Name: Chicken Parmesan with Marinara Sauce Recipe
Prep time: 30 min
Cook time: PT-489690H5M18S
Total time: PT-489690H5M18S
Cuisine: Italian-American
Ingredients: 3 Tbsp. extra-virgin olive oil; 1 small yellow onion, finely chopped; 6 cloves garlic, finely chopped; 1 (28-oz.) can crushed tomatoes; 2 large sprigs basil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup panko bread crumbs; 1 tsp. garlic powder; 2 cups finely grated Parmesan cheese, divided; 3/4 cup all-purpose flour; 2 large eggs; 1 Tbsp. water; 6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup shredded mozzarella cheese; 1 cup vegetable or canola oil, for frying; Chopped fresh basil, for serving

Jump to Recipe· 4.8 from 90 reviews

If you’re anything like me, you’ve probably been hunting for that perfect, cozy, and irresistibly cheesy dinner recipe. Well, I absolutely love how this Chicken Parmesan with Marinara Sauce Recipe turns out every time — it’s rich, comforting, and surprisingly easy to pull off. The crispy chicken cutlets covered in melty mozzarella and Parm, all bathed in a homemade marinara sauce, make my family go crazy. Stick with me here, and I’ll walk you through every step to nail this classic dish at home.

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Why You’ll Love This Recipe

Homemade Sauce Magic: Making the marinara from scratch elevates this dish with fresh, vibrant flavors you just won’t get from jarred sauce.
Perfectly Crispy Chicken: The combination of panko, Parmesan, and careful frying ensures a crunchy crust that stays crisp even after broiling.
Melty Cheese Finish: Broiling the mozzarella-Parmesan topping lets you get that golden, bubbly cheese that everyone is obsessed with.
Family Favorite Every Time: I’ve seen picky eaters and cheese lovers alike dive in happily, so you can count on this recipe to please a crowd.

The image shows four pieces of crispy fried chicken topped with a bright red tomato sauce layer and a thick layer of melted white cheese that has slight golden spots from baking. Each piece is garnished with fresh green chopped herbs scattered on top. The chicken pieces sit on a silver wire rack, and beneath it is a white marbled surface. The texture of the chicken is crunchy and golden brown around the edges, while the cheese is smooth and creamy with a slightly bubbly appearance. photo taken with an iphone --ar 2:3 --v 7 - Chicken Parmesan with Marinara Sauce, homemade chicken Parmesan, easy Chicken Parmesan recipe, cheesy Chicken Parmesan dinner, crispy chicken Parmesan

Ingredients You’ll Need

These ingredients work together beautifully to build layers of flavor and texture. When shopping, I always look for ripe canned tomatoes and fresh basil to make my marinara pop with freshness, and good-quality Parmesan for that sharp, salty bite.

Flat lay of a small white ceramic bowl of extra-virgin olive oil, a finely chopped small yellow onion on a white ceramic plate, six peeled garlic cloves scattered naturally, a small white ceramic bowl filled with crushed ripe red tomatoes, two fresh large sprigs of green basil leaves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of freshly ground black pepper, a white ceramic bowl containing golden panko bread crumbs, a small white ceramic bowl of garlic powder, a white ceramic plate with finely grated pale yellow Parmesan cheese, a small white ceramic bowl of all-purpose flour, two whole uncracked brown eggs, six raw boneless, skinless chicken cutlets with a natural pinkish hue arranged neatly on a white ceramic platter, a small white ceramic bowl of shredded white mozzarella cheese, and a small white ceramic bowl of clear vegetable oil, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Parmesan with Marinara Sauce, homemade chicken Parmesan, easy Chicken Parmesan recipe, cheesy Chicken Parmesan dinner, crispy chicken Parmesan

