chicken Parmesan:
You just need a few pantry staples to make Chicken Parm. This is the best with homemade marinara sauce but if you’re in a hurry, you can absolutely use your favorite store-bought marinara. All you need for the perfect chicken parm is:
- Chicken breasts
- Flour, salt, and pepper to dredge
- Eggs, for the egg wash
- Italian bread crumbs and parmesan for the crust
- A good cooking oil
- Marinara Sauce
- Shredded Mozzarella
- Parsley or basil to garnish
How to Make Parmesan Crusted Chicken:
- Mak the easy 20-minute homemade marinara and while it simmers, continue to prep the chicken.
- Cut 2 chicken breasts in half length-wise for 4 cutlets and season with salt and pepper.
- Set up 3 shallow bowls: In the first bowl, combine flour, salt and pepper, in the second bowl, beat together 2 eggs and in the third bowl, stir together parmesan and bread crumbs
- Dredge chicken in flour, dusting off excess, then dip in eggs and turn to coat in bread crumbs.
- Once all chicken is breaded, heat a large non-stick skillet with enough oil to lightly coat the bottom and saute 3-4 minutes per side or until just cooked through at 165˚F on an instant-read thermometer.
- Pour half of your marinara sauce in a casserole dish. Arrange chicken pieces over marinara in a single layer. Spoon on marinara sauce and top with cheese then bake in a casserole dish at 425˚F for 15 minutes until cheese is melted and sauce is bubbling.
Cook’s Tip: If chicken cutlets are large or uneven, use a meat mallet to pound between plastic wrap into 1/3″-thick cutlets and they will cook faster and more evenly.
Can Chicken Parm be Made Ahead?
You can saute the breaded chicken, arrange in a casserole dish and top with marinara and cheese, then cover and refrigerate. Bake before serving, but be sure to bake a few minutes longer since you are baking chilled chicken. Check the internal temperature of the chicken with an instant-read thermometer to ensure that it bakes to a safe 165˚F.
For a Healthier Baked Chicken Parmesan:
While we prefer sauteing the chicken lightly in oil because it is faster and uniformly golden, you can skip the pan-frying step and make this a healthier Baked Chicken Parmesan.
To make baked chicken parm, complete steps 1 through 3, lightly coat breaded chicken breasts with cooking spray on all sides and bake the chicken for 20-25 minutes then continue with the recipe in step 5.
More Easy Chicken Dinner Recipes:
We love chicken recipes that come together fast. These are the ones our family requests most often and they have been tested and loved by hundreds of readers.
- Chicken Marsala – a classic Italian-inspired recipe
- Lemon Chicken – easy 30-minute dish that comes together in 1 pan
- Chicken Madeira – Cheesecake Factory Copycat
- Creamy Lemon Chicken Pasta in the best Alfredo sauce
- Chicken Pesto Pasta – 1 ingredient changes everything!
- Chicken Stir Fry – easy and so saucy
Watch the Chicken Parmesan Video Tutorial:
This Chicken Parmesan is so easy, perfect for busy weeknights and will send your family running to the table. It’s a keeper of a recipe! If you enjoyed this video, please subscribe to our Youtube Channel and make sure to click the bell icon so you get a notification when we post a new video.
Chicken Parmesan Recipe
Ingredients
- 2 chicken breasts, (large), about 1 1/2 lbs
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten until frothy
- 1/2 cup Italian bread crumbs
- 1/2 cup parmesan cheese, shredded or grated
- 2 Tbsp Light olive oil, to sauté
- 24 oz marinara sauce
- 4 oz mozzarella cheese, (1 cup shredded)
- 1 Tbsp fresh basil, or parsley, chopped for optional garnish
Instructions
- Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.
- In a shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese.
- Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.
- Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), sautéing 3-4 min per side or until golden brown and just cooked through.
- Pour 1 1/2 cups of marinara into a 9x13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with remaining 1 1/2 cups marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Note: Recipe initially posted in March 2015. The recipe has been updated with a new video and photos. Here is a photo from the original recipe:
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Would i be able to air fryer the chicken? if so, what’s a recommended temp and time?
