20 Delicious Easy Chicken Parmesan Recipes for Busy Weeknights

Feeling swamped but still craving something hearty and homemade? You’re not alone! Our roundup of 20 Delicious Easy Chicken Parmesan Recipes for Busy Weeknights is here to save your dinner plans. From crispy, cheesy classics to quick skillet versions, these recipes promise maximum flavor with minimal fuss. Perfect for those nights when time is tight but taste is non-negotiable. Let’s dive in!

Classic Baked Chicken Parmesan

Mmm, who doesn’t love a dish that’s crispy, cheesy, and downright delicious? Classic Baked Chicken Parmesan is the hero of weeknight dinners, turning the mundane into something magical with minimal fuss and maximum flavor.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts, 1 cup all-purpose flour, 2 large eggs, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 2 cups marinara sauce, 1/2 tsp dried basil, 1/2 tsp dried oregano
• For the topping: 1 1/2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up a breading station: place flour in one bowl, beaten eggs in another, and mix breadcrumbs, 1/2 cup Parmesan, garlic powder, salt, and pepper in a third.
4. Dredge each chicken breast in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Place the breaded chicken on a wire rack over a baking sheet and bake for 20 minutes to crisp up.
6. Meanwhile, warm the marinara sauce with basil and oregano in a small saucepan over low heat.
7. Remove chicken from the oven, spoon marinara sauce over each piece, then top with mozzarella and remaining Parmesan.
8. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and golden.
9. Garnish with fresh basil before serving.

Outrageously crispy on the outside, tender on the inside, and oozing with cheesy goodness, this dish pairs perfectly with a side of spaghetti or a crisp green salad for a meal that’s anything but ordinary.

Crispy Air Fryer Chicken Parmesan

Zesty and zippy, this Crispy Air Fryer Chicken Parmesan is your ticket to a guilt-free indulgence that doesn’t skimp on flavor or crunch. Perfect for those nights when you’re craving something cheesy and crispy but want to keep it on the lighter side, this dish is a game-changer with its air fryer magic.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh basil

Instructions

1. Preheat your air fryer to 375°F for 5 minutes.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix panko, 1/2 cup Parmesan, garlic powder, Italian seasoning, salt, and pepper in a third.
4. Dredge each chicken breast in flour, dip in egg, then coat with the panko mixture, pressing gently to adhere.
5. Lightly spray the air fryer basket with cooking spray and place the chicken inside without overcrowding.
6. Air fry at 375°F for 10 minutes, flip, then cook for another 5 minutes until golden and crispy.
7. Spread 1/4 cup marinara sauce over each chicken breast, top with mozzarella and remaining Parmesan, and air fry for 2-3 more minutes until cheese is bubbly.
8. Garnish with fresh basil before serving.

Crave-worthy and crunch-tastic, this dish delivers a symphony of textures from the crispy crust to the juicy chicken beneath. Serve it over a bed of spaghetti for a classic twist or slice it up for a killer chicken Parm sandwich.

One-Pan Chicken Parmesan Pasta

Virtually every home cook has faced the dreaded ‘too many dishes’ dilemma after whipping up a fancy meal. Enter this One-Pan Chicken Parmesan Pasta, your knight in shining armor (or should we say, apron?), ready to save the day with minimal cleanup and maximum flavor.

Ingredients

• For the chicken: 1 lb chicken breast, cut into bite-sized pieces, 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil
• For the pasta: 8 oz penne pasta, 2 cups water
• For the sauce: 1 (24 oz) jar marinara sauce, 1/2 cup heavy cream, 1 tsp garlic powder, 1 tsp Italian seasoning
• For the topping: 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 cup panko breadcrumbs, 1 tbsp melted butter

