This Quick Chicken Parmesan Recipe delivers ultra-crispy, golden breaded cutlets baked under rich marinara and a blanket of bubbling, melted mozzarella. By pounding the cutlets thin, this Quick Chicken Parmesan Recipe comes together in under 35 minutes—making it fast enough for a busy weeknight yet satisfying enough for Sunday dinner.
Prep & Cook Time
Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes
Servings: 4
Ingredients
The Chicken & Breading
2 large boneless, skinless chicken breasts (halved horizontally into 4 thin cutlets)
1/2 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1 cup Italian seasoned breadcrumbs (or standard panko for extra crunch)
1/2 cup freshly grated Parmesan cheese, divided
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
3 tablespoons olive oil (for shallow frying)
The Topping & Serving
1 1/2 cups good-quality marinara sauce
1 1/2 cups shredded low-moisture mozzarella cheese
2 tablespoons fresh basil leaves, finely chopped or torn
8 oz spaghetti or linguine, cooked al dente (optional, for serving)
Step-by-Step Instructions
Prep the Cutlets
Pat the chicken cutlets thoroughly dry with paper towels. Place them between two sheets of plastic wrap and pound them lightly with a rolling pin or meat mallet to an even 1/3-inch thickness. Season both sides evenly with salt and black pepper.
Set Up the Breading Station
Arrange three shallow bowls side by side:
Bowl 1: Flour mixed with garlic powder.
Bowl 2: Beaten eggs.
Bowl 3: Breadcrumbs combined with 1/4 cup of the grated Parmesan.
Bread the Chicken
Dredge each cutlet in the flour, shaking off the excess. Dip completely into the egg mixture, allowing drips to fall back into the bowl. Press firmly into the breadcrumb mixture so both sides are generously coated. Transfer to a clean plate.
Pan-Sear until Golden
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil shimmers, add the cutlets without overcrowding (cook in two batches if necessary). Fry for 3 to 4 minutes per side until the crust turns deeply golden and crisp. Remove from heat.
Layer and Broil
If using the same oven-safe skillet, spoon 2 to 3 tablespoons of marinara over the center of each cutlet (leaving the edges exposed so they stay crisp). Top each piece with a generous handful of shredded mozzarella and the remaining 1/4 cup of grated Parmesan. Spoon the rest of the warm sauce around the chicken into the pan.
Bake to Melt
Transfer the skillet to an oven preheated to 400°F (200°C) and bake for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is fully melted. Switch to a high broil for the final 1 to 2 minutes to get golden-brown blisters on the cheese.
Garnish and Serve
Scatter fresh chopped basil over the bubbling cheese right as it comes out of the oven. Serve hot over a twirl of marinara-tossed spaghetti.