Chicken Parmesan Recipes and More: 13 Italian-American Chicken Dinners That Taste Like Your Favorite Red-Sauce Joint

Chicken parmesan recipes are the heart of every neighborhood red-sauce joint, and they taste even better when the cutlets come out of your own oven on a cold winter night. Google Trends shows chicken parmesan holding an average search interest of 38 across the past year, more than double chicken marsala, with a yearly peak in early January when families crave cozy dinners. On one of the biggest recipe websites, the top chicken parmesan recipe has more than 5,000 ratings. This collection goes beyond the classic cutlet to the whole Italian-American chicken menu: casseroles, sliders, sheet pans, marsala, piccata, francese, saltimbocca and more. If you love our Italian American Sunday dinners, you will feel right at home. Here are 13 chicken parmesan recipes and red-sauce favorites, each with a short story, what you will need and easy steps..

Classic Chicken Parmesan Recipes Start With a Crispy Cutlet

Of all chicken parmesan recipes, the classic plate is simple and perfect: a thin, golden breaded chicken cutlet, bright marinara, melted mozzarella with brown spots and a pile of spaghetti on the side. Italian-American cooks adapted it from eggplant parmigiana from southern Italy, swapping in chicken that was plentiful and cheap in their new home. You can read its full history on chicken parmigiana. The secret is a thick sauce, so the crust stays crisp, and if your sauce comes from a jar, these jarred pasta sauce upgrades make it taste homemade..

You will need: 2 large chicken breasts, 1/2 cup flour, 2 eggs, 1 1/2 cups Italian breadcrumbs, 1/2 cup grated parmesan, 1/2 cup olive oil, 2 cups marinara, 8 oz fresh mozzarella, fresh basil, 12 oz spaghetti, salt and pepper.

How to make it: 1. Slice each breast in half horizontally and pound to 1/4 inch thick. 2. Season, dredge in flour, dip in beaten egg and press into breadcrumbs mixed with parmesan. 3. Fry in hot olive oil 3 minutes per side until deep golden, then drain on a rack. 4. Set on a baking sheet, top with marinara and mozzarella and broil 3 to 4 minutes until bubbling. 5. Serve over spaghetti tossed with more sauce and finish with basil.

Baked Chicken Parmesan Recipes With No Frying

If standing over a pan of hot oil is not your idea of a weeknight, bake the cutlets instead. Toasting the breadcrumbs in a skillet with a little olive oil before coating the chicken gives the same golden color, and a wire rack set over the baking sheet lets hot air reach the bottom so it stays crunchy. Diners and red-sauce joints often serve it on a bed of spaghetti, just like this one. Serve it with one of our Italian baked pasta dishes when you are feeding a crowd.

You will need: 4 thin chicken cutlets, 1 cup panko, 1/2 cup Italian breadcrumbs, 2 tbsp olive oil, 1/2 cup grated parmesan, 2 eggs, 1 1/2 cups marinara, 1 1/2 cups shredded mozzarella, 1 tsp Italian seasoning, salt and pepper.

How to make it: 1. Heat the oven to 425F and set a wire rack on a lined baking sheet. 2. Toast both breadcrumbs in the olive oil in a skillet until golden, then cool and mix with parmesan and seasoning. 3. Dip the cutlets in beaten egg, press into the toasted crumbs and place on the rack. 4. Bake 15 minutes, then top with marinara and mozzarella. 5. Bake 5 to 7 minutes more until the cheese bubbles.

Chicken Parm Casserole, the Dump-and-Bake Shortcut

Among easy chicken parmesan recipes, this is the shortcut busy families love: no pounding, no breading station, just cubed chicken baked in sauce with a crunchy topping. All the flavor of a chicken parm dinner lands in one dish, and the buttery breadcrumb layer on top gives the crunch you expect from the fried version. Make it in the morning, keep it covered in the fridge and slide it into the oven when everyone gets home. It sits nicely next to our favorite easy weeknight casseroles for nights when time is short.

You will need: 1 1/2 lb boneless chicken breasts cut in 1 inch cubes, 3 cups marinara, 2 cups shredded mozzarella, 1/2 cup grated parmesan, 1 cup panko, 3 tbsp melted butter, 2 cloves garlic minced, 1 tsp Italian seasoning, fresh parsley.

