This BEST chicken parmesan recipe features crunchy, flavorful chicken topped with melted cheese. Pair it with pasta and/or side salad for a complete family meal.

overhead shot of chicken and cheese in a baking dish

Oven-baked Chicken Parmesan is a family favorite! When we got married my husband would make this simple dish all the time and now we take turns making it with the kids. This dish originated in Italy, so that is the reason you may have heard Chicken Parmigiana vs Chicken Parmesan. The original was made with eggplant. It was brought over by Italy immigrants and that’s where they incorporated chicken into the dish.

close up of chicken parmesan in a casserole dish

Substitutions and Tips for this Chicken Parmesan Recipe

Save time with this dish by using a store-bought marinara like Rao’s.
Fresh mozzarella is ALMOST always recommended but shredded will work just fine for this recipe.
Skip the pasta if you are wanting something healthier and pair it with zoodles or spaghetti squash.

Store any leftovers in an airtight container for a few days.
Reheat by placing in the oven to crisp up or place it in the air fryer….. PLEASE skip the microwave if possible.
Swap Panko Bread crumbs for the Italian style bread crumbs for a bit more crunch.

What to Serve with Chicken Parmesan?

Grilled Romaine Salad or Caesar Salad – I’m partial to grilled romaine
Pasta – I would suggest spaghetti, fettuccine, or angel hair
French Bread or Texas Toast
Steamed broccoli or broccoli rabe
A glass of wine!

Share Your Creations with Me!

Did you make this Chicken Parmesan recipe? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy!

Chicken Parmesan

Name: Chicken Parmesan
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 small onion, chopped; 2 garlic cloves, minced; 1 Tbsp olive oil; 1 14.5 oz. can diced tomatoes with basil, garlic, and oregano; 1/4 cup white wine; 1/4 cup tsp flaked red peppers; 1/4 tsp salt; 1/8 cup dry basil flakes; 1 cup Italian-seasoned breadcrumbs; 2 Tbsp all-purpose flour; 1/4 tsp crushed red pepper; 2 skinned and boned chicken breasts; 3 egg whites, lightly beaten; 1 Tbsp olive oil; Tomato Sauce; 1 cup shredded mozzarella cheese; 1/2 cup freshly grated parmesan cheese

Yield: 4+

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

Tomato Sauce

1/2 small onion, chopped
2 garlic cloves, minced
1 Tbsp olive oil
1 14.5 oz. can diced tomatoes with basil, garlic, and oregano
1/4 cup white wine
1/4 cup tsp flaked red peppers
1/4 tsp salt
1/8 cup dry basil flakes

Chicken

1 cup Italian-seasoned breadcrumbs
2 Tbsp all-purpose flour
1/4 tsp crushed red pepper
2 skinned and boned chicken breasts
3 egg whites, lightly beaten
1 Tbsp olive oil
Tomato Sauce
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese

Instructions

SAUCE
Saute onion and garlic in the oil over medium high heat
Once tender, add tomatoes, wine and red pepper
Simmer, uncovered for 20 minutes
Add salt and basil

CHICKEN
Combine breadcrumbs, flour and red pepper into large bowl
Put egg whites in another large bowl that chicken will fit in
Place chicken breasts between 2 sheets of plastic wrap
Flatten with meat tenderizer or rolling pin
Heat skillet with oil at this time on med/high
Dip chicken in egg whites, then coat in bread crumbs
Repeat the above step to double coat chicken
Cook chicken 2 to 3 minutes on each side or until done
Place chicken in baking dish and coat evenly with tomato sauce
Spread cheeses over the top
Bake for 20 mins at 350 degrees

Optional – You can plate over cooked pasta