I have discovered a fantastic recipe that transforms everyday chicken into an irresistible Chicken Dinner, layered with rich marinara sauce and melted mozzarella. I love the crispy breadcrumb coating that spreads flavors with every bite. This dish makes it easy to impress friends while savoring a true delicious Italian classic.

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I’m excited to share my take on an Easy Chicken Parmesan that’s become a favorite in my kitchen. This recipe started as a little experiment combining classic flavors like lightly seasoned chicken, a crisp mix of Italian breadcrumbs and grated Parmesan cheese, and plenty of heart with marinara sauce and shredded mozzarella.

I used 4 boneless, skinless chicken breasts, giving them a quick flour and egg dip before coating them in a robust breadcrumb mixture. When they browned in just 2 tablespoons of olive oil, I knew I was on the right track.

Layering on the rich marinara and generous mozzarella really brought the dish together like nothing else. I like to finish it off with a sprinkle of fresh basil leaves or chopped parsley for that extra pop of color—and a hint of herbiness reminiscent of a homemade marinara vibe.

It’s a dish that feels like a hearty chicken dinner but with a twist that keeps it fun and unexpected.

Why I Like this Recipe

I love this recipe because it gives me a mix of crunchy and melty textures that makes every bite super satisfying.
I like how its not too complicated to whip up, so I feel like I can impress my friends even on a busy day.
I really enjoy the tangy kick from the marinara sauce that pairs perfectly with the golden, breaded chicken.
It also reminds me of cozy family dinners, making me feel nostalgic every time I cook it.

Ingredients

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Chicken breasts give lean protein and help keep the dish healthy and filling.
All-purpose flour adds necessary carbs and makes the coating nice and crispy.
Eggs bind the ingredients together and contribute extra protein for flavor.
Italian seasoned breadcrumbs offer crunch and carbohydrates with a mix of tasty herbs.
Marinara sauce provides a tangy, slightly sweet kick that brightens up every bite.
Mozzarella cheese melts into gooey goodness, adding rich dairy flavor to the dish.
Parmesan cheese brings a salty, bold kick, giving extra depth to every mouthful.

Ingredient Quantities

4 boneless, skinless chicken breasts (about 1 1/2 lbs total)

Salt and pepper to taste

1 cup all-purpose flour

2 large eggs, beaten

2 cups Italian seasoned breadcrumbs

1/2 cup grated Parmesan cheese

2 cups marinara sauce

2 cups shredded mozzarella cheese

2 tablespoons olive oil

Fresh basil leaves or chopped parsley for garnish

How to Make this

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1. Preheat your oven to 375°F and flatten the chicken breasts slightly so they cook evenly.

2. Season both sides of the chicken with salt and pepper.

3. Set up three shallow bowls: one with the flour, one with the beaten eggs, and the third with Italian seasoned breadcrumbs mixed with the Parmesan cheese.

4. Dredge each chicken breast first in the flour, then the egg, and finally coat it well with the breadcrumb mixture.

5. Heat the olive oil in a large skillet over medium heat and fry the chicken until it gets golden brown on each side, about 3 minutes per side.

6. Transfer the fried chicken to a baking dish, making sure they are laid out evenly.

7. Spoon the marinara sauce generously over the chicken breasts.

8. Sprinkle the shredded mozzarella cheese all over the top.

9. Bake in the preheated oven for around 20 minutes or until the cheese is all melted and bubbly.

10. Garnish with fresh basil leaves or chopped parsley and serve while its hot.

Equipment Needed

1. Oven for baking the dish at 375°F
2. Meat tenderizer or rolling pin to flatten the chicken breasts
3. Three shallow bowls – one for flour, one for beaten eggs, and one for the breadcrumb and Parmesan mix
4. Whisk or fork to beat the eggs
5. Large skillet for frying the chicken in olive oil
6. Baking dish to evenly arrange the fried chicken and add the marinara and mozzarella
7. Spoon to evenly distribute the marinara sauce over the chicken
8. Tongs for flipping the chicken while frying and transferring to the baking dish
9. Knife for chopping fresh basil or parsley for garnish

FAQ

Q: How do I prep the chicken for this recipe?

A: Start by flattening the chicken breasts using a meat mallet or rolling pin so they cook evenly. Then season them with salt and pepper to taste.

Q: What’s the best way to get a crispy coating?

A: Dredge the seasoned chicken in flour, dip them into beaten eggs, and then coat them well in a mix of Italian breadcrumbs and Parmesan. This three-step process helps give a nice crunch.

Q: Can I use store bought marinara sauce?

A: Yup, you can. Just make sure the sauce is of good quality or add a few extra herbs if you feel it needs a little extra kick.

Q: How will i know when the chicken is fully cooked?

A: The chicken should be golden brown on the outside and cooked through on the inside. If using a thermometer, it should read 165°F in the thickest part.

Q: What can i do with leftovers?

A: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep that crispy vibe.

Easy Chicken Parmesan Recipe Substitutions and Variations

If you cant find chicken breasts, try using boneless chicken thighs or even turkey cutlets instead.
If you ran out of Italian seasoned breadcrumbs, you can mix regular breadcrumbs with a pinch of dried basil and oregano.
If you don’t have Parmesan cheese, pecorino romano makes a good substitute cause it has a sharper flavor.
If marinara sauce isnt available, you can use a basic tomato sauce mixed with garlic and herbs.
If you’re out of mozzarella cheese, provolone or even a mix of mozzarella and cheddar can be used.

Pro Tips

1. Try pounding the chicken breasts until they’re even in thickness so they cook evenly. Trust me, nothing’s worse than one piece being overdone while the other is still raw in the middle.
2. Make sure you let your oil get hot enough before frying the chicken. If it’s too cool, the coating can come off and you’ll end up with soggy bites instead of that crispy, golden crust you’re after.
3. For an extra flavor kick, you could mix some extra dried herbs or even a bit of garlic powder into your breadcrumb mixture. It’s a small change that really makes a difference.
4. After taking the chicken out of the oven, let it sit for a few minutes before serving. This helps lock in all the juices so every bite is moist and tasty.