This easy chicken parmesan is a tasty oven baked chicken dish that requires little prep. Chicken is breaded, fried and then baked with sauce for a crispy and succulent main meal. Ready in an hour.
Chicken parmesan is such a classic dish and is always a crowd pleaser. I’ve cooked it in so many ways, but this recipe is my go to! Easy and fuss free and perfectly crispy chicken every single time!
How to Make This Easy Chicken Parmesan Recipe
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Preheat the oven to 350°.
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In a large skillet, heat 1/2 inch of canola oil to 350°.
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Meanwhile, prepare three shallow bowls: In the first bowl, add the flour. In the second bowl, beat the eggs together. In the third bowl, mix the panko breadcrumbs with the oregano, basil, and grated cheese and season with salt and pepper.
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Season the chicken with salt and pepper and dredge them in the flour; shaking off the excess. Dip the floured chicken thighs in the egg, allowing any excess to drip back into the bowl, then fully coat with the breadcrumb mixture.
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Fry the cutlets in multiple batches until cooked through and browned, about 6 minutes per side. Transfer the cutlets to a rack set over a rimmed baking sheet.
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Arrange the fried chicken in a 9×13 baking dish and top each with ⅛ cup marinara sauce followed by mozzarella and parmesan cheeses. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.
What do you serve with chicken parmesan?
Chicken parmesan is a really versatile dish and you can pair it with lots of sides. I love serving it with spaghetti for a hearty and comforting main, but it also works well with salads and veggies for a healthier option. Zoodles are always great too!
Crispy baked chicken parmesan recipe
Because the chicken is fried before baking it remains wonderfully crispy when it is baked with the sauce. The dish takes about an hour to make, but half of that time is baking time, so it’s a great option for an easy weeknight meal.
Chicken Parmesan with panko breadcrumbs
Panko breadcrumbs are a must in this recipe, they are what makes the chicken so crispy and crunchy. They soak up less oil and fat than regular breadcrumbs, so not only are they crispier, but they are healthier too.
Can you freeze cooked chicken parmesan?
Yes you can! Chicken parmesan is a great freezer meal! Once you have cooked the dish, let it cool completely before completely wrapping in plastic wrap and / or foil. You can then cook the dish from frozen at 350f for around 1 hour 15 minutes. It’s a perfect dish to keep in your freezer to reach for on busy days.
Top Tips for Making This Recipe
- Use panko breadcrumbs, not regular, for the crispiest chicken parm.
- Boneless chicken thighs are much more flavorful than breast, but you can substitute if you wish.
- Use your favorite store bought or homemade marinara sauce.
- Bake the chicken parmesan in a pre-heated oven for the best results.
Be sure to check out these other tasty and easy chicken recipes!
- BBQ Chicken Salad Recipe
- Soy Honey Glazed Chicken Wings (Baked Wings Recipe)
- Italian Wedding Soup with Chicken Meatballs
- One Pan Baked Chicken and Potatoes Recipe
- Easy Chicken Tetrazzini Recipe
- Chicken Coconut Thai Curry
If you have tried this easy chicken parmesan recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Easy Chicken Parmesan Recipe
Print Pin RateIngredients
- Canola oil for frying
- 2 cups all-purpose flour
- 3 large eggs
- 1 1/2 cups panko breadcrumbs
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 8 skinless boneless chicken thighs, pounded thin (1 1/2 pounds)
- Kosher salt and pepper for seasoning
ASSEMBLY
- 8 ounces mozzarella cheese thinly sliced
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup marinara sauce
Instructions
- Preheat the oven to 350°.
- In a large skillet, heat 1/2 inch of canola oil to 350°.
- Meanwhile, prepare three shallow bowls: In the first bowl, add the flour. In the second bowl, beat the eggs together. In the third bowl, mix the panko breadcrumbs with the oregano, basil, and grated cheese and season with salt and pepper.
- Season the chicken with salt and pepper and dredge them in the flour; shaking off the excess. Dip the floured chicken thighs in the egg, allowing any excess to drip back into the bowl, then fully coat with the breadcrumb mixture.
- Fry the cutlets in multiple batches until cooked through and browned, about 6 minutes per side. Transfer the cutlets to a rack set over a rimmed baking sheet.
- Arrange the fried chicken in a 9x13 baking dish and top each with ⅛ cup marinara sauce followed by mozzarella and parmesan cheeses. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.
