When I think of comfort food, I always think of Chicken Parmesan. It’s everything I want in a cozy meal: crispy, saucy chicken topped with melty cheese! This easy one-pan Chicken Parmesan recipe is ready in about 22 minutes, so you can get dinner on the table without turning on the oven. Served over spaghetti with extra marinara, it’s a recipe I come back to time and time again.
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“This has been my favourite recipe from this site! I live in Australia and we just love our parm. I got married last month and made sure this was served at the wedding. Everyone loved it.”
Sharn
An Easy Dinner for Busy Weeknights
Chicken Parmesan is an Italian-American favorite made with breaded chicken breast, tomato sauce, and mozzarella. Most recipes brown the chicken in a skillet, then transfer it to the oven to finish cooking. But in my recipe, I keep everything in one 12-inch skillet instead to keep it easy! I slice two large chicken breasts lengthwise into four thinner cutlets (which saves money and helps the chicken cook quickly!), coat them in seasoned breadcrumbs and Parmesan, and pan-fry until golden.
Once the chicken is ready to flip, I lower the heat and top each cutlet with some marinara sauce and plenty of mozzarella before finishing it under a lid. Keeping the sauce on top and using a small amount helps the breading stay crisp rather than turning soggy, and you can always serve extra warm marinara with spaghetti on the side! The lid traps enough heat to finish the chicken and melt the cheese, so there’s no need to turn on the oven. This chicken Parmesan recipe is fast, uses easy-to-find ingredients, and at about $1.99 per serving, it’s much more budget-friendly than ordering from a restaurant!
Recipe Success Tips
- Watch the heat. Medium-high heat can vary significantly between stovetops and skillets. I look for the oil to shimmer but not smoke before adding the chicken. If the breading starts getting too dark before the first 5 minutes are up, reduce the heat to medium.
- Keep the cutlets an even thickness. Cutting each chicken breast lengthwise creates four thinner cutlets that cook more quickly. If any areas are noticeably thicker, I gently pound them until the cutlets are fairly even so they finish cooking at about the same time. Chicken is fully cooked when it reaches 165°F in the thickest part.
- Use a large skillet with a lid. Make sure your pan is big enough to accommodate all of the chicken pieces without overlapping. I use a 12-inch skillet. If your pan isn’t big enough, cook the chicken in batches. You’ll also need a lid that fits the pan to trap the heat needed to finish the chicken, melt the cheese, and warm the marinara.
- No lid? If you don’t have a lid or something to tent the pan with (tin foil should work as well!), you can transfer the chicken to a baking sheet lined with a rack and bake at 375°F for about 10 minutes, or until the cheese is melted.
- There’s no need to warm the sauce first. You’re welcome to warm up your marinara sauce before adding it to the chicken, but I find that it warms up enough while the cheese is melting. The lid holds in the heat, saving you an extra step and another dish!
Let’s Talk Crispy Chicken Parmesan!
Nobody wants a sad, soggy chicken Parmesan. This recipe is a favorite in my house, so it’s safe to say I know a thing or two about getting the chicken super crispy! And it all starts with the breading. I use the classic flour, egg, and breadcrumb method. It’s simple, reliable, and creates a beautifully golden coating.
- Start by coating each cutlet in flour, which gives the egg a dry surface to cling to. Tap off the excess so it doesn’t form a thick, gummy layer. After dipping the chicken in the egg, I let the excess run off before pressing it into the breadcrumbs so the coating stays even and attached.
- Next, get the oil temperature right. It should look glossy and shimmer across the pan without smoking. Properly heated oil quickly browns the coating. Add the cutlets in a single layer with a little room between them (overcrowding will cool the pan and cause the breading to absorb more oil), then leave them alone until the undersides are golden before flipping. If they’re darkening too quickly, turn down the heat.
- Finish by spooning the marinara over the tops rather than underneath the chicken. Sauce and cheese both add moisture, so using a modest amount of sauce and low-moisture mozzarella helps limit the steam that softens the breading. Serve immediately, with extra marinara on the side for anyone who wants more sauce!
Cheap and EASY SIDES WITH CHICKEN PARM
For an easy weeknight dinner, I keep it classic and serve this Chicken Parm over spaghetti with extra marinara spooned over the pasta, and I’ll usually add a simple mixed greens salad on the side. A crisp Greek salad is one of my favorites because the romaine, tomatoes, olives, feta, and tangy dressing add plenty of cool crunch alongside the hot, cheesy chicken.
Pictured with Greek salad, spaghetti and marinara sauce.
When I want a cozy family meal, I add homemade garlic bread (of course!) for scooping up any sauce left on the plate. Lemon parsley pasta is a flavorful alternative to plain spaghetti, with buttery garlic noodles that catch the extra marinara and plenty of fresh lemon and parsley. I also love our green bean salad here. It makes eight servings, so it’s especially useful for larger family dinners and gatherings!
Chicken Parmesan
Cost $7.95 recipe / $1.99 serving
Ingredients
- 2 chicken breasts (boneless & skinless, (about 1.5 lbs) $4.41*)
- 1 cup plain breadcrumbs ($0.33)
- ⅓ cup Parmesan cheese (grated, $0.62**)
- 1 tsp garlic powder ($0.10)
- 1 tsp Italian seasoning ($0.10)
- 1 tsp salt ($0.05)
- black pepper (freshly cracked, $0.02)
- 1 egg ($0.17)
- ½ cup all-purpose flour ($0.10)
- ¼ cup cooking oil ($0.15***)
- ½ cup marinara sauce ($0.35****)
- 1 cup mozzarella cheese (shredded, $1.25*****)
- 1 Tbsp fresh parsley (chopped, (optional) $0.30)
Video
Instructions
- Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets.
- Lightly season both sides of the chicken with a pinch of salt and pepper, Italian seasoning, and garlic powder.
- In a wide shallow bowl or container, combine the bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and some freshly cracked pepper.
- In a separate wide shallow bowl or container, whisk the egg until smooth.
- In a third shallow bowl, add the flour.
- Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
- Heat the cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
- Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
- Top the chicken with fresh chopped parsley (optional) and serve with spaghetti and additional marinara.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Chicken Parmesan Step-by-Step Photos
Prepare the chicken: Carefully filet 2 boneless, skinless chicken breasts (about 1½ lbs. total) lengthwise to create 4 cutlets using a sharp knife. Try to keep the cutlets as even in thickness as possible so they cook at the same rate. You can also use pre-cut chicken cutlets. Lightly season both sides with a pinch of salt, pepper, Italian seasoning, and garlic powder.
Set up the breading station: Add ½ cup all-purpose flour to one wide, shallow bowl. Crack 1 large egg into a second bowl and whisk until smooth with no streaks of white remaining. In a third bowl, thoroughly combine 1 cup plain breadcrumbs, ⅓ cup grated Parmesan, and 1 tsp salt, 1 tsp garlic powder, 1 tsp Italian seasoning, and some black pepper. I use plain breadcrumbs so I can season them to my liking and create a crispy coating on the chicken.
Bread the chicken: Coat each cutlet in the flour, then gently tap off the excess. Dip it into the beaten egg, turning until fully coated, and hold it over the bowl for a moment so the extra egg can run off. Press both sides into the seasoned breadcrumbs until the chicken is evenly covered with no wet or bare patches. Place the breaded cutlets on a clean plate without stacking them.
Cook the first side: Heat ¼ cup neutral cooking oil in a large 12-inch skillet over medium-high heat. The oil is ready when it looks glossy and shimmers across the pan without smoking. A few breadcrumbs dropped into the oil should sizzle immediately. Arrange the chicken in a single layer with a little room between each cutlet, then cook undisturbed until the undersides are golden brown, about 5 minutes. Start checking sooner because skillets and stovetops vary. If the breading is darkening too quickly or the oil begins smoking, lower the heat.
Add the sauce and cheese: Once the first side is golden and releases easily from the skillet, carefully flip each cutlet and reduce the heat to medium. Spoon 2 Tbsp marinara sauce over the top of each piece, followed by ¼ cup shredded mozzarella. Cover the skillet and cook for 5-7 minutes, or until the cheese is completely melted, the sauce is hot, and the thickest part of each cutlet reaches 165°F.
Garnish and serve: Remove the skillet from the heat and sprinkle the chicken with 1 Tbsp chopped fresh parsley. Fresh parsley is totally optional, but it adds a lovely freshness at the end! Serve immediately over spaghetti with additional marinara, if desired.
This chicken parmesan is the ultimate comfort meal! For a vegetarian alternative, check out our eggplant parmesan recipe.
Storage & Reheating
Refrigerate leftovers in an airtight container within two hours of cooking and enjoy them within 3-4 days. If possible, store any extra marinara separately, so the breading doesn’t sit in the sauce and become soggy!
Reheating
For the best results, place the chicken on a baking sheet and reheat at 350°F for 10-15 minutes, or until the center reaches 165°F. The air fryer at 350°F works too, and will be quicker! You can also use the microwave, but the breading will be softer.
Make Ahead
I don’t recommend breading the chicken ahead of time because moisture from the chicken can soften the breadcrumbs and cause the coating to loosen. Instead, I’d slice the chicken cutlets, prepare the seasoned breadcrumb mixture, shred the mozzarella, and measure the marinara up to one day ahead. Keep everything covered and refrigerated separately, then bread and cook the chicken just before serving.
Freezing
Let the chicken Parmesan cool completely, then freeze individual portions in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven. The breading may be softer after freezing, but it’ll still taste great.
Try These Crispy Chicken Recipes Next:
- Chicken Schnitzel pairs thin, golden chicken cutlets with a fresh squeeze of lemon for a simple and satisfying family dinner.
- When I’m craving some serious heat, Nashville Hot Chicken always delivers with juicy brined chicken, a double-dredged coating, and fiery seasoning.
- These Baked Spicy Chicken Sandwiches deliver three layers of heat and a crispy oven-baked coating, all topped with creamy honey-yogurt slaw.
This has been my favourite recipe from this site! I live in Australia and we just love our parm. I got married last month and made sure this was served at the wedding. Everyone loved it. All the best to you and yours Paige.
This is amazing!! Thank you so much for the kind words!!! It’s a favorite in my house as well. Congrats on your big day!
Recipe works well and tastes delicious! I have just one extra tip/step to add that I felt made a difference in how my chicken tasted was to marinate the cutlets in a mix of EVOo/lemon juice/garlic for a few hours. Appreciated the breading technique in this recipe. It turned out superb!
Excellent recipe. Chicken is moist and crispy. My family loves it. I tried it with tofu too. Works perfect!!
Super simple recipe, the whole family loves it. Make sure you’re cooking on a lower temp because the breadding will burn if your pan is too hot.
Delicious! It’s easy to make and most of the time we already have all the ingredients needed! This has been one of our family’s most often used dinner ideas! Strongly recommend!
This was so quick and easy. Turned out great!
This recipe doesn’t work. The chicken is cold the outside is burned. 125%don’t recommend
It works great if you actually follow the instructions. Flip the chicken top with sauce and cheese and heat on medium fit 5-7 minutes. There is no way it could be cold if you did that.
I deep fried pounded fresh chicken tender meat instead of full breast and yumm.
This Chicken Parmesan recipe is a simple and delicious comfort food that will surely impress! Crispy, breaded chicken topped with marinara and melty mozzarella cheese – all cooked in one pan for easy cleanup. Paired with spaghetti and a fresh salad, it’s a perfect meal for any night of the week. Enjoy the savory, cheesy goodness!
I made this dish, and I was disappointed in the outcome. Ordinarily, the marinara sauce would be poured over the cooked chicken breasts, then topped with the mozzarella cheese, and placed in the oven. This recipe didn’t have enough sauce, in my opinion. I would also serve it with a side of spaghetti with marinara sauce.
Made this tonight for my picky husband and he thought it was great. He loves chicken parmesan and thought this ranked with his favorite Italian restaurant. Thanks for sharing.
Could I bake this instead of fry?
We only tested this one as a skillet recipe so I’m not certain how it would translate to the oven!
The best chicken parm recipe I’ve tried so far! <3
Actually, chefs bread it before and let it sit at least 30 min to allow the breading to adhere. Makes a big difference.
“Very hot” should be taken as some who thinks mint ice cream is too adventurous. Medium low heat is what you want. Any hotter it burns immediately. This goes for all types of fried chicken.