How to make it: 1. Heat the oven to 375F and spread the raw chicken cubes in a greased 9×13 dish. 2. Season with Italian seasoning and garlic, then pour the marinara over the top. 3. Scatter mozzarella and half the parmesan over the sauce. 4. Toss the panko with melted butter and the rest of the parmesan and sprinkle on top. 5. Bake 35 to 40 minutes until the chicken is cooked and the top is golden, then add parsley.

Sheet Pan Chicken Parmesan Recipes With Roasted Vegetables

One pan, one oven and dinner is done, which is why sheet pan chicken parmesan recipes are so popular, with the vegetables roasting right next to the cutlets. Potatoes go in first because they need the most time, then the breaded chicken and broccoli join them for the last stretch, with cherry tomatoes bursting into a sweet sauce of their own. A final spoon of marinara and a handful of mozzarella turn the whole tray into a family-style feast. If you love easy cleanup, try our foil packet dinners on busy nights too.

You will need: 4 thin chicken cutlets, 1 lb baby potatoes halved, 3 cups broccoli florets, 1 cup cherry tomatoes, 3 tbsp olive oil, 1 cup seasoned breadcrumbs, 1/3 cup parmesan, 1 egg, 1 cup marinara, 1 cup shredded mozzarella, salt and pepper.

How to make it: 1. Heat the oven to 425F, toss the potatoes in oil and salt and roast 15 minutes. 2. Dip the cutlets in beaten egg and coat in breadcrumbs mixed with parmesan. 3. Push the potatoes aside, add the cutlets, broccoli and tomatoes with a drizzle of oil. 4. Roast 15 to 18 minutes until the chicken is cooked through. 5. Top the cutlets with marinara and mozzarella and roast 5 minutes more.

Chicken Parm Sliders for Game Day

Chicken parm on a soft roll is a sandwich shop legend, and these mini versions turn chicken parmesan recipes into party food. Using a whole sheet of slider rolls means you can build them all at once, then brush the tops with garlic butter so they bake up shiny and golden. Frozen breaded chicken bites work well when time is short, or use leftover cutlets from last night. Pull them apart at the table and watch the cheese stretch, then check out our Hawaiian roll hacks for more crowd pleasers.

You will need: 12 slider rolls in one sheet, 12 small breaded chicken pieces or 3 cooked cutlets cut up, 1 1/2 cups marinara, 8 slices provolone or mozzarella, 1/4 cup grated parmesan, 3 tbsp melted butter, 1 clove garlic minced, 1 tbsp chopped parsley.

How to make it: 1. Heat the oven to 350F and slice the sheet of rolls in half without separating them. 2. Place the bottom half in a baking dish and layer half the cheese, the chicken, the marinara and the rest of the cheese. 3. Cover with the top half of the rolls. 4. Mix the butter, garlic, parsley and parmesan and brush over the tops. 5. Bake covered 10 minutes, then uncovered 8 minutes until golden and melty.

Chicken Parmesan Recipes Turned Into Baked Meatballs

All the flavor of the classic, rolled into tender chicken meatballs that are easy to make ahead. Ground chicken is mild, so parmesan, garlic and fresh herbs do the heavy lifting, and baking the meatballs first means no splatter on the stove. Nestle them in marinara, top each one with a little mozzarella and bake until the sauce bubbles. Serve them over pasta, in a sub roll or straight from the dish, and freeze extras with our holiday freezer meals for busy December nights.

You will need: 1 1/2 lb ground chicken, 1/2 cup breadcrumbs, 1/2 cup grated parmesan, 1 egg, 2 cloves garlic minced, 2 tbsp chopped parsley, 1 tsp Italian seasoning, 3 cups marinara, 1 cup shredded mozzarella, fresh basil, salt and pepper.

How to make it: 1. Heat the oven to 400F and line a baking sheet. 2. Mix the chicken, breadcrumbs, parmesan, egg, garlic, parsley and seasoning gently. 3. Roll into 18 balls and bake 15 minutes. 4. Move to a baking dish, pour the marinara around them and top each with mozzarella. 5. Bake 10 minutes more until bubbling and finish with basil.

