Homestyle Chicken Parmesan with Marinara and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb boneless skinless chicken breasts (4 thin cutlets)
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 2 tbsp water
• 1 1/4 cups Italian-style breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 cup neutral oil (vegetable or canola) for frying
• 3 cups marinara sauce (good-quality jarred or homemade)
• 8 oz mozzarella (fresh or low-moisture), sliced or shredded
• 1 lb spaghetti or other long pasta
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• Fresh basil or parsley for garnish (optional)

Do This

• 1. Pound chicken to 1/2-inch thickness, season with salt and pepper.
• 2. Dredge in flour, dip in beaten eggs, then coat in breadcrumb-Parmesan-Italian seasoning mixture.
• 3. Pan-fry cutlets in hot oil over medium-high until deep golden and cooked through, 3–4 minutes per side.
• 4. Simmer marinara until warm; cook pasta in salted boiling water until al dente.
• 5. Place fried cutlets in a baking dish, top with marinara and mozzarella.
• 6. Bake at 400°F (200°C) for 8–10 minutes until cheese is melted and bubbly.
• 7. Toss hot pasta with butter and garlic; serve chicken Parmesan over noodles, garnished with herbs.

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Why You’ll Love This Recipe

• Thin, crispy chicken cutlets stay juicy inside and golden outside.
• Comforting layers of bright marinara and oozy melted mozzarella.
• Simple pantry ingredients, but restaurant-style flavor.
• Versatile: serve over spaghetti or buttery garlic noodles for a complete meal.

Grocery List

• Produce: Garlic, fresh basil or parsley (optional)
• Dairy: Eggs, Parmesan cheese, mozzarella cheese, unsalted butter
• Pantry: Boneless skinless chicken breasts, all-purpose flour, Italian-style breadcrumbs, Italian seasoning, marinara sauce, spaghetti (or other long pasta), kosher salt, black pepper, neutral oil (vegetable or canola), red pepper flakes (optional)

Full Ingredients

For the Chicken Cutlets

• 1 1/2 lb boneless skinless chicken breasts (about 2 large breasts, sliced horizontally into 4 thin cutlets)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Breading

• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tbsp water
• 1 1/4 cups Italian-style breadcrumbs (or plain breadcrumbs plus 1 tsp extra Italian seasoning)
• 1/2 cup finely grated Parmesan cheese
• 1 tsp Italian seasoning

For Frying

• 1/2 cup neutral oil (vegetable, canola, or light olive oil), plus more as needed

For the Sauce and Topping

• 3 cups marinara sauce (about 24 oz, store-bought or homemade)
• 1 tbsp olive oil (optional, for blooming garlic in sauce)
• 2 cloves garlic, minced (optional, for brightening jarred sauce)
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 8 oz mozzarella cheese, sliced or shredded (fresh mozzarella logs or low-moisture block both work)
• 2 tbsp finely grated Parmesan cheese (for sprinkling on top, optional)

For the Pasta (Spaghetti or Garlic-Butter Noodles)

• 1 lb spaghetti or other long pasta (linguine or fettuccine work well)
• 2–3 tbsp kosher salt (for pasta water)
• 3 tbsp unsalted butter
• 1 clove garlic, minced (for tossing with pasta)

Optional Garnishes

• Fresh basil leaves, torn or sliced into ribbons
• Fresh flat-leaf parsley, chopped
• Extra grated Parmesan cheese

Step-by-Step Instructions

Step 1: Prep and Pound the Chicken

Slice each chicken breast horizontally to create 2 thin cutlets (4 total). Place one piece of chicken between two sheets of plastic wrap or parchment paper. Using a meat mallet or a heavy skillet, gently pound to an even 1/2-inch thickness. Repeat with remaining pieces. This ensures quick, even cooking and tender meat.

Season both sides of the pounded cutlets evenly with the kosher salt and black pepper. Set aside while you prepare the breading station.

Step 2: Set Up the Breading Station

In a shallow dish, add the flour. In a second shallow dish, whisk together the eggs and water until well combined. In a third shallow dish, combine the breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp Italian seasoning, stirring to distribute everything evenly.

Working with one cutlet at a time, dredge the chicken in the flour, shaking off excess. Dip into the egg mixture, letting the extra drip off, then press firmly into the breadcrumb mixture, coating both sides completely. Use your fingers to press the crumbs so they adhere well. Place breaded cutlets on a plate or tray. Let them rest for 5–10 minutes; this helps the coating stick during frying.

Step 3: Pan-Fry the Cutlets Until Golden

In a large skillet, heat 1/2 cup neutral oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). The oil should be hot enough that a breadcrumb dropped in sizzles immediately.

