Easy Chicken Parmesan

Crispy Chicken Parmesan is breaded chicken breasts that are pan fried to golden perfection and topped with marinara, mozzarella cheese, and Parmesan Cheese.  Then it is baked just until the cheese is  melted.  This classic recipe is a family favorite that is on the table in about thirty minutes. 

My family loves this recipe.  There is nothing quite like Chicken Parmesan.  It makes the whole house smell so good. This particular chicken recipe comes together real fast. For an over the top meal suitable for company I love to serve it with Italian Chopped Salad with Fresh Italian Dressing and Pasta con Broccoli.

How do you make Chicken Parmesan?

Start by cutting those large thick chicken breasts in half lengthwise.  This will assure even and thorough cooking.  Then in a shallow bowl whisk together the Parmesan cheese, bread crumbs, basil, oregano and parsley.  Next lightly beat the egg in a shallow bowl. In the last shallow bowl add the flour.

Salt and pepper the chicken breasts. Dredge the chicken breasts in the flour. Next dip the chicken breasts into the egg mixture.  Then dredge them into the breadcrumb mixture coating both sides.  Melt a little butter and heat a little oil in an on ovenproof large skillet over medium-high heat.  Cook the chicken breasts until golden brown on both sides.  Now place the skillet in the oven while you get the sauce ready.

In a microwavable bowl mix the marinara and the balsamic vinegar.  Heat at a reduced power until hot.  Now pull the chicken back out of the oven and place the skillet over a burner on low heat.  Slowly add the heated marinara. Next sprinkle with mozzarella and provolone.  Finally cover loosely with aluminum foil and simmer for a few minutes or until the cheese has melted.

Recipe notes and helpful tips

• This chicken parmigiana recipe moves pretty fast so have your bowls and ingredients ready to go.
• Be sure to split those big fat chicken breasts lengthwise.  They will cook all the way through and it will still be an ample portion of chicken.
• Nothing beats a homemade marinara if you have the time but there are plenty of good wholesome jarred marinara to choose from.
• If Provel Cheese is available to you use it in place of the Provolone.  However it is only available in some parts of the Midwest.
• When choosing a good quality balsamic vinegar look for vinegar labelled as Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia.  By Italian law these vinegars must be aged for a minimum of twelve years.
• Use an oven proof skillet so that this dish can easily be taken from stove top to oven and back again.  Be very careful and do not forget that the handle with will get very hot so use oven gloves or potholders.
• This recipe is best served promptly while the breading is still crisp and the cheese is thoroughly melted and warm.

We are big chicken eaters so I am always creating new easy ways to keep us out of our chicken rut. After all chicken is so versatile.  There are are just so many things you can do with it and so many different flavor variations.

More chicken recipes to try

Easy Chicken Parmesan Recipe

The best Chicken Parmesan with crisp breaded pan fried chicken breasts topped with melted mozzarella is made easy in one ovenproof skillet in less than 30 minutes.

5 from 45 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 513kcal

Author: Beth Pierce

Ingredients

• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup Italian or Panko breadcrumbs
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 tablespoon dried parsley
• 1 egg
• 1/2 cup all purpose flour
• 2 large chicken breasts halved lengthwise to make 4 chicken cutlets
• salt and pepper
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 cups marinara sauce
• 2 teaspoons balsamic vinegar
• 1 cup freshly grated mozzarella cheese
• 1/2 cup shredded provolone cheese

Instructions

• Mix Parmesan cheese, breadcrumbs, basil, oregano and parsley in shallow dish.
• Slightly beat the egg in a shallow bowl.
• Add the flour to a shallow bowl.
• Salt and pepper chicken breasts. Dredge the chicken in the flour.  Then dip in the beaten egg turning over to coat the chicken. Dredge the chicken breasts in the breadcrumb and Parmesan mixture.  Let sit for about 10 minutes.
• Place butter and oil in a large ovenproof skillet, melt and coat the pan. Cook chicken on medium-high heat until golden brown. About 5 minutes each side.  Place skillet in oven at 300 degrees for 5 minutes.
• Mix the marinara sauce and balsamic vinegar in microwavable bowl.  Heat for 2 minutes at 50% power or until warm.  Remove chicken from oven.  Carefully add the marinara.  Sprinkle the mozzarella and provolone cheese evenly over the chicken. Cover loosely with foil and allow to simmer for about 5 minutes or until the cheese is melted.

Notes

• This chicken parmigiana recipe moves pretty fast so have your bowls and ingredients ready to go.
• Be sure to split those big fat chicken breasts lengthwise.  They will cook all the way through and it will still be an ample portion of chicken.
• Nothing beats a homemade marinara if you have the time but there are plenty of good wholesome jarred marinaras to choose from.
• If Provel Cheese is available to you use it in place of the Provolone.  However it is only available in some parts of the Midwest.
• When choosing a good quality balsamic vinegar look for vinegar labelled as Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia.  By Italian law these vinegars must be aged for a minimum of twelve years.
• Use an oven proof skillet so that this dish can easily be taken from stove top to oven and back again.  Be very careful and do not forget that the handle with will get very hot so use oven gloves or potholders.
• This recipe is best served promptly while the breading is still crisp and the cheese is thoroughly melted and warm.

Nutrition

Calories: 513kcal | Carbohydrates: 27g | Protein: 42g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 167mg | Sodium: 1235mg | Potassium: 907mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1202IU | Vitamin C: 11mg | Calcium: 380mg | Iron: 3mg

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This post was originally published May 1, 2018 and was republished May 15, 2020 with new content.