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Classic Chicken Parmesan Recipe

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My Classic Chicken Parmesan Recipe is lightly sautéed in oil, and then finished off in the oven. Serve this delicious chicken over spaghetti, and use my homemade marinara sauce for an even healthier spin!

Overhead shot of a white baking dish of Baked Chicken Parmesan, with marinara sauce and ricotta cheese on top.

Italian food is my “second favorite” cuisine after Tex-Mex, but it’s a very close second. I’m pretty sure I could live on pizza and pasta, with some ricotta, parmesan, and mozzarella cheese thrown in. I love creating new recipes and sharing with my family, because food is what brings us together. So here you go, fam. Let’s eat Chicken Parm!

This is a classic recipe that I’ve made several times, but just never wrote it down. You will probably see many others that are similar, because it is a classic. I made my own marinara sauce, but store-bought is just fine as well.

Side shot of a casserole dish of Chicken Parm in marinara sauce topped with ricotta cheese.

Ingredients needed for Classic Chicken Parmesan:

  • Chicken – This recipe calls for three chicken breasts, butterflied and cut in half. See pictures below. If you are using extra large chicken breasts, you may want to pound them to make them thinner.
  • Flour – Use all-purpose flour.
  • Eggs – Just two eggs needed.
  • Bread Crumbs – I used Italian bread crumbs, but you could use Panko, or even a combination.
  • Parmesan Cheese – For best results, use a block of parmesan cheese, and freshly grate it.
  • Seasonings – Kosher salt and freshly ground black pepper.
  • Avocado Oil – Avocado Oil works best because of its high smoke point. You could also use canola oil.
  • Marinara Sauce – You can use store-bought sauce, or try my homemade version for a healthier spin.
  • Cheese – Use either a shredded mozzarella cheese or some ricotta.
  • To serve – This classic dish is normally served over spaghetti, but you could serve it over veggies too like zucchini noodles or spaghetti squash.
Overhead shot of a cutting board with butterflied and cut chicken breasts.
Overhead shot of clear dishes of flour, eggs, and the parmesan/bread crumbs.

How to make Classic Chicken Parmesan:

  1. Prep. Preheat oven to 400 degrees. Prepare a large baking dish with about two cups of marinara sauce. Spread to all sides of dish.
  2. Prepare the chicken. Using a cutting board, butterfly the chicken breasts, and then cut in half.
  3. Prepare the coating ingredients. In one dish, add the flour. In another dish, add the eggs, and whip with a wire whisk. In a third dish, combine the bread crumbs, freshly grated parmesan cheese, kosher salt, and freshly ground black pepper.
  4. Coat the chicken. Take one piece of chicken at a time and dip in the flour, coating on both sides. Then dip in the eggs, shaking off excess, and finally, coat in the bread crumb/parm cheese mixture. Repeat for all the chicken, and set aside on a separate plate.
  5. Sauté chicken. In a cast iron skillet, add a tablespoon of avocado oil (or canola oil) over medium high heat. Add two pieces of chicken to the pan and cook for a minute or two on each side, or until the chicken is slightly golden brown. Remove chicken to the prepared baking dish. Repeat with the remaining chicken.
  6. Add toppings to chicken. Add a spoonful of marinara sauce to each piece of chicken, followed by either some ricotta cheese or mozzarella cheese.
  7. Bake. Bake the chicken parmesan for about 15-17 minutes, or until cooked through. A digital thermometer should read 165 degrees when inserted into the thickest part of the chicken.
  8. Serve. Serve the chicken over pasta or veggies of your choice.

Variations to this recipe:

  • Use other bread crumbs and/or spices – Use whatever bread crumbs you have, and spice it up to your liking – extra Italian spices or make it spicy with red pepper flakes.
  • Skip the baking – You can continue cooking the chicken on the stove top, instead of finishing it in the oven. Just top with some warm marinara and some cheese.
  • Add veggies – Instead of pasta, serve this chicken over your choice of veggies – spaghetti squash (our fav!), zucchini noodles, or sautéed mushrooms.
Overhead shot of a black bowl with a serving of Chicken Parm on a bed of spaghetti with marinara sauce.

Other delicious pasta recipes for you to enjoy:

Close up of a piece of Chicken Parm in a casserole dish, with marinara and ricotta cheese.

Kitchen Tools used for this recipe: (Affiliate Links)

Try this chicken recipe next: Crispy Roasted Whole Chicken

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a white baking dish of Baked Chicken Parmesan, with marinara sauce and ricotta cheese on top.

