The short answer: Classic chicken parmesan is crispy breaded chicken cutlets topped with marinara and bubbling mozzarella, and it's easier to make at home than most people think.
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Prep time: 15 minCook time: 16 minTotal time: 41 minServings: 4 servingsTotal includes 10 min of resting, chilling or rising.
Pound chicken breasts thin, bread them in flour, egg and a Parmesan-breadcrumb mix, pan-fry until golden, then top with sauce and cheese and bake at 425°F until the chicken reaches 165°F and the cheese melts. Below you'll find the ingredients, step-by-step directions, baked and air fryer methods, sides and make-ahead tips.
Chicken parm is our birthday-dinner request at home. I bread the cutlets in the afternoon, so dinner is just frying and melting the cheese.
Chicken parmesan ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 large (about 1½ pounds) | Halved into 4 cutlets |
| All-purpose flour | ½ cup | Seasoned with salt and pepper |
| Large eggs | 2 | Beaten with 1 tablespoon water |
| Italian breadcrumbs or panko | 1 cup | Or a mix of both |
| Parmesan, finely grated | ½ cup for breading, plus ¼ cup for topping | |
| Garlic powder and dried oregano | ½ teaspoon each | For the crumbs |
| Olive or vegetable oil | About ½ cup | For shallow frying |
| Marinara sauce | 1½ cups | Homemade or jarred |
| Mozzarella, shredded or sliced | 1½ cups (6 ounces) | Low-moisture melts best |
| Fresh basil | A few leaves | Garnish |
Serves 4.
How to make chicken parmesan, step by step
- Make cutlets. Slice each chicken breast in half horizontally, then pound the pieces between plastic wrap to an even ½ inch.
- Set up a breading station. Put seasoned flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with Parmesan, garlic powder and oregano in a third.
- Bread the chicken. Pat the cutlets dry. Coat each in flour, dip in egg, and press firmly into the crumbs. Rest them on a rack for 10 minutes.
- Heat the oven and oil. Heat the oven to 425°F. Heat about ¼ inch of oil in a large skillet over medium-high heat until it shimmers.
- Fry. Cook the cutlets 3 to 4 minutes per side, until deep golden. Drain them on a rack set over a sheet pan.
- Top and bake. Spoon 2 to 3 tablespoons of marinara on each cutlet, then add mozzarella and a sprinkle of Parmesan. Bake 8 to 12 minutes, until the cheese bubbles.
- Check doneness. The thickest part of the chicken should reach 165°F, the safe minimum for poultry. Top with basil and serve.
Throw out any leftover flour, egg and crumbs that touched raw chicken, and wash your hands and the dishes in hot, soapy water.
Chicken parmesan cooking methods
| Method | Temperature | Time | Texture |
|---|---|---|---|
| Pan-fried, then baked (this recipe) | Medium-high, then 425°F | About 6 to 8 minutes frying plus 8 to 12 minutes baking | Crispiest, classic |
| Oven-baked | 425°F on a rack | 15 to 20 minutes, plus 5 minutes with cheese | Lighter, less mess |
| Air fryer | 380°F to 400°F | 10 to 14 minutes, plus 1 to 2 with cheese | Very crisp, small batches |
| Sheet pan with pasta sauce below | 425°F | About 25 minutes | Saucier, softer coating |
Always check with a thermometer, because cutlet thickness changes cooking time.
Tips for crispy chicken parmesan
- Pound evenly. Even cutlets cook through before the coating gets too dark.
- Dry the chicken. A dry surface helps the flour and egg stick.
- Let the breading set. Ten minutes on a rack keeps the crust from sliding off. It works for southern fried pork chops, too.
- Don't crowd the pan. Too many cutlets drop the oil temperature and make greasy chicken.
- Drain on a rack, not paper towels. The bottom stays crisp.
- Go light on sauce. A spoonful on top, with extra on the side, keeps it crunchy.
What to serve with chicken parmesan
Spaghetti in marinara is the classic partner. A crisp Caesar or green salad, garlic bread, roasted broccoli or sautéed zucchini round out the meal. If your family loves creamy pasta, serve it next to our alfredo sauce recipe on fettuccine, or make our weeknight chicken alfredo another night. Need more inspiration? Browse our chicken dinner ideas and easy dinner ideas. For a poultry-and-tomato dinner without breaded cutlets, try baked chicken meatballs.
Make-ahead, storing and freezing
Bread the cutlets up to a day ahead and refrigerate them uncovered on a rack. Refrigerate leftovers within 2 hours and eat them within 3 to 4 days, following FoodSafety.gov's cold food storage chart. Reheat in a 375°F oven or air fryer until the center is 165°F.
To freeze, lay breaded, uncooked cutlets flat on a sheet pan until firm, then bag them. The USDA notes that frozen food stays safe indefinitely at 0°F, though quality is best within about 3 months. Cook from frozen, adding a few minutes per side. Our freezer meals guide has more ideas.
Plan your chicken parm night
Want a crisp cheese crust without marinara? Try Parmesan crusted chicken.
Chicken parmesan takes a little prep, so it helps to plan it for a night when you have an extra 20 minutes.
- Meal Planner & Grocery List, $3.99. A weekly dinner plan with an aisle-sorted grocery list, so the mozzarella and breadcrumbs make it home.
