This no-fry chicken parmesan recipe is crisp, crunchy, and cheesy—everything you want in a hearty Italian meal. Ready in about 45 minutes, it is the perfect healthy weeknight dinner that you can make for your family. For the chicken, gather together:
Panko breadcrumbs (aka Japanese breadcrumbs): While I think what makes this easy chicken parmesan recipe so special is the crunch factor coming from the panko breadcrumbs, you can use traditional or seasoned breadcrumbs (such as Italian breadcrumbs.) However, please be aware that it will not have that nice crispy coating after it is baked in the oven. Olive oil Parmesan cheese: I usually buy a block of Parmesan and grate it myself, but you can buy already grated Parmesan cheese from the store. All-purpose flour Kosher salt & black pepper Garlic powder Egg whites and water: Lightly whisked egg whites and water help coat the chicken breasts with the bread crumbs. Chicken breasts Shredded mozzarella cheese: Shredded mozzarella works best here, but you can swap out the mozzarella cheese for provolone, asiago, or fontina. You can also slice thin medallions of fresh mozzarella cheese to layer on top before melting. Fresh basil
When it comes to the tomato sauce, I took inspiration from my homemade tomato sauce recipe. You can follow the recipe as written or you can take a little help from the grocery store with store-bought jarred tomato or marinara sauce such as Ragu or Rao’s. If you decide to follow the recipe, you will need:
Canned crushed tomatoes Olive oil Fresh garlic cloves Tomato paste Red pepper flakes (optional) Fresh basil
This creates chicken breast halves roughly the same size in thickness throughout. Even thickness promotes even (and faster) cooking every time.
To Make Ahead: You can make the tomato sauce up to 4 days in advance and store in a tight-fitting jar. I would recommend working on the rest of the recipe on the day you are preparing to make it. Storage Instructions: Bring breaded chicken cutlets to room temperature and place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, place chicken parm in an oven that is preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add more cheese and tomato sauce on top. Freezer: Place the boneless baked chicken breasts in a freezer-safe container with strips of parchment paper between each layer. Freeze for up to 1 month. The tomato sauce can be stored in a freezer-safe glass jar and frozen for up to 4 months. With this being said, please know that the thawed and heated panko chicken parmesan will not be as crispy as the one that is freshly baked.
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Set a wire rack over the baking sheet: Do not skip this step! Doing so ensures the hot air from the oven circulates all the way around the surface of the chicken. Be sure to brush it with oil to avoid the breaded chicken breasts sticking to the wire rack. I use and recommend this wire rack (aka cooling rack) (affiliate link). Prepare your breading station before you start: For a seamless operation, it is best to have your breading station in order before you start. Once you have it ready, most of the work is already done. Save the rest of the tomato sauce: The tomato sauce in the recipe below makes more than you need to top the parmesan chicken. You can use the rest as a pasta sauce. Making it for a crowd? Double or triple the recipe for a healthy and homemade Italian dinner party. Serving kids? To make it kid-friendly, cut the chicken breast halves into thinner strips (similar to chicken tenders) for a fun and festive meal for the whole family. I would even recommend keeping some extra sauce on the side for dipping.
