Golden chicken, bubbling cheese, and rich marinara—your favorite comfort food, made simple for any night of the week.
Everyday Rustic Chicken Parmigiana – Classic Comfort in No Time
It’s April, and while spring is technically here, the weather outside says otherwise—cloudy skies, chilly breezes, and not a hint of sunshine in sight. On days like this, when the world feels a little gray, I always find myself craving something warm and comforting to lift the mood. Enter this Everyday Rustic Chicken Parmigiana—my go-to for an easy, satisfying dinner that brings a little sunshine to the table, no matter what’s going on outside.
There’s something about Chicken Parmigiana that just feels like home to me. Maybe it’s the crispy golden crust, the way the cheese gets all melty and bubbly under the broiler, or that rich marinara soaking into every bite. Whatever it is, this version has become one of my absolute favorite weeknight dinners—it’s cozy, flavor-packed, and unbelievably easy to make.
This recipe keeps things simple without skimping on comfort. You get tender chicken cutlets coated in Parmesan-panko goodness, lightly pan-fried until golden, then nestled into a baking dish with warm marinara and a generous sprinkle of shredded mozzarella. A few minutes under the broiler, and dinner is ready—no fancy techniques, no stress. Just real, satisfying food that hits the spot every single time.
I love serving this with a crisp green salad or some roasted veggies on the side (and maybe a hunk of crusty bread to mop up the sauce). It’s one of those meals that feels like a hug on a plate—especially after a long day when all you want is something comforting, familiar, and full of flavor.
Enjoy!
Note about the pictures: I made 4 chicken cutlets but the pictures only show 3. This is due to the fact that my husband helped himself to dinner before I got took the pictures. Sorry about that. I didn't even get time to get a plate shot with our side of salad before he started eating that as well!
What Ingredients do I need?
Protein
Chicken cutlets
Dairy
- Parmesan cheese
- Mozzarella cheese
- Large eggs
Pantry
- Panko breadcrumbs
- Jarred marinara sauce
- Olive oil
- Kosher salt
- Black pepper
Substitutions and Variations
Substitutions
- Chicken Cutlets: Use chicken breasts, pounded thin or sliced into cutlets
- Mozzarella Cheese: Use provolone for a more distinct flavor
- Jarred Marinara Sauce: Use any tomato-based pasta sauce or homemade tomato sauce
Variations
- Spicy Chicken Parm: Add some heat: Mix red pepper flakes into the marinara sauce or sprinkle them on the chicken before broiling. You can also swap the regular mozzarella for spicy pepper jack cheese to add an extra kick.
- Herb-Infused Chicken Parm: Fresh herbs: Add fresh basil or oregano to the breadcrumb mixture or sprinkle over the top of the chicken after it’s broiled for a burst of fresh, aromatic flavor. Garlic butter finish: After broiling, drizzle a bit of melted garlic butter over the chicken for a rich, flavorful twist.
Kitchen Tips and Notes
- Pounding the Chicken Cutlets: If you’re starting with whole chicken breasts, it’s a good idea to pound them thin (about 1/2 inch thick) to ensure they cook evenly and quickly. This helps avoid dry chicken and ensures that the breading crisps up nicely. You can use a meat mallet, rolling pin, or even the back of a heavy skillet.
- Layering for Maximum Flavor: For an extra burst of flavor, consider layering the marinara sauce under the chicken before broiling, and then adding more sauce on top. This ensures the chicken stays juicy while the cheese gets wonderfully melty.
- Side Pairing: Serve with a simple green salad (think arugula or mixed greens) with a lemony vinaigrette to balance out the richness of the chicken parm. Roasted vegetables or garlic bread also make excellent sides to complete the meal.
- Leftover Tips: If you happen to have leftovers, the chicken parm keeps well in the fridge for up to 2 days. Reheat it in a low oven (around 300°F) to keep the chicken crispy and avoid sogginess.
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Everyday Rustic Chicken Parmigiana
serves 4
3/4 cup panko breadcrumbs
3/4 cup Parmesan cheese
4 chicken cutlets
kosher salt & black pepper
1 large egg, lightly beaten
2 cups jarred Marinara
1/4 cup olive oil
3 oz mozzarella cheese, shredded
Heat the broiler. Combine the breadcrumbs and Parmesan on a plate or tray tossing to combine them. Add the beaten egg to another dish or shallow bowl. Season both sides of the chicken cutlets with salt and pepper. Dip the chicken in the egg, then dredge them in the breadcrumb mixture, coating both sides.
Spread some marinara sauce on the bottom of a baking dish large enough for 4 cutlets. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place the cutlets in the skillet and cook until golden and cooked through, about 4 minutes per side.
Transfer to the baking dish placing them on top of the sauce. Top each cutlet with another dollop of marinara and some shredded mozzarella. Broil until cheese is melted and lightly browned in spots, 2-3 minutes. Serve immediately.
