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 Sandwich

Name: Chicken Parmesan Sandwich
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
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

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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

Units:

Scale:

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

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Instructions

Make It Now:

Prep: Preheat oven to 400°F. Cover a rimmed baking sheet with parchment paper or foil that’s been sprayed with cooking spray.
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.
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.
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.)
Bake: Bake for 15-18 minutes, until the thickest piece registers close to 160°F internally with a meat thermometer.
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.
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.

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.

Cuisine: Italian Method: Baked

Find it online: https://thrivinghomeblog.com/chicken-parmesan-sandwich/