Chicken Marsala With Mushrooms

Chicken marsala sits right beside chicken parmesan recipes on every red-sauce menu, and it is the dish you order when you want something a little fancier. Thin cutlets are dusted with flour and browned, then a glossy sauce of mushrooms and sweet Marsala wine from Sicily is simmered in the same pan. Google Trends shows searches for crockpot chicken marsala rising fast, proof that cooks want it at home. For an alcohol-free version, use chicken broth with a splash of balsamic vinegar. If you love mushrooms, our stuffed mushroom recipes are a perfect starter.

You will need: 4 thin chicken cutlets, 1/2 cup flour, 3 tbsp olive oil, 3 tbsp butter, 8 oz sliced mushrooms, 2 cloves garlic, 3/4 cup dry Marsala (or chicken broth plus 1 tbsp balsamic vinegar), 1/2 cup chicken broth, 1/4 cup cream (optional), parsley, salt and pepper.

How to make it: 1. Season the cutlets and dredge in flour. 2. Brown in olive oil and 1 tbsp butter 3 minutes per side, then set aside. 3. Cook the mushrooms in the same pan until golden, then add the garlic. 4. Pour in the Marsala and broth, scrape up the browned bits and simmer 5 minutes until slightly thick. 5. Stir in the remaining butter and cream, return the chicken and simmer 2 minutes, then add parsley.

Chicken Piccata With Lemon and Capers

Piccata is the bright, zesty cousin of chicken parmesan recipes, perfect when you want something lighter than red sauce. The word comes from Italian cooking terms for thin slices, and the dish began with veal before Italian-American restaurants made chicken the star. A quick pan sauce of lemon juice, broth, butter and salty capers takes minutes and makes the whole kitchen smell wonderful. Serve it over angel hair pasta or rice, and find more citrus ideas in our lemon chicken dinners.

You will need: 4 thin chicken cutlets, 1/2 cup flour, 3 tbsp olive oil, 4 tbsp butter, 1 cup chicken broth, 1/4 cup fresh lemon juice, 3 tbsp capers drained, 1 lemon sliced, 2 tbsp chopped parsley, salt and pepper.

How to make it: 1. Season the cutlets and dust with flour. 2. Cook in oil and 1 tbsp butter 3 minutes per side until golden, then remove. 3. Add the broth, lemon juice and capers to the pan and simmer 4 minutes. 4. Swirl in the remaining butter off the heat until glossy. 5. Return the chicken with lemon slices, spoon sauce over and finish with parsley.

Chicken Francese, the Lemon-Butter Restaurant Favorite

Francese is a true Italian-American creation, especially loved in Rochester, New York, and in the old red-sauce restaurants of New Jersey. Instead of breadcrumbs, the cutlets are dusted in flour and dipped in a parmesan egg batter, which fries into a soft, golden coating that soaks up the lemon-butter sauce. Like the best chicken parmesan recipes, it is fast enough for a weeknight and elegant enough for company. If you need dinner on the table in a hurry, our 15 minute dinners are full of ideas.

You will need: 4 thin chicken cutlets, 1/2 cup flour, 3 eggs, 1/4 cup grated parmesan, 2 tbsp chopped parsley, 4 tbsp olive oil, 4 tbsp butter, 1 cup chicken broth, 1/4 cup lemon juice, 1 lemon sliced, salt and pepper.

How to make it: 1. Whisk the eggs with parmesan and parsley. 2. Season the cutlets, dust with flour, then dip in the egg batter. 3. Fry in oil over medium heat 3 minutes per side until golden and set aside. 4. Wipe the pan, add the broth, lemon juice and lemon slices and simmer 3 minutes. 5. Whisk in the butter, return the chicken and spoon the sauce over it.

Chicken Scarpariello With Sausage and Sweet Peppers

Scarpariello is a New York red-sauce classic with roots in the Italian-American restaurants of the Bronx and Manhattan. Crispy chicken pieces and Italian sausage share a skillet with sweet and tangy peppers, garlic, rosemary and a splash of vinegar that keeps every bite lively. The name is often linked to the word for shoemaker, a nod to a humble, hearty meal. Serve it with crusty bread for the sauce, and if you love peppers, try our stuffed pepper recipes next.

You will need: 2 lb bone-in chicken thighs, 3/4 lb sweet Italian sausage, 2 bell peppers sliced, 1/2 cup sliced sweet cherry peppers from a jar plus 2 tbsp brine, 1 onion sliced, 4 cloves garlic, 1 cup chicken broth, 2 sprigs rosemary, 2 tbsp olive oil, salt and pepper.

