Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Classic Chicken Parmesan Recipe (Crispy and Cheesy!)

Sarah Smith
Oct 30, 2025
3 min read

Updated: 1 day ago

Two breaded chicken cutlets with melted cheese and tomato sauce, garnished with parsley, served on a white plate with a grey background.

There’s something magical about Chicken Parmesan — golden, crispy chicken cutlets layered with rich marinara sauce and melted mozzarella cheese. It’s the kind of Italian comfort food that instantly brings warmth to your home and joy to your table.

In my family, Chicken Parmesan has always been a go-to for both cozy weeknights and special dinners. I remember my mom standing by the stove, humming Italian tunes while the kitchen filled with the aroma of fried breadcrumbs and simmering tomato sauce. Whether it’s a comforting Sunday dinner or a romantic date night, this easy chicken parmesan recipe will never let you down. Serve this crispy chicken parmesan with homemade marinara or classic spaghetti carbonara, and don’t forget warm garlic herb pull-apart bread on the side.

Why You’ll Love This

Crispy, golden chicken topped with rich marinara and melted cheese
Classic Italian comfort food with bold, familiar flavor
Hearty, satisfying meal that feels restaurant-worthy at home
Perfect for family dinners, special occasions, or cozy nights in

Recipe Card

Servings: 4 Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes

Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts (cut in half horizontally to make 4 cutlets)
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup Italian-style breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded mozzarella cheese
½ cup marinara sauce (plus extra for serving)
2 tablespoons olive oil
1 tablespoon butter

For Serving (Optional):

Cooked spaghetti or linguine
Fresh basil or parsley, chopped
Extra Parmesan cheese

Instructions

Prepare the Chicken: Place the chicken between two sheets of plastic wrap and pound to ½-inch thickness. Season both sides lightly with salt and pepper.
Set Up the Coating Station: Arrange three shallow bowls:
- Flour
- Beaten eggs mixed with water
- Breadcrumbs mixed with Parmesan and garlic powder. Dredge chicken in flour, then dip it in the egg mixture, and coat it with breadcrumbs. Press gently to help the coating stick.
Fry the Chicken: Heat olive oil and butter in a skillet over medium heat. Fry chicken for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel–lined plate.
Assemble and Bake: Preheat the oven to 400°F. Spread a little marinara in a baking dish. Add the chicken, spoon marinara over each piece, and top with mozzarella. Bake for 15–20 minutes or until the cheese is melted and bubbly.
Serve and Enjoy: Garnish with chopped basil or parsley. Serve with pasta, salad, or garlic bread for a complete Italian feast.

Tips for the Best Chicken Parmesan

Combine panko breadcrumbs with Italian breadcrumbs for a crunchier coating.
Use fresh mozzarella for a richer, authentic flavor.
Don’t skip the butter when frying — it gives the chicken a golden color and extra flavor.
For maximum crispiness, let fried chicken rest on a wire rack before baking.
Add a pinch of red pepper flakes to your marinara for a little heat!

FAQ

Q: How do I keep the breading crispy?

Pan-fry the chicken until golden before baking, and don’t submerge it fully in the sauce. Add sauce only beneath and on top.

Q: Can I bake chicken parm instead of frying?

Yes — bake at 425°F for 18–20 minutes, then top with sauce and cheese and return to the oven to melt.

Q: What cheese works best?

Mozzarella and Parmesan are classic. Fresh mozzarella melts beautifully for restaurant-quality chicken parm.

Q: Can I use chicken thighs?

Yes — boneless, skinless thighs cook well and stay juicy, though cutlets are more traditional.

Q: Can I make chicken parm ahead?

Bread and fry the chicken ahead of time, then assemble with sauce and cheese right before baking.

Final Thoughts

This classic Chicken Parmesan recipe is everything you love about home cooking — crispy, cheesy, and full of Italian flair. It’s hearty enough for Sunday dinner but easy enough for a weeknight meal.

Serve it with spaghetti, a side salad, or garlic bread, and you’ve got a dish that will make everyone ask for seconds.