Chicken Parmesan Recipe

Ingredients

• 4 piecesboneless, skinless chicken breasts
• 110 g (1 cup)Italian-seasoned breadcrumbs
• 50 g (1/2 cup)grated Parmesan cheese
• 480 ml (2 cups)marinara sauce
• 110 g (1 cup)shredded mozzarella cheese
• 60 ml (1/4 cup)olive oil
• 1 teaspoonsalt
• 1/2 teaspoonblack pepper
• to tastefresh basil (optional)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Season the chicken

   Season the chicken breasts with the salt and black pepper.

3. 3

   Brown the chicken

   Warm the olive oil in a frying pan over medium heat. Cook the chicken for about 3–4 minutes on each side, until golden brown.

4. 4

   Add the toppings

   Move the chicken to a baking dish. Spoon marinara sauce over each piece, then top with mozzarella and Parmesan.

5. 5

   Bake until bubbly

   Bake in the preheated oven for about 20 minutes, until the cheese has melted and is bubbling.

6. 6

   Serve hot

   Serve straight away, garnished with fresh basil if desired.

What is chicken Parmesan?

Chicken Parmesan is an Italian-American dish of chicken topped with tomato sauce and cheese. It takes inspiration from Italian parmigiana-style cooking, adapted here around chicken breasts.

This version browns the chicken in a pan before baking it with marinara, mozzarella and Parmesan. That two-stage cooking gives the chicken colour before the cheese melts over the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 35g protein, 20g carbs, 25g fat.

The chicken provides most of the protein, while the breadcrumbs and marinara contribute carbohydrates. Olive oil and the mozzarella and Parmesan account for much of the fat; pair a portion with vegetables or salad for a more balanced plate.

Choosing the ingredients

Chicken: Boneless, skinless breasts make the dish easy to portion and cook through. If the pieces vary greatly in thickness, the thinner ones may finish sooner.

Breadcrumbs: Italian-seasoned breadcrumbs bring seasoning and a savoury coating to the chicken. The recipe does not specify a coating step, so simply follow the listed method rather than adding an extra one.

Cheese and sauce: Marinara supplies the tomato layer, while mozzarella melts into a soft topping and Parmesan adds a savoury finish.

Getting a good sear

Oil: Heat the olive oil over medium heat before adding the chicken so the pan is ready to brown it. Cook for about 3–4 minutes per side, as directed.

Colour: Look for a golden surface before transferring the chicken to the baking dish. The browning step adds colour, while the oven finishes the cooking.

Finishing in the oven

Layering: Arrange the browned chicken in the baking dish, then top each piece with marinara and both cheeses. Spreading the toppings over each portion helps them melt together.

Doneness: Bake at 190°C (375°F) for about 20 minutes, until the cheese is melted and bubbling. The recipe gives visual cues rather than a specified internal temperature.

Timing the meal

The stated total time is 50 minutes, including the oven stage of about 20 minutes. Use the browning time to get the baking dish and toppings ready.

The oven portion is complete when the cheese bubbles; allow for some variation depending on the thickness of the chicken pieces and your oven.

What to serve alongside

A green salad or steamed vegetables make a fresh contrast to the rich cheese topping. For a more substantial meal, serve it with pasta, rice or bread to catch the marinara sauce.

Add the optional fresh basil just before serving so its flavour and colour remain distinct.

Recipe notes & tips

• Use a baking dish that fits the chicken pieces without crowding them.
• Keep the pan at medium heat while browning to help the chicken colour without rushing the step.
• Spoon the marinara over each chicken breast so the cheese has a saucy surface to melt onto.
• Check that the cheese is bubbling before taking the dish from the oven.
• Add fresh basil at the end, if using.

Variations

• Add herbs: Sprinkle dried oregano over the marinara for an extra herbal note.
• Use provolone: Replace some or all of the mozzarella with provolone for a different cheese topping.
• Add chilli: Stir a pinch of chilli flakes into the marinara for gentle heat.
• Serve with pasta: Spoon any extra marinara over cooked pasta alongside the chicken.
• Add vegetables: Serve with roasted courgette or a green salad for a fresh side.

Common mistakes to avoid

• Skipping the preheat: The oven should be at 190°C (375°F) before the dish goes in.
• Crowding the frying pan: Brown the pieces with room around them so they can colour properly.
• Turning too soon: Give each side about 3–4 minutes to develop a golden surface.
• Adding uneven toppings: Divide the marinara and cheeses across all four pieces.
• Baking by time alone: Use the melted, bubbling cheese as the recipe’s visual cue.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in an oven until hot throughout; the microwave also works, though the topping may soften.

Frequently asked questions