Instructions

1. In a large pan, heat olive oil over medium-high heat. Toss chicken pieces in flour, salt, and pepper until coated. Brown chicken in the pan for 3-4 minutes per side, then remove and set aside. Tip: Don’t overcrowd the pan to ensure each piece gets a golden crust.
2. In the same pan, add penne pasta and water. Bring to a boil, then reduce heat to simmer for 10 minutes, stirring occasionally, until pasta is al dente. Tip: The pasta will absorb most of the water, creating a starchy base that thickens the sauce.
3. Stir in marinara sauce, heavy cream, garlic powder, and Italian seasoning. Return chicken to the pan, mixing well to combine. Simmer for 5 minutes to meld flavors.
4. Preheat broiler to high. Sprinkle mozzarella, Parmesan, and breadcrumbs mixed with melted butter over the pasta. Broil for 2-3 minutes until cheese is bubbly and breadcrumbs are golden. Tip: Watch closely to prevent burning—broilers can be sneaky!

Yummy doesn’t even begin to cover it—this dish is a cheesy, saucy, crispy delight that’ll have you forgetting all about those other dishes. Serve it straight from the pan for that rustic, ‘I meant to do that’ look, or plate it up fancy to impress your in-laws. Either way, you win.

Quick Skillet Chicken Parmesan

Kick your dinner routine up a notch with this ‘Quick Skillet Chicken Parmesan’ that’s so easy, it’ll make your weeknight self high-five your weekend self. Perfectly crispy, cheesy, and saucy without the fuss, it’s the hero your skillet deserves.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the final cheesy melt.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking. Tip: Use the flat side of a meat mallet or a rolling pin between plastic wrap.
3. Set up a breading station: one bowl with flour, another with beaten eggs, and a third with panko, Parmesan, garlic powder, salt, and pepper mixed together.
4. Dredge each chicken piece in flour, shake off excess, dip in egg, then coat with the panko mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
6. Remove skillet from heat, spoon marinara sauce over each piece, and sprinkle with mozzarella.
7. Transfer skillet to the oven and bake for 5-7 minutes until cheese is bubbly and golden. Tip: Keep an eye on it to prevent over-browning.
8. Garnish with fresh basil before serving.

Relish in the crispy, golden crust giving way to juicy chicken, all smothered in gooey cheese and tangy marinara. Serve atop a heap of spaghetti or slice it up for a killer chicken Parm sandwich—your taste buds, your rules.

Healthy Baked Chicken Parmesan with Zucchini Noodles

Just when you thought chicken parmesan couldn’t get any better, we go and make it healthy—sort of. Imagine all the crispy, cheesy goodness you love, but with a sneaky veggie twist that’ll have you feeling virtuous (or at least less guilty).

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 cup whole wheat breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 egg, beaten
  • 1 tbsp olive oil
• For the zucchini noodles:
  • 2 medium zucchinis, spiralized
  • 1 tbsp olive oil
  • Salt to taste
• For the topping:
  • 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, mix the breadcrumbs, Parmesan cheese, and Italian seasoning.
3. Dip each chicken breast into the beaten egg, then coat evenly with the breadcrumb mixture.
4. Place the coated chicken breasts on the prepared baking sheet and drizzle with olive oil.
5. Bake for 20 minutes, then flip the chicken and bake for another 10 minutes until golden and crispy.
6. While the chicken bakes, heat olive oil in a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender.
7. Remove the chicken from the oven, top each breast with marinara sauce and mozzarella cheese, then return to the oven for 5 minutes to melt the cheese.
8. Serve the chicken over the zucchini noodles, garnishing with extra Parmesan if desired.

So there you have it—a dish that’s crispy on the outside, tender on the inside, and packed with flavor. Serve it up with a side of smug satisfaction for choosing the healthier route, or just dig in because it’s downright delicious.

Slow Cooker Chicken Parmesan

Kick back and let your slow cooker do the heavy lifting with this mouthwatering Slow Cooker Chicken Parmesan that’s so easy, it’s almost criminal. Perfect for those days when you’re craving Italian but your energy levels are screaming for a nap.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 tbsp olive oil
• For the sauce:
  • 24 oz marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped

Instructions

1. In a shallow dish, whisk together the eggs. In another dish, combine breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
2. Dip each chicken breast into the egg mixture, then coat evenly with the breadcrumb mixture.
3. Heat olive oil in a large skillet over medium-high heat. Brown the chicken breasts for 3 minutes on each side, just until golden. Tip: Don’t skip this step—it adds a crispy texture!
4. Place the browned chicken breasts in the slow cooker. Pour marinara sauce over the chicken.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Avoid opening the lid too often to keep the heat trapped.
6. Sprinkle mozzarella cheese over the chicken during the last 15 minutes of cooking. Tip: For extra melty cheese, broil for 2 minutes after cooking.
7. Garnish with fresh basil before serving.