Extra-virgin olive oil: The base for your marinara sauce; adds richness and depth.
Yellow onion: Finely chopped for sweetness and a mellow aromatic foundation.
Garlic: Lots of it! Fresh garlic brings a punch of flavor to the sauce and the breading.
Crushed tomatoes: Look for high-quality canned tomatoes for a silky, thick sauce.
Fresh basil: Adds a lovely herbal brightness to the sauce and as a finishing touch.
Kosher salt and freshly ground black pepper: Essential for seasoning everything just right.
Panko bread crumbs: These give the chicken a light, crispy crust that I love.
Garlic powder: A subtle boost to the breading flavor.
Parmesan cheese: Divided between the breading and the topping — the star of salty, savory goodness.
All-purpose flour: Helps the breading stick perfectly to the chicken.
Eggs: Beaten with a bit of water, they act as the glue to hold the coating layers together.
Boneless, skinless chicken cutlets: Ready for breading and frying — thin and even for quick cooking.
Shredded mozzarella: For that melty, gooey layer that makes Chicken Parmesan irresistible.
Vegetable or canola oil: For frying; I recommend a neutral oil with a high smoke point.
Chopped fresh basil: For garnishing—adds fresh color and flavor at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Chicken Parmesan with Marinara Sauce Recipe can be tailored to fit your mood or dietary needs. Over the years, I’ve experimented with a few variations that keep this classic interesting and fresh.

Gluten-Free Crust: I swapped out the panko for gluten-free breadcrumbs once, and it worked surprisingly well—just make sure to use gluten-free flour too.
Spicy Kick: Kick things up by adding red pepper flakes to the marinara or breading — my family loves the gentle heat it adds.
Herb Twist: Sometimes I mix fresh oregano or thyme into the breadcrumb mixture for a different herbal note.
Cheese Mix-up: Mixing a bit of provolone with the mozzarella adds a lovely sharpness that I’ve grown to really enjoy.

How to Make Chicken Parmesan with Marinara Sauce Recipe

Step 1: Make the Homemade Marinara Sauce

Start by gently heating olive oil in a medium pot over medium heat. Toss in finely chopped onion and garlic, then reduce the heat to low and cover. I like to stir it every so often, about every 3–4 minutes, so the garlic doesn’t brown but the onion softens until translucent and fragrant — roughly 15 minutes total. This slow cooking builds a mellow sweetness that lifts your sauce.

Then, add the crushed tomatoes and fresh basil sprigs, bringing everything to a boil before lowering to a gentle simmer. Let this bubble away for about 30 minutes, stirring now and then to prevent sticking. The sauce will thicken slightly, and the flavors meld beautifully. Don’t forget to season with salt and pepper; I always taste as I go. When ready, discard the basil sprigs—your sauce is now a simmering masterpiece.

Step 2: Prepare the Breading Stations and Bread the Chicken

I like setting up three shallow bowls: one with flour, one with beaten eggs mixed with a splash of water, and one with a mix of panko breadcrumbs, garlic powder, and half of the Parmesan cheese. This assembly line makes breading quick and mess-free.

Pat your chicken cutlets dry — this step is critical because moisture is the enemy of crispy breading. Season both sides with salt and pepper, then dredge each piece first in flour (shake off the excess), dip into egg, and finally coat thoroughly with the panko-Parmesan mixture. Press gently so the coating sticks well. You’ll find that this layering creates a crunchy, flavorful crust.

Step 3: Fry the Chicken to Golden Perfection

Heat your vegetable or canola oil in a heavy-bottomed pan to about 350°F — if you don’t have a thermometer, test with a small breadcrumb; it should sizzle immediately but not burn instantly.

Fry each breaded chicken cutlet one at a time. The first side cooks in about 1 minute until beautifully golden, then flip and fry the other side for another minute. You’ll know they’re ready when the sizzling sound of frying gets a little louder; that’s the moisture evaporating, signaling a crisp crust. Transfer the fried chicken to a wire rack on a baking sheet to drain excess oil—this stops them from getting soggy.

Step 4: Add Marinara and Cheese, Then Broil

Spoon a generous layer of your homemade marinara over each piece of chicken. In a small bowl, combine the remaining Parmesan with shredded mozzarella—this is your cheesy topping. Sprinkle this mix evenly over the sauced chicken.

Set your oven to broil, then place the baking sheet under the broiler for about 2 minutes. Keep a close eye because the cheese melts and starts bubbling to golden brown fast. This part is what makes the dish absolutely irresistible—gooey, browned cheese over crispy chicken and bright marinara.

