Easy Chicken Parmesan
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Making traditional chicken parmesan can be quite time-consuming, but this weeknight-friendly version incorporates a few smart shortcuts, so you can have a delicious meal on the table in just 45 minutes!
Chicken parmesan is a major family pleaser, but the traditional recipe can be time-consuming to make. Between the homemade tomato sauce and pounding, breading, and pan-frying the chicken — not to mention melting the cheese over the chicken in the oven — the classic preparation takes well over an hour and leaves you with a sinkful of dishes. This easy recipe incorporates a few smart shortcuts, like using good-quality jarred sauce and chicken tenderloins, making it totally doable on a weeknight. You’ll notice that I don’t smother the chicken with sauce and cheese; this keeps the crust crispy (and you can always serve more sauce on the side).
Chicken parm is a great dish to serve when you have people over since much of the prep can be done ahead of time. It pairs well with pasta, polenta, spaghetti squash (see how to cook spaghetti squash), an arugula salad, or roasted broccoli.
Table of Contents
“Huge hit with the family! Seasoning, moisture, crispness all on point…This is some really great chicken.”
What You’ll Need To Make Chicken Parmesan
- Chicken tenderloins: While most recipes call for boneless skinless chicken breasts, which need to be sliced in half horizontally and pounded thin, I use chicken tenderloins, which can be quickly flattened with the palm of your hand to ensure even, quick cooking. Unlike the ready-to-cook thinly sliced chicken cutlets you find at the store, they are guaranteed to be tender and juicy.
- Marinara Sauce: Since the recipe only calls for 1-1/2 cups of sauce, I recommend using a good-quality jarred marinara sauce, such as Rao’s or Victoria).
- Panko: Japanese-style panko creates a feathery, crisp crust, and it also stays crispy long after it is cooked, so you don’t have to pan-fry the chicken at the very last minute.
- Fontina Cheese: While mozzarella cheese is usually called for in chicken parmesan recipes, I prefer fontina, a semisoft cheese with a buttery, nutty flavor. Fontina stays gooey after it’s melted, while mozzarella tends to turn rubbery as soon as it comes out of the oven. Most large supermarkets carry Swedish or Danish fontina (with a red wax rind), which is ideal for cooking. If you can’t find it, shredded whole milk mozzarella is fine.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Prep and Bread the Chicken
Begin by prepping the tenderloins. You may notice a white tendon at the end of the tenderloin. Go ahead and trim it off with a knife or kitchen shears. Using the palm of your hand, gently flatten the tenderloins so that they are an even 1/4-inch thickness.
Season the flattened chicken all over with 1-1/4 teaspoons salt and 1/2 teaspoon pepper.
In a large shallow bowl (I use a pie plate), combine the panko, 3/4 cup of the Parmigiano Reggiano, the oregano, the thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix well, making sure there are no clumps of cheese.
Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Dredge the chicken in the flour; dip in the eggs, letting any excess drip off; then dredge in the panko mixture.
Place the breaded chicken on a lined baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time. The breaded tenders can also be frozen for up to 3 months.)
Step 2: Pan-Fry the Chicken
In a large nonstick skillet, heat about 1/8 inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer.
Cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Cook the remaining chicken in the same manner, adding additional oil only if necessary.
Step 3: Top the Chicken with Cheese and Broil
Place the cooked chicken on a foil-lined baking sheet. Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy.
Broil until the cheese is melted and bubbling, 1 to 2 minutes.
Step 4: Serve
Warm the marinara sauce, then taste and adjust seasoning to your liking. With store-bought sauce, I find a generous pinch of sugar and some fresh basil go a long way.
Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
You May Also Like
- Eggplant Parmesan
- Chicken Marsala
- Chicken Piccata
- Parmesan Crusted Chicken
- Spaghetti and Meatballs
- Marry Me Chicken
Chicken Parmesan
Making traditional chicken parmesan can be quite time-consuming, but this weeknight-friendly version incorporates a few smart shortcuts, so you can have a delicious meal on the table in just 45 minutes!
Ingredients
- 2 pounds chicken tenderloins
- 2 teaspoons salt, divided
- ¾ teaspoons freshly ground black pepper, divided
- 1½ cups panko
- ¾ cup plus 2 tablespoons grated Parmigiano Reggiano, divided
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ cup flour
- 3 large eggs
- Olive oil, for cooking
- 1½ cups homemade or store-bought marinara sauce, best quality such as Rao's or Victoria
- 6 oz fontina, shredded (about 1½ cups)
- 3 tablespoons fresh chopped basil
Instructions
- Using kitchen shears, trim off any white tendons at the ends of the tenderloins. Using the palm of your hand, gently flatten the tenderloins so that they are an even ¼-inch thickness. Season the chicken all over with 1¼ teaspoons of the salt and ½ teaspoon of the pepper.