Serve this cheesy, saucy masterpiece over a bed of spaghetti or tucked into a hoagie roll for a sandwich that’ll make your taste buds sing. The chicken is so tender it practically melts in your mouth, while the crispy crust holds up beautifully against the rich marinara.

Easy Chicken Parmesan Casserole

Zesty and zippy, this Easy Chicken Parmesan Casserole is the no-fuss, all-flavor answer to your weeknight dinner dilemmas. Imagine all the cheesy, saucy goodness of the classic dish, but with half the effort and twice the fun—because who has time to bread individual cutlets when there’s binge-watching to do?

Ingredients

• For the chicken: 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• For the sauce: 2 cups marinara sauce, 1/4 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp Italian seasoning
• For the topping: 1 1/2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs, 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Tip: A quick spritz of cooking spray saves you from a sticky situation later.
2. Spread the chicken pieces evenly in the prepared baking dish. Tip: Uniform pieces ensure even cooking—no one wants a half-raw surprise.
3. In a medium bowl, mix together the marinara sauce, 1/4 cup Parmesan, garlic powder, and Italian seasoning. Pour this saucy mixture over the chicken, making sure each piece is well-coated.
4. In another bowl, combine the mozzarella, 1/2 cup Parmesan, breadcrumbs, and melted butter. Sprinkle this cheesy, crunchy topping over the saucy chicken.
5. Bake for 25-30 minutes, or until the topping is golden and the chicken reaches an internal temperature of 165°F (74°C). Tip: A meat thermometer is your best friend here—guesswork leads to guess-tastrophes.

Lusciously layered with melty cheese and a crispy topping, this casserole is a textural dream. Serve it over a bed of spaghetti for a classic twist, or go rogue with garlic bread for dipping—because rules were made to be broken, especially in the kitchen.

Gluten-Free Chicken Parmesan

Look, we’ve all been there—craving that crispy, cheesy goodness of Chicken Parmesan but our gluten-free lifestyle says ‘not so fast.’ Well, buckle up, buttercup, because this Gluten-Free Chicken Parmesan is about to rock your world without rocking your gut.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup gluten-free breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 eggs
  • 1/4 cup olive oil
• For the sauce:
  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the chicken breasts horizontally to create 4 thinner cutlets. This ensures even cooking and maximum crispiness.
3. In a shallow bowl, whisk the eggs. In another bowl, mix the gluten-free breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
4. Dip each chicken cutlet into the eggs, then coat thoroughly with the breadcrumb mixture. For extra crunch, press the breadcrumbs onto the chicken firmly.
5. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until golden brown. Transfer to the prepared baking sheet.
6. Top each chicken cutlet with marinara sauce and a generous sprinkle of mozzarella cheese.
7. Bake for 10-12 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish with fresh basil before serving.

Voilà! You’ve just made a gluten-free masterpiece that’s crispy on the outside, tender on the inside, and bursting with flavor. Serve it over a bed of zucchini noodles for a low-carb twist that’ll make you forget it’s gluten-free.

