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Chicken Parmesan

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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!

Crispy panko crusted chicken parmesan on a bed of angel hair pasta and topped with marinara sauce and grated parmesan.

Recipe inspiration

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.

Looking down on a crispy panko crusted chicken breast on a bed of pasta topped with marinara sauce and grated Parmesan.

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.

Four boneless, skinless chicken breasts on a wood board covered with plastic wrap and flattened with a rolling pin.

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.

Panko crumbs on a large plate, beaten eggs in a bowl, brown rice flour on a large plate.

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.

Collage image of a chicken breast in rice flour, a bowl of beaten egg, and a plate of 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.

A pan-fried panko crusted chicken breast in a skillet.

Place on plate and ladle sauce over chicken. Garnish with additional grated Parmesan cheese and basil leaves.

Chicken Parmesan served on a bed of of pasta topped with marinara sauce and grated parmesan cheese.

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.

Chicken Parmesan on a bed of linguine topped with marinara sauce and melted mozzarella cheese.

What to serve with chicken parmesan

Tools used to create this recipe

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More classic Italian recipes

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Enjoy!!

Crispy panko crusted chicken parmesan on a bed of angel hair pasta and topped with marinara sauce and grated parmesan.

Chicken Parmesan

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.
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Course: Main Course
Cuisine: Italian
Keyword: chicken, panko, parmesan, cheese, pasta, recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 815kcal
Author: Lisa Johnson

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 815kcal | Carbohydrates: 87g | Protein: 72g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 267mg | Sodium: 816mg | Potassium: 1100mg | Fiber: 3g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 2.7mg | Calcium: 387mg | Iron: 3.6mg

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