Recipe

Weeknight Chicken Parmesan

Crispy cutlets, a bright garlicky marinara, and a blanket of melty cheese. This is the crowd-pleasing food TV classic that keeps showing up on dinner tables for a reason.

By Matt Campbell

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4.8

A bubbling skillet of chicken parmesan with melted mozzarella and basil on top, served with spaghetti on a rustic wooden table

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There are food TV recipes that are fun to watch, and then there are the ones that actually move into your kitchen like they pay rent. Chicken Parmesan is absolutely in that second category. It is nostalgic and crispy and cheesy, but it can also be fast and not fussy if you set yourself up right.

This is my best version of that classic food TV vibe: thin cutlets that cook quickly, a marinara that tastes like you tried harder than you did, and a broil-at-the-end finish that gets those browned, bubbly edges we all “accidentally” pick off first.

Why It Works

Crispy stays crispy: Thin cutlets plus a quick pan-fry means golden crust without drying out the chicken.
Sauce with pop: A short simmer with garlic and a pinch of red pepper wakes up canned tomatoes fast.
Cheese that melts, not sweats: A quick broil at the end gives you that stretchy mozzarella top without overcooking the chicken.
Weeknight friendly: The steps are straightforward, and you can prep the breading station ahead.

Pairs Well With

Storage Tips

Best move: Store components separately if you can. Crispy chicken and sauce do not love sharing a container overnight.

Food safety note: Refrigerate leftovers within 2 hours.

Refrigerator

Chicken: Cool completely, then store airtight for up to 3 days.
Sauce: Airtight container for up to 5 days.
Assembled chicken parm: Still great, just softer. Keep up to 3 days.

Freezer

Breaded, cooked cutlets (un-sauced): Freeze flat on a sheet pan, then bag for up to 2 months.
Sauce: Freeze up to 3 months.

Reheating

For crisp: 400°F oven or air fryer until hot, then add warm sauce and cheese and melt at the end.
Microwave option: Works in a pinch, but expect a softer crust. Finish under the broiler if you can.

Common Questions

Can I bake instead of pan-fry?

Yes. Spray the breaded cutlets with oil and bake at 425°F on a wire rack over a sheet pan, flipping once, until the thickest part hits 165°F, usually about 15 to 20 minutes depending on thickness and your oven. Then top with warm sauce and cheese and broil to finish.

What is the best mozzarella for chicken parm?

Low-moisture mozzarella melts cleanly and browns well. Fresh mozzarella is delicious but can get watery, so blot it well first.

How do I keep the breading from falling off?

Pat the chicken dry, press the crumbs on firmly, and let the breaded cutlets sit for 10 minutes before cooking. Also, do not move the chicken too early in the pan.

How do I keep it from getting soggy?

Keep the cutlets on a rack after frying, use warm, thicker sauce (not watery), spoon it on lightly, and broil right away. The crust can take a little sauce, it just cannot swim.

Can I use chicken thighs?

You can, but it is harder to get evenly thin pieces. If you do, pound them to an even thickness and expect slightly longer cook time. Still cook to 165°F.

Is jarred marinara okay here?

Totally. Warm it with a little garlic, red pepper flakes, and a splash of water to loosen. Taste and adjust salt at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel works great)
Sheet pan (for finishing under the broiler)
Wire rack (optional, helps keep things crisp)
Meat mallet or rolling pin (for pounding cutlets)
Three shallow bowls or pie plates (breading station)
Tongs
Instant-read thermometer (optional but helpful)
Medium saucepan (for marinara)

Chicken Parmesan is one of those dishes that taught me a quiet kitchen truth: crispy and saucy can coexist, but only if you introduce them at the right time. The first time I made it, I drowned the cutlets in marinara like I was putting out a fire. Delicious, yes. Crispy, no.

Now I treat the crust like it deserves respect. Fry it golden, give it a quick breather on a rack, then sauce and cheese only at the end. It is still cozy and cheesy, but with that little crackle when your fork hits the edge. That is the moment I am chasing every single time.