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Home Recipe Index Lunch & Dinner

Chicken Parmesan Sandwich

5 /5
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By: Rachel TiemeyerPosted: 11/7/23Updated: 5/6/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Take a classic Italian dish to a whole new level by turning it into this cheesy, saucy Chicken Parmesan Sandwich. An easy, comforting, and fun recipe!

Chicken Parmesan Sandwiches cut in half on baking sheet. this …


 
Table of Contents
  • Ingredients
  • How to Make a Chicken Parmesan Sandwich
  • What to Serve With Chicken Parmesan Sandwiches
  • Tip: Freeze a Batch for Later
  • FAQs
  • More Chicken Parmesan-Inspired Recipes
  • Chicken Parmesan Sandwich

Ingredients

Here is what you’ll need to make this easy-peasy recipe. You probably have many of the ingredients already!

Ingredients laid out for Chicken Parmesan Sandwiches.

How to Make a Chicken Parmesan Sandwich

Prep

Preheat oven to 400°F. Cover a rimmed baking sheet with parchment paper or foil that’s sprayed with cooking spray.

Set Up Breading Stations

In a shallow dish, combine bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. In a second dish, whisk together the egg and a splash of water. 

Bread crumbs, seasonings, and grated parmesan cheese in bowl for breading chicken breasts.
Raw egg in bowl with fork to be whisked for coating chicken breasts.

Slice Chicken Cutlets

On a cutting board, slice chicken in half lengthwise, resulting in 6 thinner chicken breasts. Season the front and back of each chicken breast with a pinch of salt and pepper.

Raw chicken breast on cutting board with knife having been sliced in half lengthwise.

Bread Cutlets

Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off. Then dip chicken pieces in breadcrumb mixture, turning to coat. Press the mixture onto the chicken so it sticks. Place breaded chicken on the sheet pan. (Freezing instructions begin here.)

Raw breaded chicken breasts on baking sheet ready to be baked.

Bake

Bake for 15-18 minutes, until the thickest piece registers close to 160°F internally with a meat thermometer.

Breaded Chicken Breasts on baking sheet for Baked Chicken Parmesan.

Add Toppings

Top each chicken breast with about 1/4 cup of marinara sauce (enough to mostly cover the piece). Then, sprinkle about 1/4 cup of shredded mozzarella cheese (or two pieces of fresh mozzarella) over the top of each piece, as well. Put chicken back in the oven for 5 minutes or until the cheese is melted.

Breaded Chicken Breasts on baking sheet with marinara.
Breaded Chicken Breasts on baking sheet with marinara and fresh mozzarella.

Broil Rolls

Preheat broiler to high with oven rack in center position. Place rolls, cut sides up, on another large rimmed baking sheet. Broil until lightly toasted, about 30 seconds.

Build Sandwiches

Place one Chicken Parmesan cutlet on each bottom roll, top with optional fresh basil leaves, and pop the top on. Serve with a ramekin of warm marinara sauce for dipping, if desired.

Close up of Chicken Parmesan Sandwiches on Baking sheet.

What to Serve With Chicken Parmesan Sandwiches

Try one or a few of these simple sides along with these delicious sandwiches.

Oven-baked steak fries being dipped in ketchup.

Steak Fries

Creamy citrus dressing being ladled onto Mandarin Orange Spinach Salad with sliced almonds, dried cranberries, and feta cheese on it.

Mandarin Orange Salad with Creamy Citrus Dressing

Roasted broccoli on a baking sheet covered with parchment paper.

Oven Roasted Broccoli

Fruit salad in a white serving bowl with a wooden spoon.

Classic Fruit Salad

Tip: Freeze a Batch for Later

I know, I know. As “freezer meal evangelists”, we sound like a broken record around here. But…if you’re already dragging out the equipment, buying the groceries, and making the mess…you might as well make two batches. Enjoy one for dinner and freeze the other for another night. Here’s how:

Freeze For Later: Bread the chicken cutlets according to the recipe. Place breaded chicken in single layers in a freezer container or flat gallon-sized bag. Divide layers with parchment paper. Seal tightly and freeze. Freeze alongside a bag of shredded mozzarella cheese and 6 hoagie Rrolls.

Prepare From Frozen: Thaw chicken completely in the refrigerator overnight. Preheat the oven to 400°F. Bake and build the sandwich according to the recipe.

FAQs

How long do I bake Chicken Parmesan at 350°F?

If you’re simply wondering how long to bake your Chicken Parmesan at 350°F, the answer is that it depends on the thickness of your chicken breast. If you’ve pounded out or sliced your chicken breast into thin cutlets, the bake time is only 15-18 minutes.

However, for a full chicken breast, the bake time at 350°F will be 25-30 minutes. It’s done when the internal temperature in the thickest part of the chicken breast registers 160-165°F or there is no longer any pink inside. (The temp will continue to rise a few degrees after being removed from the oven.)

Is fresh mozzarella better than shredded mozzarella for Chicken Parmesan Sandwiches?

