Chicken Parmesan with Melty Mozzarella and...

Chicken Parmesan has always been one of those comfort meals I come back to again and again. It’s got that perfect mix of crispy, cheesy, saucy goodness that just hits the spot, especially after a long day. There’s something so satisfying about that golden crust, the melty mozzarella on top, and a generous spoonful of marinara to tie it all together. Honestly, it’s the kind of dinner that makes you feel like you’re getting a big warm hug on a plate.

I used to think Chicken Parm was one of those meals you only order at a restaurant, but it’s surprisingly easy to make at home. Once I started making it myself, I realized just how much better it is when you can control the crispiness, load up on the cheese, and serve it exactly how you like it, usually over a bed of spaghetti in my house! Plus, the smell that fills the kitchen while it’s baking? Irresistible.

This version is simple, classic, and totally doable, even on a weeknight. I’ve kept the ingredients straightforward and the steps easy to follow, but the result still feels like something special. If you’ve been craving a cozy, satisfying dinner, this Chicken Parmesan with melty mozzarella and marinara might just become a new favorite at your table too.

Ingredients

• 2 boneless, skinless chicken breasts: Pound these to an even thickness so they cook evenly and stay juicy.

• Salt and pepper to taste: A simple seasoning that brings out all the savory flavors.

• 1 cup all-purpose flour: The first step in getting that perfect crispy coating.

• 2 large eggs, beaten: Helps the breadcrumbs stick like glue.

• 1 cup breadcrumbs: Adds that irresistible crunch to every bite.

• 1/2 cup grated Parmesan cheese: Mix this with the breadcrumbs for extra flavor and crispiness.

• 1/2 cup marinara sauce: A rich, tomatoey layer that brings it all together.

• 1 cup shredded mozzarella cheese: Melts beautifully over the chicken for that cheesy, gooey finish.

• 2 tbsp olive oil: Just enough for pan-frying to a golden, crispy crust.

• Fresh basil leaves, chopped, for garnish (optional): Adds a pop of color and a burst of fresh flavor.

• Spaghetti or pasta of your choice, cooked, for serving (optional): Serve the chicken on top for a full, hearty meal.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 200°C (400°F). Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch (1.3 cm) thick. Season both sides with salt and pepper.

2. Place the flour in a shallow dish, beaten eggs in another, and a mixture of breadcrumbs and Parmesan in a third. Dredge each chicken breast in the flour, shaking off the excess, then dip in the egg, and finally coat with the breadcrumb mixture, pressing down to ensure it sticks.

3. In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown and crispy. Transfer the cooked chicken to a baking dish.

4. Spoon marinara sauce over each chicken breast, then sprinkle shredded mozzarella on top. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.

5. Garnish with fresh basil if desired and serve hot. For a complete meal, serve over spaghetti or your favorite pasta.

My Favorite Ways to Enjoy Chicken Parmesan

• I love serving it over a big plate of spaghetti with extra marinara, because more sauce is always a good idea.

• Sometimes I slice up the chicken and pile it onto a toasted sandwich roll for the best Chicken Parm sub.

• If I’m keeping things a little lighter, I’ll serve it with a simple side salad and roasted veggies. Still so satisfying!

• Leftovers (if there are any!) make an amazing lunch the next day, just reheat in the oven or air fryer to keep that crispy edge.

• You can even turn it into a baked pasta dish, chop up the chicken, mix with cooked pasta, marinara, and cheese, then bake it all together. Total comfort food.

Serving & Storing

• Serve the chicken hot from the oven while the cheese is melty and bubbly, it’s seriously the best part.

• It pairs perfectly with spaghetti, garlic bread, or even a fresh green salad if you want to balance things out.

• Got leftovers? Pop them in an airtight container and store in the fridge for up to 3 days.

• To reheat, I like using the oven or air fryer to bring back that crispy coating, just avoid the microwave if you can, or the breading gets a bit soggy.

• You can even freeze cooked chicken (before adding the sauce and cheese) for an easy make-ahead option. Just thaw and bake with the toppings when you’re ready!

FAQs

Can I use chicken thighs instead of breasts?
Totally! Just make sure they’re boneless and pounded to an even thickness so they cook evenly. They’ll be extra juicy and flavorful.

What kind of breadcrumbs work best?
I usually go with regular or Italian-style breadcrumbs, but panko gives it an extra crispy crunch if that’s what you’re after.

Can I make this ahead of time?
You can prep the chicken and even fry it ahead of time, just wait to add the sauce and cheese until you’re ready to bake so it stays nice and crispy.

What’s the best way to reheat leftovers?
Pop the chicken in the oven or air fryer at 180°C (350°F) for about 10–15 minutes. It keeps the crust crisp and the cheese gooey.

Is this recipe freezer-friendly?
Yep! Cook the breaded chicken, let it cool, then freeze without the sauce and cheese. When you’re ready, just bake it from frozen with the marinara and mozzarella on top.

Do I have to serve it with pasta?
Not at all, it’s also great with mashed potatoes, a veggie medley, or even layered into a sandwich roll for a killer Chicken Parm sub.

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