White Chicken Parmesan

This is the best white chicken parmesan recipe you’ll ever make. Crispy, thinly sliced chicken cutlets browned to perfection then topped with a creamy, white cheese sauce and melted mozzarella cheese.

I love giving traditional recipes a spin and making them a little more custom and fit my personal eating style. I love a classic chicken parm but my husband isn’t the biggest fan of tomato-based sauces, so I decided to make a white cheese sauce instead to top the chicken cutlets with. That was the best decision ever and everyone enjoyed this dish from start to finish. It’s such a simple change in the recipe but it makes all the difference. The cheese sauce is basically a bechamel sauce, which is made from a white roux and milk. I then added a variety of cheeses to get the taste I was looking for and used that instead of tomato sauce. You can make this a vodka-based sauce too if you prefer more of a blush or pink sauce instead of tomato sauce. There are so many options here and honestly, they are all delicious.

Ingredients for my white chicken parmesan recipe:

For the chicken:
Chicken cutlets
Kosher salt
Black pepper
Garlic powder
Onion powder
Seasoned panko breadcrumbs
Oil for frying

For the cheese sauce:
Heavy cream
Salt and pepper
Dried thyme
Parmesan cheese
Gournay cheese
White Italian cheese bled
Mozzarella Cheese
Italian seasoning

For noodles:
Thin spaghetti noodles

Tools you’ll need:
Cast iron skillet

White Chicken Parmesan

This is the best white chicken parmesean recipe you'll ever make. Crispy, thinly sliced chicken cutlets browned to perfection then topped with a creamy, white cheese sauce and melted mozarella cheese.
Course dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people


For chicken cutlets

  • 1 lb Chicken cutlets
  • 2 cups seasoned panko breadcrumbs
  • 2 large Eggs
  • 1 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Vegetable oil for frying. Enough to coat the bottom of the pan
  • 1 tbsp butter for frying

For cheese sauce

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 cup Heavy cream
  • 1 cup Regular milk
  • 1/4 cup Parmesan cheese
  • 1 oz Boursin cheese
  • 1 cup White Italian blend cheese, shredded
  • 1 cup Mozarella cheese, shredded
  • 1/2 tsp Dried thyme
  • Pinch of Nutmeg
  • Salt to taste
  • Pepper to taste

For Noodles

  • 1/2 lb Thin spaghetti noodles
  • Reserve the leftover sauce for coating the noodles, this is optional but I highly recommend


  • First, cook pasta noodles according to package instructions and set aside
  • Heat oven to 400 degrees
  • In a bowl, break two eggs and set aside
  • Then, pour the panko breadcrumbs in another bowl and set aside
  • Put chicken cutlets in another bowl and season with salt, pepper, onion, powder and garlic powder
  • Put all bowls in an assembly line. First, dip the seasoned chicken cutlet in the egg mixture then dip in the panko mixture and coat the chicken cutlet well on both sdies ensuring the breading is sticking to the chicken. Shake off any excess and put the chicken on a wire rack and finish coating al the chicken
  • Once all the chicken is coated, heat the cast iron skillet on medium heat and add oil and a tbsp of butter. One the butter has melted, add the chicken to the pan and fry on each side for 2-3 minutes until golden brown ensuring you aren't crowding the pan
  • Once chicken is golden brown on each side, remove from the pan and drain on a wire rack

For cheese sauce

  • To a sauce pan on medium heat, melt butter and then whisk in flour until there are no lumps
  • Slowly pour in heavy cream and whisk well, followed by milk, continue to whisk until everything is smooth and there are no lumps visibile
  • Put heat on medium low and add in cheese and mix until melted
  • Season to taste with salt, pepper, thyme and a pinch of nutmeg
  • Once sauce is creamy and thick, remove from the heat and set aside

For assembly

  • One a sheet pan, place chicken cutlets on the bottom, then pour a spoonful of sauce over the cutlets followed by a generous amount of shredded mozarella cheese
  • Sprinkle Italian seasoning to taste on top of cheese with a pinch of salt
  • Bake cutlets at 400 degrees until cheese is melted and starts to turn golden brown, about 10 minutes
  • Broil chicken cutlets on high for 1 minute, optional
  • Combine the noodles with the leftover sauce and serve warm

Can I use regular breadcrumbs instead of panko breadcrumbs?

Yes, you can but you will get better results with the panko breadcrumbs because of the light and airy texture that they have. I find that it fries up more golden brown and crispy vs. the regular Italian breadcrumbs. You can try combining the two as well.

Can I use store-bought alfredo sauce instead of homemade cheese sauce?

You, of course. To cut down on some time you can use your favorite store-bought alfredo sauce. I recommend going on the high end and getting something more quality like Raos for best results.

More recipes to try:
Elevated Shrimp Alfredo

If you make this recipe be sure to tag me @asiliglamcooks so I can repost!


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