I’ve made Chicken Parmesan with Marinara Sauce Recipe more times than I can count, but this version with homemade-style marinara sauce is the one I always come back to. After pulling it out of the oven, bubbling and golden, I knew it was the kind of comfort food that never disappoints. I love how crispy the chicken stays under that layer of sauce and melted cheese.

Every bite feels hearty, cozy, and restaurant-worthy, yet totally doable at home. If you’re craving a classic Italian-American dinner, this is the recipe I personally swear by. You can also enjoy a Simple Skillet Pesto Cheese Lasagna Roll-Ups Recipe for a fun variation on cheesy pasta dishes.

Ingredients Section

Each ingredient plays an important role, and I’ve learned that quality really matters here.

Chicken breasts – 2 large (about 1½ pounds), sliced lengthwise; thin cutlets cook faster and stay juicy instead of drying out.
All-purpose flour – ½ cup; creates a dry surface so the egg and breadcrumbs stick better.
Eggs – 2 large, beaten; helps bind the breadcrumbs firmly to the chicken.
Panko breadcrumbs – 1½ cups; gives a lighter, crispier crust than regular breadcrumbs.
Parmesan cheese – ½ cup, freshly grated; melts better and adds a deeper, nutty flavor than pre-grated cheese.
Olive oil – ¼ cup, for frying; provides even browning and a rich taste when shallow-frying.
Marinara sauce – 2 cups; a slow-simmered tomato sauce balances the richness of the cheese.
Fresh mozzarella cheese – 8 ounces, sliced; melts smoothly and creates that classic stretchy texture.
Salt – 1½ teaspoons, divided; seasoning each layer builds flavor throughout the dish.
Black pepper – 1 teaspoon; adds gentle warmth without overpowering the chicken.
Fresh basil – for garnish; brings freshness and bright color before serving.

Note: This recipe serves 4 people generously. If you have a sweet tooth, finishing your meal with a Tiramisu Cookies Recipe is a perfect dessert pairing.

Variations

This recipe is flexible, and I’ve tried a few twists that work really well.

For a dairy-free version, use dairy-free mozzarella and skip the Parmesan in the breading.
To make it gluten-free, substitute gluten-free flour and gluten-free panko.
If you want extra flavor, add garlic powder or Italian seasoning to the breadcrumbs.
For a lighter version, bake the breaded chicken instead of frying it.

Cooking Time

Here’s how long you’ll need from start to finish.

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Equipment You Need

Large skillet – for frying the breaded chicken evenly
Baking dish – to bake the chicken with sauce and cheese
Shallow bowls – for setting up the breading station
Tongs – to handle the chicken safely while frying
Oven – to melt and brown the cheese perfectly

How to Make Chicken Parmesan with Marinara Sauce?

Prepare the Chicken

Start by slicing the chicken breasts in half horizontally to create thin cutlets. I season both sides with salt and pepper so the flavor goes all the way through. This step makes a huge difference in taste.

Set Up the Breading Station

I place flour in one bowl, beaten eggs in another, and panko mixed with Parmesan in the third. Dredge the chicken in flour, dip it in egg, then coat it well in breadcrumbs. Press gently so the coating sticks.

Fry the Chicken

Heat olive oil in a large skillet over medium heat. Fry the chicken for about 3–4 minutes per side until golden and crispy. I transfer the chicken to a paper towel-lined plate to remove excess oil.

Assemble with Marinara and Cheese

I spread a thin layer of marinara sauce in a baking dish and place the fried chicken on top. More marinara goes over each piece, followed by slices of fresh mozzarella. This layering keeps everything moist.

Bake Until Bubbly

Bake in a preheated oven at 400°F (200°C) for about 15 minutes. The cheese should melt and bubble without burning. I finish it with fresh basil right before serving.

Additional Tips for Making This Recipe Better

After making this many times, these are my personal go-to tips:

I always let the fried chicken rest for a few minutes before baking to keep it crispy.
I don’t drown the chicken in sauce; too much can make it soggy.
I grate the Parmesan myself because pre-grated cheese doesn’t melt as nicely.
I use fresh mozzarella instead of shredded for better texture and flavor.

How to Serve Chicken Parmesan with Marinara Sauce?

I love serving this dish straight from the baking dish while it’s still bubbling. It pairs beautifully with spaghetti, garlic bread, or a simple green salad. For presentation, I add fresh basil leaves and a light sprinkle of Parmesan. A drizzle of olive oil on top also makes it look restaurant-style.

Nutritional Information

Here’s a quick look at the nutrition per serving.

Calories: Approx. 620 kcal – A hearty and satisfying main dish
Protein: About 42g – Thanks to the chicken and cheese
Carbohydrates: Around 38g – Mostly from breadcrumbs and sauce
Fat: About 34g – From frying and cheese

Make Ahead and Storage

Make Ahead

I often bread and fry the chicken ahead of time and store it in the fridge. When ready to eat, I just add sauce and cheese and bake. This saves a lot of time on busy days.

Storage

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. I make sure the chicken is fully cooled before storing it.

Reheating

I reheat it in the oven at 350°F until warmed through. This helps keep the crust crispy. The microwave works too, but the texture will be softer.

Why You’ll Love This Recipe?

There are so many reasons this recipe stays on repeat in my kitchen.

It’s classic comfort food with restaurant-quality results at home.
The steps are simple and easy to follow, even for beginners.
You can customize it for dietary needs without losing flavor.
The crispy chicken, rich sauce, and melted cheese are always a hit.

If you’re looking for a reliable, crowd-pleasing dinner, this Chicken Parmesan with Marinara Sauce is one I truly recommend.

Ash Tyrrell