Spicy Chicken Parmesan with Jalapeños

Alright, buckle up, buttercups, because we’re about to take your taste buds on a rollercoaster ride with a dish that’s as bold as your Aunt Linda’s holiday sweaters. This isn’t just any chicken parmesan—it’s a spicy, cheesy, jalapeño-packed masterpiece that’ll have you questioning why you ever settled for the bland stuff.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sliced jalapeños
  • 2 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This little trick saves you from a sticky situation later.
2. Pound the chicken breasts to an even 1/2-inch thickness. This ensures they cook evenly and stay juicy.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper.
4. Dredge each chicken breast in flour, dip in egg, then coat with the breadcrumb mixture. Press gently to adhere.
5. Heat olive oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. They don’t need to be fully cooked yet.
6. Transfer chicken to the prepared baking sheet. Spoon sauce over each piece, then top with mozzarella and jalapeños.
7. Bake for 15-20 minutes until cheese is bubbly and chicken reaches 165°F (74°C) internally. A meat thermometer is your best friend here.
8. Garnish with fresh basil before serving. Because we eat with our eyes first, folks.

Unbelievably crispy on the outside, tender on the inside, and with a kick that’ll make you sit up straight, this dish is a game-changer. Serve it atop a mountain of spaghetti or go rogue and stuff it into a hero roll for a sandwich that means business.

Chicken Parmesan Stuffed Peppers

Ready to shake up your dinner routine with a twist on two classics? These Chicken Parmesan Stuffed Peppers are here to prove that comfort food can be both indulgent and a tad bit healthier, all while packing a punch of flavor that’ll have your taste buds doing a happy dance.

Ingredients

• For the peppers:
  • 4 large bell peppers, any color
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 lb ground chicken
  • 1 cup marinara sauce
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Brush the outside of the peppers with olive oil and sprinkle with salt. Place them in the prepared baking dish.
3. In a large bowl, mix together the ground chicken, marinara sauce, breadcrumbs, 1/4 cup Parmesan cheese, garlic powder, Italian seasoning, and black pepper until well combined.
4. Stuff each pepper with the chicken mixture, packing it down lightly. Tip: Don’t overfill; the filling will expand as it cooks.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil, sprinkle the tops with mozzarella and the remaining Parmesan cheese, and bake uncovered for another 15 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2-3 minutes.
7. Garnish with fresh basil leaves before serving. Tip: Let the peppers sit for 5 minutes after baking for easier handling.

Get ready to dive into these peppers where the juicy chicken parmesan filling meets the sweet, tender bell pepper in a match made in heaven. Serve them atop a bed of spaghetti for a deconstructed chicken parm experience that’s as fun to eat as it is delicious.

Chicken Parmesan Meatballs

Ready to dive into a dish that’s like a hug from your Italian grandma but with a twist? These Chicken Parmesan Meatballs are here to shake up your dinner routine with their saucy, cheesy goodness—no fork-twirling required!

Ingredients

• For the meatballs:
  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For topping:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil, for garnish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until just combined. Tip: Overmixing can make the meatballs tough.
3. Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet. You should get about 20 meatballs.
4. Bake for 20 minutes, or until the meatballs are golden and cooked through.
5. While the meatballs bake, heat olive oil in a saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
6. Stir in crushed tomatoes, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Tip: Letting the sauce simmer deepens the flavor.
7. Once the meatballs are done, transfer them to a baking dish. Pour the sauce over the meatballs, then sprinkle with mozzarella and Parmesan.
8. Broil for 3-5 minutes, or until the cheese is bubbly and slightly golden. Tip: Watch closely to prevent burning.
9. Garnish with fresh basil before serving.

How about that? These meatballs are a juicy, cheesy dream with a crispy edge that’ll have you skipping the spaghetti. Serve them atop a mountain of zucchini noodles or tucked into a sub roll for a handheld feast that’s anything but ordinary.

Garlic Butter Chicken Parmesan

Craving something that screams comfort but whispers sophistication? Our Garlic Butter Chicken Parmesan is here to dazzle your taste buds without demanding a culinary degree. It’s the kind of dish that makes you want to write home about, even if home is just your couch.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts, 1 cup all-purpose flour, 2 eggs, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
• For the garlic butter sauce: 4 tbsp unsalted butter, 3 cloves garlic (minced), 1/4 tsp red pepper flakes, 1 tbsp fresh parsley (chopped)
• For serving: 1 cup marinara sauce, 1/2 cup shredded mozzarella cheese, 1 tbsp fresh basil (chopped)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up a breading station: one bowl with flour, another with beaten eggs, and a third with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper.
4. Dredge each chicken breast in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat a large skillet over medium heat and cook the chicken for 3-4 minutes per side until golden brown. Transfer to the prepared baking sheet.
6. In the same skillet, melt butter over low heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant. Stir in parsley.
7. Brush the garlic butter over the chicken breasts, then top each with marinara sauce and mozzarella cheese.
8. Bake for 15-20 minutes until the cheese is bubbly and golden.
9. Garnish with fresh basil before serving.

