The Best Chicken Parmesan

Crisp and juicy, this is The Best Chicken Parmesan recipe. Lighter than the traditional, this version uses a quick frying technique before finishing off in the oven. Easy and satisfying.

Chicken Parmesan

Never mess with a classic, that’s my motto but when it comes to ordering Chicken Parmesan at a restaurant I always feel weighed down and just blah. Chicken Parmesan is usually heavily breaded chicken that’s been fried or DEEP fried and that’s just to start off!

By coating the chicken in panko bread crumbs and giving them a quick “fry” in some olive oil before finishing off in the oven, you create a crispy crust that grabs onto the sauce nicely without becoming soggy. Pounding the chicken to an even thickness also keeps the cooking time to a minimum allowing the chicken to stay moist and juicy.

I also used my easy Stove Top Marinara, which takes minutes to whip up, for the sauce. Be sure to use regular cheese, this is not the time to substitute with low-fat or fat-free cheese. Although…is there EVER a time to use low-fat or fat-free cheese….it’s not even real cheese!

By using regular cheese, you’re not sacrificing  flavor and, therefore, don’t need to use as much. And who doesn’t love a melty, gooey fresh mozzarella?

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How To Make Chicken Parmesan

This easy Chicken Parmesan starts off on the stovetop to crisp up the crust before being finished off with a quick bake in the oven to marry all the flavors and melt the cheese. It’s a great recipe to prep ahead, assembling the whole dish on a baking sheet and then popping in the oven right before you’re ready for dinner.

1. Preheat oven to 425 degrees and heat olive oil in a large saute pan over medium high heat.
2. Pound each chicken cutlet between two sheets of plastic wrap until they are an even thickness and then slice in half to make two equal servings.
3. In a bowl, whisk together the flour, salt, pepper and italian seasoning. Lightly beat the eggs in a second bowl and add the panko bread crumbs to a third bowl.
4. Dredge each chicken cutlet in the flour, egg, and panko and place in the heated saute pan. Cook the chicken until golden brown, about two minutes on each side. Repeat with the remaining oil and chicken.
5. Place the sautéed chicken on a baking sheet coated with cooking spray.
6. Top with marinara sauce and mozzarella cheese. Sprinkle with the parmesan and bake in the oven for 8-10 minutes or until the cheese is melted.
7. Serve immediately with the parsley and basil.

It’s so simple to make your chicken parmesan in the oven, versus the stovetop…..and less mess, too!

What Sauce To Use

For this easy Chicken Parmesan recipe, I like to use my stovetop marinara recipe because it’s not chunky and creates a smooth even surface so the cheese doesn’t melt off.

You could also use this easy Vodka Sauce to make it extra decadent. It’s smooth and creamy adding a little luxury to your baked chicken parmesan.

We also make this recipe using Homemade Spaghetti Sauce because we always have it on hand.

Serving Suggestions

Some of my favorite things to serve with easy Chicken Parmesan are simple and quick to make.

• Spaghetti Aglio e Olio is ready in about 10 minutes.
• Go low carb with these easy Cauliflower Breadsticks
• Super easy Roasted Garlic Mashed Potatoes
• Roasted Asparagus with Pine Nuts and Parmesan
• Steamed Broccoli always is a hit, too.

More Baked Chicken Recipes

• Oven Baked Chicken Breasts
• Easy Oven Baked Chicken Tenders
• Cheesy Spinach Stuffed Chicken Breasts
• Crispy Baked Chicken Thighs with Garlic Herb Sauce
• Best Crispy Baked Chicken Wings

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The Best Chicken Parmesan Recipe

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By Kellie

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 6 servings

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Lighter on calories, big on flavor, this Chicken Parmesan recipe is super easy and quick to make.

Equipment

• 1 skillet

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Ingredients 

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• ▢ 3 boneless skinless chicken breasts
• ▢ 1 cup all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 1 teaspoon Italian Seasoning Blend
• ▢ 2 eggs lightly beaten
• ▢ 1 1/2 cups Panko bread crumbs
• ▢ 3 tablespoons olive oil, divided
• ▢ 3 cups low sodium marinara sauce
• ▢ 1 pound fresh mozzarella, sliced into 1/4 inch rounds
• ▢ 3/4 cup shredded parmesan cheese
• ▢ Chopped parsley and basil for garnish

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Instructions 

• Preheat oven to 425 degrees and heat 1 1/2 tablespoons of olive oil in a large saute pan over medium high heat.
• Pound each chicken cutlet between two sheets of plastic wrap until they are an even thickness and then slice in half to make two equal servings.
• In a bowl, whisk together the flour, salt, pepper and italian seasoning. Lightly beat the eggs in a second bowl and add the panic bread crumbs to a third bowl.
• Dredge each cutlet in the flour, egg, and panko and place in the heated saute pan.
• Cook the cutlets until golden brown, about two minutes on each side. Repeat with the remaining oil and cutlets.
• Place the sautéed cutlets on a baking sheet coated with cooking spray.
• Top with marinara sauce and mozzarella cheese. Sprinkle with the parmesan and bake in the oven for 8-10 minutes or until the cheese is melted.
• Serve immediately with the parsley and basil.

Nutrition

Serving: 1g, Calories: 466kcal, Carbohydrates: 19g, Protein: 46g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 187mg, Sodium: 1510mg, Potassium: 891mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1155IU, Vitamin C: 10mg, Calcium: 441mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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The leftovers keep well in an airtight container for a quick lunch the next day!