Chicken Parmesan

Growing up, weekends often meant one special meal that everyone looked forward to. In my home, chicken parmesan quickly became that dish.

I can still see the way the pan looked on the counter—chicken coated and waiting, the sauce simmering gently on the stove, and shredded cheese in a bowl ready to be sprinkled.

The kitchen felt busy, but in the best way. The moment it came out of the oven, bubbling with melted mozzarella and a hint of golden edges, we all knew it was worth the wait.

My family never needed convincing to gather around the table when this was served.

The chicken was tender inside, crisp on the outside, and each bite carried the comfort of tomato sauce and the pull of melted cheese.

Paired with simple spaghetti, it was a meal that felt generous, warm, and unforgettable.

Chicken Parmesan Recipe

Ingredients

2 large chicken breasts, sliced horizontally into 4 thinner cutlets
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup all-purpose flour
2 large eggs, beaten
1 cup plain breadcrumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil
1 ½ cups marinara sauce
1 ½ cups shredded mozzarella cheese
2 tablespoons fresh parsley, chopped
8 oz spaghetti, cooked according to package directions

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat the chicken cutlets dry with paper towels, then season both sides with salt, pepper, garlic powder, and Italian seasoning.

Place the flour in one shallow dish, the beaten eggs in another, and a mixture of breadcrumbs and Parmesan cheese in a third dish.
Dredge each chicken cutlet in flour, shaking off excess, then dip into the eggs, and finally coat evenly in the breadcrumb-Parmesan mixture. Press lightly so the coating sticks well.
Heat olive oil in a large skillet over medium heat. Fry the cutlets for 2 to 3 minutes per side until golden brown, then transfer them to the prepared baking sheet.

Spoon marinara sauce over each cutlet, spreading it to cover the surface. Top generously with shredded mozzarella cheese.
Bake for 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly with light golden spots.
While the chicken bakes, prepare the spaghetti and toss it lightly with some marinara sauce.

Remove chicken from the oven, sprinkle with fresh parsley, and serve alongside the spaghetti for a complete meal.

What Type Of Chicken Works Best For Chicken Parmesan?

The quality of the chicken plays a huge role in how delicious your chicken parmesan turns out. Choosing the right cut ensures tenderness and proper cooking.

Boneless chicken breasts: These are the classic choice because they are lean, easy to slice into cutlets, and cook evenly.

Thin cutlets: Thinner pieces not only cook faster but also hold the crispy coating better and stay juicy inside.
Uniform size: Keeping all cutlets roughly the same thickness helps them cook evenly without drying out.

If your chicken breasts are large, slice them horizontally and lightly pound to an even thickness before breading. This guarantees that the chicken cooks perfectly in the oven without burning the coating.

How Do You Keep Chicken Parmesan Crispy?

One of the biggest worries with this dish is losing that golden crunch under the sauce and cheese. With a few careful steps, you can keep the coating crisp.

Pat the chicken dry: Removing moisture before seasoning helps the coating stick and prevents sogginess.
Fry before baking: A quick fry in olive oil creates a crust that holds up when baked with sauce and cheese.

Add sauce at the right time: Always spoon the marinara just before baking so it doesn’t soak the coating too early.
Avoid overcrowding: Give each piece of chicken space on the baking sheet so air circulates and keeps the edges crisp.

Which Cheese Melts Best For Chicken Parmesan?

The cheese topping is one of the highlights of chicken parmesan, so choosing the right type is important.

Mozzarella: This is the go-to for its stretchy melt and mild flavor. Whole milk mozzarella works better than part-skim for richness.
Parmesan: Grated Parmesan in the breadcrumb mix adds sharpness and enhances flavor.
Optional blend: Some cooks like adding a little provolone or fontina with mozzarella for extra depth, though mozzarella alone is classic and reliable.

The key is to let the cheese melt until bubbly with golden spots—it signals the perfect texture.

What Pasta Goes Well With Chicken Parmesan?

Spaghetti is traditional, but you can pair chicken parmesan with different pasta shapes depending on your preference.

Spaghetti: The most popular choice that balances the saucy chicken perfectly.

Linguine or fettuccine: These flatter noodles hold a bit more sauce, making every bite richer.
Short pasta: Penne or rigatoni also work well if you want more sauce clinging to the pasta.

Keep the pasta lightly sauced so it doesn’t overpower the chicken. The focus should remain on the crispy cutlets topped with marinara and cheese.

Can You Prepare Chicken Parmesan Ahead Of Time?

Yes, chicken parmesan can be prepared in parts ahead of time, but timing is key to maintaining its quality.

Prepare the cutlets: You can bread and fry the chicken in advance, then refrigerate them for up to 24 hours before baking.
Store the sauce separately: Keep marinara sauce in a sealed container until you’re ready to bake.

Add cheese and sauce later: For the best result, assemble with sauce and cheese just before baking, otherwise the coating may soften.

This approach saves time on busy days without losing texture and flavor.

How Do You Store Leftover Chicken Parmesan?

Storage is important because you don’t want the chicken to lose its taste or texture after the first meal.

Refrigerator: Place cooled leftovers in an airtight container and store for up to 3 days.
Freezer: Wrap each piece tightly in foil or freezer wrap, then place in a freezer bag. It can be frozen for up to 2 months.
Reheating: Reheat in the oven at 350°F until warmed through and the cheese is melted again. Avoid microwaving, as it can make the coating soggy.

If stored properly, the chicken stays flavorful and enjoyable even the next day.

What Can You Serve With Chicken Parmesan?

While pasta is the classic pairing, chicken parmesan also works well with a variety of sides.

Garlic bread: Adds crunch and is perfect for dipping into extra sauce.

Green salad: A fresh salad balances out the richness of the dish.
Roasted vegetables: Zucchini, bell peppers, or broccoli add a healthy and colorful side.

This allows you to serve a complete meal that feels filling and balanced.

Tips For Success

Over the years, making chicken parmesan has taught me that the smallest details make the biggest difference. These tips will help you avoid common mistakes and bring out the best flavors.

Season every layer: Lightly season the flour, eggs, and breadcrumb mixture. This ensures flavor in every bite, not just on the surface.
Don’t skip pounding: Even thickness means the chicken cooks evenly, keeping it juicy inside while crisp on the outside.

Use freshly grated cheese: Pre-shredded cheese contains starch that prevents smooth melting. Freshly grated mozzarella and Parmesan always melt better.
Let the cutlets rest before baking: A few minutes of resting after frying allows the coating to firm up, so it doesn’t slip off when sauce is added.
Bake on a rack if possible: Elevating the chicken slightly on a wire rack over the baking sheet helps air circulate, keeping the bottom from getting soggy.