Recipe

Wholesome Easy Chicken Parmesan

Rustic, homestyle chicken Parm with crispy edges, a bright tomato sauce, and bubbly mozzarella. Weeknight-friendly, oven-finished, and built for real life.

By Matt Campbell

•

4.8

Jump to Recipe

Chicken Parmesan has a reputation for being a whole production. Three bowls. Oil splatter. A sink full of regrets. But here is the thing: you can absolutely get that crisp, saucy, cheesy payoff without turning your kitchen into a crime scene.

This is my rustic, homestyle chicken Parm. It is wholesome in the way a cozy dinner can be wholesome: real ingredients, smart shortcuts, and enough flavor to make you stop mid-bite and do the little nod like, yep, we did that.

We keep the chicken tender with a quick pound and a light pan-fry for crunch, then finish in the oven so the cheese goes bubbly and the sauce stays bright instead of cooked into tomato candy. It is friendly, forgiving, and very into being served with cozy carbs.

Why It Works

Crisp edges, not soggy breading: We sauce strategically so the crust stays crunchy where it counts.
Bright, not heavy: A quick, garlicky tomato sauce that tastes fresh and punchy, not like it simmered for three hours while you aged emotionally.
Weeknight speed with weekend vibes: Quick pan-fry, then oven-finish for hands-off melting and easy timing.
Family-friendly and scalable: Make 2 cutlets or 8. Same method, same payoff.

Pairs Well With

Lemony arugula salad with shaved Parmesan and a quick olive oil vinaigrette
Garlic bread or warm ciabatta to catch extra sauce
Roasted broccoli with chili flakes and a squeeze of lemon
Spaghetti or bucatini tossed with a splash of pasta water and extra marinara

Storage Tips

Refrigerate: Store chicken Parm in an airtight container for up to 3 to 4 days. If you can, keep extra sauce on the side to help the breading stay crispier.

Reheat (best for crisp): Warm on a sheet pan in a 375°F oven for about 10 to 15 minutes, until hot and the cheese is melty again. If the top starts to brown too fast, loosely cover with foil.

Microwave (fast, softer crust): It works, but the breading will soften. Do 60 to 90 seconds, then finish in a hot skillet or toaster oven if you want some texture back.

Freeze: Freeze fully cooked pieces on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F for 25 to 35 minutes, loosely covered for the first half so the cheese does not over-brown before the center is hot.

Common Questions

Can I bake the chicken instead of pan-frying?

Yes. You will lose a little of that shatter-crisp edge, but it is still delicious. Spray or drizzle the breaded cutlets with oil and bake on a wire rack set over a sheet pan at 425°F for 15 to 20 minutes, flipping once. Then add sauce and cheese and bake until melty.

How do I keep Chicken Parmesan from getting soggy?

Two big moves: (1) rest the fried cutlets on a wire rack so steam does not soften the crust, and (2) do not drown the chicken. Spoon sauce over the top and leave the edges exposed so they stay crisp.

Can I use store-bought marinara?

Absolutely. Use a jar you like and wake it up with a little sautéed garlic and a pinch of red pepper flakes, or just add a splash of balsamic at the end for brightness.

What is the best cheese for Chicken Parmesan?

Low-moisture mozzarella melts beautifully without watering out your crust. Fresh mozzarella is great too, just slice it and blot it well with paper towels first.

Can I make it gluten-free?

Yes. Swap in gluten-free flour and gluten-free breadcrumbs or crushed gluten-free crackers. The method stays the same.

How do I know the chicken is cooked?

The safest, least stressful way is a thermometer. Aim for 165°F in the thickest part. Since we pound the chicken thin, it cooks quickly, so keep an eye on it.

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

Meat mallet or rolling pin (for pounding cutlets evenly)
Cutting board and sharp knife
3 shallow bowls or pie plates (breading station)
Large skillet (cast iron or stainless steel is great)
Sheet pan and wire rack (helps keep things crispy)
Baking dish or oven-safe skillet
Instant-read thermometer (highly recommended)

The first time I made chicken Parm for friends, I treated it like a final exam. I over-sauced, under-salted, and somehow managed to get breading on a cabinet door. Still, everyone went quiet in that very specific way that means the food is working.

These days I make it the way I wish I had back then: a little more relaxed, a little more practical, and way more focused on the parts that matter. Crisp chicken. Bright sauce. A proper cheese pull. And just enough chaos to feel like you cooked something real.

Wholesome Easy Chicken Parmesan

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

Chicken

2 large boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally into 4 cutlets
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional but helpful)
1/3 cup all-purpose flour
2 large eggs
1 tablespoon water
1 1/2 cups Italian-style breadcrumbs (panko or regular)
1/2 cup finely grated Parmesan cheese, divided
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Neutral oil for frying (about 1/3 cup canola, avocado, or vegetable)

Quick Bright Tomato Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon sugar or honey (optional, for balance)
1 tablespoon balsamic vinegar or 2 teaspoons red wine vinegar (for brightness)
Handful of fresh basil, torn (or 1 teaspoon dried basil)

Cheese and Finish

6 to 8 ounces low-moisture mozzarella, sliced or shredded
2 tablespoons chopped fresh parsley or basil, for serving
Extra Parmesan, for serving

Optional for serving: spaghetti, toasted rolls, or roasted veggies.

Instructions

Heat the oven. Preheat to 425°F. Set a wire rack over a sheet pan (this helps keep the chicken crisp while you finish everything).
Make the quick sauce. In a small saucepan over medium heat, warm the olive oil. Add garlic and cook 30 to 60 seconds until fragrant. Add crushed tomatoes, salt, and sugar or honey if using. Simmer 10 minutes. Turn off the heat and stir in balsamic or red wine vinegar and basil. Taste and adjust salt.
Prep the chicken. Pat cutlets dry. Pound to an even thickness, about 1/2 inch. Season both sides with salt, pepper, and garlic powder.
Set up a breading station. Bowl 1: flour. Bowl 2: eggs whisked with 1 tablespoon water. Bowl 3: breadcrumbs mixed with 1/4 cup Parmesan, oregano, and red pepper flakes.
Bread the cutlets. Dredge in flour and shake off excess. Dip in egg. Press into breadcrumb mixture firmly so it sticks. Let the breaded cutlets sit 5 minutes while you heat the oil. This little rest helps the coating cling.
Pan-fry for crisp. Heat a large skillet over medium to medium-high. Add enough neutral oil to coat the bottom (about 1/8 inch). When the oil shimmers, fry cutlets 2 at a time, about 3 to 4 minutes per side, until deep golden brown. Transfer to the wire rack. Sprinkle lightly with a pinch of salt while hot.
Sauce and cheese, but keep it rustic. Place cutlets in a baking dish or keep them on the sheet pan. Spoon a modest amount of sauce over each cutlet (do not drown it). Top with mozzarella and the remaining 1/4 cup Parmesan.
Bake until bubbly. Bake 8 to 12 minutes, until the cheese is melted and the chicken reaches 165°F.
Finish and serve. Rest 3 minutes. Top with basil or parsley and extra Parmesan. Serve with pasta, salad, or bread for sauce-cleanup duty.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes