This easy chicken parmesan recipe is crispy, cheesy, and full of flavor—perfect for a quick weeknight dinner the whole family will love. Ready in under 45 minutes!
There’s something about chicken parmesan that just hits every single time. It’s cozy, satisfying, and feels a little elevated—even though it’s surprisingly simple to pull together. This is one of those meals that makes your kitchen feel like your favorite neighborhood Italian spot, minus the reservations and takeout bill.
I’ve made a version of this chicken parm for years, but this one right here is my weeknight go-to. No fancy steps, no hard-to-find ingredients. Just crispy, juicy chicken cutlets, melty cheese, and rich marinara, all baked to golden, bubbly perfection. You can serve it over pasta, with garlic bread, or alongside a simple salad. Honestly, it’s perfect either way.
If you’re feeding picky eaters or looking for a dinner that feels like a hug after a long day, this one’s got you covered.
What Makes This Chicken Parm So Easy?
It starts with thin chicken cutlets—no pounding required if you buy them pre-sliced. From there, we do a quick dredge in seasoned flour, egg, and breadcrumbs to get that crispy crust. I like using a mix of panko and Italian-style breadcrumbs for the ultimate crunch-meets-flavor situation.
Instead of frying, the chicken is pan-seared just until golden and finished in the oven with your favorite marinara and plenty of mozzarella. Add some grated parmesan on top (because, obviously), and you’ve got dinner done in under 45 minutes.
You don’t need to babysit anything, and the leftovers? Chef’s kiss. I’ve even tucked the extra cutlets into sandwiches the next day for a chicken parm sub moment.
A Few Quick Tips:
- Use a wire rack when baking so the chicken stays crispy underneath.
- Don’t skimp on the cheese—a mix of shredded mozzarella and fresh mozzarella takes this over the top.
- Shortcut it with jarred marinara, or use your homemade sauce if you’ve got some in the fridge.
Whether it’s your first time making chicken parm or it’s already in your rotation, this version is simple enough for a weeknight but delicious enough for a date night in.
Easy Chicken Parmesan
Ingredients
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
- 1/2 cup Marinara sauce of choice
- Mozzarella Cheese to taste
For Pasta
- 1/2 lb Pasta of choice, I used chickpea rotini
- 2 cups Freshly spinach
- 1 cup Cherry Tomatos, chopped
- 1/2 Yellow Onion diced
- 1 tbsp Garlic paste
- 1 1/2 cup Heavy Whipping Cream
- 1 cup Grated Parmesan Cheese
- Salt and pepper to taste
Instructions
For Chicken Cutlets:
- Start by seasoning your chicken cutlets on both sides with the kosher salt, black pepper, garlic powder, and onion powder. In one shallow bowl, beat the eggs. In a separate bowl, add the seasoned panko breadcrumbs.
- Dip each chicken cutlet into the egg mixture, letting the excess drip off, then coat both sides evenly in the breadcrumbs. Set aside on a plate.
- Heat a large skillet over medium heat and add the vegetable oil and butter—just enough to coat the bottom of the pan. Once hot, pan-fry the chicken cutlets for 3–4 minutes per side or until golden brown and crispy. You may need to do this in batches. Transfer the seared cutlets to a baking sheet.
- Spoon marinara sauce over each cutlet, then sprinkle with mozzarella cheese to taste. Place the baking sheet in a preheated oven at 400°F and bake for about 10–12 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
For Pasta:
- Cook your pasta of choice according to package instructions until al dente. Reserve 1/4 cup of the pasta water and drain the rest. Set the pasta aside.
- In a large skillet over medium heat, add a drizzle of olive oil and sauté the diced yellow onion for 2–3 minutes until softened. Add the garlic paste and cook for another 30 seconds until fragrant.
- Next, add the chopped cherry tomatoes and sauté for about 3 minutes until they begin to soften and release their juices. Toss in the spinach and cook until wilted, about 2 minutes.
- Once the vegetables are cooked down, pour in the heavy whipping cream and stir to combine. Bring the mixture to a gentle simmer, then stir in the grated parmesan cheese until the sauce becomes smooth and creamy.
- Add the cooked pasta to the skillet and toss to coat in the sauce. If needed, stir in a bit of the reserved pasta water to loosen the sauce.
- Season with salt and pepper to taste, and serve warm with your chicken parmesan.
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 @natashagreene so I can repost!