Hi Jessica, I haven’t tested that to advise of the proper timing. I’m sure that will work but you’ll have to test it out and do an experiment.
Just tried this recipe. Fantastic. I did use my own marinara sauce but I did the chicken per your recipe. I did use panko breadcrumbs because I love the extra crispiness. Never knew chicken parmigiana was so easy. This was better than any other recipe I have tried and better than pretty much every restaurant I have ordered from. Once again, your recipes rock. You are my go-to recipe site because your recipes line up exactly with my personal flavor
preferences. I grew up eating Lithuanian food (my family is from there) and Polish, Russian and Baltic foods. I am thankful this Thanksgiving season for Natasha’s Kitchen and for the Kravchuk family.
Thank you so much for sharing that with me, Carol! I’m so glad you enjoyed it!
My son’s gf loves chicken parm and orders it everywhere. So I was pretty intimidated to make it for my first time ever for her. But this recipe was perfecto! I did it exactly as written and it was not only delicious, the chicken was so, so tender. She said it tasted just like her favorite Italian place! Thank you so much.
That’s amazing, Janita! Thank you for sharing that with me.
You are right this was the best chicken parmigiana recipe!
Everything was perfect! I let the marinara simmer for a couple of hours because I had the time and new it could only get better!
Thanks for the recipe it will be my go to from now on!
Thank you for the awesome feedback! I’m so happy that you loved our Classic Chicken Parmesan Recipe.
Oh my goodness. I made this last night, first time making it. It was sooooooo good. I can’t even begin to tell you how good it was. I used fresh basil and fresh oregano, and I put sliced mozzarella chess instead of the sheds. Great recipe. Definitely a keeper.
Thank you, Natasha for posting this one. Your churros are next.
You’re very welcome, Amelia. So glad that you enjoyed it! I hope you’ll love all the other recipes that you will try.
Soooo, say I was meal prepping and forgot to pan fry the chicken before freezing my casserole dish. Can I still bake it like that just for longer time or do I need to fish out the chicken and cook it once it’s thawed? Do you have recommendations on additional cook time?
I made this two weeks ago and it was magnificent. My dad asked for it this week again. I thought I was being smart to prep it and freeze for busy week day, but ended up messing up recipe. Lol
Thank you in advance for your help and suggestions.
Hi Kelly! I’m not sure how the freezing would have effected the breading but see my note above in the blog for instructions on baking under “healthier baked chicken Parmesan.” You’ll want to bake it until the internal temperature reaches to a safe 165˚F.
Hi! This was so easy to make. I’m curious, does the nutrition info include the noodles? Thank you!
Hi Kacie! The nutrition facts only include the ingredients on the recipe card. The noodles are not counted for.
This recipe was fabulous! watching the video first really was helpful to complete and get such good results. Also I had a lot of large chicken breasts, so used some of the same process less the parmesan cheese and was able to assemble your chicken piccata……viola! so easy and as usual great results. can’t wait for your cookbook to be available. I am sure you will have no problem hitting the NYT best sellers list.
Awesome! I’m really happy to know that you are enjoying my recipes. I hope you’ll love all of the recipes that you will try. Thanks so much for your support, I appreciate it.
I’ve been making this for a few years just like the recipe is written and it’s perfect every time. My friends and family always ask me to make it!
I’m so glad it’s being enjoyed.
The homemade marinara is a game changer. It makes the dish so fresh and bright. We recently served this dish to some friends and they commented that it was the best Chicken Parm. they ever had. The Italian bread crumbs mixed with parmesan cheese add so much flavor.
Excellent dish. This is a great weekday night dish. Quick, easy and delicious.
That’s wonderful to hear, Dennis! Thanks so much for the feedback. I appreciate it.
Made this tonight for Anniversary dinner. We absolutely loved it! This will be my only chicken parm recipe to use going forward! Thank you!
Thanks for sharing, Mary. So glad to know that you both enjoyed it. Happy Anniversary to you both!