Step 5: Serve with Fresh Basil and Extra Sauce

Once out of the oven, garnish with chopped fresh basil for a pop of color and fresh-herbal aroma. I like to serve the remaining marinara on the side so everyone can add as much as they want. Trust me, you’ll want extra!

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Pro Tips for Making Chicken Parmesan with Marinara Sauce Recipe

Dry Your Chicken Thoroughly: I’ve learned that patting the cutlets very dry before breading helps the coating stick better and fry crisp.
Don’t Crowd Your Pan: Fry chicken in batches so the oil temperature stays steady, keeping the crust crispy and preventing sogginess.
Watch the Broiler Closely: Cheese can go from perfect to burnt in seconds, so stay near and check every 30 seconds once it starts bubbling.
Use a Wire Rack After Frying: Let the chicken rest on a rack instead of paper towels to maintain a crisp crust — that little trick really makes a difference!

How to Serve Chicken Parmesan with Marinara Sauce Recipe

Chicken Parmesan with Marinara Sauce Recipe - Serving

Garnishes

I always finish with a sprinkle of fresh basil and sometimes even a few fresh oregano leaves if I have them on hand. A tiny drizzle of good-quality extra-virgin olive oil on top just before serving amps the flavors and adds a nice sheen.

Side Dishes

My go-to sides are simple and comforting: spaghetti tossed lightly with olive oil and garlic, garlic bread to mop up extra sauce, or a crisp Caesar salad to cut through the richness. Roasted veggies like asparagus or green beans work beautifully too.

Creative Ways to Present

For special occasions, I like plating the chicken on a bed of creamy polenta or risotto, which turns it into a real showstopper. You can also serve individual portions in mini cast iron skillets, layered with sauce and cheese for an elegant, rustic vibe.

Make Ahead and Storage

Storing Leftovers

I cool any leftover chicken parmesan to room temperature, then store it in an airtight container in the fridge. It keeps well for 3-4 days. To avoid sogginess, I sometimes separate the chicken and sauce for storage and combine them when reheating.

Freezing

I have frozen cooked chicken Parmesan without the fresh basil topping, wrapped tightly in foil and then in a freezer bag. It holds up well for about 2 months. When thawing, I recommend overnight in the fridge for best results.

Reheating

To keep the crust crisp when reheating, I reheat chicken parmesan in a 350°F oven on a wire rack placed on a baking sheet for about 15-20 minutes. This prevents sogginess and revives the cheese topping nicely.

FAQs

Can I use chicken breasts instead of cutlets for Chicken Parmesan with Marinara Sauce Recipe?

Absolutely! Just be sure to pound the chicken breasts to an even thickness of about 1/4 inch so they cook evenly and achieve that perfect crisp crust without drying out.
Is it necessary to make the marinara sauce from scratch?

While store-bought marinara can work in a pinch, making your own sauce adds so much flavor and freshness that really elevates this dish. The slow-simmering onions, garlic, and basil create a depth that jarred sauces often lack.
Can I bake the chicken instead of frying?

Yes! Baking is a great alternative if you want to reduce oil use—just spray the breaded cutlets generously with oil and bake at 400°F for about 20-25 minutes, flipping halfway, until golden and cooked through.
How do I prevent the chicken from getting soggy?

Drain fried chicken on a wire rack instead of paper towels to keep the crust crispy. Also, wait to add sauce and cheese until just before broiling and serving to avoid sogginess.
Can I prepare parts of this recipe ahead of time?

Yes. The marinara sauce can be simmered a day in advance, and the chicken can be breaded a few hours ahead and refrigerated before frying. Just bring chicken to room temperature before frying for even cooking.

Final Thoughts

This Chicken Parmesan with Marinara Sauce Recipe holds a special place in my kitchen—it feels like a loving hug on a plate every time I make it. I love sharing it with friends and family, knowing it’s both approachable for a weeknight and impressive enough for company. If you’ve been on the lookout for that crowd-pleasing dish that balances crispy, cheesy, tangy, and fresh all at once, give this recipe a go. I promise, once you try it, it’ll be a go-to that you’ll be excited to make again and again!