An Easy Chicken Parmesan with Fresh Basil You’ll Make Again and Again

Is there anything more reliably delicious than a classic Chicken Parmesan? It’s the kind of meal that feels like a big, comforting hug, but let’s be honest—sometimes the thought of breading, frying, and baking can feel like a weeknight mountain to climb. What if I told you you could have that crispy, cheesy, saucy goodness on the table in under an hour, with most of that time being hands-off? This recipe for Chicken Parmesan with Fresh Basil is my go-to for a reason. It simplifies the process just enough to make it totally doable on a busy night, without sacrificing an ounce of that homemade flavor we all crave. It’s a little taste of your favorite Italian spot, right from your own oven.

Why You’ll Love This

You’re going to love this Chicken Parmesan because it’s designed for real life. We skip the fussy deep-frying and let the oven do the heavy lifting, which means less mess and less stress. The result is incredibly tender chicken with a satisfyingly crisp crust, a tangy tomato sauce, and that irresistible, bubbly blanket of mozzarella and Parmesan. Using fresh basil at the end brightens everything up, cutting through the richness in the most perfect way. It’s a crowd-pleaser that feels fancy but is so, so forgiving. Plus, the leftovers are absolutely divine.

Ingredients You’ll Need

• 2 large boneless, skinless chicken breasts (about 1 ½ lbs): Halved horizontally to create four thin cutlets for even cooking.
• 1 cup all-purpose flour: For the first coating, which helps the egg mixture stick.
• 2 large eggs: The glue that holds the breadcrumb coating on.
• 1 cup Italian-seasoned breadcrumbs: For that classic, herby crunch.
• 1/2 cup grated Parmesan cheese, divided: We’ll mix some into the breadcrumbs and sprinkle the rest on top.
• 1 cup shredded mozzarella cheese: For maximum melty, cheesy goodness.
• 2 cups of your favorite marinara sauce: Use a good-quality jarred sauce to save time.
• 1/4 cup fresh basil leaves, thinly sliced: For a burst of fresh flavor at the end.
• Olive oil, kosher salt, and black pepper: The essential flavor starters.

Let’s Get Cooking Step by Step

1. Preheat your oven to 425°F (220°C). This high heat is key for getting a crispy crust without frying.
2. Prepare the chicken: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally into two even thinner cutlets. This gives you four pieces total. Season both sides generously with salt and pepper.
3. Set up your breading station: You’ll need three shallow dishes. In the first, spread out the flour. In the second, whisk the eggs until smooth. In the third, combine the Italian breadcrumbs with ¼ cup of the grated Parmesan cheese.
4. Bread the chicken: Working with one cutlet at a time, dredge it in the flour, shaking off any excess. Then, dip it completely in the egg, letting the excess drip off. Finally, press it firmly into the breadcrumb mixture, ensuring it’s coated on all sides. Place the breaded cutlets on a clean plate.
5. Pan-sear the cutlets: Heat a couple tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken cutlets (you might need to do this in two batches to avoid crowding the pan). Cook for 2-3 minutes per side, just until the crust is golden brown. They don’t need to be cooked through yet.
6. Assemble and bake: Remove the skillet from the heat. If you cooked in batches, arrange all the cutlets in the skillet in a single layer. Spoon the marinara sauce evenly over each piece, then top with the shredded mozzarella and the remaining ¼ cup of Parmesan cheese.
7. Bake for 15-18 minutes, or until the cheese is melted, bubbly, and starting to get golden spots, and the chicken is cooked through (an internal temperature of 165°F).
8. Garnish and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute. Just before serving, scatter the fresh basil over the top. So good.

Pro Tips For Perfect Chicken Parmesan

• Pound it out: For the most tender chicken, place your cutlets between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This prevents the edges from overcooking before the center is done.
• Get that crust to stick: The key is a firm press when you’re coating the chicken in the breadcrumbs. Really press it in, and don’t be shy.
• Use an oven-safe skillet! This is my biggest tip for easy meals. Going from stovetop to oven in one pan saves on cleanup and makes the whole process seamless.
• Don’t skip the rest: Letting the chicken sit for five minutes after it comes out of the oven is a game-changer. It makes the chicken juicier and easier to slice.
• Make it your own: Feel free to add a pinch of red pepper flakes to the breadcrumbs for a little heat, or a teaspoon of garlic powder for extra flavor.
• And the most important tip? Don’t worry if it’s not perfect. A little sauce spillover or uneven browning just adds to the homemade charm.

Variations & Substitutions

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend and use gluten-free breadcrumbs. It works like a charm.
• Dairy-Free: Use your favorite dairy-free mozzarella shreds and a vegan Parmesan alternative. The breadcrumbs are usually safe, but always double-check the label.
• Lower-Carb: Instead of breading, simply season the chicken and sear it. Top with sauce and cheese and bake as directed. You still get all the flavor with fewer carbs.
• Different Protein: This method works great with thin turkey cutlets or even slices of firm eggplant for a vegetarian version.
• Flavor Twists: Stir a tablespoon of pesto into the marinara sauce, or use a spicy arrabbiata sauce for a kick. You could also mix some provolone in with the mozzarella for a deeper cheese flavor.

Serving Ideas & Pairings

This Chicken Parmesan with Fresh Basil is a complete meal all on its own, but it plays wonderfully with others. My absolute favorite way to serve it is over a bed of angel hair pasta or with a big pile of creamy polenta to soak up that delicious sauce. A simple side salad with a bright vinaigrette is the perfect fresh counterpoint to the rich chicken. For a lighter option, roasted broccoli or zucchini noodles are fantastic. Honestly, if you’re really pressed for time, a loaf of crusty bread for dipping is all you really need.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. The best way to reheat and keep the crust from getting soggy is in the oven or an air fryer. Preheat to 350°F and warm for 10-15 minutes, or until heated through. The microwave will work in a pinch, but it will soften the breading.

Frequently Asked Questions

• Can I make this Chicken Parmesan ahead of time? Absolutely! You can bread the chicken cutlets and keep them layered between parchment paper in the fridge for up to 24 hours before cooking. This is a great trick for getting a head start on healthy dinner recipes.
• What’s the best way to get a crispy crust? The two secrets are the high oven temperature and not drowning the cutlets in sauce. We just spoon it over the top, leaving most of the crust exposed to the oven’s heat.
• I’m short on time. Any shortcuts? Of course! Using a high-quality jarred marinara sauce is the biggest time-saver. You can also look for pre-shredded mozzarella cheese blends to make this one of your quick and easy dinner recipes.
• My cheese is browning too fast. What should I do? If the cheese is getting too dark before the chicken is done, just loosely tent the skillet with a piece of aluminum foil for the remainder of the baking time.

This recipe truly proves that a comforting, impressive Chicken Parmesan with Fresh Basil doesn’t have to be complicated. It’s the kind of healthy chicken recipe you’ll turn to again and again, knowing it delivers on flavor and ease every single time.