This was the very first time in making Chicken Parm. And it wont be my last. Family loved it.
Thank you Natasha….
I’m so happy you enjoyed that. Thank you for sharing that with us, Martha!
I have made the chicken Parmesan and the Marina sauce a number of times, always perfect! I don’t buy jar marina, this is so much better and no sugar. Chicken Parm is the best and I always get compliments. Thanks for the recipe
You’re so welcome! Glad you loved this recipe and I hope you’ll enjoy all the recipes that you will try from us.
This boosted my confidence learning my way around. Thanks Natasha 😊
You’re very welcome, Vanessa!
We made this tonight. It was delicious. I should have pounded my chicken a little bit before getting going. This recipe does take some time and a fair number of dishes. But the homemade marinara sauce is a great addition. My family enjoyed it.
Feel free to pound it longer nex time, good to know that you still enjoyed it!
I don’t normally leave comments but my husband said this was one of his favorite meals that I have cooked.
Wow! That’s awesome, Shylar! I’m so glad you found a favorite on my blog!
I made this yesterday. It was amazing! Chicken was moist. Because of time I used jar marinara but I can’t wait to try your homemade recipe. My husband says you remind him of Julia Childs. Now that’s a compliment 👍😁 I don’t just browse for recipes anymore, my first stop is to your site. Your cooking is great, but l especially love your videos. Not a lot of nonsense talking, and they’re enjoyable with a side kick of humor. ❤️ Keep doing you!!
Hello Diane, thank you for your good comments and compliment! It helps inspire me do more recipes for you all. Thanks for sharing!
Made these tonight for dinner and everyone loved them! They were so easy and quick to make. Definitely will make them again. Thanks Natasha!
Awesome! So happy to hear that this was a huge hit. Thank you so much for sharing that with us.
Hi Natasha.
Can I use unsalted saltine crackers if I don’t have Italian bread crumbs.
Love all your recipes.
Hi Monica! Thank you, I’m glad you are loving the recipes! I haven’t tested cracker crumbs to know how they would work as a substitute in this recipe. Let us know if you experiment with it.
Me and my 13 year old daughter had a cook off tonight. I’ve been wanting to make a chicken parm for some time and went here. Copied the recipe including the sauce and oh my God did it turn out amazing.
My daughter made a sesame chicken and broccoli over white rice and I turned some delicious sourdough into garlic bread as a side to the chicken parm.
Both dishes were incredible and I thank you for sharing this with us average Joe’s! Wish I could include a photo!
That’s inspiring for us, Lucas. Thanks a lot for sharing your experience trying our recipes. We’re happy that you’re enjoying them!
This is a great chicken parm recipe, but it takes me longer than 30 minutes. This time I made it, I broke it down into stages. I prepped the breading, then put the cutlets in the fridge. Then I cooked them in the oil, then I put them in the oven to finish. I think the refrigeration helped keep the breading on the chicken
Thank you for sharing! I’m so glad you love this recipe!
Made this for the first time tonight and my 3yo said “mommy can you make it again I really like it”.
Awe, that’s the best feeling! So glad it was enjoyed. Thank you for sharing.
Hi Natasha!
I was about to do prepping for today’s lunch and discovered that I forgot mozzarella cheese. Will the recipe still turn out good without it?
Hi Rachel! We love adding the mozzarella on top, it takes it to the next level with the melted cheese and flavor that it adds. You can still make it without. I hope you love the recipe.
Hi Natasha this was very good will definitely make it again!:)
Can you tell me where you got the 3 snap together bowls that you used? Would love to get some:)
Hi Sarah! You can find our favorite kitchen tools in our Amazon Affiliate Shop.
I looked for the 3 snap together bowls that she used. They are not on the site on Amazon.
Hi Gail, I used this 3 piece Stainless Steel Set which can also be found on my Amazon Affiliate Shop HERE.
Also looking for the white set. I am assuming the white is not stainless steel that the link connects to.
Hi Marie. You can search for “breading trays” on amazon to see if you find another set you like that has it available in white.
