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easy chicken parmesan with fresh mozzarella and basil
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5 from 1 vote

Easy Chicken Parmesan

This easy weeknight chicken parmesan is crunchy, cheesy, and full of flavor from fresh basil and my favorite store-bought marinara. Serve over pasta or alongside roasted veggies. Adored equally by adults and children!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: Italian
Keyword: easy chicken parmesan, how long to cook chicken parmesan, how to make chicken parmesan, ingredients in chicken parmesan, italian chicken parmesan, parmesan crusted chicken
Servings: 4 servings
Calories: 788kcal
Author: ari | well seasoned

Ingredients

  • 4 chicken breasts
  • ½ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 Tbsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 large eggs whisked
  • 1 ½ cups panko breadcrumbs
  • ½ cup parmesan grated
  • 2 Tbsp fresh basil thinly sliced, plus 4 fresh basil leaves
  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • 28 oz Rao's Marinara or Tomato Basil sauce (my favorite brand!)
  • 6-8 oz fresh mozzarella sliced into ¼" thick rounds

Instructions

  • Preheat oven to 375F. Setup a breading station with three bowls. In the first, place flour, garlic, kosher salt, and black pepper, then stir to combine. In the second, place whisked eggs. In the third dish, mix together panko breadcrumbs, grated parmesan, and sliced basil.
    three separate containers for breading chicken parmesan
  • Use the flat side of a meat tenderizer to pound out each chicken breast to about ¾" thickness. I like to place the chicken on a piece of parchment paper, then fold the excess parchment over on top of the chicken. This helps to make sure I don't destroy each chicken breast with the tenderizer.
  • Pat chicken breasts dry with a paper towel, then dredge each fully in the flour. Shake off any excess, then transfer to coat in eggs. Finally, move the chicken to the last bowl and coat evenly on all sides with panko and parmesan mixture. Place on a wire rack until ready to cook. Repeat with remaining chicken breasts.
    breaded chicken cutlets on a wire rack
  • Heat a large skillet over medium-high heat, then add butter and olive oil. When butter begins to sizzle, about 1-2 minutes later, add breaded chicken and cook undisturbed, 3-4 minutes. Carefully flip each piece of chicken over -- and check whether your pan is dry! If so, add another couple tablespoons of olive oil, otherwise the breadcrumbs will burn. Cook 3-4 minutes more. Remove chicken from pan when golden brown on both sides.
    chicken breasts pan fried in a cast iron skillet
  • Turn the heat off on your skillet, then carefully pour in store-bought or homemade marinara sauce. Add 4 basil leaves, then return chicken to the pan. Top each chicken breast with fresh mozzarella, covering as much of the chicken as possible. Cook in preheated oven for 10 minutes, or until the internal temperature of chicken is 165F. Place chicken under the broiler with high heat for about 2 minutes, just until the fresh mozzarella is golden brown and bubbling. Garnish with additional fresh basil as desired, then serve immediately.
    chicken cutlets with fresh mozzarella in a cast iron skillet with marinara sauce

Notes

You can use traditional breadcrumbs in place of panko, but it won't be nearly as crunchy. I say use whatever you've got on hand! Gluten-free panko or breadcrumbs can of course be substituted.
Yes, you can use chicken cutlets in place of chicken breasts. The cook time will be slightly less -- 2-3 minutes per side on the stovetop, and then likely 6-8 minutes in a 375F oven. Continue to look for an internal temperature of 165F from your chicken.

Nutrition

Serving: 1chicken breast | Calories: 788kcal | Carbohydrates: 26.5g | Protein: 67.1g | Fat: 45.6g | Saturated Fat: 17.6g | Cholesterol: 325mg | Sodium: 2770mg | Fiber: 3.3g | Sugar: 4.7g