If you’re looking for a show-stopping dinner that’s simple enough for any night of the week but still tastes like it came from an Italian trattoria, you’ve hit the jackpot. This Easy Chicken Parmesan Recipe is one of my absolute favorites—it’s crispy, cheesy, and smothered in a rich, homemade tomato sauce that you’ll want to spoon straight onto pasta or crunchy bread. Trust me, once you try this, it’ll become your go-to comfort meal that everyone asks for again and again.

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Why You’ll Love This Recipe

Made from Scratch Sauce: The rich crushed tomato and fresh basil sauce is way better than anything jarred.
Perfect Crispy Coating: Using panko breadcrumbs and a careful dredge makes the chicken beautifully crunchy and light.
Melty Cheese Layer: A generous blend of Parmesan and mozzarella makes this dish irresistibly gooey and savory.
Family-Friendly and Filling: It’s hearty enough for a family dinner but easy enough for busy weeknights.

A single piece of golden brown crispy fried cutlet is on a white plate with a textured edge. The cutlet is topped with a spread of bright red tomato sauce, covered by melted white cheese that looks soft and bubbly in some spots. Fresh green basil leaves are scattered on top and around the cutlet, adding a fresh color contrast. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Easy Chicken Parmesan Recipe plays a role in balancing flavor and texture, making the whole dish come alive. From the crispiness of the panko to the fresh kick of basil, I always try to use quality basics to get the best result.

Extra-virgin olive oil: Perfect for simmering the sauce with a fruity undertone.
Yellow onion: Adds subtle sweetness when caramelized gently.
Garlic: Freshly chopped to infuse the sauce with savory depth.
Crushed tomatoes: Use a good quality canned brand for a bright, vibrant sauce base.
Fresh basil sprigs: They brighten the sauce beautifully and add tons of aroma.
Kosher salt: Essential for seasoning layers perfectly without overpowering.
Freshly ground black pepper: Adds just enough bite to balance the savory flavors.
Panko bread crumbs: My secret for ultra-crispy chicken coating that’s light and airy.
Garlic powder: Brings consistent garlic flavor to the breading.
Finely grated Parmesan cheese: Half goes in the breading, the rest tops the chicken for that cheesy punch.
All-purpose flour: Helps the breading stick just right on each cutlet.
Large eggs: Create the binding “glue” for the bread crumbs.
Boneless, skinless chicken cutlets: Thinly sliced so they cook quickly and evenly.
Shredded mozzarella: Melts into gooey goodness on top of the chicken.
Vegetable or canola oil: Great for frying because it has a high smoke point and neutral flavor.
Chopped fresh basil: For garnish, adding a fresh pop of green and aroma.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Easy Chicken Parmesan Recipe is how easy it is to customize. Whether you’re feeding a family with different tastes or have dietary needs, you can tweak it to suit your style without losing that classic flavor.

Gluten-Free Version: Substitute all-purpose flour and panko with gluten-free alternatives—I’ve done this successfully and still get a great crunch.
Low-Carb Option: Skip the breading and bake the chicken with seasoned Parmesan and mozzarella for a lighter take.
Spicy Kick: Add red pepper flakes to the sauce or breadcrumbs if you’re feeling adventurous—I personally love this for a little heat.
Herb Swap: Try oregano or thyme instead of basil in the sauce for an interesting twist.

How to Make Easy Chicken Parmesan Recipe

Step 1: Make the Flavorful Tomato Sauce

Start by warming the olive oil in a large skillet over medium heat. Toss in the chopped onion and cook until soft and translucent—this takes about 5 minutes and builds the sauce’s sweet foundation. Then add the garlic and sauté just until fragrant, being careful not to burn it. Pour in the crushed tomatoes and add the basil sprigs, kosher salt, and freshly ground pepper. Let the sauce simmer gently while you prep the chicken; this slow build of flavor makes a huge difference.

Step 2: Prep the Chicken Cutlets

Pat the chicken cutlets dry with paper towels—this step helps the breading stick better and keeps the coating crispy. Set up your dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko, garlic powder, and half the Parmesan cheese. You’ll want to coat each cutlet in flour first, then egg, and finally the breadcrumb mix, pressing lightly so the crumbs adhere well.

Step 3: Fry the Chicken Until Crispy and Golden

Heat the vegetable oil in a large skillet over medium-high heat—you want enough oil to cover about half the thickness of the chicken to get a perfect crust. Fry the breaded cutlets until golden brown, usually about 3-4 minutes per side. Don’t overcrowd the skillet; work in batches if needed. Once done, drain them on a paper towel-lined plate to remove excess oil.