- Family Recipe Binder, $6.99. Keep the family version, from the breading mix to the sauce.
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Top it with our homemade marinara sauce for a fresher, brighter flavor. Craving a sticky takeout-style glaze instead of breaded cutlets? Make sesame chicken. For an unbreaded citrus dinner, make our lemon chicken recipe.
Prefer a creamier red sauce over the cutlets? Spoon on the vodka sauce from our penne alla vodka recipe instead of marinara.
Frequently asked questions
How do you make chicken parmesan? To make chicken parmesan, pound chicken cutlets to about ½ inch thick, dredge them in seasoned flour, dip them in beaten egg, and coat them in a mix of breadcrumbs and grated Parmesan. Pan-fry the cutlets in oil until golden, top them with marinara and mozzarella, then bake at 425°F until the cheese is bubbly and the chicken reaches 165°F inside.
What temperature should chicken parmesan be cooked to? Chicken parmesan should be cooked until the thickest part of the chicken reaches 165°F, the safe minimum internal temperature for poultry from FoodSafety.gov. Check with an instant-read thermometer pushed into the side of the cutlet, under the sauce and cheese. Pounding the chicken to an even thickness helps it cook through before the coating burns.
Should I pound chicken for chicken parmesan? Yes, you should pound chicken for chicken parmesan. Pound chicken breasts to an even ½-inch thickness, or slice them in half horizontally, before breading them. Even cutlets cook quickly and evenly, so the outside gets crisp while the center reaches 165°F without drying out. Place the chicken between sheets of plastic wrap and use a meat mallet or a heavy pan.
How do I keep the breading on chicken parmesan? To keep the breading on, pat the chicken dry, coat it lightly in flour, shake off the extra, dip it in egg, and press it firmly into the breadcrumb mix. Let breaded cutlets rest on a rack for 10 minutes before cooking so the coating sets. Flip them only once in the pan, and don't crowd the skillet.
Can I bake chicken parmesan instead of frying it? Yes, you can bake chicken parmesan instead of frying it. For baked chicken parmesan, mist or drizzle the breaded cutlets with oil and bake them on a rack set over a sheet pan at 425°F for about 15 to 20 minutes, until golden and 165°F inside. Then add sauce and cheese and bake 5 more minutes until melted. Panko and a little oil give the crispiest baked result.
Can I make chicken parmesan in an air fryer? Yes, you can make chicken parmesan in an air fryer. Spray the breaded cutlets lightly with oil and air fry them at 380°F to 400°F for about 10 to 14 minutes, flipping halfway, until golden and 165°F inside. Top with a spoonful of marinara and mozzarella and air fry 1 to 2 minutes more, until the cheese melts. Cook in batches so the cutlets don't overlap.
What's the difference between chicken parmesan and chicken parmigiana? Chicken parmesan and chicken parmigiana are the same dish. Parmigiana is the Italian-style name, and chicken parm is the common shorthand in the United States. All three refer to breaded, fried chicken cutlets topped with tomato sauce and melted cheese, usually mozzarella and Parmesan, and served with pasta.
What breadcrumbs are best for chicken parmesan? Italian-seasoned breadcrumbs give chicken parmesan its classic flavor, while panko makes an extra-crispy, light coating. Many cooks mix the two. Stir about ½ cup of finely grated Parmesan into every cup of crumbs for flavor and browning. For gluten-free chicken parmesan, use gluten-free crumbs and flour.
How do I keep chicken parmesan from getting soggy? To keep chicken parmesan crisp, cook the cutlets on a rack so air circulates underneath, add only a spoonful of sauce on top rather than drowning them, and serve extra sauce on the side or under the pasta. Add the sauce and cheese right before the final bake, not ahead of time.
What do you serve with chicken parmesan? Chicken parmesan is usually served with spaghetti or another pasta tossed in marinara. It's also great with a green salad, Caesar salad, roasted broccoli, garlic bread or sautéed zucchini. For a lighter plate, serve it over zucchini noodles or with a big salad instead of pasta.
Can I make chicken parmesan ahead of time? You can bread the cutlets up to a day ahead and keep them covered in the refrigerator on a rack, then cook them just before dinner. You can also fry the cutlets ahead, refrigerate them, and reheat them in a 400°F oven before adding sauce and cheese. Fully assembled chicken parmesan gets soggy if it sits too long.
How long does chicken parmesan last in the fridge? Leftover chicken parmesan keeps for about 3 to 4 days in the refrigerator in an airtight container, in line with FoodSafety.gov's guidance for cooked poultry. Refrigerate it within 2 hours of cooking. The coating softens in the fridge, so reheat it in the oven or air fryer to help it crisp up again.
How do you reheat chicken parmesan? Reheat chicken parmesan on a rack in a 375°F oven for about 15 to 20 minutes, or in an air fryer at 350°F for about 5 to 8 minutes, until it's hot and reaches 165°F in the center. Avoid the microwave if you can, because it makes the breading soggy and rubbery.
Can you freeze chicken parmesan? Yes, you can freeze chicken parmesan. Freeze breaded, uncooked cutlets flat on a sheet pan, then bag them for up to about 3 months and cook them from frozen, adding a few minutes. You can also freeze cooked cutlets without sauce for 2 to 3 months, then reheat them in the oven to 165°F before topping with sauce and cheese.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov