Chicken Parmesan

5 from 17 votes

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Chicken Parmesan is a hearty dish that’s so easy to make! Baked chicken with a crisp, golden crust, zesty homemade sauce and melty cheese makes this a family favorite any night of the week!

chicken parmesan on a plate

Chicken Parmesan

Italian food is a staple in our weeknight dinner rotation. We love to make dishes from all over the globe! Some of our other favorites are IndianMexicanAsian, and Greek.

This Chicken Parmesan (also called Chicken Parmigiana or the shortened “Chicken Parm”) is my favorite dish to serve when I want to serve something that seems fancy, but is actually pretty simple to make. My husband begs me to make it all the time. Your family will devour this meal and I bet they will also ask for seconds!

Chicken parmesan on a plate

Is Chicken Parmesan Easy to Make?

Yes! This recipe calls for simple, easy to find ingredients. In fact, you probably already have some of them in your fridge and pantry. That’s what I love about this meal; it can be assembled easily without a lot of extra effort. But it tastes like you’ve slaved away for hours! You can also make this recipe even easier by using a pre-made sauce. While I love a homemade sauce, I know that sometimes quick and easy is the name of the game!

How to Make Homemade Sauce

If you do have the time to make a sauce, it is definitely worth it. Made with fresh tomatoes, onion, garlic and spices, this sauce is so much better than anything you get from a jar. It simmers for an hour, giving the spices and seasonings time to blend and also for your house to smell like heaven! First, start by sautéing onions and garlic in olive oil. Then, add tomatoes and spices and simmer.

Tomato Sauce in a large pot

What Do You Eat With Chicken Parmesan?

Obviously, we love to eat our Chicken Parmesan with pasta and homemade tomato sauce, as shown in the recipe below. However, if that isn’t your thing, there are other options! Sometimes we enjoy this dish with a side of our Old Spaghetti Factory’s Brown Butter and Mizithra Pasta. We’ve also served it with mashed potatoes, caesar salad, and/or steamed broccoli. Besides that, do you have any favorite sides for your Chicken Parmesan?

A fork with a piece of chicken and some spaghetti noodles on it


Is Chicken Parmesan Gluten Free?

To make this recipe gluten-free, substitute GF panko breadcrumbs for original, and serve over gluten free pasta. Make sure to READ LABELS at the grocery store, and you should be fine.

Can You Freeze Chicken Parmesan?

Absolutely. As mentioned above, the sauce freezes beautifully. To freeze the chicken, completely wrap the chicken in plastic wrap or foil and place in freezer. Add fresh cheese before assembling your meal before serving.

Can Chicken Parmesan Be Made Ahead of Time?

Yes! The delicious sauce can be made ahead and frozen for up to a couple of months. You can bread your chicken and store it in the refrigerator for about 24 hours. You can also boil the spaghetti noodles and store in the refrigerator for up to three days. To reheat the sauce, warm in a saucepan on the stove. Then bake the chicken as directed in the recipe card below, warm up the noodles and you’re in business!

Why Bake Chicken Parmesan in the Oven?

This recipe requires no deep frying at all! Because the chicken is covered in breadcrumbs and Parmesan cheese, it bakes up crisp and golden on the outside, juicy and tender on the inside. Baking the chicken keeps the calorie count down as well, so you can afford to smother the whole thing in yummy, gooey cheese!

More Easy Cheesy Dishes

If you’ve got Parmesan on your mind, we’ve assembled a few of our favorite cheesy favorites also packed with tangy parm. Enjoy!

How to Make Chicken Parmesan

Chicken Parmesan

5 from 17 votes
This Chicken Parmesan is a favorite! What could possibly be better than a crusted chicken breast covered in savory red sauce and melted cheese?
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Dinner, Main Course
Cuisine Italian
Servings 6 servings






  • Heat a little vegetable oil in a large skillet and sauté onion and garlic. When onions are soft and translucent, add the crushed and diced tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and bring to a good rolling simmer. Add tomato sauce. Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.
    Tomato Sauce in a large pot
  • About 20 minutes prior to serving, put chicken in a Ziplock bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the chicken around a little bit so it is covered in egg.
    Chicken breasts in a ziplock bag with eggs and garlic
  • On a plate or pie pan, combine bread crumbs, parsley, Parmesan cheese, salt and pepper. 
    Breadcrumb mixture in a bowl
  • Heat oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil. Brown on each side. Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes or until no longer pink.
    Breaded chicken breasts on a baking sheet
  • While the chicken is cooking, cook spaghetti to al dente. Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. 
    Breaded chicken on a baking sheet topped with cheese
  • Layer on individual plates: spaghetti, sauce, then chicken.


If you would like to use fresh garden tomatoes, you can substitute the diced and crushed tomatoes with 7-8 fresh tomatoes. Peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper. Follow the rest of the directions as listed. 

Nutrition Information

Calories: 799kcalCarbohydrates: 102gProtein: 56gFat: 18gSaturated Fat: 8gCholesterol: 153mgSodium: 1664mgPotassium: 1451mgFiber: 11gSugar: 11gVitamin A: 1115IUVitamin C: 18mgCalcium: 675mgIron: 12mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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  1. I want to make this tonight. How many ounces should the cans of crushed and diced tomatoes be? My store sells several sizes not just small and large. Also, after the chicken breasts are pounded flat are they supposed to be cut in two to make 6 pieces of chicken? And how thin should they be pounded? Thank you.

  2. 5 stars
    I’ve made this recipe a couple of times for my family and they love it. We usually have a lot of the sauce left over so I freeze it and then we use it for a quick spaghetti dinner. All you have to do is brown some Italian sausage mix in the left over sauce (sometimes I add a small amount of tomato sauce to thin it out a bit) and boil some pasta. Dinner served.

  3. 5 stars
    This is simmering on the stovetop now. The taste was amazing even before simmering! I’ll never use jarred sauce again! Thanks for sharing!

  4. 5 stars
    I ABSOLUTELY LOVED THIS RECIPE and so did my family. I followed it exactly except a couple minor changes . I used full chicken breast and beated the breast thin with a meat mallet in between plastic wrap. I baked my breast in the over for 10 min or until I knew they were done. I did not make my own pasta sauce because I didn’t have the time, Prego Traditinal did the trick. I then added a little spaghetti sauce to each breast before topping it with my mozzarella . To die for . Thank you!

    1. You are very welcome, so glad you enjoyed this recipe 😀 Thanks for the comment– and the 5-stars!

  5. 5 stars
    Tonight will be my second time making this recipe. It had so much flavor and was delicious the first time but was a little too watery. Tonight I’ll be making this again but will be adding at least half a can of tomato paste to help thicken it up. I love adding the can of diced tomatoes and I love the extra chunkiness. Thanks so much for this recipe!

    1. So glad you liked it– great idea to use tomato paste to thicken up. Diced tomatoes can be tricky because sometimes they can be watery, so tomato paste is the perfect solution 🙂

  6. 5 stars
    Made this last night. My goodness was it good! My hubby loved it!! I doubled the chicken and there was still more than enough sauce (served it with garlic mashed instead of pasta).

  7. This looks wonderful and would like make it for dinner, but your recipe needs more specific directions. Does this call for 3 full chicken breasts or 3 half chicken breasts, and please also mention if they should be with or without skin and/bones. Thank you

  8. 5 stars
    Made this for dinner tonight and the kids loved it. I guess I should say the chicken was the hit b/c I cheated and used jarred sauce. I did add a little more garlic to the breading and baked the chicken just a little bit longer. So easy to prepare and tasty.

  9. 5 stars
    Thank you for posting so many delicious recipes!!I made this one two nights ago…DIVINE!!! I don't keep tomatoes in the can, but I can my own. I found that mine were too juicy for the sauce (2 qt. jars) without the addition of a 6 oz. can of tomato paste. It was still so very delicious! Thanks again.

  10. i just love Parmesan, they make a good dish any day! thanks for the recipe, now i can give it a go..