Chicken Parmesan is always one of those meals that can seem intimidating if you don’t cook very often. It seems arduous and time consuming, but it really isn’t when you take the appropriate shortcuts. One of the short cuts I like to take is getting the right cut of meat to start and then using the right combination for the breading.
I like to serve my chicken parm with buttered spaghetti or fettuccine noodles. I also like to only top it with sauce and cheese right before you’re going to eat it. That way, if you have leftovers that won’t be eaten, they are perfect to go on top of a salad or in a sandwich. This chicken parmesan makes great leftovers!
Be sure to stick with thin cut chicken breast, or you’ll need to beat it thin. That is what keeps the chicken quick cooking and moist.
Why you’ll love this Easy Chicken Parmesan
You’ll love this homemade chicken parmesan recipe because not only is it ready in under 30 minutes, it’ll become a family favorite.
With a simple shortcut of using garlic butter croutons, the breaded chicken is packed with flavor without a lot of effort.
When it’s paired with your favorite pasta, it makes for an easy dinner on weeknights.
It’s an easy recipe just like you’d get at your favorite Italian restaurant.
Chicken Parmesan Recipe Easy Ingredients
- thin cut chicken breast – you’ll need boneless skinless chicken breasts that are thin sliced (thin chicken cutlets) or pounded thin with a meat mallet to an even thickness. It’s important that they are thin so that they cook through by the time the breading has browned
- eggs
- garlic butter flavored croutons – the secret to an extra flavorful breadcrumb mixture. Rather than using garlic powder and Italian seasoning, the croutons have all of the seasoning you’ll need for the breading.
- panko bread crumbs – this recipe calls for panko breadcrumbs rather than Italian breadcrumbs for texture and crunch
- parmesan cheese
- olive oil – you can also cook these in avocado oil
- marinara sauce – you can use store-bought marinara sauce or your favorite homemade sauce
- shredded mozzarella cheese – freshly shredded mozzarella will melt quicker, but fresh mozzarella will give you the best flavor.
How to make Crispy Chicken Parmesan
- Place the croutons in a food processor and pulse until you reach a breadcrumb consistency.
- Combine bread crumbs, croutons, and parmesan in a large shallow bowl (I like to use a pie plate), and stir to combine.
- In a second bowl, add eggs and whisk.
- Preheat a large skillet on medium heat and add enough olive oil to coat the bottom of the pan.
- Take each chicken breast and dip it in the egg mixture first being sure to fully coat both sides.
- Then dip the chicken in the crouton mixture, being sure to cover the entire piece.
- Place the chicken in the heated skillet and cook until golden brown (about 2-3 minutes on each side).
- Cook one piece at a time to avoid overcrowding and bringing the oil temperature down.
- Remove each piece and place it on a paper towel-lined plate.
- Once completed, add 2 tablespoons of marinara sauce to the top of each piece followed by 2 tbsp of mozzarella.
- Either place it back in the skillet with a lid and heat until the cheese melts or pop it into a casserole baking dish (or on a sheet pan)and under the broiler for a minute or so until it’s bubbly and melted.
- Serve it up over a big pile of buttered pasta! Enjoy!
easy chicken parmesan tips & tricks
- Place the sauce and cheese on the top of the chicken right before you’re going to eat it. That way, if you have leftovers that won’t be eaten, they stay crispy when reheated.
- Leftover chicken parmesan is great on top of a salad or in a sandwich.
- Be sure to stick with thin cut chicken breast, or you’ll need to beat it thin. That is what keeps the chicken quick cooking and moist.
- Many grocery stores sell boneless chicken breasts that are already thin sliced. You can save time by buying these.
- The best chicken parmesan has a crispy, golden brown exterior and tender, juicy interior. Make sure your internal temperature is 165ºF without going over.
- Don’t overcomplicate the sauce. Whether you use a homemade tomato sauce or a store-bought sauce, just use the one your family loves.
What to serve with Chicken Parmesan
Chicken parmesan is best served over pasta with extra sauce, but it’s great alongside other things as well including:
- zucchini noodles
- topped with fresh basil
- simple green salad
- brussels sprouts
- roasted broccoli
- garlic bread
- roasted spaghetti squash
How to store this recipe for Chicken Parmesan
It’s important to allow the chicken parmesan to cool completely to room temperature. Place the chicken in an airtight container in the refrigerator.
When stored properly, it will last up to 3 days in the refrigerator.
It’s best to store leftovers of this chicken parm recipe without the pasta sauce or cheese and add them when serving.
For the best results when reheating, I recommend using the air fryer or toaster oven. Once they’ve been heated through, they will remain crispy and you can add the sauce and cheese.
Chicken Parmesan Recipe Easy FAQs
Chicken parmesan and chicken parmigiana refer to the same dish and the difference only pertains to the type of cheese. Parmigiana specifically refers to a type of cheese that’s been aged 1-3 years.
While chicken parmesan is topped with mozzarella, the breading on the chicken does include parmesan cheese.
Tough chicken parmesan is the result of overcooking the meat. It’s important to have thin cutlets that don’t need a long cook time to have tender, juicy chicken.
Leftover chicken parmesan will get soggy when kept in the refrigerator with the sauce on top. It’s best to store it without the sauce and cheese and add them before serving.
More Recipes You’ll Enjoy
- Crockpot Sweet Honey Garlic Chicken
- Sticky Sweet Chicken Meatballs
- Creamy One Pot Chicken Alfredo
- Easy Baked Chicken
Crispy Chicken Parmesan Recipe
Ingredients
- 4 thin cut chicken breast
- 2 eggs
- 1 package garlic butter flavored croutons
- 1/3 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
- olive oil
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella
Instructions
- Place croutons in a food processor and pulse until you reach a bread crumb consistency.
- Combine croutons, panko, and parmesan in a shallow dish (I like to use a pie plate), and stir to combine.
- In another shallow dish, add eggs and whisk.
- Preheat a skillet on medium heat and add enough olive oil to coat the bottom of the pan.
- Take each chicken breast and dip in the eggs first being sure to fully coat both sides.
- Then dip the chicken in the crouton mixture, being sure to cover the entire piece.
- Place the chicken in the heated skilled and cook until browned (about 2-3 minutes each side).
- Cook one piece at a time to avoid over crowding and bringing the oil temperature down.
- Remove each piece and place on a paper towel lined plate.
- Once completed, add 2 tablespoons of marinara sauce to the top of each piece followed by 2 tbsp of mozzarella.
- Either place back in the skillet with a lid and heat until the cheese is melted, or pop into a casserole dish and under the broiler for a minute or so until it’s bubbly and melted.
- Serve it up over a big pile of buttered pasta! Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy an idiot (like me) can do it