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Close up of Chicken Parmesan Sandwiches on Baking sheet

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


  • 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

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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.


  • 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