I love love all your recipes. I’m 83 years old and love new recipes. They are easy and very delicious. Keep them coming. Love your site👍🥰. joann
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles, Joann!
I’ll have to say after making this for my husband he said, “ I’d like to eat this six days a week!”
They are a hit and they taste better than I have tasted in any restaurant. Thank you thank you!
Wow, that’s awesome! Thanks for sharing that wonderful comment with us.
I made this tonight. It was delicious. Used bottled pasta sauce. 😋.
I’m glad you loved it, Mary! 🙂
This is a family favorite here — the homemade marinara makes all the difference!
So glad that your family loves this. It’s a popular one in our household. 🙂
Hi , Natasha,
I love your video and recipes
I have made many.
Thank you so much for sharing that with me, Radostina! I hope you loved the recipes!
Love your videos and recipes..very easy and so good..thank you!
You’re very welcome, Roberta! So glad you’re enjoying them.
I have made this so many times, totally amazing, tonight we tried with pork, can not believe how delicious!! Thank You for all your amazing recipes!!
Hi Laurie! You’re so very welcome. I’m glad you loved the recipe. Thank you for sharing.
Do you think puttanesca sauce would be good with this recipe?
Hi Valerie, I haven’t tested that to advise If you do an experiment, we’d love to know how it goes!
Oh my goodness this was sooo sooo good! Followed recipe exactly. Used Panko Italian Style breadcrumbs. This was better than we’ve ever had in a restaurant! Thank you once again for this super recipe Natasha!!
You’re so very welcome! I’m glad you enjoyed the recipe!
Followed exactly as written except that I didn’t have Italian seasoned brews crumbs. I just added Italian seasoning to plain bread crumbs instead. Delicious! Husband loved it – a definite keeper!
So glad you loved it, Yolanda!
My family loved this Chicken parm!! This was easy & delicious. Thank you!!
You’re very welcome, Janelle! I’m glad you enjoyed it.
Hi Natasha! I am planning to make this recipe for ahead of time. My question is, do I need to cool the marinara sauce before adding it to the dish? Or if I use a store bought marinara, do I need to warm it up or just add cold?
Hi Nelly! You do not need to wait for it to cool down. Yes, you can use store-bought. 🙂
Hello i would love to make this tonight. Wanted to know since I can’t do the homemade sauce you have what store brought sauce for this recipe would go good with. I also don’t like store brought Marinara sauce. Was wondering if you would know what pasta sauce would be good for this.. plus it’s my anniversary and want to really surprise my special boyfriend with this amazing recipe of yours..thanks
Happy Anniversary, Lisa! I like the Classico brand, but I have tried many with good results.
I give it 10 stars! I’ve made this SEVERAL times. It is fantastic!
That’s just awesome! Thank you for sharing your wonderful review, Chris!!
Hi Natasha
This was very delicious thank you but I had a problem! I coated the chicken as described and fried it it looked 👍 brown and crispy!
I Put on the sauce and cheese and popped it in the oven just till cheese had melted but when we came to eat it the coating was soggy and just peeled away from the chicken! Still delicious but any idea how to keep the coating crispy or what could have gone wrong?
Thanks
Ann
Hi Ann! The coating will become softer where the sauce is because of the moisture but they should still be crisp. Be sure to let your oil fully preheat before you start frying them. You could use a paper towel to dry any excess moisture off the chicken before applying the coating. This will help it stick better.
Hi! I’d like to try this for a dinner party this weekend, but I want to avoid frying if possible. Would I be able to prep it as you said but skip the frying pan part? Or would that affect the moisture/juiciness of the chicken in some way?
Hi Becky! While we prefer sauteing the chicken lightly in oil because it is faster and uniformly golden, you can skip the pan-frying step and make this a healthier Baked Chicken Parmesan. See my recipe notes above for instructions.
Do you have the recipe before it was updated? I believe you had to let the chicken rest for 10 minutes before cooking it? This recipe is good as well but we prefer the old one.. Thanks!