You’ll marvel at the crispy, golden crust giving way to juicy chicken, all swathed in a garlicky, buttery embrace. Serve it atop a mound of spaghetti or slice it up for a killer chicken Parmesan sandwich—your call, chef!

Panko-Crusted Chicken Parmesan

Venture into the realm of crispy, cheesy, and utterly irresistible with this Panko-Crusted Chicken Parmesan that’s about to make your taste buds do a happy dance. Perfect for those nights when you’re craving something indulgent yet surprisingly easy to whip up, this dish is a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the topping:
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the chicken breasts between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet. Tip: This ensures even cooking and tender chicken.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, garlic powder, salt, and pepper.
4. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with the panko mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a crispy crust.
6. Transfer the chicken to the prepared baking sheet. Top each breast with marinara sauce and mozzarella cheese.
7. Bake for 10-12 minutes, or until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
8. Garnish with fresh basil before serving.

Now, revel in the crunch of that golden panko crust giving way to juicy chicken, all smothered in gooey cheese and tangy marinara. Serve it atop a heap of spaghetti or slice it up for a killer chicken Parm sandwich—either way, you’re in for a treat.

Chicken Parmesan Sliders

Unbelievably easy and outrageously delicious, these Chicken Parmesan Sliders are your ticket to becoming the hero of game day, potlucks, or any occasion that calls for cheesy, saucy, slider-sized joy. Think of them as the love child of a classic chicken parm and your favorite party snack—mini, mighty, and packed with flavor.

Ingredients

• For the sliders: 1 lb chicken breast, 1 cup Italian breadcrumbs, 1/2 cup grated Parmesan cheese, 1 egg, 1/4 cup milk, 12 slider buns, 1 cup marinara sauce, 1 cup shredded mozzarella cheese, 2 tbsp olive oil
• For the garlic butter topping: 1/4 cup melted butter, 1 tsp garlic powder, 1/2 tsp dried parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Cut the chicken breast into 12 thin slices, ensuring they fit perfectly on your slider buns.
3. In a shallow bowl, whisk together the egg and milk. In another bowl, mix the breadcrumbs and Parmesan cheese.
4. Dip each chicken slice into the egg mixture, then coat evenly with the breadcrumb mixture. Tip: Press the breadcrumbs gently onto the chicken to ensure they stick.
5. Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken slices for 3-4 minutes per side, or until golden brown and cooked through. Tip: Don’t overcrowd the skillet—cook in batches if necessary.
6. Place the bottom halves of the slider buns on the prepared baking sheet. Top each with a cooked chicken slice, a spoonful of marinara sauce, and a sprinkle of mozzarella cheese.
7. Bake for 5-7 minutes, or until the cheese is melted and bubbly.
8. While the sliders bake, mix the melted butter, garlic powder, and dried parsley in a small bowl. Brush this garlic butter over the top halves of the buns.
9. Remove the sliders from the oven, place the top buns on, and serve immediately. Tip: For an extra kick, add a sprinkle of red pepper flakes to the marinara sauce before baking.

These sliders are a crispy, cheesy, saucy dream with a garlic butter finish that’ll have everyone reaching for seconds. Serve them with a side of extra marinara for dipping, or go wild and drizzle with a balsamic glaze for a gourmet twist.

Chicken Parmesan Sandwich with Marinara

Ready to dive into a sandwich that’s basically a hug in food form? Our Chicken Parmesan Sandwich with Marinara is the crispy, cheesy, saucy hero your lunchbox dreams are made of. Let’s get saucy!

