If you love chicken parmesan, try this fast and crispy chicken parmesan recipe. It yields golden crispy chicken cutlets without pounding, breading, and less mess that goes with it. Top with your favorite pasta sauce, Italian cheeses, and it's ready to serve in about 30 minutes. The whole family will love it. It’s the answer to what’s for dinner and a new family favorite. Leftovers make a terrific chicken parmesan sandwich.
Crispy chicken parmesan is not a classic breaded parmesan chicken recipe. It's faster, lighter, and easier using chicken cutlets, pasta sauce, and Italian cheeses. It's less messy, as you don't have to set up a 3-stage breading station with egg wash and bowls. Try this quick method for the best chicken parmesan. I think you'll like it.
I’ve taken two of my basic recipes, the Golden Chicken Cutlets and my easy 30 Minute Pasta Sauce and combined them to make this easy chicken parmesan.
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Why You'll Like This Recipe
- Chicken parmesan is an easy, family pleasing recipe.
- It's a lighter faster way to make chicken parmesan; no heavy breading,
- No frying, no pounding, and a lot less dishes than the chicken parmesan traditional recipe.
For another fast and easy recipe using boneless, skinless chicken breasts, try this chicken salsa verde. Use a jarred sauce or homemade.
Recipe Ingredients
For Crispy Chicken Parmesan, here is what you need.
- Chicken breasts: choose boneless chicken breasts. Buy them by weight versus by the the piece. Choose big ones as they will be sliced in half horizontally to make cutlets (1 ½ pounds for 2 chicken breasts).
- Seasoning: sea salt, ground black pepper, and granulated garlic or powdered garlic.
- Flour: Instead of a breadcrumb mixture, all you need is flour for a light crispy crust. For gluten-free choose coconut flour, brown rice flour, cassava flour, or GF blend. If you are not GF, I like white wheat all purpose flour. Choose what works for you.
- Cooking fat: extra-virgin olive oil or butter. The combination of the two is nice.
- Cheeses: for speed use pre-grated or shredded mozzarella cheese. For the Parmesan cheese, get a chunk of the real deal and grate it fresh, or get a container of fresh grated. Not the powdered stuff. You can use fresh mozzarella but it is harder to grate as it's very soft.
- Sauce: use your favorite rich homemade tomato sauce or good store-bought sauce.
- Herbs: fresh chopped basil, oregano, or parsley for garnish and flavor.
Please see the recipe card for quantities and seasoning like salt, pepper, and garlic powder.
Chef's Tip: Buying boneless, skinless chicken breasts. If the chicken breasts are small and not big enough to slice into cutlets, do this instead. With the smooth side of a meat mallet or pounder, gently pound the chicken breasts to a thinner, more even thickness. They might take a few extra minutes of cooking but not much longer. For a more detailed explanation, see this grilled chicken post.
Substitutions and Variations
- Use other Italian cheeses or non-Italian cheeses for a twist on the traditional. Look for cheese that will grate and melt well. Swap monterey jack for mozzarella. For more ideas see the recipe FAQs section near the end.
- Crispy chicken cutlets can be topped with other sauces such as green enchilada sauce for a Mexican twist (with jack cheese), a tropical pineapple mango salsa, and many others. Chicken cutlets make a terrific basic recipe.
- Another option, use a grated packaged Italian cheese blend.
Recipe Instructions
Pre-heat your broiler or oven to finish and melt the cheese at the end before serving.
Chef's Tips:
- Slice the chicken breasts in half horizontally. A sharp, thin slicing knife makes it easy.
- Season the chicken, not the flour, for better control over your seasoning.
- Before cooking, gently shake off excess flour. A light dusting gives the chicken a golden color, crisp texture, and toasty flavor.
Serving Suggestions
Serve crispy chicken parmesan (also called chicken Parmigiana) with a side of steamed broccoli, broccolini, green beans, zucchini noodles, or your favorite pasta and a simple green salad with this easy homemade Italian dressing. A little garlic bread is good too if you're not concerned about carbs. And be sure to serve extra sauce on the side.
For garnish use a little chopped fresh Italian parsley or fresh basil leaves.
Can you freeze chicken Parmesan? Yes you can freeze it. After freezing and thawing it may not be as crisp, but it will still taste good. Freezing the cutlets covered in sauce protects the chicken. Thaw in the refrigerator overnight, then preheat an oven to 350°F, line a baking sheet with foil, and bake until chicken is hot.
Cooking for a date night? You might need dessert to go with this Italian-style meal, try this gluten-free lemon olive oil cake made with raw almonds.
Recipe FAQs
Mozzarella cheese and Parmesan cheese are traditional for chicken parmesan, but you can substitute other cheeses if you cannot get them.
Cheese substitutions for chicken Parmesan include cheeses that will melt well and grate well. Provolone is an alternative to Mozzarella as is a young, mild white Cheddar (versus aged cheddar with a strong flavor). Try Swiss cheese or Monterey Jack, but the flavor will be a bit different than traditional Mozzarella.
For a Parmesan alternative, try Asiago cheese, Pecorino (sharper and saltier), Piave (younger than parmesan), or Grana Padano (milder than pecorino, less crumbly). All can give you a fun twist on tradition while still making a delicious meal.
Pasta noodles are a natural side dish. To go low-carb, use zucchini noodles. For gluten-free, use a GF pasta (and GF flour in the recipe). Good green vegetable sides include, steamed broccoli or broccolini, green beans, and zucchini. A leafy green salad is always a good side dish to include, dressed with a homemade Italian dressing.
Absolutely! Good choices for gluten-free flour include a gluten-free blend, cassava flour, brown rice flour, and coconut flour. I've used them all for my chicken parmesan recipe.
