Easy Chicken Parmesan with Marinara Recipe

If you’re looking for a dinner that’s comforting, crispy, and bursting with Italian flavors, you’ve just hit the jackpot with this Easy Chicken Parmesan with Marinara Recipe. I absolutely love how this dish comes together – crunchy breaded chicken smothered with luscious marinara and gooey cheese. Seriously, it’s a family favorite that never disappoints, and I can’t wait to share all my tips so you nail it every single time!

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Ingredients You’ll Need

All the ingredients come together harmoniously here. The combination of panko breadcrumbs and Parmesan cheese creates that irresistible crust, while fresh basil and garlic infuse the marinara with vibrant flavor. And don’t worry if you don’t have some items exactly; I’ve got tips below to make shopping and prepping a breeze.

• Extra-virgin olive oil: The base of your marinara sauce — use good quality here for flavor depth.
• Yellow onion: Finely chopped for a subtle sweetness and texture in the sauce.
• Garlic cloves: Mincing fresh garlic elevates the sauce with its aromatic punch.
• Crushed tomatoes: The heart of your sauce — canned works perfectly and saves time.
• Fresh basil: Adds that classic Italian herb note to the sauce and a fresh garnish at the end.
• Kosher salt and black pepper: Essential for seasoning both the sauce and chicken evenly.
• Panko bread crumbs: Gives that light, crispy texture to the chicken coating.
• Garlic powder: Adds extra garlic flavor to the breading without overpowering.
• Parmesan cheese (finely grated): Mixed into both the breading and the topping for a savory punch.
• All-purpose flour: Helps the egg wash stick to the chicken, creating the perfect breading base.
• Large eggs: Bind the breading layers together.
• Boneless, skinless chicken cutlets: The star of the show — you want them about a quarter-inch thick for even cooking.
• Shredded mozzarella: Melts beautifully on top for that cheesy finish.
• Vegetable or canola oil: Ideal for frying because of their high smoke points.
• Chopped fresh basil (for serving): Adds freshness and a lovely pop of color when plated.

Variations

I love encouraging you to make this Easy Chicken Parmesan with Marinara Recipe your own. I often tweak it depending on what’s in my fridge or what my family’s craving. Don’t be shy to experiment—you’ll find some versions that might just become new favorites.

• Gluten-free Variation: I’ve swapped regular flour and panko for gluten-free alternatives, and it worked wonderfully without sacrificing crunch.
• Spicy Kick: Adding a pinch of red pepper flakes to the marinara brings a subtle heat that my husband can’t get enough of.
• Herb-infused Breading: Mix in chopped fresh parsley or oregano into the breadcrumb blend for a fragrant twist.
• Cheese Swap: Sometimes I sprinkle some provolone or fontina with the mozzarella for extra gooeyness and flavor complexity.

How to Make Easy Chicken Parmesan with Marinara Recipe

Step 1: Craft Your Marinara Sauce with Love

Start by heating olive oil over medium heat, then add finely chopped onion and garlic. Lower the heat to prevent burning and cover the pan, stirring occasionally for about 10 minutes until everything softens and becomes fragrant — this slow cooking builds the sauce’s base flavor. Then, remove the cover and cook for another 5 minutes to let the onions get translucent. Toss in the crushed tomatoes and fresh basil; bring the mixture to a boil before reducing to a simmer. Let it gently bubble away for around 30 minutes while the flavors meld. Season with salt and pepper, and discard the basil sprigs before using.

Step 2: Prepare the Crunchy Chicken Coating

In shallow bowls, set up your breading station: one with flour, another with beaten eggs (whisked with a splash of water), and a third combining panko breadcrumbs, garlic powder, and half the Parmesan. This three-step dip method ensures your breading sticks perfectly and crisps up beautifully. Pat your chicken cutlets dry with paper towels (this is key!) and season both sides with salt and pepper. Then, dip each cutlet first into flour, shaking off any extra, then into the egg wash, and finally press it gently into the breadcrumb mixture until well coated.

Step 3: Fry to Golden Perfection

Heat vegetable or canola oil in a heavy skillet until it reaches about 350°F (if you don’t have a thermometer, lightly flick water in the oil — it should sizzle right away). Fry chicken cutlets one at a time, around 1 minute per side, until golden and crisp. You’ll notice the sound of frying gets a little louder — trust me, that’s perfectly normal as moisture leaves the chicken. Transfer cooked pieces to a wire rack placed over a baking sheet to avoid sogginess.

Step 4: Broil with Cheese and Taste Bud Magic

Mix shredded mozzarella with the remaining Parmesan. Spoon a generous layer of your homemade marinara over each fried cutlet, then sprinkle the cheese mixture on top. Pop the tray under a hot broiler for about 2 minutes, but keep a close eye to catch the moment the cheese melts and browns a little — this adds unbeatable flavor and texture contrast. Your kitchen will smell incredible!

Step 5: Serve and Garnish

Plate your chicken parmesan, sprinkle with fresh chopped basil for brightness and color, and serve with extra marinara sauce on the side for dipping.

How to Serve Easy Chicken Parmesan with Marinara Recipe

Garnishes

I always top mine with plenty of freshly chopped basil — it adds such an uplifting herbal note and beautiful color. Sometimes, I sprinkle a few extra shreds of Parmesan just before serving for a cheesy touch that impresses guests. A light drizzle of good-quality olive oil right before plating can also make everything shine.

Side Dishes

One of my go-to sides for this chicken parmesan is a simple spaghetti tossed in olive oil and garlic — it’s classic and lets the main dish shine. Roasted asparagus or a crisp green salad with lemon vinaigrette add freshness to balance the richness. Sometimes, I even serve it alongside garlic bread to sop up all that delicious marinara.

Creative Ways to Present

For a fun dinner party twist, I’ve served smaller chicken parmesan “bites” atop polenta rounds or even individual-sized eggplant slices for a different vibe. When I want to dress it up, plating the chicken on a bed of creamy risotto and garnishing with microgreens makes such a pretty presentation that guests think I spent hours in the kitchen.

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken parmesan in an airtight container in the fridge for up to 3 days. To avoid sogginess, I keep the sauce separate when possible and add it fresh when reheating. This helps the chicken stay crisp longer and keeps flavors bright.

Freezing

Freezing works well too! I freeze cooked chicken cutlets individually wrapped in plastic and then aluminum foil, with marinara sauce in a separate container. When you’re ready to eat, thaw overnight in the fridge before reheating for best results.

Reheating

To reheat and keep that satisfying crunch, I pop the chicken in a preheated oven at 375°F on a wire rack set on a baking sheet for about 10-15 minutes. Add marinara sauce and cheese at the end and broil briefly to re-melt the topping. Microwave reheating can make the breading soggy, so oven is your best bet.

FAQs

Final Thoughts

This Easy Chicken Parmesan with Marinara Recipe holds a special place in my kitchen—it’s my go-to when I want impressive comfort food that feels homemade and thoughtful without being complicated. I remember the first time I tried making it from scratch, how my family’s eyes lit up with every bite. You’ll enjoy the process just as much as the delicious results. So grab your ingredients, follow these tried-and-true steps, and get ready to wow everyone at your table. You’ve got this!

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