Classic Chicken Parmesan Recipe

Sue Ringsdorf
My Classic Chicken Parmesan Recipe is lightly sautéed in oil, and then finished off in the oven. Serve this delicious chicken over spaghetti, and use my homemade marinara sauce for an even healthier spin!
5 from 13 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Dish
Cuisine American, Italian
Servings 6 servings
Calories 472 kcal

Ingredients
  

  • 2 pounds chicken breasts (or three chicken breasts) – each breast butterflied, and cut in half
  • salt and pepper – to taste
  • 1/2 cup flour
  • 2 large eggs
  • 3/4 cup Italian bread crumbs
  • 1/2 cup parmesan cheese – freshly grated
  • 3 Tablespoons avocado oil – or canola oil
  • 3 cups marinara sauce – store-bought or try my homemade version
  • 3/4 cup ricotta cheese
  • pasta – to serve

Instructions
 

  • Preheat oven to 400 degrees. Prepare a large baking dish with about two cups of marinara sauce. Spread to all sides of pan.
  • Butterfly the chicken breasts, and then cut in half. Add salt and pepper to both sides of the chicken, to taste.
  • Prepare the chicken coating ingredients in three separate bowls. 1) the flour, 2) the whipped eggs, and 3) the mixture of bread crumbs, parmesan cheese, and salt and pepper.
  • Heat a skillet to medium high heat, and add some avocado oil to coat the pan. Dip each chicken breast in flour, then eggs (shaking off excess), and then the bread crumb/cheese mixture, coating well in each ingredient bowl.
  • Fry about two breasts at a time (or as many as you can fit without over-crowding the pan). Cook for a minute or two on each side (or until slightly golden), and then move the breasts to the baking dish, prepared with marinara sauce. Top each breast with another spoonful of marinara, and then either some ricotta cheese or shredded mozzarella cheese. Repeat for all chicken pieces.
  • Bake for about 15-17 minutes, or until chicken is fully cooked (a digital thermometer should read 165 degrees) and the sauce is nice and bubbly.
  • Serve the chicken over pasta of your choice and some crusty bread.

Nutrition

Calories: 472kcalCarbohydrates: 26gProtein: 46gFat: 20gSaturated Fat: 6gCholesterol: 189mgSodium: 1204mgPotassium: 1077mgFiber: 3gSugar: 6gVitamin A: 909IUVitamin C: 11mgCalcium: 224mgIron: 4mg
Keyword Baked Chicken Parmesan, Classic Chicken Parmesan
Tried this recipe?Let us know how it was!

23 Comments

  1. Can I add mozzarella to the ricotta?

    1. Suebee Homemaker says:

      Yes, you can Lee!

  2. Rob Reding says:

    Another hit in the Reding house. I didn’t have the ricotta (something to look forward to the next time I make it), but it was excellent.

    1. Suebee Homemaker says:

      Yay! This chicken parm is one of our favs too!

  3. john kennedy says:

    I LOOOOVE ricotta cheese, never thought to use it on my Chicken Parm…Loved it!

    1. Suebee Homemaker says:

      Yes! I’m so glad you enjoyed it, John! Thanks for your feedback. 🙂

  4. Eileen Kelly says:

    What a wonderful dinner. The chicken is crispy and the end results are great. The addition of the ricotta cheese was new for me and what a great addition for a tasty dinner.

    1. Suebee Homemaker says:

      Thanks Eileen! It’s one of our favorite dinners! I’m so glad you enjoyed it. 🙂

    1. Suebee Homemaker says:

      It is delicious, and partially cooking it on the stovetop makes it even better!

  5. Love how the chicken is swimming in the delicious homemade marinara sauce. Italian is one of my favorites food. I need to try more tex-mex food because i don’t have much knowledge.

    1. Suebee Homemaker says:

      I hope you give it a try, Carlos! Enjoy. 🙂

  6. I can’t wait to make this – on my menu plan. Can you believe I’ve never made chicken parmesan?!

    1. Suebee Homemaker says:

      Oh my. You MUST try it. You won’t be disappointed!

  7. Anne Lawton says:

    Chicken parmesan is a classic! I love the idea of adding ricotta instead of mozzarella cheese.

    1. Suebee Homemaker says:

      You can add either types of cheese, but we’ve been hooked on ricotta lately! 🙂

  8. I’m pinning this recipe so I can make it next time my boys are in town.

  9. I got huge kudos when I made this for my family. They thought I went all-out but it’s actually a fairly easy recipe to make. Sue’s site is my go-to when I need to try something new!

    1. Suebee Homemaker says:

      Thanks for your feedback Dave! It’s one of our favorite recipes, currently! 🙂

  10. Dana and I really like this chicken parmesan entre. The homemade marinara sauce is to die for! This will definitely be a favorite in our home. I will have to make it for my entire family when this Covid19 quarantine is over. I highly recommend.

    1. Suebee Homemaker says:

      Thanks Lauri! I’m so glad ya’ll are enjoying this Chicken Parm. Thanks for your feedback!

  11. This is the bomb…. pro tip get a cast iron skillet!

    1. Suebee Homemaker says:

      Thank you! 🙂

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