Name: Classic Chicken Parmesan with Marinara and Mozzarella Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 3 boneless skinless chicken breasts, cut in half horizontally to make 6 breast halves; ½ cup freshly grated parmesan cheese, divided; 2 eggs; 1 cup panko bread crumbs; 1 cup Italian style bread crumbs or panko; 1 teaspoon garlic powder; 3 tablespoons oil; 24 ounces marinara sauce or homemade marinara; 1 cup shredded mozzarella cheese; Fresh basil leaves, for serving

If you’re craving a meal that feels like a warm hug on a plate, you’ve got to try this Classic Chicken Parmesan with Marinara and Mozzarella Recipe. It’s one of those go-to dishes that’s surprisingly straightforward but tastes like you spent hours in the kitchen. Tender chicken, crispy breading, gooey mozzarella, and rich marinara come together in this perfect comfort food combo.

I’ve made this recipe countless times, and whether it’s a busy weeknight or a casual weekend dinner, it never fails to impress. What makes this Classic Chicken Parmesan with Marinara and Mozzarella Recipe so special is how the simple ingredients combine to create a mouthwatering dish that feels a little fancy but is totally doable. Plus, it’s a fantastic way to get everyone around the table happily digging in!

Ingredients You’ll Need

Each ingredient plays an important role in making the Classic Chicken Parmesan with Marinara and Mozzarella Recipe pop with flavor and texture. Here’s a quick rundown so you know what to look for while shopping.

Boneless skinless chicken breasts: I like cutting mine in half horizontally to make thinner pieces. This helps the chicken cook evenly and stay juicy.
Freshly grated Parmesan cheese: Freshly grated gives a sharper, nuttier flavor compared to the pre-grated stuff — worth the extra effort!
Eggs: These help the breading stick like a charm.
Panko bread crumbs: Use these for that incredible crunchy coating that makes every bite satisfying.
Italian style bread crumbs: Adds that nice seasoning that pairs perfectly with the garlic powder.
Garlic powder: A little sprinkle lifts the breading flavor without overpowering the dish.
Oil: I recommend a neutral oil like vegetable or canola for frying – you want a crisp crust without extra flavor.
Marinara sauce: Homemade if you can, but a good store-bought brand works beautifully too.
Mozzarella cheese: Shredded is easiest to work with and melts perfectly over the chicken.
Fresh basil leaves: Not just for looks — they add a lovely fragrant finish at the end.

Variations

I love mixing things up with this Classic Chicken Parmesan with Marinara and Mozzarella Recipe to suit the vibe of the night or just what I’ve got in the fridge. Don’t be afraid to make it yours!

Variation: Sometimes I swap out the chicken breasts for thin slices of eggplant to make a vegetarian version that’s just as satisfying.
Variation: If you want to lighten things up, bake the coated chicken instead of frying — you’ll still get a nice crust without the extra oil.
Variation: Swap mozzarella for provolone or fontina cheese for a slightly different melt and flavor profile.
Variation: Try adding a pinch of red pepper flakes to the marinara for a gentle kick that wakes up the palate.

How to Make Classic Chicken Parmesan with Marinara and Mozzarella Recipe

Step 1: Prep the Chicken for the Perfect Crunch

Start by slicing your chicken breasts in half horizontally to make six thinner cutlets. This is a game-changer since thinner pieces cook quickly and stay juicy without drying out. Pat each piece dry with paper towels—this helps the breading stick better and fry up crispy. Next, prepare your dredging stations: beat the eggs in one shallow bowl and combine the panko, Italian bread crumbs, garlic powder, and half of the Parmesan in another. This setup makes breading a breeze.

Step 2: Bread and Fry to Golden Perfection

Dip each chicken piece into the eggs first, making sure it’s fully coated but not dripping. Then press it into the breadcrumb mixture to get an even, thick crust – don’t be shy here because that crust is what makes this recipe sing. Heat your oil in a pan over medium heat—too hot and the breading burns; too low and it gets soggy. Fry chicken for about 3-4 minutes on each side until golden brown and crisp. Once done, place on a paper towel-lined plate to drain excess oil.

Step 3: Layer with Marinara and Cheese, Then Bake

Preheat your oven to 400°F (200°C). In a baking dish, spread a layer of marinara sauce, then arrange your fried chicken pieces on top. Spoon more marinara over the chicken, then sprinkle with shredded mozzarella and the remaining Parmesan. Baking it uncovered for 15-20 minutes melts the cheese into that irresistible gooey layer we all love. Keep an eye on it—the cheese should bubble and lightly brown without burning.

How to Serve Classic Chicken Parmesan with Marinara and Mozzarella Recipe

Classic Chicken Parmesan with Marinara and Mozzarella Recipe - Recipe Image

Garnishes

Fresh basil leaves are my go-to garnish here—they add a pop of color and fresh herbal aroma that brightens the rich dish. A sprinkle of extra parmesan on top after baking also works wonders if you’re feeling fancy.

Side Dishes

I usually serve this Classic Chicken Parmesan with Marinara and Mozzarella Recipe alongside spaghetti tossed in olive oil and garlic or a simple green salad with a tangy vinaigrette. Roasted veggies like asparagus or broccoli also balance out the richness beautifully.

Creative Ways to Present

For a special occasion, I’ve layered this dish in individual ramekins and baked single servings topped with basil—makes the presentation feel extra special and perfect for dinner guests. You can also build it lasagna-style by layering chicken slices between pasta sheets and marinara, then topping with mozzarella.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I cool them completely, then transfer to airtight containers and store in the fridge for up to 3 days. The crust stays fairly crunchy if you reheat the chicken properly, which I’ll explain next.

Freezing

This recipe freezes well. I either freeze the chicken separately after frying and the sauce and cheese separately, or freeze the whole assembled dish before baking for an easy make-ahead meal. Just wrap tightly in foil or plastic wrap and use within 2 months.

Reheating

To keep the crust crispy and the cheese melty, I like reheating leftover Chicken Parmesan in a 350°F oven for about 15 minutes, covered loosely with foil the first 10 minutes, uncovered for the last 5 to let the cheese bubble again. Avoid microwaving if you can, as it tends to make the crust soggy.

FAQs

Can I make Classic Chicken Parmesan with Marinara and Mozzarella Recipe gluten-free?

Absolutely! Just swap the bread crumbs with gluten-free panko or crushed gluten-free crackers. Make sure your marinara sauce doesn’t contain any hidden gluten ingredients, and you’re good to go.
What’s the best way to get the chicken coating super crispy?

The key is to pat the chicken *very* dry before breading and to fry at medium heat—not too hot or the crust burns before the chicken cooks through. Also, using a mix of panko and Italian bread crumbs adds great texture and flavor.
Can I make this recipe ahead and bake later?

Yes! You can prepare the breaded and fried chicken, layer it with marinara and cheese, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s chilled.
Is there a way to lighten this recipe up?

Definitely. Baking the breaded chicken instead of frying cuts down on oil, and you can use part-skim mozzarella cheese. Also, using homemade marinara with little added sugar keeps it fresh and light.

Final Thoughts

This Classic Chicken Parmesan with Marinara and Mozzarella Recipe holds a special place in my heart—not just because it’s a delicious meal, but because it always brings people together at the table. I hope you enjoy making it as much as I do, whether it’s a cozy dinner for two or a family feast. Give yourself the time to savor the process and you’ll be rewarded with a dish that never fails to feel like a celebration of simple, heartfelt cooking.