How to make it: 1. Heat the oven to 425F and brown the seasoned chicken skin side down in oil in a large ovenproof skillet. 2. Add the sausage and brown it, then set both aside. 3. Cook the onion, peppers and garlic 5 minutes. 4. Add the broth, brine and rosemary, then return the chicken skin side up and the sausage. 5. Roast 25 minutes until the chicken is cooked and the skin is crisp.

Creamy Tuscan-Style Chicken Pasta With Spinach

Creamy Tuscan-style chicken became a modern restaurant favorite thanks to its rich sauce of cream, garlic, sun-dried tomatoes and spinach. It is not an old Tuscan farmhouse dish, but it borrows the region’s love of simple ingredients and turns them into a cozy dinner. Toss it with pasta, as here, or serve the chicken over mashed potatoes. For true countryside flavors, explore our Tuscan countryside dinners too.

You will need: 1 1/2 lb chicken breasts sliced thin, 12 oz pasta, 2 tbsp olive oil, 4 cloves garlic, 1/2 cup sun-dried tomatoes chopped, 1 cup heavy cream, 1/2 cup chicken broth, 3/4 cup grated parmesan, 3 cups baby spinach, 1 tsp Italian seasoning, fresh basil, salt and pepper.

How to make it: 1. Cook the pasta, saving 1/2 cup of the water. 2. Season and sear the chicken in oil until golden and cooked, then set aside. 3. Cook the garlic and sun-dried tomatoes 1 minute, then add the cream, broth and seasoning. 4. Stir in the parmesan and spinach until the sauce is smooth and the spinach wilts. 5. Add the chicken and pasta, loosen with pasta water and top with basil.

Chicken Saltimbocca With Prosciutto and Sage

Saltimbocca means jump in the mouth in Italian, and the name fits. The Roman classic is made with veal, but chicken cutlets are a popular home version that cooks quickly and tastes just as special. Each thin cutlet is topped with a sage leaf and a slice of prosciutto, then browned in butter and finished with a quick pan sauce. It looks like a restaurant plate but takes 20 minutes. Prosciutto lovers will also enjoy our Italian antipasti platters for the holidays.

You will need: 4 thin chicken cutlets, 4 thin slices prosciutto, 8 fresh sage leaves, 1/4 cup flour, 2 tbsp olive oil, 3 tbsp butter, 3/4 cup chicken broth, 1 tbsp lemon juice, black pepper, toothpicks.

How to make it: 1. Season the cutlets with pepper and lay 2 sage leaves and 1 slice of prosciutto on each, securing with a toothpick. 2. Dust the bottom side lightly with flour. 3. Cook prosciutto side down in oil and 1 tbsp butter 2 minutes, flip and cook 3 minutes more. 4. Remove the chicken, add the broth and lemon juice and simmer 3 minutes. 5. Swirl in the remaining butter, pour over the chicken and remove the toothpicks before serving.

Chicken Milanese With Arugula Salad

Milanese is the northern Italian cousin of chicken parmesan recipes, served without sauce or cheese so the crisp crust is the star. In Milan the classic cotoletta is made with veal and fried in butter, while Italian-American restaurants serve a chicken version topped with a peppery arugula and tomato salad and a squeeze of lemon. It is light, crunchy and quick to make. For more family favorites from an Italian-American kitchen, browse these Valerie Bertinelli recipes.

You will need: 4 thin chicken cutlets, 1/2 cup flour, 2 eggs, 1 1/2 cups fine breadcrumbs, 1/4 cup grated parmesan, 1/2 cup olive oil, 2 tbsp butter, 4 cups arugula, 1 cup cherry tomatoes halved, 2 tbsp lemon juice, lemon wedges, salt and pepper.

How to make it: 1. Pound the cutlets thin, season and coat in flour, egg and breadcrumbs mixed with parmesan. 2. Fry in oil and butter 3 minutes per side until deep golden. 3. Drain on a rack and sprinkle with salt. 4. Toss the arugula and tomatoes with lemon juice, a little oil, salt and pepper. 5. Pile the salad on the hot cutlets and serve with lemon wedges.