Either will work, but the fresh mozzarella melts better and leaves less grease on top. It looks prettier too!

Can I make Chicken Parmesan Sandwiches gluten-free?

Yes, you can adapt this recipe to be gluten-free. First, buy or make gluten-free breadcrumbs and use them in place of the regular breadcrumbs. Then, be sure to use gluten-free buns from the store.

Can I make Chicken Parmesan Sandwichs dairy-free?

Yes, to make it dairy-free, replace the Parmesan cheese with more breadcrumbs plus 1/2 teaspoon salt. Then, either omit the shredded mozzarella or use a dairy-free version like Daiya brand instead.

chicken parmesan casserole in a glass baking dish

More Chicken Parmesan-Inspired Recipes

If you couldn’t tell already, we have a thing for Chicken Parmesan Recipes. Here are a few variations of this classic recipe:

  • Baked Chicken Parmesan
  • Chicken Parmesan Sliders (in the slow cooker)
  • Chicken Parmesan Casserole

I mean, can you blame us for coming up with all sorts of ways to combine the delicious flavors of breaded chicken, marinara, and cheese? I think not.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Close up of Chicken Parmesan Sandwiches on Baking sheet
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Chicken Parmesan Sandwich

Take a classic Italian dish to a whole new level by turning it into this cheesy, saucy Chicken Parmesan Sandwich. An easy, comforting, and fun recipe!

Yield: 6 Sandwiches 1x
Prep: 15 minutesCook: 25 minutesTotal: 40 minutes
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Ingredients

  • 1 cup plain dry breadcrumbs (or gluten-free breadcrumbs)
  • 1/2 cup grated Parmesan cheese (fresh is best)
  • 1/2 teaspoon Italian seasoning, crushed in hand
  • 1/4 teaspoon garlic powder
  • Salt & pepper
  • 1 large egg
  • 3 (approx. 8 ounces) boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1 1/2 cups marinara sauce, plus more for optional dipping
  • 1 1/2 cups shredded mozzarella cheese (or one 8 ounce ball of fresh mozzarella)
  • 6 hoagie rolls, split
  • Optional for serving: fresh basil leaves

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Prep: Preheat oven to 400°F. Cover a rimmed baking sheet with parchment paper or foil that’s been sprayed with cooking spray.
  2. Set Up Breading Stations: In a shallow dish, combine bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, ¼ teaspoon salt, and a pinch of pepper. In a second shallow dish, whisk together the egg and a splash of water.
  3. Slice Chicken Cutlets: On a cutting board, slice chicken in half lengthwise, resulting in 6 thinner chicken breasts (see article for pictures). Season the front and back of each chicken breast with a pinch of salt and pepper.
  4. Bread Cutlets: Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off. Then dip chicken pieces in breadcrumb mixture, turning to coat. Press the mixture onto the chicken so it sticks. Place breaded chicken on the sheet pan. (Freezing instructions begin here.)
  5. Bake: Bake for 15-18 minutes, until the thickest piece registers close to 160°F internally with a meat thermometer.
  6. Add Topping: Top each chicken breast with about ¼ cup of marinara sauce (enough to mostly cover the piece). Then, sprinkle about ¼ cup of shredded mozzarella cheese (or a few slices of fresh mozzarella) over the top of each piece, as well. Put chicken back in the oven for 5 minutes or until the cheese is melted.
  7. Broil Rolls: Preheat broiler to high with oven rack in center position. Place rolls, cut sides up, on another large rimmed baking sheet. Broil until lightly toasted, about 30 seconds.
  8. Build Sandwiches: Place one Chicken Parmesan cutlet on each bottom roll, top with optional fresh basil leaves, and pop the top on. Serve with a ramekin of warm marinara sauce for dipping, if desired.

Freeze For Later: Follow Steps 2-4. Place breaded chicken in single layers in a freezer container or flat gallon-sized bag. Divide layers with parchment paper. Seal tightly and freeze. Freeze alongside a bag of shredded mozzarella cheese and 6 hoagie rolls.

Prepare From Frozen: Thaw chicken completely in the refrigerator overnight. Preheat the oven to 400°F. Follow Steps 5-8.


Notes/Tips

  • Gluten-Free Version: Use gluten-free breadcrumbs and gluten-free buns.
  • Dairy-Free Version: Use breadcrumbs plus 1/2 teaspoon salt in place of the Parmesan cheese. Either omit the shredded mozzarella or use a dairy-free version like Daiya brand.
  • Short-Cut: Use Italian dried breadcrumbs from the store and omit the garlic power and Italian seasoning.
  • Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review here.
© Author: Rachel Tiemeyer
Cuisine: Italian Method: Baked

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Photos and video by Whitney Reist of Sweet Cayenne.

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Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. Elaine says

    Posted on 6/13/23 at 11:10 am

    This is restaurant quality! A family favorite recipe that I will come back to again soon!

    Reply
    • Polly ConnerPolly Conner says

      Posted on 6/13/23 at 11:25 am

      Great!

      Reply

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