If you’re here, you must be craving the good ol’ classic chicken parmesan! And we don’t blame you: crispy chicken coated in a cheesy breadcrumb crust and topped with marinara and melty mozzarella… who could resist?

If you think you’ve already had the best chicken parm, think again — this recipe will knock your socks off.

Your Go-To Chicken Parm Recipe

This chicken parmigiana delivers all the classic flavors of your favorite Italian dish but elevates it using a foolproof cooking method that’ll have the whole family grabbing for seconds.

Juicy chicken breasts combined with fresh marinara, melty cheese, and coated in a cheesy, crispy crust make for a delicious dish that will be the new family favorite.

why you’ll love it!

It’s an easy weeknight dinner that’ll be ready in under an hour!
A classic recipe everyone will rave about.
The breaded chicken has a crispy texture that tastes amazing!
You can make it over the stove OR in the air fryer.

Ingredients for chicken parmesan in bowls.

Classic Chicken Parmesan – What You Need

Chicken breast: We used boneless skinless chicken breasts that we cut in half for even cooking.
All-purpose flour: Flour helps the breading get nice and crispy.
Salt & pepper: Salt and pepper are necessary ingredients to get that flavor popping!
Panko bread crumbs: We love how chicken parm tastes with panko, but feel free to use Italian breadcrumbs or make your own!
Parmesan: Parmesan cheese adds a wonderful crunch factor to the breaded chicken.
Eggs: You’ll need 3 large eggs to help the breadcrumb mixture adhere to the chicken.
Olive oil: Olive oil provides the perfect flavor and sear.
Marinara: We recommend using a quality marinara for this recipe or a homemade marinara!
Mozzarella: The perfect melty cheese for chicken parmesan!

How to Make the Best Chicken Parmesan

PREP CHICKEN

Place the chicken on a cutting board and half them lengthwise. Using a meat tenderizer, pound until the chicken flattens out and is roughly the same thickness all around, about ¼ inch thick. Set aside.

MAKE BREADING

Next, place ¼ cup of flour on one plate and set aside. On a different plate, add the remaining flour, bread crumbs, and parmesan cheese. Set aside.

WHISK EGGS

Add 3 eggs to a bowl or plate with high sides and whisk to combine. Set aside.

BREAD CHICKEN

Dredge each chicken breast in the flour using a fork or tongs. Place the chicken into the eggs and be sure that the egg is sticking to all sides.

Then, firmly press each piece into the panko breading. Lay the chicken on a cutting board to set aside. Continue this process until all the chicken is coated.

COOK CHICKEN

Heat the olive oil in a large cast iron skillet. When the oil has become fragrant, add 3-4 chicken breasts to the pan. Cook for 3 minutes, flip, and cook for an additional 2-3 minutes or until fully cooked.

Continue this process until all chicken has been cooked. Place the chicken on a sheet pan covered with aluminum foil.

ADD SAUCE + CHEESE

Spread 2 tablespoons of marinara sauce over each chicken breast. Then, sprinkle 1-2 tablespoons of shredded mozzarella on top of the sauce.

Set the oven to broil and broil for 1-2 minutes or until the cheese is completely melted.

SERVE + ENJOY

Allow resting for 5 minutes before serving. Then serve it on its own or over your favorite pasta. Enjoy your delicious chicken parmesan!

Chicken breasts on a baking sheet for chicken parmesan.

How to Make Air Fryer Chicken Parmesan

Rather use your air fryer for this recipe? No problem! Just follow steps 1-4 of this recipe.

Next, spray the air fryer with cooking spray and cook your breaded chicken breast at 400°F for 4 minutes.

Then flip and cook for an additional 3-4 minutes, continuing with step 6. Then, air fry for an additional 1-2 minutes, and bon appétit — your chicken parmesan is ready to eat!

Top Tips for Perfect Chicken Parmesan

Make sure you cut your chicken in half lengthwise, so you have thinner breasts. This will help the chicken to cook faster and more evenly.
Don’t forget to put Parmesan cheese in your breadcrumbs! It’ll give your chicken a bit of extra crunch and flavor.
Allow your breaded chicken to rest for at least 15 minutes before cooking so that the coating adheres to the chicken breast. This will make it all the more flavorful.

Serving Suggestions for Classic Chicken Parmesan

Parmesan chicken is famously known to taste fantastic over a plate of pasta. Here are some of our favorite pairings:

Looking for a lighter side? We love how this classic chicken Parmesan tastes with a side salad! Any of the salads below will taste excellent with chicken parm:

…And if you want to turn this classic dish into a sandwich, why not place your chicken inside a hoagie roll? Yum!

Storage

Place your classic chicken Parmesan in an airtight container in the refrigerator for up to 5 days.

To reheat, place your chicken in the oven, toaster oven, or air fryer at 350°F. You can also microwave your chicken until heated through; just keep in mind that your breading will lose its crunch.

Chicken parmesan on a plate with a fork.

Easy Chicken Parmesan

This classic chicken parmesan is as easy as it is delicious. Make it in under an hour!

Prep:20

Cook:20

Total:40

Fat 15

Carbs 14

Protein 27

Yield:

Ingredients

1.5 lbs. chicken breast ~4 breasts
½ cup all-purpose flour divided
1 teaspoon kosher salt
½ teaspoon black pepper
¾ cup Italian panko bread crumbs
2 oz. grated parmesan ~⅓ cup
3 large eggs
3 tablespoons olive oil
12 oz. marinara sauce ~1.5 cups
4 oz. shredded mozzarella cheese ~1 cup

Instructions

Place the chicken on a cutting board and half them lengthwise. Using a meat tenderizer, pound until the chicken flattens out and is roughly the same thickness all around, about ¼ inch thick. Set aside.
To make the breading, place ¼ cup of flour on one plate and set aside. On a different plate, add the remaining flour, bread crumbs, and parmesan cheese. Set aside.
Add 3 eggs to a bowl or plate with high sides and whisk to combine. Set aside.
To prepare the chicken, dredge each breast in flour. Using a fork or tongs then, place the chicken into the eggs and be sure that the egg is sticking to all sides. Then, firmly press each piece into the panko breading. Lay the chicken on a cutting board to set aside. Continue this process until all the chicken is coated.
Heat the olive oil in a large cast iron skillet. When the oil has become fragrant, add 3-4 chicken breasts to the pan. Cook for 3 minutes, flip, and cook for an additional 2-3 minutes. Or until fully cooked. Continue this process until all chicken has been cooked. Place the chicken on a sheet pan covered with aluminum foil.
Spread 2 tablespoons of marinara sauce over each chicken breast. Then, sprinkle 1-2 tablespoons of shredded mozzarella on top of the sauce.
Set the oven to broil and broil for 1-2 minutes or until the cheese is completely melted.
Allow resting for 5 minutes before serving.
Serve on its own or over pasta.

Tips & Notes

We used Rao’s marinara sauce, but your favorite will do just fine.
To prepare the chicken in the air fryer, follow steps 1-4. Then spray the air fryer with cooking spray and cook for 4 minutes. Flip and cook for an additional 3-4 minutes. Continue with step 6. Then air fry for an additional 1-2 minutes.
Serve with pasta or on a hoagie roll as a sandwich.