Ingredients

For the Chicken

– 2 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-style breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup vegetable oil

For the Sandwich

– 4 slices mozzarella cheese
– 4 ciabatta rolls, sliced in half
– 1 cup marinara sauce, warmed
– 1/4 cup fresh basil leaves

Instructions

1. Preheat your oven to 375°F (190°C) to keep the chicken warm after frying.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up a breading station: place flour in one bowl, beaten eggs in another, and mix breadcrumbs, Parmesan, garlic powder, salt, and pepper in a third.
4. Dredge each chicken breast in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Fry the chicken for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
7. Place the fried chicken on a baking sheet, top each with a slice of mozzarella, and bake for 5 minutes until the cheese is melted.
8. Spread marinara sauce on the bottom half of each ciabatta roll, add a chicken breast, and garnish with fresh basil leaves before topping with the other half of the roll.

Lusciously crispy on the outside, tender on the inside, and oozing with cheesy goodness, this sandwich is a flavor fiesta. Serve it with a side of extra marinara for dipping, because why not?

Sheet Pan Chicken Parmesan with Veggies

Never has there been a more glorious union than chicken parm and veggies, all cozying up together on a single sheet pan. This dish is your ticket to a fuss-free dinner that’s packed with flavor, and let’s be honest, fewer dishes to wash is always a win in our book.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts, 1 cup all-purpose flour, 2 large eggs, 1 cup Italian-style breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil
• For the veggies: 2 cups broccoli florets, 1 red bell pepper sliced, 1 yellow bell pepper sliced, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the topping: 1 cup marinara sauce, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2. Pound the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan, garlic powder, salt, and pepper.
4. Dredge each chicken breast in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 2-3 minutes per side until golden, then transfer to the sheet pan.
6. In a bowl, toss the broccoli and bell peppers with 2 tbsp olive oil, salt, and pepper. Spread around the chicken on the sheet pan.
7. Bake for 15 minutes, then remove from oven. Spoon marinara over each chicken breast, sprinkle with mozzarella and Parmesan, and return to oven for 5-7 minutes until cheese is bubbly.
8. Garnish with fresh basil before serving.

Fantastically crispy on the outside, tender on the inside, and loaded with melty cheese, this dish is a crowd-pleaser. Serve it over a bed of spaghetti or with a side of garlic bread to soak up all that saucy goodness.

Chicken Parmesan Pizza

Buckle up, pizza lovers, because we’re about to take your taste buds on a wild ride with a dish that’s half Italian classic, half American comfort food hero. Imagine the crispy, cheesy goodness of Chicken Parmesan cozying up on a pizza crust – it’s a match made in culinary heaven that’s sure to spark joy (and maybe a little bit of drool).

Ingredients

• For the crust: 1 pre-made pizza dough (16 oz), 1 tbsp olive oil
• For the sauce: 1 cup marinara sauce, 1 tsp garlic powder
• For the topping: 2 cups shredded mozzarella cheese, 1 cup breaded chicken strips (cut into bite-sized pieces), 1/4 cup grated Parmesan cheese, 1 tsp Italian seasoning

Instructions

1. Preheat your oven to 425°F (220°C) to get it nice and toasty for your pizza.
2. Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to a greased baking sheet. Brush the dough with olive oil for that golden, crispy edge we all crave.
3. Spread the marinara sauce evenly over the dough, sprinkling garlic powder on top for an extra flavor kick.
4. Layer on the shredded mozzarella, followed by the chicken pieces, ensuring every bite is packed with protein.
5. Sprinkle the grated Parmesan and Italian seasoning over the top, because cheese on cheese is never a bad idea.
6. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Keep an eye on it after 15 minutes to avoid over-browning.
7. Let the pizza cool for a couple of minutes before slicing. This patience-testing step ensures the cheese sets perfectly without sliding off.
8. Serve hot, and watch as this Chicken Parmesan Pizza disappears faster than you can say ‘more please’.

Zesty, cheesy, and with just the right amount of crunch, this pizza is a flavor explosion that’s perfect for game night or when you’re just feeling fancy. Try serving it with a side of garlic knots for the ultimate carb-loaded feast.

