My Classic Chicken Parmesan Recipe combines lightly breaded chicken breast with a rich tomato sauce, spaghetti noodles, and a dollop of ricotta cheese. This family favorite recipe uses my homemade marinara sauce and is finished off in the oven. Serve this juicy chicken over your favorite pasta or veggies with a little extra sauce on top!
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 for good measure.
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 the best chicken parmesan (or Chicken Parmigiana, as Giada would say) – our new favorite Italian dish!
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.
Ingredients needed for Classic Chicken Parmesan:
- Chicken – This recipe calls for three boneless chicken breasts, butterflied and cut in half. See pictures below. If you are using extra large chicken breasts, you may want to pound them with a meat mallet 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. You might also add a little bit of Italian Seasoning.
- 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.
How to make Classic Chicken Parmesan:
Prep. Preheat oven to 400 degrees. Prepare a large baking dish with about two cups of marinara sauce. Spread to all sides of dish.
Prepare the chicken. Using a cutting board, butterfly the chicken breasts, and then cut in half. You should have six equal sized portions with even thickness. I also recommend using some paper towel to pat dry the chicken as much as possible.
Prepare the coating ingredients. n 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.
Coat the chicken. Take one piece of chicken at a time and dip in the flour, coating on both sides. Then dip chicken in the beaten eggs, shaking off excess, and finally, coat in the bread crumb and parmesan cheese mixture. Repeat for all the chicken, and set aside on a separate plate.
Sauté chicken. In a cast iron skillet (or any large 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 browned chicken to the prepared baking dish. Repeat with the remaining chicken.
Add toppings to chicken. Add a spoonful of marinara sauce to each piece of chicken, followed by either some ricotta cheese or mozzarella cheese. Shredded mozzarella or fresh mozzarella cheese work nicely here too.
Bake. Bake the chicken parmesan for about 15-20 minutes, or until the internal temperature of the chicken is cooked through. A digital thermometer should read 165 degrees when inserted into the thickest part of the chicken.
I normally cook until the meat is at 160 degrees and plan for some carry-over cooking.
Serve. Serve the chicken over pasta or veggies of your choice, along with some fresh basil (if available). If you have remaining sauce, serve it alongside the chicken as well.
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!
- Classic Wedge Salad with Blue Cheese Dressing – So much delicious flavor in this salad.
- Best Italian Chopped Salad – A delicious Italian salad that you should try.
- Garlic Sourdough Bread – A fun twist on the classic sourdough.
- Chewy French Bread – My momma’s “famous” recipe.
Storing and Freezing Chicken Parm:
- 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:
Try this chicken recipe next: Crispy Roasted Whole Chicken
Classic Chicken Parmesan Recipe
- 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
- 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.