- In a large shallow bowl, combine the panko, ¾ cup of the Parmigiano Reggiano, the oregano, the thyme, the remaining ¾ teaspoon salt, and the remaining ¼ teaspoon pepper. Mix well, making sure there are no clumps of cheese.
- Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
- Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the marinara sauce to a simmer over low heat. Taste and adjust seasoning to your liking (with store-bought sauce, I find a generous pinch of sugar and fresh basil go a long way). Cover and keep warm.
- Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about ⅛ inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through.
- Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes.
- Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
- Make-Ahead Instructions: The chicken tenders can be breaded and refrigerated up to 8 hours before pan-frying. The chicken is best and crispiest when fried right before baking, but it can also be fried up to 4 hours in advance and refrigerated. Reheat the chicken in a 350°F oven until warmed through, 15 to 20 minutes, before adding the cheese and proceeding with the recipe.
- Freezer-Friendly Instructions: The breaded cooked chicken tenders can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the tenders. Defrost in the refrigerator before cooking.
Pair with
Nutrition Information
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- Per serving (About 12 servings)
- Serving size: 1 piece
- Calories: 410
- Fat: 25 g
- Saturated fat: 8 g
- Carbohydrates: 24 g
- Sugar: 3 g
- Fiber: 2 g
- Protein: 21 g
- Sodium: 751 mg
- Cholesterol: 101 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi Jenn
If i only have chicken breast can i cut them to make them thinner or will that not work?
Thank you so much
Melissa
Hi Melissa, you can use chicken breasts but instead of cutting them to make them thinner, I’d use the method used in this recipe as it helps to tenderize them.
Love, love this chicken parm recipe! My husband loves the way the crispy coating stays crispy without it having too much sauce. My favorite thing to make for lunch on a cold winter’s day. Thank you!!
Hi,
Love this 🙂
Do you have a good idea on how to get rid of the oil you fry with? I can never figure out the best way to dispose of it.
Thanks!
David, so glad you like it! To dispose of cooking oil, let it cool, then pour it into a sealed container and throw it in the trash. Alternatively, check if your local recycling program accepts used cooking oil for proper disposal.
this is so good and not too complicated
This was wonderful! So crispy and flavorful. Question: I have some leftover that are already breaded, cooked with the cheese on and melted. What’s the best way to reheat this so the cheese doesn’t burn?
Hi Mary, Glad you enjoyed! I’d reheat it in a 325-degree oven for about 10 minutes or so or until heated through. If you notice that the cheese is starting to burn, I’d loosely cover the baking sheet with foil.
I want to prep the chicken in advance of having about twelve people for dinner, and wonder why you suggest cooking the chicken before freezing, since it is better to cook and bake at the same time. What happens to the chicken or coating if it is frozen before cooking? (We love this recipe!)
Thanks,
Judy
While I’d be naturally inclined to cook the chicken before freezing it, I do think it would be okay to freeze it before cooking. (And glad you like it!)
Question: Considering making this recipe for a school event with volunteers. We will probably serve 500 tenders or so. I wanted to a) bread them according to recipe and pan fry them to “not quite done” and then freeze them and put in pans and oven bake to 160-165F right before the event. OR is it better to b) bread them and freeze – then thaw and fry and reheat all the same day? Just trying to make them the best with the easiest possible day of event.
That’s a lot of chicken! I’d go with option B. 😊
so delicious! Very simple and the chicken was wonderfully crispy. I used breast cut in half, then pounded and it was a very healthy serving 🙂
Have you ever used an air fryer to prepare the chicken? If so, what temperature and how long?
I’m making this for my daughter’s birthday dinner. I am needing to 1 1/2 the recipe because of the number of people coming, so I’m hoping I can do half in my air fryer.
Hi Suzanna, Thanks for your note. I don’t own an air fryer so unfortunately, I can’t tell you confidently whether or not this would work in one. These tips may help you to convert this and other recipes for your air fryer. Sorry I can’t be more helpful!
I used boneless chicken breasts, cut them in half lengthwise and lightly pounded them to make them thinner, larger pieces. I breaded the chicken, then froze them in 2 piece packages. I also had homemade frozen noodles. This made it so much easier for dinner. I just defrost and cook the chicken and noodles, and warm up the sauce. The chicken was amazing – so crispy outside, tender inside and flavorful. The sauce was store-bought, so meh! Will definitely be making again but may need a different sauce.