Hi Lidiya, the best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!
Is there a way to fix the chicken without the breading? My husband and I don’t particularly care for breading on our chicken . Haven’t tried yours yet but I’m going to try it the way you made it. I am a big fan of your recipes and can’t wait for your cookbook to come out!
I haven’t tested this recipe that way, but feel free to experiment. We’d love to know how it goes if you try that method. Thanks for patiently waiting for the cookbook!
I needed an inexpensive but fast meal for guests and made this. I’ve made chicken parm before, but this one is to die for. The flavor and juiciness of the cutlets are excellent. It is now in my rotation.
And of course, your hilarious and informative videos are a charm. Thank you.
Thank you, Dave! I’m so glad you liked it. I appreciate the review.
I use almond flour no salt and plain panko and add my own Italian seasoning to cut down on carbs and sodium. One of our favorites.
I’m so glad you enjoyed it!
I made this tonight for my husband and grandson. We loved it! It was so easy. I realized that I had never made Chicken Parmesan before. It will now be added to the rotation. Thanks for the recipe.
You’re welcome and gerat to hear that it was a huge hit!
Love your recipes. I have made many. When is your cookbook being published?
Thank you for your love and support, Bernice. We’re working very hard to finish it and it will be ready approximately in the fall of next year.
FABULOUS‼️ I made it exactly as written including the homemade marinara. I had some chicken breasts I had to use up so it was a double batch. 2 pans when I sliced the chicken as described. My son, 6’7″ 375lbs, was visiting and ate so much and took the rest home. love Love LOVED IT‼️
TOTALLY THE BEST EVER!
That’s great! So glad this recipe was enjoyed!
Well no one left a comment for today and I didnt want you to feel we stopped loving your dishes. I made it exactly as your recipe called for, except for a couple things. After frying the breasts I removed them from the pan. I then saute some onion and garlic in the pan in olive oil, then deglazed the pan with some really good red wine I had, then added the sauce on top, the chicken breasts and of course topped them with mozzarella. I did not put the breasts in a seperate 13 x 9 pan. I cooked everything in a cast iron skillet and into the oven it went. Was so yummy! TY for the amazing recipe! (Was less clean up too)
Hi Marianne! So glad you enjoyed this recipe. Thank you for sharing your experience.
Your recipes are always a win and easy to follow!
5 stars!
You’re so nice, Clara! Thank you!
Love love love this recipe. I want to make it tonight with the “buttered noodles” as you said. How do you make the buttered noodles? Just add butter to cooked noodles? If so, how much? Thank you!
I cook in salted water according to package instructions then drain and add melted butter to taste.
Wow I’m a single guy don’t know where the kitchen is far less to cook in it. I bought all pans you said, ingredients.
I followed your video, recipe. Wow so delicious. I never tasted something so good, and I made it !. I ate it 4 nights in a row! lol. thank you, I follow you know, TC
That’s wonderful! So glad you enjoyed this recipe. 🙂
Oh my, made this tonight and is so good. I used a jar of sauce so I’d have enough for noodles. The fresh basil put it over the top! Thank you for the recipe, definitely a keeper!
Thank you so much for sharing that with me, Michelle! I’m so happy you enjoyed that!
Wow! This is was a hit with the hubby. His comment this is better than restaurant! You are my go to girl for awesome recipes. Always a hit! Thank you for sharing your delicious dishes.
That’s great, Arlene! So glad it was enjoyed, thank you for the review.
This was sooo good! I made it for my fiance and he absolutely loved it. I will definitely be making it again. Thanks for making such an easy and tasty recipe!
You’re welcome! I hope you’ll both enjoy all the recipes that you will try.
It we choose to bake the breaded chicken, what temperature do we bake it at? It just says to bake it for 20-25 minutes.
Hi Caitlin, see the recipe card in step 5. For baking this you would complete steps 1-3, skip step 4 and then in step 5 you would bake at 425 ℉ but instead of 15mins, you’ll need to bake longer for 20-25 mins. 🙂
Why is it when I want to print the recipe it was to down load a special I have know idea. In the past I could just print the recipe out now i will not allow other software to piggy back on your recipe. Hope your IT folks can fix this.
