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30 Minute Chicken Parmesan

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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.

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

  1. Preheat the oven broiler and position a rack several inches below the heating element.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken without overcrowding the pan.
  6. 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.
  7. Once the chicken is golden, spoon marinara sauce over each cutlet. Top with the mozzarella and remaining 1/4 cup Parmesan.
  8. Place the skillet under the broiler for 2–3 minutes, watching carefully, until the mozzarella is melted and beginning to develop golden spots.
  9. Check the thickest part of each chicken cutlet with an instant-read thermometer and make sure it has reached 165°F (74°C).
  10. 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

Find it online: https://thefamilycooking.com/30-minute-chicken-parmesan/