Easy Chicken Parmesan with Marinara Sauce — The Italian-American Classic

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

Chicken Parmesan is the dish that made Italian-American cooking famous. Crispy breaded chicken, rich marinara, bubbling mozzarella — it's comfort food elevated to an art form. And like all great Italian-American dishes, it lives or dies by the quality of the sauce.

Albanese's Finest Original Marinara is the authentic Italian gourmet pasta sauce that makes this dish sing. No added sugar means the tomatoes taste like tomatoes — bright, rich, and deeply savory. It's the sauce that makes people ask for the recipe.

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 cup Italian breadcrumbs
• ½ cup grated Parmigiano-Reggiano
• 2 eggs, beaten
• ½ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt & pepper
• Olive oil for pan-frying

For the dish:

• 1 jar Albanese's Finest Original Marinara (24 oz)
• 8 oz fresh mozzarella, sliced (or 2 cups shredded)
• ¼ cup grated Parmigiano-Reggiano
• Fresh basil
• Cooked spaghetti or crusty bread, for serving

Step 1 — Prep the chicken. Place chicken breasts between plastic wrap and pound to an even ¾-inch thickness. This ensures even cooking and a better crust-to-chicken ratio. Season both sides with salt and pepper.

Step 2 — Set up the breading station. Three shallow bowls: flour seasoned with salt and pepper, beaten eggs, and breadcrumbs mixed with Parmigiano, garlic powder, and oregano.

Step 3 — Bread the chicken. Dredge each breast in flour (shake off excess), dip in egg (let excess drip off), then press firmly into the breadcrumb mixture. Make sure every surface is coated.

Step 4 — Pan-fry until golden. Heat ¼ inch of olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the chicken. Cook 3–4 minutes per side until deeply golden and crispy. Don't move it while it's forming the crust.

Step 5 — Add the sauce and cheese. Preheat oven to 400°F. Spoon marinara generously over each piece of chicken. Top with mozzarella slices and a sprinkle of Parmigiano.

Step 6 — Bake. Transfer the skillet to the oven and bake 12–15 minutes until the cheese is melted, bubbly, and beginning to brown at the edges. The chicken should reach 165°F internal temperature.

Step 7 — Finish and serve. Remove from oven. Let rest 3 minutes. Top with fresh basil. Serve over spaghetti with extra marinara warmed on the side.

Pound the chicken. Uneven thickness means uneven cooking — the thin end overcooks while the thick end is still raw. Two minutes of pounding saves the whole dish.

Don't crowd the pan. Crowding drops the oil temperature and steams the chicken instead of frying it. Work in batches if needed.

Fresh mozzarella vs. shredded. Fresh mozzarella melts into creamy pools. Shredded mozzarella gets that classic stretchy pull. Both are great — use what you love.

The sauce goes on after frying. Adding the sauce before baking (not before frying) keeps the crust crispy underneath while the top gets saucy and cheesy.

Serving Suggestions

• Over spaghetti with extra warmed marinara
• With a simple arugula salad dressed with lemon and olive oil
• On a toasted hoagie roll as a chicken parm sandwich
• Alongside Classic Spaghetti Marinara

About the Sauce

The marinara is the soul of chicken parmesan. Albanese's Finest Original Marinara is made with no added sugar — which means the natural acidity of the tomatoes cuts through the richness of the fried chicken and melted cheese perfectly. It's the authentic Italian gourmet pasta sauce that makes this dish taste like it came from your favorite Italian-American restaurant.

No added sugar. Small-batch. Founder-made.

Shop Original Marinara →

Related recipes: Classic Spaghetti Marinara · Ricotta Stuffed Shells with Marinara · Classic Lasagna with Marinara