Thanks
Alfred
Hi Alfred, you may download it as pdf on your device and print it from there.
Easy to make, and it
turned out really good. My family liked it I will make it again. Forgot to take pictures maybe next time.
Hi Elizabeth, thanks for the great feedback. Good to hear that you loved this recipe!
I made this last night. It was absolutely fantastic!! I didn’t have any italian bread crumbs so I had some leftover stuffing bread crumbs. I crushed them up and added a little italian seasoning to them. Worked out great!! I will for sure make this again!!
Thank you so much for sharing that with me, Carol! I’m so glad you enjoyed it!
One last little comment: We went to Olive Garden a month or so ago. Ordered the Tour of Italy which includes a small Chicken Parmesan. It was tasty and that is what inspired me to look for a recipe. That is how I found you and your wonderful recipe. Your Chicken Parmesan was a MILLION times better than theirs!!
Wow! Thank you or that amazing feedback, Carol! I’m so glad you loved our recipe!
I made this twice in one week! It was delicious. Even my husband that isn’t really a chicken fan thought it was excellent!
That’s wonderful, Dee! So glad it was enjoyed.
Delicious 😍🙌 I didn’t have all the ingredients for homemade marinara, but I had a store bought can…it was a little bland on its own so I cooked up some diced onion and garlic and simmered it with the bottled marinara sauce-same technique for your homemade recipe 🙂 and added spices…it was wonderful 😍🙌 definitely my favorite meal that I’ve had in a long time 🙂 and I’ve been eating really good by the grace of God 😊🙌 thank you so much for your most excellent recipes!
That sounds amazing! Thank you so much for sharing that with me, Maurissa!
Excellent chicken parm and so easy. As always another delicious recipe. I don’t even bother looking for
others, I just go to your site. Thank you. Please hurry with your cookbook. LOVE, LOVE, LOVE your recipes.
Thank you so much, Carol. We are working super hard to finish it, it might be ready fall of next year.
Another WINNER!
Seriously by now Natasha, I feel like a real Chef myself 🙂
Followed all the steps and it came out soooooooo good! My husband just can’t stop talking about my Chicken Parm this week. Another big hit at our house. Thank you so much 🙂
Aww! I love hearing that, R! It sounds like you have a new favorite!
I’ve made this recipe several times and love its simplicity. To save a step and make this a one pan meal, I brown my chicken in a cast iron fry pan, and then add my sauce (Raos) right to the pan, top with cheese and then pop into a 425 degree oven for 15 minutes. Comes out great every time!
Thank you for the detailed feedback and comments, Margaret. So glad you love it!
Not sure how I came across your page, but so glad I did!! Not only was this a really easy recipe to follow, but absolutely delicious!! My extremely picky toddler also enjoyed it which is a huge plus! I have a feeling this will be a new staple dish in my household. Thank you!! 🙂
Aaaw, thank you! We’re so glad that you’re here on my website and channel too. I hope you’ll love all the recipes that you will try!
This is a huge winner! We were surprised at how tender the chicken breast turned out. Full of flavor, perfect amount of salt and very filling. Thanks Natasha!
You’re welcome, Lena. Happy to hear that you loved the result!
Your recipe for chicken parm is simply amazing. I improvise a bit by adding some spinach and create several layers of chicken and cheese. We also recently made your eggplant parm recipe which was also delicious. Beyond restuarant quality at home!
Hi Peg! That is wonderful to hear. I’m so glad you enjoy these recipes. It’s so nice to have restaurant-quality dishes in your home kitchen! Thank you for sharing.
Chicken parmigiana came out., smelled amazing. Made it with your recipe for for parmigiana …
I’m glad you liked it!
Can I make this using “thin sliced chicken breast” from the store?
I think that would work, just adjust the cooking time as needed.
