Name: Simple Italian Chicken Parmigiana Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups Italian-style breadcrumbs; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; Olive oil, for frying; 1 cup marinara sauce; 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese (for topping); 1/4 cup chopped fresh basil or parsley (optional); Pasta of choice, for serving (optional)

If you’re looking for a cozy, soul-satisfying dinner that feels straight out of an Italian trattoria, this Simple Italian Chicken Parmigiana is the answer to your midweek cravings. Imagine juicy, tender chicken breasts with a perfectly crisp coating, bathed in tangy marinara sauce and smothered with gooey, golden mozzarella—every bite sings with comfort and tradition. The best part? You just need to spread a thin layer of marinara sauce in a baking dish to set the foundation for all that glorious flavor. This truly brings the whole dish together, allowing the sauce to meld with the crunchy chicken and bubbling cheese as it bakes. Whether you’re cooking for family or impressing guests, this Chicken Parmigiana brings effortless joy to the table!

Simple Italian Chicken Parmigiana Recipe
- Recipe Image

Ingredients You’ll Need

The beauty of this dish lies in its simplicity—every ingredient is there for a reason, each one working in perfect harmony to create rich layers of flavor, texture, and color. Don’t swap or skip anything if you want the full Chicken Parmigiana experience!

Chicken breasts: Boneless, skinless, and pounded thin for even cooking and a deliciously juicy bite.
All-purpose flour: Creates a dry surface so the egg clings to the chicken.
Eggs: Beaten until smooth to help the breadcrumbs stick perfectly.
Italian-style breadcrumbs: For that essential crunch and flavorful crust.
Grated Parmesan cheese: Mixed into the coating for a salty, nutty richness in every forkful.
Marinara sauce: The star of the show—look for a robust, garlicky sauce or make your own for the freshest flavor.
Shredded mozzarella cheese: Melts into luscious, stretchy ribbons over the top.
Grated Parmesan cheese (for topping): A final shower before baking boosts flavor and browns beautifully.
Fresh basil or parsley: (Optional) Adds color and a bright herbal finish just before serving.
Olive oil: For frying to achieve that signature golden crust.
Salt and pepper: To season the chicken and bring all the flavors to life.
Pasta of choice: (Optional) To serve alongside your Chicken Parmigiana for a complete Italian feast.

How to Make Spread a thin layer of marinara sauce in a baking dish

Step 1: Prep and Preheat

Start by preheating your oven to 375°F (190°C) so it’s nice and hot for baking. While the oven is coming to temperature, gather every ingredient to streamline your workflow. Pounding the chicken to an even thickness helps it cook evenly—don’t skip this tiny step, as it makes a huge difference in juiciness and texture.

Step 2: Breading the Chicken

Pat the chicken breasts dry and season them on both sides with salt and pepper. Set up a breading station: one shallow bowl with flour, a second with beaten eggs, and a third with Italian breadcrumbs mixed with half the Parmesan. Coat each chicken breast first in flour, then dip into the egg, and finally dredge in the breadcrumb-Parmesan mix, pressing gently to help it stick.

Step 3: Fry to Golden Perfection

Heat a generous swirl of olive oil in a large skillet over medium-high heat. Fry each breaded chicken breast for about three to four minutes per side until golden and crisp. Don’t add too many at once—give them room to sizzle so they crisp up beautifully. Transfer to a paper towel-lined plate to drain off any extra oil.

Step 4: Spread a thin layer of marinara sauce in a baking dish

This is where the magic begins! Spread a thin layer of marinara sauce in a baking dish, just enough to coat the bottom. This step creates a bed of flavor and keeps the chicken juicy as it bakes. Lay your fried chicken breasts over that saucy foundation, then top each with more marinara (not too much, or you’ll lose the crispness), followed by a generous heap of mozzarella and the remaining Parmesan.

Step 5: Bake Until Bubbly

Bake in the preheated oven for 20 minutes, until the cheese is melted, golden, and bubbling at the edges. For that irresistible restaurant-style finish, switch to the broil setting for two to three minutes—just keep an eye on it so it doesn’t burn!

How to Serve Spread a thin layer of marinara sauce in a baking dish

Garnishes

A final shower of fresh chopped basil or parsley over your piping hot Chicken Parmigiana lifts the colors and enlivens each bite with a burst of freshness. You can also add extra grated Parmesan just before serving—because, frankly, can you ever have too much cheese?

Side Dishes

Pasta is a classic partner here—choose a simple spaghetti or penne tossed with olive oil and a sprinkle of herbs, or use more marinara sauce. Garlic bread is a must for mopping up any leftover saucy, cheesy goodness. For balance, a crisp green salad dresses up your plate and brings a refreshing crunch.

Creative Ways to Present

For entertaining, try slicing the Chicken Parmigiana into strips and serving over a bed of baby arugula with lemon wedges—an elegant twist for a dinner party starter. Or serve individual portions in mini cast iron skillets, making each guest feel extra special. No matter how you plate it, always remember to spread a thin layer of marinara sauce in a baking dish for that signature texture and taste.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let them cool completely before transferring to an airtight container. Stored properly in the refrigerator, your Chicken Parmigiana will stay fresh for up to three days without losing much of its signature flavor and texture.

Freezing

Chicken Parmigiana actually freezes surprisingly well! After baking and cooling, wrap individual portions tightly in foil, then place them in a freezer bag. They’ll keep for up to two months—just remember, the cheese might lose a touch of its stretchiness, but the flavor will be right there when you need a quick homemade dinner. When ready to freeze a batch, don’t forget, before assembling, to spread a thin layer of marinara sauce in a baking dish so the bottom stays saucy and chicken stays moist.

Reheating

For best results, reheat Chicken Parmigiana in a 350°F oven, covered loosely with foil, until hot and bubbly—about 20 minutes. This keeps the crust from getting soggy and revives that melty cheese blanket. The microwave works in a pinch, but the oven really gives you back that just-baked texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and result in a juicier, richer Chicken Parmigiana. Just trim any excess fat before starting, and adjust cooking times as needed since thighs are generally smaller and thicker than breasts.

How do I keep the breading from falling off?

Here’s the trick: Pat the chicken dry before breading, and press the coated pieces gently but firmly into the breadcrumbs. Let the breaded chicken rest for a few minutes before frying to help that coating set. Avoid overcrowding the pan, or steam buildup can loosen the crust.

What other cheeses can I use?

While mozzarella and Parmesan are classic, you can mix in provolone, fontina, or even a touch of sharp Asiago for bolder flavor. Just be sure to use a cheese that melts well for that irresistible bubbly top.

Can I make it ahead?

Definitely! The entire dish can be assembled the night before—just cover and refrigerate. When you’re ready to serve, bring it closer to room temperature, then bake as directed. This makes Chicken Parmigiana perfect for busy weeknights or entertaining guests.

Do I have to use homemade marinara sauce?

Not at all! While homemade always delivers on freshness, a quality store-bought sauce with lots of garlic and herbs works perfectly. Remember, the key is to spread a thin layer of marinara sauce in a baking dish, whichever variety you choose, as it forms the essential base of this dish.

Final Thoughts

This Simple Italian Chicken Parmigiana is pure comfort and always a crowd-pleaser. If you haven’t yet, give it a try—spread a thin layer of marinara sauce in a baking dish and let the magic happen. Trust me, once you bring it to the table, you’ll have everyone coming back for seconds (and maybe even thirds!).

Simple Italian Chicken Parmigiana Recipe