Go Back
Easy Chicken Parmesan with 5 Minute Marinara photo

Chicken Parmesan with 5 Minute Marinara

This Chicken Parmesan is a weeknight winner! Crispy chicken topped with gooey cheese and a quick marinara sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 6 pieces boneless chicken breast halves ensuring a juicy and tender bite
  • 2 large eggs for binding
  • 1/3 cup flour helps create a crispy coating
  • 1 1/2 cups panko bread crumbs adds crunch and texture
  • 3/4 cup freshly grated Parmesan cheese essential for flavor
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper to taste
  • 4 tablespoons unsalted butter for frying
  • 1/4 cup olive oil for frying
  • 8 oz. mozzarella cut into 12 slices
  • 1/4 cup freshly grated Parmesan cheese for topping
  • 1 cup chopped fresh basil for garnish
For the Marinara:
  • 1 28 oz. can crushed tomatoes the base for the sauce
  • 1/2 tablespoon sugar
  • 1/2 tablespoon chicken bouillon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper to taste
  • 1 dash red pepper flakes for subtle heat

Equipment

  • Meat mallet
  • Three shallow dishes
  • Large Skillet
  • Spatula
  • Oven-safe baking dish

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Chicken - Preheat your oven to 375°F (190°C). Place each chicken breast half between two pieces of plastic wrap and pound to an even thickness of about 1 inch.
  2. Step 2: Set Up Your Breading Station - In three shallow dishes, set up your breading station: one for flour, one for beaten eggs, and one for the panko mixture.
  3. Step 3: Bread the Chicken - Coat each chicken breast in flour, dip in eggs, and dredge in the panko mixture.
  4. Step 4: Cook the Chicken - Heat butter and olive oil in a large skillet over medium heat. Cook the breaded chicken in batches for 4-5 minutes on each side until golden brown.
  5. Step 5: Prepare the Marinara Sauce - Combine crushed tomatoes, sugar, chicken bouillon, garlic powder, onion powder, dried basil, oregano, thyme, salt, pepper, and red pepper flakes in a saucepan. Simmer for about 5 minutes.
  6. Step 6: Assemble and Bake - Pour marinara sauce over the chicken, top with mozzarella and Parmesan cheese, and bake for about 20 minutes until the cheese is melted and bubbly.
  7. Step 7: Garnish and Serve - Remove from oven, garnish with chopped basil, and serve hot.

Notes

  • Leftover Chicken Parmesan can be stored in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F (175°C) for 15-20 minutes for best results.
  • You can freeze cooked Chicken Parmesan for up to 2 months.