Only Chicken Parm recipe i ever use. So juicy and delicious on the inside and has a really great crust on the outside. I use the chicken minus the sauce on a lot of other recipes. super versatile!
So happy you enjoy this recipe that much. Thank you for the excellent review.
Delicious recipe. I came across your video the other say and changed the menu for tonight. I used my own sauce but the chicken was great. It was well seasoned, tender, and flavorful, and best of all the breading stayed on the chicken, for whatever reason i always struggle to get the breading to stay on the meat.
Thanks for sharing that with us, Jill. Glod to know that the breading stayed on the chicken!
We just made this recipe for the first time. It looks great. We made a large batch and wondered if it would freeze well. If it does we will make another batch for the freezer
Hi Marge, I haven’t tried freezing this, but one of my readers wrote great feedback on their attempt to freeze it. I recommend reading through the comments for a few tips, I wish I could better advise.
This chicken parm, is a hit! Our family loves it! I make it for neighbors, families with newborns…as a porch drop off, company, etc.
Thank you for sharing that with us, Vicki! I love hearing this was a hit with the family!
Hi, I am wondering why you change the bread crumbs to Panko on the stuffed chicken Parm versus the Progresso Italian on this one? I am making one of them tonight and trying to decide. Thank you
Hi Lillian, I honestly think it was because it’s what I had on hand when I was making it. You could do either crust and either crumb and they will both work.
I made this several times and it’s my absolute favorite! This with your easy marinara sauce recipe, sooo good! I always put extra sauce and serve it with pasta with homemade alfredo sauce 😉.
Extra sauce always sounds like a good idea! I’m glad this is one of your favorite recipes.
Where can you buy the compartment dish, please send me the link.
thanks
Hi Doris, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Is it possible to pan fry the chicken the day before and then cook it the next day in the oven?
Hi Jennifer, You can saute the breaded chicken, arrange in a casserole dish and top with marinara and cheese, then cover and refrigerate. Bake before serving, but be sure to bake a few minutes longer since you are baking chilled chicken. Check the internal temperature of the chicken with an instant-read thermometer to ensure that it bakes to a safe 165˚F. I haven’t tried making this recipe ahead for a long time though.
I’ve used this recipe many times…I added more marinara sauce because we love it more saucy! And with lots of parmesan cheese ..Yum
That sounds great, Eden. Thank you for sharing!
FANTASTIC recipe! We use your recipes all the time…and just have great meals!
We did add some minced garlic on top of the chicken before the cheese… mmmm yum!
Thanks Natasha for another dandy recipe!!
That’s just awesome! Thank you for sharing your wonderful review, Lori!
Planning on making this tonight. If I use a glass Pyrex should I reduce the oven temp 25-degrees the way you do if baking a dessert?
Thank you for sharing your recipes with the inspiring pics and video how-tos!
Hi Julie, I think that would be a good idea to avoid burning the bottom. Just be sure the chicken is fully cooked through on an instant-read thermometer. I’m so glad you are inspired. That makes me smile big.
wow, I couldn’t believe how easy it was. the night before my daughter was like can I make It can I make it! so I let her and waited for the results and boom, what an amazing dish! I’ve made it over and over since
That’s so great! It sounds like you have a new favorite, Emma! That’s so great!
Delicious and simple meal for a busy weeknight! How do you best reheat leftovers? Hoping it tastes as good the second time around.
Hi Heather, I’m happy you enjoyed this recipe! This reheats really well so you can reheat in the oven or microwave.
Where did you buy the breading trays to make the chicken parmesan?
Hi Marilynn, you can find that and our favorite kitchen tools in our Amazon Affiliate Shop HERE.
pampered chef has some amazing breading trays as well. check them out at
Add garlic. We used a store bought marinara and it unfortunately wasn’t super flavorful. We needed garlic somewhere in this dish.
Good to know! You Cant ever have too much garlic.
Thank you for this comment 🙂 I added garlic, onion, and spices to my store bought jar and it turned out great, so glad I saw your comment! Thanks again 🙂
My husband is allergic to eggs. What can I use to replace the eggs in the recipe?