More Chicken Recipes
And for a few more Italian-inspired recipes ideas try lemon garlic shrimp scampi or these braised Italian chicken thighs.
⭐️Did you Make This?
If you make this crispy chicken parmesan recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Fast and Crispy Chicken Parmesan
Equipment
- Rimmed baking sheet broiler safe
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts get two large ones if possible
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated garlic or garlic powder
- ½ cup flour of choice wheat, coconut, cassava, brown rice or GF blend. They all work.
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 ½ cups homemade pasta sauce or favorite store brand
- 4 tablespoons grated Parmesan cheese
- ⅓ cup grated or shredded mozzarella or Italian blend
- 1 tablespoon fresh chopped basil, oregano or parsley optional garnish
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Instructions
Set-up
- Pre-heat the broiler and place the rack on the level below the top, heat the sauce, line a baking sheet with foil.
Slice cutlets
- Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets or freeze for later use. Place the palm of your hand on the chicken breast. Slice the chicken breasts into equal halves horizontally, keeping your knife parallel to the cutting board (see photos in post). Be careful about starting your knife in the middle so the bottom piece does not come out too thin.
Season cutlets
- Season both sides of the chicken with salt, pepper and garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
Cook cutlets
- Heat a large 12" saute or fry pan over medium heat. Add olive oil and butter. When it’s bubbling and hot, add chicken cutlets, smooth side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white. Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little.
Finish and serve
- Pre-heat the broiler on high and fit the rack on the second down from the top. Place cooked cutlets on a foil lined baking sheet in a single layer. Top with sauce and cheeses. Broil briefly until cheese melts. Top with fresh herbs and serve. Serve any extra sauce on the side.
Notes
Nutrition
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Barbara Werth says
Wow this was super easy and very good. Big hit with my family and will make it often! Thank you Sally for another great recipe!
Paul Brown says
Wow! Great recipe for chicken. It was juicy and tender. I used the chicken this time to make chicken pesto sandwiches and will used the leftovers on my salad for lunch tomorrow. Thanks for the great recipe.
Sally Cameron says
Thanks for commenting Paul, using on sandwiches and salad are great ideas.
Ashley Jones says
I made this last night and it is delicious! Just wondering what is considered one serving for the nutritional information? Is that 2 prepared chicken breasts.
Ashley Jones
Sally Cameron says
Hi Ashley. Good question! If you have 1 - 1 1/4 pounds of boneless skinless chicken breasts and you split them in 4 pieces, 1 piece would be a serving. It's 4-5 ounces. Does that make sense?
Jake Penrose says
I made it for my parents. Delicious
Maria says
Do you know if this would work with almond flour?
Sally Cameron says
Hi Maria, I have not tried almond flour, but I do use the coconut flour as I am GF. I listed the whole white wheat as an option for readers who are not GF. If you do try it with almond flour, please report back as to how it came out. Thanks!
Maria says
I made it last night with almond flour and it was delicious!! Will definitely make it again! Thanks for the recipe 🙂
Sally Cameron says
That's great! Thanks for reporting back Maria. I will try that myself, and I'm sure it will help other readers as this is one of my most popular recipes.
Jill says
Hi, it's not letting me click on the link for the homemade sauce. The recipe turned out great otherwise!
Sally Cameron says
Thanks Jill, I will check the links right now. Glad the recipe came out well.
Heather @ Sugar Dish Me says
This looks AMAZING!!! Totally pinning to make later this week.
Charles says
Can we use traditional prego sauce?
Sally Cameron says
You can, sure, but read the ingredient label. Go for no added sugar. The Prego I looked at had added sugar and used canola oil, not something I like personally, especially if it is not organic, because it will be GMO. Use what is best for you, but try to make a smart choice. And making your own is so easy! And it freezes well.
Steven Henderson says
Hi Sally - this recipe has become a favorite for our family of four. Even our finicky two year old quickly demolished her serving. This is a nice, light twist on chicken Parmesan and I espcially like the anise seed flavoring in the pasta sauce. What a great add-in!
Lynne D says
95 degrees here tonight, so I was looking for something stove top with skinless chicken breasts...found this. Like some others I used jarred sauce and a combo of mozz and parm cheeses. Served with angel hair...hubs liked it...will definitely have again sometime!
Steve says
Spelling correction: You say to "trim off tenders", I think you meant tendons! That confused me for a minute.
Sally Cameron says
Hi Steve. Sorry if that was confusing, but I do mean the tenders. It's that little side piece that is attached to a boneless skinless breast. There is a tendon within that tender that you can remove with a knife if you wish. Some chicken breasts have the "tender" removed, so that is maybe why it did not make sense to you. Other packages or butcher counters leave them on. You can cook them right along with the chicken breast. It looks nicer and is easier to handle when separated.Does that help?
Tammie says
Loved this recipe! So much quicker and lighter than traditional chicken parmesan but very tasty. I was able to make it quickly as my grandson roamed the kitchen. Thanks!
i mcnamee says
I was looking for a different recipe to try with chicken breast & saw this one, as I had most of the ingredients I gave it a go and I am glad I did. It was delicious, I used some oil and butter to fry the chicken then put some of my sauce on top with the parmesan and grilled for a minute, the taste was yummy, my husband said it was a 10 out of 10 and I will definitely be adding it to my list. I made my own arrabiata sauce with garlic onion and chilli softened in spray oil then added passata and vegtable stock and simmed for 20/25 mins, I used taglateli pasta. Thank you for an amazing recipe but also for an easy recipe that only required standard ingredients that were already in my fridge/freezer/store cupboard.