Carefully add 2 cutlets to the pan without crowding. Fry for 3–4 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed so the coating browns but does not burn. Transfer cooked cutlets to a paper towel–lined plate or a wire rack set over a baking sheet to drain. Repeat with remaining cutlets, adding a splash more oil if the pan looks dry.

Step 4: Warm and Brighten the Marinara

While the chicken fries, heat a medium saucepan over medium heat. Add the olive oil (if using), then the minced garlic and red pepper flakes. Cook, stirring, for 30–60 seconds until fragrant but not browned.

Pour in the marinara sauce and stir to combine. Bring to a gentle simmer, then reduce heat to low and keep warm, stirring occasionally. Taste and adjust seasoning with a pinch of salt if needed. The sauce should be hot and ready by the time the chicken and pasta are done.

Step 5: Cook the Pasta and Make the Garlic-Butter Finish

Bring a large pot of water to a rolling boil. Add 2–3 tbsp kosher salt (the water should taste pleasantly salty). Add the spaghetti and cook according to package directions until al dente, usually 9–11 minutes.

While the pasta cooks, melt 3 tbsp unsalted butter in a small pan over low heat. Add 1 minced clove of garlic and cook gently for 30–60 seconds until fragrant, then turn off the heat so the garlic does not brown.

Once the pasta is al dente, reserve 1/2 cup of the starchy cooking water, then drain the pasta. Return the pasta to the pot, pour over the garlic butter, and toss well. Add a splash of reserved pasta water if needed to help the butter coat the noodles evenly. Cover loosely to keep warm.

Step 6: Assemble the Chicken Parmesan

Preheat your oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish or similar oven-safe dish.

Spoon about 1 cup of the warm marinara into the bottom of the dish and spread it into an even layer. Arrange the fried chicken cutlets on top of the sauce in a single layer. Spoon another 1–1 1/2 cups of sauce over the cutlets, leaving some crispy edges exposed if you like texture contrast.

Top each cutlet generously with mozzarella slices or shredded mozzarella. Sprinkle the extra 2 tbsp Parmesan over the top, if using.

Step 7: Bake Until Melty and Serve Over Noodles

Bake the assembled chicken Parmesan at 400°F (200°C) for 8–10 minutes, or until the cheese is fully melted, bubbling, and just starting to brown in a few spots. If you like a more browned top, you can broil for 1–2 minutes at the end, watching closely to prevent burning.

To serve, twirl a bed of garlic-buttered spaghetti into each warm plate or shallow bowl. Place a cheesy chicken cutlet on top. Spoon extra marinara over the chicken and pasta as desired. Garnish with fresh basil or parsley and a final sprinkle of Parmesan. Serve immediately while everything is hot and melty.

Pro Tips

• Keep the cutlets thin: Pounding to 1/2 inch ensures fast cooking and tender, juicy chicken without drying out.
• Let the breading set: Resting breaded cutlets for a few minutes before frying helps the coating cling and prevents it from sliding off.
• Do not overcrowd the pan: Fry in batches so the oil stays hot and the crust turns crisp rather than soggy.
• Use good marinara: A flavorful sauce makes a big difference; taste yours and brighten it with garlic and a pinch of salt if needed.
• Serve right away: Chicken Parmesan is at its best when the exterior is still a bit crisp and the cheese is freshly melted.

Variations

• Extra-cheesy version: Add a layer of provolone slices under the mozzarella, or sprinkle additional Parmesan between the sauce and cheese for a richer, gooier topping.
• Lighter bake-only version: Instead of pan-frying, brush breaded cutlets with oil and bake on a wire rack at 425°F (220°C) for 15–18 minutes, then top with sauce and cheese and bake until melted.
• Herb and lemon twist: Add 1 tsp lemon zest and 2 tbsp chopped fresh parsley to the breadcrumb mixture for a brighter, fresher flavor profile.

Storage & Make-Ahead

For best texture, enjoy chicken Parmesan fresh. However, leftovers keep well. Store cooled chicken (with sauce and cheese) in an airtight container in the refrigerator for up to 3 days. Reheat, covered, in a 350°F (175°C) oven for 15–20 minutes until warmed through, then uncover for the last 5 minutes to refresh the top. The pasta is best fresh, but leftover noodles can be refrigerated separately for up to 3 days and reheated in a skillet with a splash of water and a knob of butter. To get ahead, you can bread the chicken up to 1 day in advance and refrigerate it uncooked, tightly covered, then fry just before serving. You can also simmer the marinara up to 3 days ahead or freeze it for up to 3 months.

Nutrition (per serving)

Approximate values for 1 serving (1 chicken cutlet with sauce, cheese, and about 1/4 of the pasta): 920 calories; 42 g protein; 82 g carbohydrates; 44 g fat; 17 g saturated fat; 195 mg cholesterol; 1,420 mg sodium; 6 g dietary fiber. Actual values will vary based on brands of ingredients and exact portion sizes.