Learn how to make chicken parmesan at home in just 35 minutes! It's made with basic ingredients and smothered in flavorful marinara sauce, topped with fresh mozzarella cheese. It's the easiest chicken parmesan recipe that you'll ever make!
It's no secret that chicken parmesan is one of the most loved dinner recipes out there, but it's also one of those recipes that usually takes a bit of effort and time to prepare. That why this recipe is a life savor— it minimal effort but tastes like you spent hours cooking it!
Let's Talk About This One Pan Chicken Parmesan Recipe
- Flavor: So. Much. Flavor. That's right, tons of flavor! Between the flavorful chicken, the marinara sauce and the cheese— it's layer after layer of flavor.
- Ease: While there are a few steps for this recipe, it's overall not too complicated. I recommend reading through the entire recipe prior to starting and gathering all the ingredients you need.
- Texture: There's lots of texture in this dish. The chicken is tender with a thin layer of a crust. While the sauce is smooth and topped with incredibly melty mozzarella/parmesan cheese.
Why You’ll Love This One Pan Chicken Parmesan
- Made in just one pan for easy clean up!
- Incredibly flavorful from the combination of spices
- On the table in just 35 minutes
- The chicken remains moist and tender— you don't even need a knife!
- Pairs perfectly with spaghetti, a salad or roasted vegetables
- Wholesome, healthy, and satisfying
Simple Ingredients For Chicken Parmesan
Here's all you need for this all-in-one dinner:
- Chicken: You need 3-4 medium-sized boneless skinless chicken breasts, about 1.5 pounds total. These chicken breasts will be trimmed down in thickness, sliced on the thinner side. If you prefer chicken thighs, go for it— rather than trimming just pound them in even thinness.
- Eggs: You'll need to 2 eggs for this recipe. The chicken is coated in eggs prior to the Panko to help bind the ingredients.
- Panko: I prefer to use Panko for the extra texture and crunch compared to regular breadcrumbs.
- Olive Oil, Salt & Pepper: Cooking basics that you likely already have.
- Marinara Sauce: We're using 24 ounces of your favorite marinara sauce. When I'm in a pinch, Paesana is my favorite brand.
- Mozzarella & Parmesan Cheese: We're using a combination of mozzarella and parmesan for flavor and texture.
- Spices: For this recipe, we're using Italian seasoning and garlic powder. Italian seasoning is a store-bought blend, but you can also make your own.
- Fresh Basil: Optional, for tossing in the sauce. I always prefer adding fresh basil for extra flavor but not always do you have it on hand.
Now Let’s Get Cooking!
This easy dinner recipe was inspired by another reader favorite: lemon rosemary chicken. Both made entirely in just one pan. Both have incredible flavor and combined in just one pan making it a perfect recipe for busy nights.
- Prep the Chicken: You want flip the chicken over and butterfly the chicken. Then, start shaving off pieces of the chicken. This is shown in the post above. You want the chicken pieces to be roughly even thickness, while the length can be varied. Gently the chicken gently (this helps tenderize it) with a meat pounder or a heavy pan. Season the chicken evenly with the salt and pepper. You can see pictures of this in this post.
- Bread the Chicken: In a shallow bowl or dish, like a pie dish, add the Panko, Italian seasoning and garlic powder. Stir together. In another shallow bowl, whisk together the 2 eggs. Create a work station— dip each piece of chicken into the egg and then into the Panko, pressing firmly into the Panko, coating evenly. Set the chicken on a cutting board or dish while you finish the rest.
- Cook the Chicken: In a large 10-inch pan, like this, over medium heat, add olive oil to cover the bottom of the pan. Allow the oil to come up to temperature. Test this by sitting a wooden spoon in the oil, if it bubbles immediately, the oil is ready. Line a baking sheet or plate with paper towels and set aside. Place 3-5 pieces of chicken into the pan— avoid overcrowding the skillet. Allow the chicken to cook for 3-5 minutes on each side until golden brown. Transfer the chicken to the plate. Repeat until all chicken is cooked.
- Combine Remaining Ingredients: Using a paper towel, wipe out some of the oil. Keeping the pan over medium heat, pour in the marinara sauce into the pan and nestle the chicken into the sauce, ensuring that the chicken is coated. Allow the sauce to come up to a rolling simmer, letting the chicken cook in the sauce for 5 minutes. Mix together the cheese and evenly add to the top of each piece of chicken. Place a lid over the pan and let the cheese melt for 5-7 minutes. If you prefer, place the pan (make sure it's oven safe!) under the broiler if you want the cheese crispier.
