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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 pasta or veggies, and use my homemade marinara sauce for an even healthier spin!

Looking for other chicken recipes? Try our Grilled Chicken Skewers or these Chicken Hummus Bowls.

Overhead view of a casserole of chicken parm with red sauce.

Chicken Parm Recipe

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. However, I prefer using ricotta cheese instead of the more classic mozzarella cheese on top.

I recommend making my Homemade Marinara Sauce instead of using store-bought sauce. The flavor is outstanding, it’s quick and simple, and it makes a fairly large amount. Some for this recipe and then some to freeze.

A casserole of six pieces of chicken parm with ricotta cheese on top.

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 ricotta cheese or a shredded mozzarella cheese.
  • To serve – This classic dish is normally served over spaghetti, but you could serve it over veggies too like zucchini noodles or spaghetti squash.
The chicken parm ingredients, labeled.

How to make Classic Chicken Parmesan:

Step 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.

Step 2
Prepare the chicken. Using a cutting board, butterfly the chicken breasts, and then cut in half. You should have six equal sized portions.

Step 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.

Step 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.

A plate of the breaded chicken breasts.

Step 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.

Step 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.

A casserole of chicken parm before finishing in the oven.

Step 7
Bake. Bake the chicken parmesan for about 15-20 minutes, or until cooked through. A digital thermometer should read 165 degrees when inserted into the thickest part of the chicken.

I normally cook until the chicken is at 160 degrees and plan for some carry-over cooking.

Overhead view of a large casserole of chicken parmesan.

Step 8
Serve. Serve the chicken over pasta or veggies of your choice.

What to Serve with Chicken Parmesan:

In addition to the bed of pasta or roasted/sautéed veggies, I recommend a salad and some bread of your choice!

A bowl of pasta with chicken parm on top.

Storing and Freezing:

  • STORE the leftover chicken parmesan in an airtight container in your refrigerator for up to four days.
  • FREEZE leftover chicken parm in a container stored in a freezer bag for up to three months. Thaw completely in your refrigerator and then heat up before eating.

Variations to this recipe:

  • Use other bread crumbs and/or spices – Use whatever bread crumbs you have and spice it up to your liking – use 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.

Other delicious pasta recipes for you to enjoy:

Side view of some classic chicken parmesan.

Kitchen Tools used for this recipe: (Affiliate Links)

Try this chicken recipe next: Crispy Roasted Whole Chicken

xoxo ~Sue

Closeup shot of some chicken parm with ricotta cheese.

Classic Chicken Parmesan Recipe

My Classic Chicken Parmesan Recipe is lightly sautéed in oil and then finished off in the oven. Serve this delicious chicken over pasta or veggies, and use my homemade marinara sauce for an even healthier spin!
5 from 13 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 487kcal
Author: Sue Ringsdorf

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
  • 3-4 Tablespoons avocado oil – or canola oil
  • 3 cups marinara sauce – store-bought or try my homemade version
  • 1 cup ricotta cheese
  • pasta or veggies – 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.
  • Pan-fry about two breasts at a time (or as many as you can fit without over-crowding the pan). Cook for a few minutes on each side (or until golden brown on both sides), 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 15-20 minutes, or until chicken is fully cooked. The chicken is done when a digital thermometer reads 165 degrees. (I usually remove when they are at 160 degrees to allow for some carry-over cooking.)
  • Serve the chicken over pasta (or veggies) of your choice and some crusty bread.

Nutrition

Calories: 487kcal | Carbohydrates: 26g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 185mg | Sodium: 1148mg | Potassium: 1043mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 11mg | Calcium: 246mg | Iron: 3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

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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