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Chicken Parmesan with Marinara Sauce Recipe
Ash Tyrrell

Chicken Parmesan with Marinara Sauce Recipe

I’ve made Chicken Parmesan 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.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.