Easy & Cheesy Chicken Parm

by

Say hello to your new go-to comfort food: crispy, cheesy Chicken Parm! This recipe brings together perfectly breaded chicken, bubbling layers of mozzarella, and rich marinara sauce for a dish that feels like a cozy Italian hug. Whether you’re serving it over pasta or enjoying it solo, this classic never fails to impress.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

  • 2 boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • ⅓ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-style breadcrumbs
  • ½ cup avocado oil
  • 2 cups mozzarella cheese, shredded or thinly sliced
  • ½ cup freshly grated Parmesan cheese
  • 24 oz marinara sauce
  • Fresh parsley, chopped (plus extra for garnish)

Instructions

  1. Prep the Chicken: Preheat oven to 425°F (220°C). Slice each chicken breast horizontally to create thin fillets. Pound gently for even thickness, yielding 4 fillets total. Season both sides with salt and pepper.
  2. Set Up the Breading Station: Arrange three shallow bowls: Bowl 1 – flour; Bowl 2 – beaten eggs; Bowl 3 – breadcrumbs.
  3. Bread the Chicken: Dredge each fillet in flour, shaking off excess. Dip into eggs, letting excess drip. Press into breadcrumbs to coat evenly.
  4. Pan-Fry: Heat avocado oil in a large skillet over medium-high heat until shimmering. Fry fillets in batches, 3 at a time, for 3–4 minutes per side until golden brown. Transfer to a parchment-lined baking sheet.
  5. Assemble: Spoon ⅓ to ½ cup marinara sauce over each fillet. Top generously with mozzarella and sprinkle with Parmesan cheese.
  6. Bake: Bake in preheated oven for 10–15 minutes, until cheese is melted, golden, bubbly, and chicken reaches 165°F (74°C).
  7. Finish: Garnish with fresh parsley. Serve hot over spaghetti or with a crisp side salad. Enjoy your ultimate Chicken Parm!

Notes

  • Pounding the chicken ensures even cooking and a tender bite.
  • Breadcrumb options: Italian-style breadcrumbs add extra flavor, but plain works fine too—just add some dried herbs if desired.
  • Oil choice: Avocado oil is great for high-heat frying but can substitute with vegetable or canola oil.
  • Marinara: Use your favorite jarred sauce or homemade for best results.
  • Make Ahead: You can bread the chicken ahead and refrigerate for up to 24 hours before frying and baking.
  • Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat covered to keep moist.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy & Cheesy Chicken Parm

  • Author: baking
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Say hello to your new go-to comfort food: crispy, cheesy Chicken Parm! This recipe brings together perfectly breaded chicken, bubbling layers of mozzarella, and rich marinara sauce for a dish that feels like a cozy Italian hug. Whether you’re serving it over pasta or enjoying it solo, this classic never fails to impress.

Ingredients

Scale

  • 2 boneless skinless chicken breasts

  • Salt and freshly ground black pepper

  • ⅓ cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup Italian-style breadcrumbs

  • ½ cup avocado oil

  • 2 cups mozzarella cheese, shredded or thinly sliced

  • ½ cup freshly grated Parmesan cheese

  • 24 oz marinara sauce

  • Fresh parsley, chopped (plus extra for garnish)

Instructions

  1. Prep the Chicken: Preheat oven to 425°F (220°C). Slice each chicken breast horizontally to create thin fillets. Pound gently for even thickness, yielding 4 fillets total. Season both sides with salt and pepper.

  2. Set Up the Breading Station: Arrange three shallow bowls: Bowl 1 – flour; Bowl 2 – beaten eggs; Bowl 3 – breadcrumbs.

  3. Bread the Chicken: Dredge each fillet in flour, shaking off excess. Dip into eggs, letting excess drip. Press into breadcrumbs to coat evenly.

  4. Pan-Fry: Heat avocado oil in a large skillet over medium-high heat until shimmering. Fry fillets in batches, 3 at a time, for 3–4 minutes per side until golden brown. Transfer to a parchment-lined baking sheet.

  5. Assemble: Spoon ⅓ to ½ cup marinara sauce over each fillet. Top generously with mozzarella and sprinkle with Parmesan cheese.

  6. Bake: Bake in preheated oven for 10–15 minutes, until cheese is melted, golden, bubbly, and chicken reaches 165°F (74°C).

  7. Finish: Garnish with fresh parsley. Serve hot over spaghetti or with a crisp side salad. Enjoy your ultimate Chicken Parm!

Notes

  • Pounding the chicken ensures even cooking and a tender bite.

  • Breadcrumb options: Italian-style breadcrumbs add extra flavor, but plain works fine too—just add some dried herbs if desired.

  • Oil choice: Avocado oil is great for high-heat frying but can substitute with vegetable or canola oil.

  • Marinara: Use your favorite jarred sauce or homemade for best results.

  • Make Ahead: You can bread the chicken ahead and refrigerate for up to 24 hours before frying and baking.

 

  • Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat covered to keep moist.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