I’ve always loved a classic Chicken Parmesan, and this version is everything I want on a weeknight: crisp, cheesy, and bright with a fast marinara that comes together in minutes. Using six boneless chicken breast halves, a crunchy panko-Parmesan coating, and melty mozzarella, this recipe serves a crowd and still feels homey and simple. Read on for pantry-friendly tips, the full ingredient list, and clear step-by-step instructions to make Chicken Parmesan with 5 Minute Marinara that everyone will rave about.

Why you’ll love this recipe

Quick, flavorful marinara that takes about five minutes to finish once your pan is hot.
A crisp, golden panko-Parmesan crust that stays crunchy under cheese.
Big, family-style portions: six boneless chicken breast halves feed a table with ease.
Easy swaps and simple pantry spices keep this approachable for cooks of every skill level.

Ingredients

For the chicken

6 boneless chicken breast halves
2 eggs
1/3 cup flour
1 1/2 cups panko bread crumbs
3/4 cup freshly grated Parmesan cheese (grated on smallest hole)
1/2 tsp each dried parsley, dried basil, salt, paprika, onion powder, garlic powder
1/4 teaspoon pepper
4 tablespoons unsalted butter
1/4 cup olive oil
8 oz. mozzarella, cut into 12 slices
1/4 cup freshly grated Parmesan cheese
Chopped fresh basil, for garnish

For the 5 minute marinara

1 (28 oz.) can crushed tomatoes (no seasonings added)
1/2 TBS each sugar, chicken bouillon
1 tsp each garlic powder, onion powder, dried basil
1/2 tsp each dried oregano, dried thyme, salt
1/4 teaspoon pepper
Dash–1/4 tsp red pepper flakes

Make-ahead and serving suggestions

You can prep the breading station and slice the mozzarella in advance. The crushed tomatoes sit well in the pantry, and the spice mix for the panko can be combined ahead of time for even faster assembly. Serve this Chicken Parmesan with a simple green salad, roasted vegetables, or over spaghetti or your favorite pasta to soak up the sauce.

Step-by-step directions

Follow these clear steps to make Chicken Parmesan with 5 Minute Marinara. I keep the sequence practical so you can move from prep to pan without backtracking.

Prep the chicken: Pat the 6 boneless chicken breast halves dry with paper towels. If any breasts are very thick, slice them in half horizontally or pound gently to an even thickness so they cook evenly.
Set up the breading station: In one shallow bowl, whisk the 2 eggs until smooth. In a second shallow bowl, place the 1/3 cup flour. In a third shallow bowl, combine the 1 1/2 cups panko bread crumbs, 3/4 cup freshly grated Parmesan cheese, and the dry seasonings: 1/2 tsp dried parsley, 1/2 tsp dried basil, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/4 teaspoon pepper. Mix thoroughly so the cheese and spices are evenly distributed.
Bread the chicken: Working one piece at a time, dredge a chicken breast in the flour, shaking off excess. Dip it into the beaten eggs, letting excess drip off. Press the chicken into the panko-Parmesan mixture, coating completely and pressing gently so the crumbs adhere. Transfer the breaded breast to a plate and repeat with the remaining pieces until all six are breaded.
Heat the fat for frying: In a large skillet over medium heat, add 4 tablespoons unsalted butter and 1/4 cup olive oil. Heat until the butter has melted and the mixture shimmers but is not smoking.
Pan-fry the chicken: Place the breaded chicken breasts in the hot skillet in a single layer without crowding (cook in batches if needed). Fry until the bottom is golden brown and releases easily from the pan, about 4 to 5 minutes. Flip and cook the other side until golden and the chicken reaches an internal temperature of 165°F (about 3–4 more minutes depending on thickness). Use a meat thermometer to ensure doneness. Transfer the cooked breasts to a baking sheet or oven-safe dish.
Melt the cheese topping: Preheat your oven to 425°F. Arrange 12 slices of mozzarella evenly across the top of the six chicken breasts (about two slices per breast, depending on size). Sprinkle 1/4 cup freshly grated Parmesan cheese over the mozzarella.
Bake briefly to melt: Place the chicken under the broiler or in the oven for 3 to 5 minutes, watching closely, until the mozzarella is melted and beginning to brown at the edges. Remove from the oven and let rest for a minute.
Make the 5 Minute Marinara: While the chicken is frying and baking, prepare the quick sauce. In a medium saucepan over medium heat, add the 28 oz. can of crushed tomatoes and stir in 1/2 TBS sugar, 1/2 TBS chicken bouillon, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp salt, 1/4 teaspoon pepper, and a dash (1/4 tsp) red pepper flakes. Bring the mixture to a gentle simmer, stirring occasionally. Once it simmers, reduce heat to low and let it cook for about 5 minutes so the flavors meld—this is your 5 Minute Marinara.
Assemble and serve: Spoon a few tablespoons of the 5 Minute Marinara onto each plate or onto a bed of pasta. Top with a chicken breast, then spoon additional sauce over the cheese-topped chicken. Finish with chopped fresh basil and an extra sprinkle of freshly grated Parmesan if desired.
Leftovers and storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 325°F) until warmed through, or reheat in a skillet over low heat with a splash of water to maintain moisture.

