Why You’ll Love This Recipe
I love this recipe because I get the classic combination of crispy breaded chicken, tangy marinara, Parmesan, and gooey mozzarella in a relatively short amount of time.
Using thin chicken cutlets makes a big difference for me. They cook quickly and evenly, which helps me keep the total preparation and cooking time close to 30 minutes.
I also like how versatile this meal is. I can serve the chicken over spaghetti, pair it with a salad, add roasted vegetables, or tuck it into a toasted roll for a Chicken Parmesan sandwich.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 thin boneless, skinless chicken breast cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 3 tablespoons olive oil, plus more if needed
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, optional for serving
Directions
I start by preheating my oven broiler and positioning a rack several inches below the heating element.
If my chicken breasts are thick, I slice them horizontally into thinner cutlets or gently pound them to an even thickness of about 1/2 inch. I season both sides with salt and black pepper.
I place the flour in one shallow bowl. In a second bowl, I whisk the eggs with the water. In a third bowl, I combine the breadcrumbs, 1/2 cup Parmesan, garlic powder, and Italian seasoning.
I coat each chicken cutlet lightly in flour and shake off the excess. I dip it into the egg mixture and then press it into the breadcrumb mixture until both sides are evenly coated.
I heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, I add the chicken without overcrowding the skillet.
I cook the cutlets for approximately 3–4 minutes on the first side, then turn them and cook for another 2–3 minutes. I work in batches if necessary and add a little more oil between batches.
Once the chicken is golden, I spoon marinara sauce over each cutlet. I top the sauce with mozzarella and the remaining Parmesan.
I place the skillet under the broiler for approximately 2–3 minutes, watching it carefully, until the mozzarella is melted and beginning to develop golden spots.
I check the thickest part of the chicken with an instant-read thermometer and make sure it has reached 165°F (74°C).
I finish the Chicken Parmesan with fresh basil or parsley and serve it immediately while the breading is crisp and the cheese is hot and melted.
Servings and Timing
I get approximately 4 servings from this recipe.
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: approximately 30 minutes
- Servings: 4
Variations
For a spicier Chicken Parmesan, I add crushed red pepper flakes to the marinara sauce or mix a little cayenne pepper into the breadcrumb coating.
When I want extra crunch, I replace part or all of the regular breadcrumbs with panko breadcrumbs. I still mix them with Parmesan and seasonings before coating the chicken.
For a lighter variation, I bake or air-fry the breaded chicken instead of pan-frying it. I then add the marinara and cheese near the end so the coating has time to become crisp first.
I can use provolone instead of some of the mozzarella when I want a slightly stronger cheese flavor.
For a fresh variation, I add thin slices of fresh mozzarella instead of shredded cheese and finish the chicken with plenty of fresh basil.
I can also turn leftovers into sandwiches by placing the chicken in toasted rolls with additional marinara and mozzarella.
Storage/Reheating
I let leftover Chicken Parmesan cool before transferring it to an airtight container. I keep it refrigerated for up to 3–4 days.
For the best texture, I reheat it in a 375°F (190°C) oven until the chicken is heated through and the cheese is melted again. An air fryer also works well for restoring some crispness to the breading.
I can microwave individual portions when I’m short on time, although I find that the breading becomes softer.
For freezing, I prefer freezing cooked breaded chicken before adding the marinara and mozzarella. I wrap the pieces well and keep them frozen for up to 2–3 months, then reheat and finish them with sauce and cheese.
FAQs
How do I keep the breading from falling off the chicken?
I pat the chicken dry before breading it and use the flour, egg, and breadcrumb coating in that order. After breading, I press the crumbs gently onto the chicken and handle the cutlets carefully while cooking.
Can I use chicken thighs instead of chicken breasts?
Yes. I can use boneless, skinless chicken thighs, although their shape and thickness may change the cooking time. I always check the internal temperature and cook the chicken to 165°F (74°C).
Can I make 30 Minute Chicken Parmesan without frying?
Yes. I can bake or air-fry the breaded chicken until golden and cooked through, then add the marinara and cheese. The exact cooking time depends on the thickness of my chicken and the appliance I’m using.
What can I serve with Chicken Parmesan?
I often serve it with spaghetti or another pasta tossed with marinara. When I want something lighter, I pair it with a green salad, steamed vegetables, roasted broccoli, or zucchini.
How do I keep Chicken Parmesan crispy?
I use only enough marinara to cover the center of each chicken cutlet rather than completely soaking the breading. I also add the sauce and cheese shortly before serving so the crispy coating spends less time absorbing moisture.
Conclusion
30 Minute Chicken Parmesan gives me the comforting flavors of crispy chicken, tomato sauce, Parmesan, and melted mozzarella without requiring a lengthy preparation. Thin chicken cutlets and a quick skillet method help me get everything onto the table in about half an hour.
Print30 Minute Chicken Parmesan
30 Minute Chicken Parmesan features crispy breaded chicken cutlets topped with tangy marinara, melted mozzarella, and savory Parmesan. Thin chicken cutlets and a quick skillet-to-broiler method make this Italian-American favorite easy enough for a busy weeknight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry and Broil
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 4 thin boneless, skinless chicken breast cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 3 tablespoons olive oil, plus more if needed
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, optional for serving
Instructions
- Preheat the oven broiler and position a rack several inches below the heating element.
- If necessary, slice thick chicken breasts horizontally into thin cutlets or gently pound them to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
- Place the flour in one shallow bowl. In a second bowl, whisk the eggs with the water. In a third bowl, combine the breadcrumbs, 1/2 cup Parmesan, garlic powder, and Italian seasoning.
- Coat each chicken cutlet lightly in flour and shake off the excess. Dip into the egg mixture, then press into the breadcrumb mixture until evenly coated on both sides.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken without overcrowding the pan.
- Cook the chicken for 3–4 minutes on the first side, then turn and cook for another 2–3 minutes. Work in batches if necessary and add more olive oil as needed.
- Once the chicken is golden, spoon marinara sauce over each cutlet. Top with the mozzarella and remaining 1/4 cup Parmesan.
- Place the skillet under the broiler for 2–3 minutes, watching carefully, until the mozzarella is melted and beginning to develop golden spots.
- Check the thickest part of each chicken cutlet with an instant-read thermometer and make sure it has reached 165°F (74°C).
- Garnish with optional fresh basil or parsley and serve immediately while the breading is crisp and the cheese is hot and melted.
Notes
- For spicier Chicken Parmesan, add crushed red pepper flakes to the marinara or cayenne pepper to the breadcrumb coating.
- For extra crunch, replace some or all of the regular breadcrumbs with panko breadcrumbs.
- For a lighter variation, bake or air-fry the breaded chicken, then add the marinara and cheese near the end of cooking.
- Provolone can replace some of the mozzarella for a stronger cheese flavor.
- Fresh mozzarella slices can be used instead of shredded mozzarella and paired with fresh basil.
- For crispier breading, spoon marinara mainly over the center of each cutlet rather than completely covering it.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
- For the best reheated texture, warm leftovers in a 375°F (190°C) oven or use an air fryer.
- For freezing, freeze the cooked breaded chicken without marinara and mozzarella for up to 2–3 months, then reheat and finish with sauce and cheese.
- Leftovers can be served in toasted rolls with additional marinara and mozzarella for Chicken Parmesan sandwiches.
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 1350 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 54 g
- Cholesterol: 205 mg