Step 4: Assemble and Bake

Preheat your oven to 425°F (220°C). Place the fried chicken cutlets on a baking dish, spoon the tomato sauce generously over each, and sprinkle with the remaining Parmesan and shredded mozzarella cheese. Bake for about 15 minutes, or until the cheese is perfectly melted and bubbly. I love to broil in the last minute or two if I want a nicely browned top—just keep an eye so it doesn’t burn.

Pro Tips for Making Easy Chicken Parmesan Recipe

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Even Chicken Thickness: I pound my cutlets to an even thickness so they cook evenly and stay juicy throughout.
Don’t Skip the Rest: After frying, let the chicken rest for a few minutes before assembling; it keeps the breading crisp.
Use a Thermometer: Check that the internal temperature reaches 165°F to ensure it’s cooked safely without drying out.
Sauce Simmer Time: Let the tomato sauce simmer at least 20 minutes for richer flavor—it really transforms the dish.

How to Serve Easy Chicken Parmesan Recipe

A white plate holds a bed of twisted spaghetti noodles mixed with red tomato sauce, some sauce spread around the noodles and some pooled under the main piece. On top of the noodles is one thick piece of breaded fried chicken covered with melted, slightly browned white cheese and scattered fresh green herbs. The whole dish rests on a surface with white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish with a sprinkle of fresh chopped basil and sometimes a little extra shaved Parmesan. The green basil adds a nice fresh contrast to the warm, cheesy richness—and the aroma is unbeatable. Plus, a light drizzle of high-quality olive oil on top just before serving gives it a subtle fruity richness.

Side Dishes

This Easy Chicken Parmesan pairs wonderfully with classic spaghetti tossed in olive oil or garlic butter, roasted vegetables, or even a crisp Caesar salad. For a comforting plate, creamy mashed potatoes or garlic bread are crowd-pleasers as well.

Creative Ways to Present

One time I tried layering the chicken and sauce in individual ramekins topped with mozzarella for a pretty, personal portion presentation. It was perfect for dinner parties or date nights. You can also serve it over a bed of roasted polenta rounds for a fun twist that ups the elegance.

Make Ahead and Storage

Storing Leftovers

I usually let leftover chicken Parmesan cool completely before transferring to an airtight container. It keeps well in the fridge for up to 3 days. Reheating gently in the oven preserves the crispy texture much better than the microwave.

Freezing

I’ve frozen assembled chicken Parmesan before, wrapped tightly in foil and placed in a freezer-safe bag. It lasts up to 2 months frozen. When ready, thaw overnight in the fridge then bake as usual to reheat and melt the cheese.

Reheating

My favorite way to reheat leftover chicken Parmesan is in a 350°F oven for 15-20 minutes, covered loosely with foil to avoid drying out. Remove the foil in the last 5 minutes to re-crisp the breading. This method brings back that fresh-from-the-oven magic perfectly.

FAQs

Can I use chicken breasts instead of cutlets for this Easy Chicken Parmesan Recipe?

Absolutely! Just slice the chicken breasts horizontally to create thinner cutlets or gently pound them to an even thickness. This helps them cook evenly and achieve that signature crispy crust without drying out.
How do I keep the breading from getting soggy?

Make sure the chicken is patted dry before breading, and fry it in hot oil until golden and crisp. Also, let the fried cutlets rest on a wire rack or paper towel-lined plate to drain any excess oil. When assembling, spoon sauce over gently so the crust stays as crunchy as possible.
Can I bake the chicken instead of frying it?

Yes! Baking is a great lighter alternative. Coat the chicken as usual, then place it on a greased baking sheet and bake at 425°F for 20-25 minutes until cooked through and golden, flipping halfway. You may miss some crispiness, but it’s much easier and less messy.
What cheese do I use for chicken Parmesan?

A combination of finely grated Parmesan and shredded mozzarella is classic. Parmesan adds nutty flavor and saltiness, while mozzarella melts perfectly to give you that ooey-gooey cheesy topping everyone loves.

Final Thoughts

I absolutely love how this Easy Chicken Parmesan Recipe brings together tender, crispy chicken with a robust homemade tomato sauce and oozy cheese in such a straightforward way. When I first tried mastering chicken Parmesan, I used to struggle with soggy crusts and bland sauce, but this recipe solved all that—and now my family goes crazy for it every time. I hope you enjoy making it as much as we do, and that it finds a permanent spot in your recipe rotation. Give it a try and share it with the people you care about—you won’t regret it!