Chicken Parmesan

Plate on benchtop with chicken parmesan breast, fresh salad and corn cob.

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A quick and crispy Chicken Parmesan made under the grill, topped with marinara and melted mozzarella.

Prep Time10

Cook Time10

Total Time20

Course: Family Dinner Ideas

Cuisine: Italian Inspired

Keyword: Chicken Parmesan, Chicken Parmesan Recipe, Easy Chicken Parmesan

Servings: servings

Calories: 442kcal

Author: Stacey

Equipment

1 Baking tray
parchment paper
1 mixing bowl
1 rolling pin or meat mallet

Ingredients

Crumbed Chicken

1 ½ cups panko bread crumbs
3 Tablespoons olive oil
3 Tablespoons parmesan cheese
2 Tablespoons parsley (optional, but adds great flavor!)
600 grams chicken (about 2 medium-sized breasts)

Topping

1 cup Marinara Sauce
100 grams Mozzarella

Instructions

Preheat your oven grill (broiler) to high. If your oven has multiple settings, use the one that gives direct heat from the top.
Make the crispy topping: In a bowl, mix the panko breadcrumbs, olive oil, parmesan, and parsley until evenly combined. The olive oil helps the crumbs crisp up beautifully!
Flatten the chicken: Place the chicken breasts between two sheets of parchment or baking paper. Using a rolling pin, meat mallet, or even a sturdy water bottle, gently pound the thickest part of the chicken until it’s about 2 cm (¾ inch) thick. This helps it cook evenly, so no dry spots!
Coat and cook: Place the chicken on a lined baking tray (less mess!) and press the breadcrumb mixture on top, covering it generously. Pop it under the grill for 6–8 minutes, or until the crumbs are golden and crispy and the chicken is cooked through. If you have a meat thermometer, the internal temp should be 74°C (165°F).
Add the toppings: Spoon a generous amount of marinara sauce over each piece of chicken, then sprinkle (or layer) the mozzarella on top.
Melt & finish: Place the tray back under the grill for another 3–4 minutes—just long enough for the cheese to get melty and bubbly.
Serve & enjoy! This is delicious with a side of pasta, garlic bread, or even a simple salad for an easy, balanced meal.

Video

Notes

Don’t skip flattening the chicken—it ensures even cooking and juicier results.
You don’t need anything fancy like a meat mallet—a rolling pin, a sturdy mug, or even your kid’s stainless steel drink bottle will do the trick for a bit of chicken-bashing!
Make sure your oven rack is close to the grill element for the best crisp.
Press the crumb mixture firmly onto the chicken so it sticks well and crisps up beautifully.
This is a great way to use up stale bread or crusts—just blitz into crumbs and use in place of panko.
Freezes well! Cool completely, wrap tightly, and freeze for up to 2 months. Reheat under the grill or in the oven until hot and crispy again.
Chicken: I use two medium-sized chicken breasts, flattened for even cooking. Chicken thighs can work but won’t be as crisp.
Panko breadcrumbs: These light, flaky breadcrumbs give the best crunchy coating. I’ve used both regular and gluten-free panko with great results. If you don’t have panko on hand, you can make your own by blitzing stale bread into crumbs—this works with both regular and gluten-free bread. Just note that homemade or traditional breadcrumbs will give a softer, less crispy texture than panko.
Parmesan cheese: Adds a salty, savoury depth and that classic umami flavour to the crumb. If you need a dairy-free alternative, you can omit it entirely, use a dairy-free hard cheese, or try nutritional yeast—it brings a cheesy flavour and works well in the crumb mixture without the dairy.
Mozzarella: Melts beautifully and gives that classic stretchy, cheesy top kids love. You don’t need to use fresh mozzarella—a good melty cheese like regular grated mozzarella, Colby, Monterey Jack or a pre-grated pizza blend are all great options. To make this dairy-free, just use your favourite melty dairy-free cheese alternative.
Marinara sauce: A jar of your favourite store-bought marinara keeps things quick and simple. But if you’ve got homemade on hand, that’s even better! Roasted Tomato Sauce or Homemade Marinara both work beautifully in this recipe and add an extra layer of flavour.

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