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Panko Chicken Parmesan is easy to make at home and has a golden, crispy crust topped with marinara sauce and a sprinkling of grated Parmesan cheese. This 30-minute meal is a must-try recipe that the whole family will love!
A quick story about why you need this quick and easy Chicken Parmesan in your life! After spending 2 hours in the optometrist’s office, I was in no mood to cook. Those horrible yellow drops were making my eyes throb and burn, so we went out to dinner. We have been to Napoli’s several times before and I always order the Shrimp Linguine.
I decided to be a little bit more adventurous this time. The Veal Parmigiana on the menu caught my attention. That was a mistake, next time I will stick with the shrimp linguine.
My dinner was served on a massive rectangular plate. Two pieces of veal covered in sauce and then completely covered in melted mozzarella cheese sitting on a bed of spaghetti. It looked amazing, but very “thick”. The 1/4″ slices of veal were covered with a deep-fried batter that had to be 1 1/2″ thick! The batter completely masked the flavor of the veal, which is a shame. 🙁 No, I did not think to take a photo of the plate…I am still learning.
The meal may have been a bit disappointing, but their Garlic Dinner Rolls are insanely good!!! I was planning on recreating my own version of veal parmesan, but I was unable to find veal at either grocery store in town.
I am sharing my go-to recipe for Chicken Parmesan instead. It is crispy and light, and definitely not deep fried! It is so simple to prepare, about 30 minutes total if you use a jarred or pre-made Classic Marinara Sauce.
what you will need
- Boneless, skinless chicken breasts that get lightly pounded until an even thickness.
- Rice flour (white or brown) is my secret weapon when it comes to breading. It sticks much better than all-purpose flour and does not clump up or get gummy.
- Beaten egg to hold the crispy coating on the chicken.
- Japanese Panko bread crumbs are found in the Asian/International section of your local grocery store. They fry-up crispier than breadcrumbs and don’t get soggy.
- Italian seasoning adds flavor to the panko.
- Olive oil to pan-fry the chicken breasts.
- Marinara sauce – homemade or your favorite jarred sauce.
- Parmesan cheese finely grated for a light meal, melted mozzarella or provolone for a cheesy meal.
- Pasta noodles of your choice
Be sure to check out the detailed printable recipe card below
How do you make Chicken Parmesan with panko?
Place chicken breasts between two sheets of plastic wrap on a solid surface. Pound with a rolling pin until they are an even thickness.
Place panko crumbs on a large plate and mix with the Italian seasoning and grated cheese. Set aside.
Place rice flour on a large plate, mix in salt and pepper. Set aside.
Beat eggs with water in a small bowl. Set aside.
Heat oil over medium-high heat in a large skillet. You will need more oil if you are using a stainless steel pan, less if you are using non-stick.
Dredge each chicken breast through the flour, then the egg, then the seasoned panko crumbs.
Place in the heated skillet and cook until first side is brown and crispy. Flip to the other side and continue cooking until no longer pink inside. Test by cutting breast in the center with a sharp knife.
Place on plate and ladle sauce over chicken. Garnish with additional grated Parmesan cheese and basil leaves.
If you would like melted cheese, place cooked chicken on a baking sheet (one with sides) and pour the sauce over the top, then place grated mozzarella cheese on top. Place in the oven under the broiler until cheese starts to bubble and melt.
What to serve with chicken parmesan
- Pasta – thin spaghetti, linguine, or fettuccini
- Oven Roasted Broccoli
- Sautéed Zucchini and Carrots
- Garlic Dinner Rolls
- A nice medium-bodied Pinot Noir or Light Merlot
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Rolling Pin
- Cutting Mat & Chefs Knife
- Enamel Coasted Skillet – my stainless skillet has been discontinued
- Microplane Cheese Grater
- Steel Turner
- Instant Read Digital Thermometer
- Panko Bread Crumbs
- Rice Flour – white or brown, it doesn’t make a difference
More classic Italian recipes
- Skillet Chicken Cacciatore
- Linguine alla Carbonara
- Italian Seafood Pasta
- Gluten-free Eggplant Parmesan
- Affogato – ice cream drowned in espresso
- Classic Tiramisu
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
- 1 cup rice flour brown or white
- sea salt & fresh ground pepper
- 2 large eggs beaten with 1 tablespoon water
- 1 cup panko bread crumbs
- 1 tablespoon Italian seasoning
- 1 cup grated Parmesan cheese plus more for serving
- 4 boneless, skinless chicken breasts about 1 pound
- 3 – 4 tablespoons olive oil
- 1 cup marinara sauce homemade or jarred
- mozzarella cheese optional
- 0.5 pound cooked noodles (optional)
- Place chicken breasts between two sheets of plastic wrap on a solid surface. Pound with a rolling pin until they are an even thickness.
- Place panko crumbs on a large plate and mix with the Italian seasoning and grated cheese. Set aside.
- Place rice flour on a large plate, mix in salt and pepper. Set aside.
- Beat eggs with water in a small bowl. Set aside.
- Heat oil over medium-high heat in a large skillet. You will need more oil if you are using a stainless steel pan, less if you are using non-stick.
- Dredge one chicken breast through the flour, then through the egg, then the panko crumbs.
- Place in the heated skillet and cook until first side is brown and crispy.
- Flip to the other side and continue cooking until no longer pink inside. Test by inserting a meat thermometer into the center of the chicken breast (165 degrees F.), or by cutting chicken in the center with a sharp knife.
- Place on plate and ladle sauce over chicken. Garnish with additional grated Parmesan cheese and basil leaves.
- If you would like melted cheese, place cooked chicken on a baking sheet (one with sides) and pour on the sauce and place grated mozzarella cheese on top. Place in the oven under the broiler until cheese starts to bubble and melt.
- The secret ingredient to this recipe is the rice flour. The rice flour sticks better than all-purpose flour, so your coating will not fall off.
- Also makes awesome chicken tenders. Cut the chicken breasts into thin strips before you cook them, and serve with sauce on the side.
- If you would like to make your own sauce, here is my Marinara Sauce recipe.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer for best texture.