Classic Chicken Parmesan (Easy Weeknight)

A reliable, comforting dinner: thin breaded chicken cutlets pan-fried until crisp, finished in the oven with marinara and gooey cheese. Serve over pasta or with a simple salad for a complete meal.

Recipe at a glance

• Servings: 4
• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: 40–45 minutes

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts (about 1 1/2 lb / 700 g), halved horizontally to make 8 cutlets
• Salt and freshly ground black pepper
• 1 cup (120 g) all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1 1/2 cups (150 g) plain breadcrumbs or panko
• 1/2 cup (50 g) grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• 1/3 cup (80 ml) olive oil, plus extra for drizzling

For assembly

• 2 cups (480 ml) store-bought or homemade marinara sauce, warmed
• 8 oz (225 g) fresh mozzarella, sliced or torn (or 1 1/2 cups / 150 g shredded)
• 1/4 cup (25 g) extra grated Parmesan
• Fresh basil leaves or chopped parsley, for garnish
• Cooked spaghetti, linguine, or a green salad, for serving

Equipment

• Large skillet (preferably ovenproof)
• Shallow bowls or plates for dredging
• Baking sheet and rack (if finishing in the oven)
• Meat mallet or rolling pin (optional, for flattening)

Preparation

1. Prep the chicken

• Trim any fat. Place a chicken breast between two pieces of plastic wrap and gently pound to an even thickness of about 1/2 inch (1.2 cm) using a meat mallet or rolling pin. Repeat with remaining breasts.
• Season both sides lightly with salt and pepper.

2. Set up the breading station

• In one shallow bowl, place the flour.
• In a second bowl, whisk the eggs with 1 tablespoon water.
• In a third bowl, combine breadcrumbs, 1/2 cup grated Parmesan, garlic powder, dried oregano, and smoked paprika.
• Dredge each cutlet in flour, shaking off excess; dip in egg, letting excess drip; press into breadcrumb mixture until evenly coated. Place on a plate and repeat.

Cooking

3. Pan-fry the cutlets

• Heat 1/3 cup olive oil in a large skillet over medium–medium-high heat until shimmering.
• Add breaded cutlets in a single layer (work in batches if needed). Fry 3–4 minutes per side, or until golden brown. They do not need to be cooked through at this point—just crisp and browned.
• Transfer browned cutlets to a paper towel-lined plate to drain briefly.

4. Assemble and finish in the oven

Option A — Ovenproof skillet:

• Reduce oven temperature to 400°F (200°C).
• Wipe excess oil from the skillet, return it to medium heat, spread a thin layer of marinara (about 1/2 cup / 120 ml).
• Nestle the browned cutlets over the sauce. Spoon more marinara over each cutlet (about 1/4 cup / 60 ml each). Top with mozzarella slices and sprinkle with the remaining Parmesan.
• Transfer skillet to the oven and bake 8–10 minutes, until cheese is melted and bubbling and chicken registers 160–165°F (71–74°C).

Option B — Baking sheet:

• Preheat oven to 400°F (200°C).
• Place cutlets on a baking sheet lined with a wire rack. Spoon marinara and cheese over each cutlet.
• Bake 10–12 minutes, or until cheese is melted and chicken reaches 160–165°F (71–74°C).

5. Rest and garnish

• Let chicken rest 2–3 minutes out of the oven. Garnish with fresh basil or parsley and a drizzle of olive oil.

To serve

• Serve the chicken parmesan over cooked spaghetti or with a simple green salad and crusty bread. Spoon any pan juices or extra marinara over the pasta.

Tips and variations

• For a lighter version: brush cutlets with olive oil and bake at 425°F (220°C) for 12–15 minutes, flipping once, then top with sauce and cheese and bake 5 minutes more.
• Make-ahead: breaded cutlets can be refrigerated, uncovered, for up to 24 hours—fry or bake straight from the fridge. Alternatively, freeze raw breaded cutlets between sheets of parchment and freeze up to 2 months; bake from frozen adding a few extra minutes.
• Marinara swap: use a quick homemade tomato sauce (sauté 2 cloves minced garlic, add 1 can 28 oz / 800 g crushed tomatoes, simmer 10–15 minutes with a pinch of sugar, salt, and basil) for fresher flavor.
• Cheese choices: provolone or fontina work well for a different melt and flavor profile.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to re-crisp the breading; cover loosely with foil if the cheese is browning too much.
• Freeze cooked portions without pasta for up to 2 months; thaw overnight in the fridge before reheating.

Short troubleshooting guide

• Breading fell off: be sure chicken is dry before dredging, press crumbs firmly, and avoid overcrowding the pan while frying.
• Soggy crust: drain on a wire rack rather than paper towels, and finish in the oven to keep crust crisp under the sauce.
• Cheese not melting evenly: slice mozzarella thinly or shred it for faster, more even melting.

Enjoy a classic, comforting Chicken Parmesan that comes together quickly and satisfies every time.