Chicken Parmesan Salad with Balsamic Glaze

Ready to shake up your salad game with a dish that’s as fun to make as it is to devour? This Chicken Parmesan Salad with Balsamic Glaze is where crispy meets juicy, and every bite is a little party in your mouth.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg
  • 2 tbsp olive oil
• For the salad:
  • 4 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced red onion
• For the balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. In a shallow dish, mix together breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper for the chicken coating.
3. Beat the egg in another shallow dish. Dip each chicken breast into the egg, then coat thoroughly with the breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown.
5. Transfer the chicken to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken bakes, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally, until thickened.
7. Assemble the salad by tossing mixed greens, cherry tomatoes, and red onion in a large bowl.
8. Slice the baked chicken and place it on top of the salad. Drizzle with the balsamic glaze before serving.

The crispy, golden chicken paired with the sweet and tangy balsamic glaze creates a symphony of flavors that’ll have you coming back for seconds. Serve it with a side of garlic bread to scoop up every last bit of that delicious glaze!

Lazy Chicken Parmesan with Store-Bought Sauce

Craving the cheesy, saucy goodness of chicken parmesan but not up for a kitchen marathon? This lazy version is your ticket to deliciousness without the drama, using store-bought sauce to save the day (and your sanity).

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts, 1 cup all-purpose flour, 2 large eggs, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil
• For the assembly: 1 cup store-bought marinara sauce, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs, 1/2 cup Parmesan, garlic powder, salt, and pepper in a third.
4. Dredge each chicken breast in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown.
6. Transfer chicken to the prepared baking sheet. Spoon marinara sauce over each piece, then top with mozzarella and remaining Parmesan.
7. Bake for 15-20 minutes until cheese is bubbly and golden.
8. Garnish with fresh basil before serving.

So there you have it—crispy on the outside, tender on the inside, and oozing with cheesy, saucy perfection. Serve it over a bed of spaghetti or alongside a crisp green salad for a meal that’s anything but lazy in flavor.

Cheesy Chicken Parmesan Dip

Oh boy, are you ready to dive fork-first into a dish that’s basically a hug in dip form? This Cheesy Chicken Parmesan Dip is the love child of your favorite Italian dish and the ultimate party snack, ready to steal the spotlight at any gathering.

Ingredients

• For the base:
  • 2 cups shredded cooked chicken
  • 1 cup marinara sauce
  • 1/2 cup grated Parmesan cheese
• For the cheesy topping:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup cream cheese, softened
• For serving:
  • 1/4 cup chopped fresh basil
  • 1 baguette, sliced and toasted

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for bubbly, cheesy goodness.
2. In a medium bowl, mix the shredded chicken, marinara sauce, and grated Parmesan cheese until well combined. Tip: For extra flavor, use rotisserie chicken!
3. Spread the chicken mixture evenly into a small baking dish, creating the perfect base for your dip.
4. In the same bowl, mix the shredded mozzarella and softened cream cheese. Tip: Softening the cream cheese for 15 seconds in the microwave makes mixing a breeze.
5. Sprinkle the cheesy mixture over the chicken base, ensuring every inch is covered for maximum meltiness.
6. Bake for 20-25 minutes, or until the top is golden and bubbly. Tip: Broil for the last 2 minutes for an extra crispy top.
7. Remove from the oven and let it sit for 5 minutes to set slightly—patience is key to avoid a cheese burn!
8. Garnish with chopped fresh basil for a pop of color and freshness.

Look at that golden, bubbly masterpiece! This dip is creamy, cheesy, and packed with flavor, perfect for scooping up with toasted baguette slices or even straight off the spoon—no judgment here.

Summary

Here’s to making weeknights a breeze with these 20 scrumptious Chicken Parmesan recipes! Whether you’re craving something classic or adventurous, there’s a dish here to satisfy every palate. Don’t forget to whip up your favorite, leave a comment sharing which one stole your heart, and spread the love by pinning this article on Pinterest. Happy cooking, everyone!