Chicken Parmesan FAQs
- Why is my chicken parmesan tough? If your chicken is tough that means it's likely overcooked. For this recipe, the chicken cooks quick, you mainly want to brown the chicken and it will finish in the sauce.
- Can I use eggplant instead of chicken to make this dish? Yes! You absolutely can! Eggplant makes a wonderful substitution since it's a heartier vegetable.
- How can I make the cheese on chicken parmesan golden brown? Make sure the skillet that is used is oven-safe and toss it under the broiler for a couple minutes. Make sure you keep a close eye on it otherwise it can burn quickly!
More Dinner Favorites
Our family often has these recipes in our weekly dinner rotation.
- Easy Baked Herb Crusted Salmon
- Really Good Three Cheese Baked Ziti
- One Pan Lemon Rosemary Chicken and Potatoes
- Slow Cooker Teriyaki Chicken
- Creamy Italian Sausage Pasta
One Pan Chicken Parmesan
Description
Learn how to make chicken parmesan at home in just 35 minutes! It's made with basic ingredients and smothered in flavorful marinara sauce, topped with fresh mozzarella cheese. It's the easiest chicken parmesan that you'll ever make!
Ingredients
- 1 ½ pounds boneless skinless chicken breast, thinly sliced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups Panko breadcrumbs
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- 2 large eggs, whisked
- ½ - ¾ cup olive oil for frying
- 1 24-ounce jar marinara sauce
- 1 ½ cups mozzarella cheese, freshly grated
- ¼ cup grated parmesan cheese
Instructions
- Slice the Chicken: You want flip the chicken over and butterfly the chicken. Then, start shaving off pieces of the chicken. This is shown in the post above. You want the chicken pieces to be roughly even thickness, while the length can be varied. Gently the chicken gently (this helps tenderize it) with a meat pounder or a heavy pan. Season the chicken evenly with the salt and pepper. You can see pictures of this in this post.
- In a shallow bowl or dish, like a pie dish, add the Panko, Italian seasoning and garlic powder. Stir together. In another shallow bowl, whisk together the 2 eggs.
- Bread the Chicken: Create a work station— dip each piece of chicken into the egg and then into the Panko, pressing firmly into the Panko, coating evenly. Set the chicken on a cutting board or dish while you finish the rest.
- In a large 10-inch pan, like this, over medium heat, add olive oil to cover the bottom of the pan. Allow the oil to come up to temperature. Test this by sitting a wooden spoon in the oil, if it bubbles immediately, the oil is ready.
- Line a baking sheet or plate with paper towels and set aside. Place 3-5 pieces of chicken into the pan— avoid overcrowding the skillet. Allow the chicken to cook for 3-5 minutes on each side until golden brown. Transfer the chicken to the plate. Repeat until all chicken is cooked.
- Using a paper towel, wipe out some of the oil. Keeping the pan over medium heat, pour in the marinara sauce into the pan and nestle the chicken into the sauce, ensuring that the chicken is coated. Allow the sauce to come up to a rolling simmer, letting the chicken cook in the sauce for 5 minutes.
- Mix together the cheese and evenly add to the top of each piece of chicken. Place a lid over the pan and let the cheese melt for 5-7 minutes. If you prefer, place the pan (make sure it's oven safe!) under the broiler if you want the cheese crispier.
- Garnish with fresh basil. Serve as is, with your favorite pasta or paired with garlic bread and/or a salad. Leftovers stay fresh for up to 5 days in the refrigerator.
Notes
- Make Ahead Instructions: Leftovers stay fresh in the refrigerator for up to 5 days. The chicken can be made ahead of time through step 5 and stored in the refrigerator until the night of– start back at step 6.
- Chicken: For this recipe, I prefer to use chicken breasts that I can slice thinly. However, you can use boneless skinless chicken thighs if you pound them thinly.
- Marinara Sauce: Use your favorite sauce or homemade. When I'm in a pinch or want to keep things easy I grab this sauce.
Nutrition
Calories: 743kcal | Carbohydrates: 24g | Protein: 55g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.03g | Cholesterol: 240mg | Sodium: 1409mg | Potassium: 784mg | Fiber: 2g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 2mg | Calcium: 359mg | Iron: 3mg
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