HI Liz, I haven’t tested anything yet but Cooks Illustrated recommends replacing eggs with heavy whipping cream.
Wowowow! So delicious and satisfying. This will definitely be added to my favorite list.
Hello Julia, thanks for your good review, happy to know that you enjoyed this recipe!
I made this for my husband and grown sons and it was absolutely delicious! This will be my go to recipe from now on. It was soooo good!
That’s so great! It sounds like you have a new favorite, Suzanne!
I’ve had my eye on this recipe for a while. I’m a beginner cook so I was a little intimidated but it was super easy! Everyone loved it and asked for it to be added to a weekly rotation! Ha! Thank you so much! 3rd recipe I’ve tried of yours.
That’s so great! It sounds like you have a new favorite, Mackie!
Made this last night and my husband and I loved it thank you for the recipe. 🥰
You’re welcome! I’m so happy you enjoyed it, Katlynn!
This is in the oven right now. I’m also making homemade artisan bread to go with it. I used Italian seasoned panko bread crumbs because that’s what I had. Also used Italian seasoning and fresh basil from my garden in the sauce.
Sounds awesome! Hope love this and every recipe that you will try.
I made this for dinner tonight and it was delicious. Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Annie!
I love this recipe, I have made it three times and it is always a hit, relatively easy and definitely filling. I have tried many versions of this recipe and Natasha’s is the best. I love all of her recipes. 😀
That’s so nice of you! Thanks for your kind words and good feedback.
Delicious!! A weekly dish at our home!
I’m so happy to hear that, Anais! It sounds like you have a family favorite!
I started making Chicken Parm based on this recipe about a year ago…
I’m not a good cook, until Covid, I didn’t even try. But everyone I’ve made this for has given such compliments. Thank you so much, love this and love your page.
Great to hear that it was a success, Staci! Thank you for your good comments and review, we appreciate you sharing that with us.
Found Gluten free Italian bread crumbs, and used my GF 1 for 1 flour. Turned out perfectly!
Thank you for the wonderful review!
Can you freeze this. It was so good. Thank you
Hi Pat, I’m so happy you enjoyed that. We have only enjoyed this fresh, but I imagine if I tried freezing, I think it would be best if you fry it first, then freeze it, but you’ll need to bake it longer since it will go into the oven frozen. I think if you froze breaded un-fried chicken, it might be harder to fry later as the breading might get too moist once it’s thawed to saute it properly. I hope this is helpful!
OMG this is the best chicken parmesan! I made the marinara sauce too. My daughter and son in law raved about it. Definitely a keeper. Next time I’m going to double the sauce and keep some out to put more over the noodles. I love that in your recipes I can change the recipe for 1 person. Thank you Natasha! You’re a keeper too!😃
I’m so glad this was a hit, Darlene!!
You mention buttered spaghetti noodles, but you do not say how you cook your noodles
Hi Tiena, I cook in salted water according to package instructions then drain and add melted butter to taste.
I made this delicious recipe for dinner last night, with your Marinera sauce recipe. My husband and my 2 little ones said that it tastes way better than Olive Gardens, Parmesan chicken. I was able to make 6 big pieces of chicken. I have been using your recipes for some time now and everything I’ve made has been tasty 😋. Love your personality and videos.Thank you so much for sharing your delicious recipes.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Delicious!!!! Best chicken parm!!
Thanks Natasha for another great recipe!!
That’s just awesome! Thank you for sharing your wonderful review, Sharon!
Hi! I am about to make this recipe for dinner and was wondering how thick the chicken should be? thanks!
Hi Jess, we have this listed in the recipe, I hope it helps: “Cook’s Tip: If chicken cutlets are large or uneven, use a meat mallet to pound between plastic wrap into 1/3″-thick cutlets and they will cook faster and more evenly.”
Hello-
Is it necessary to fully cook chicken and then bake for additional 15 minutes? The flavor was great but chicken seemed over cooked.
Hi Kari, you can cook for less time if your oven runs hotter or if your chicken is thinner or smaller.