Tips to make this Chicken Parmesan with 5 Minute Marinara your best

Even thickness matters: Pound or slice the chicken to uniform thickness so every piece cooks through without overbrowning.
Press the crumbs: When you press the panko-Parmesan mixture onto the chicken, it helps the crust stay attached during frying.
Watch the broiler: Melting the cheese is quick work—stay nearby so it does not burn.
Control spice: Adjust the red pepper flakes to taste, or omit them entirely for a milder sauce.
Serve with starch: This chicken is classic over spaghetti, but it’s also delicious over polenta, mashed potatoes, or with crusty bread to mop up sauce.

Final thoughts

This Chicken Parmesan with 5 Minute Marinara balances a crunchy, flavorful crust with a quick, bright tomato sauce. It’s ideal for nights when you want something impressive but manageable, and the technique translates well to other proteins or even hearty vegetables. With six boneless chicken breast halves, plenty of melty mozzarella, and a shortcut marinara that tastes like you simmered it all day, this recipe makes weeknight dinner feel special.

Enjoy—then tuck away this version for the next time you want a classic that’s fast, satisfying, and reliably delicious.

Chicken Parmesan with 5 Minute Marinara

Crispy breaded chicken cutlets topped with quick marinara and melted mozzarella for a classic, weeknight-friendly Chicken Parmesan.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

6 boneless chicken breast halves about 6 cutlets
2 eggs beaten
1/3 cup all-purpose flour
1 1/2 cups panko bread crumbs
3/4 cup freshly grated Parmesan cheese for breading; grated on smallest hole
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon salt for breading mix
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
4 tablespoons unsalted butter
1/4 cup olive oil
8 oz fresh mozzarella cut into 12 slices
1/4 cup freshly grated Parmesan cheese for topping
chopped fresh basil for garnish
1 28 oz can crushed tomatoes no seasonings added
1/2 tablespoon sugar
1/2 tablespoon chicken bouillon
1 teaspoon garlic powder for marinara
1 teaspoon onion powder for marinara
1 teaspoon dried basil for marinara
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt for marinara
1/4 teaspoon black pepper for marinara
1/4 teaspoon red pepper flakes or a dash

Equipment

Meat mallet or rolling pin
3 shallow bowls or dishes
baking sheet lined with foil
Large Skillet
Medium Saucepan
Parchment Paper
Tongs or spatula

Method

Preheat oven to 450°F (230°C). Line a baking sheet with foil and spray or oil lightly; set aside. Lay out a sheet of parchment for resting breaded chicken.
Place each chicken breast half between plastic wrap or parchment and pound to an even 1/4–1/2 inch thickness with a meat mallet or rolling pin; set aside.
Set up three shallow dishes: bowl 1 with 1/3 cup flour; bowl 2 with the beaten eggs; bowl 3 with panko, 3/4 cup grated Parmesan, 1/2 tsp each dried parsley, dried basil, salt, paprika, onion powder, garlic powder, and 1/4 tsp pepper, mixing to combine.
Working one cutlet at a time, dredge in flour, shake off excess, dip in egg, then press into the panko mixture until evenly coated. Place breaded cutlets on the parchment and let rest 15 minutes.
While chicken rests, make the 5-minute marinara: combine crushed tomatoes, 1/2 tbsp sugar, 1/2 tbsp chicken bouillon, 1 tsp each garlic powder, onion powder, dried basil, 1/2 tsp each dried oregano, dried thyme, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp red pepper flakes in a medium saucepan. Bring to a simmer over medium-high, then lower heat and cook 5 minutes, stirring occasionally. Keep warm.
Heat butter and olive oil in a large skillet over medium-high until shimmering, then reduce slightly to maintain a medium frying temperature. Fry 2–3 cutlets at a time until deep golden and crisp, about 3–4 minutes per side. Transfer to the prepared baking sheet.
Spoon about 1/4–1/3 cup marinara over each fried cutlet, top with two slices of mozzarella and sprinkle with 1/4 cup grated Parmesan divided among the cutlets.
Bake in the preheated 450°F oven 10–15 minutes, until chicken is cooked through and cheese is melted. Garnish with chopped fresh basil and serve with remaining marinara if desired.