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This single serving Chicken Parmesan is made with one lightly breaded chicken breast, baked until golden, then topped with marinara sauce, mozzarella, and Parmesan cheese. It’s a quick and comforting Italian-American classic that’s ready in 30 minutes.
Why You’ll Love This Recipe
- Quick and Easy: Minimal prep and simple ingredients.
- No Waste: Made for one—no leftovers or extra cleanup.
- Comforting Meal: A warm, hearty dish that always satisfies.
- Easily Doubles: Double the ingredients to make two servings; baking time stays the same.
Chicken Parmesan—also known as Chicken Parmigiana—is one of those recipes I never get tired of making. It’s a simple dish: a breaded chicken breast baked with marinara or tomato sauce and plenty of melted cheese. It’s not actually from Parma, Italy, but rather inspired by Italian dishes like eggplant or veal Parmigiana and adapted here in the U.S. by Italian immigrants. It’s comforting, flavorful, and always feels like a little something special—and I’m so happy to share this single serving version with you.
Looking for more single serving chicken dinner ideas? Try our simple Baked Chicken Breast, Chicken and Dumplings, Jerk Chicken, or Chicken Alfredo.
Ingredients
If you have any ingredients leftover from this single serving Chicken Parmesan recipe, check out our Leftover Ingredients Recipe Finder,
- Chicken: Use one 5 to 6-ounce boneless, skinless chicken breast. If you have extra chicken, use it in Chicken Nuggets, Chicken Shawarma, or Greek Chicken.
- Breadcrumbs: Seasoned breadcrumbs add flavor, but unseasoned can be used—just adjust the seasonings to taste. Store-bought or homemade breadcrumbs both work.
- Cheese: Use freshly shredded mozzarella and Parmesan for better melting.
- Seasonings: This recipe uses salt, black pepper, garlic powder, and Italian seasoning (a blend of basil, oregano, thyme, and rosemary). If you’re out of Italian seasoning, use one or two of these herbs instead.
- Butter: Salted or unsalted butter both work—use whichever you prefer.
- Marinara sauce: Use store-bought or homemade marinara, or even tomato sauce. Leftover sauce can be used in Chicken Tikka Masala, Lasagna Soup, or Eggplant Parmesan.
- Parsley(optional): Adds color and a fresh flavor when sprinkled on top before serving.
Recipe Variations
These easy variations let you adjust the recipe to suit your taste or dietary needs.
- Spicy: Add red pepper flakes to the breadcrumb mixture for a little heat.
- Creamy: Layer in a spoonful of ricotta cheese with the mozzarella for added creaminess.
- Low-Carb: Use keto-friendly breadcrumbs or crushed pork rinds instead of regular breadcrumbs.
- Vegetarian: Replace the chicken with thick slices of eggplant or portobello mushrooms.
How To Make Chicken Parmesan
These photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 400°F (200°C).
- In a medium bowl, mix the breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Melt the butter in a separate bowl. Dip the chicken into the butter, coating both sides.
- Press the chicken into the breadcrumb mixture, coating evenly.
- Place the chicken in a lightly greased 5×7-inch baking dish. Pour any remaining butter over the top.
- Bake for 20 minutes, or until the internal temperature reaches 150° to 155°F.
- Spoon the sauce over the chicken and top with mozzarella and Parmesan.
- Return to the oven and bake for 5–10 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F.
- Transfer to a plate, top with parsley, and serve with pasta if desired.
Expert Tips
- Read Before You Start: Review the full recipe and prep your ingredients ahead of time for a smoother cooking process.
- Keep Chicken Juicy: Let the chicken rest under foil for 5–10 minutes after baking to lock in moisture.
- Bakeware Recommendation: A 5×7-inch baking dish works great.
Serving Suggestions
Pair your Chicken Parmesan with any of these delicious sides:
Frequently Asked Questions
You can bread the chicken and refrigerate it for a few hours before baking. Wait to add the sauce and cheese until just before baking.
This is a single serving recipe, but if you have leftovers, store them in an airtight container in the refrigerator and eat within 1–2 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy Chicken Parmesan recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Chicken Parmesan For One
Equipment
Ingredients
- 2 tablespoons seasoned breadcrumbs
- 2 tablespoons shredded Parmesan cheese -divided
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons butter -melted
- 1 (6-ounce) boneless skinless chicken breast
- ¼ cup Marinara sauce
- 1 ounce Mozzarella cheese (shredded or sliced)
- Optional: chopped parsley for topping and cooked pasta for serving.
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, mix the breadcrumbs, 1 tablespoon of Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Melt the butter in a separate bowl. Dip the chicken into the butter, coating both sides.
- Press the chicken into the breadcrumb mixture, coating evenly.
- Place the chicken in a lightly greased 5×7-inch baking dish. Pour any remaining butter over the top.
- Bake for 20 minutes, or until the internal temperature reaches 150° to 155°F.
- Spoon the sauce over the chicken and top with mozzarella and the remaining Parmesan.
- Return to the oven and bake for 5–10 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F.
- Transfer to a plate, top with parsley, and serve with pasta if desired.
Notes
- Read Before You Start: Review the full recipe and prep your ingredients ahead of time for a smoother cooking process.
- Keep Chicken Juicy: Let the chicken rest under foil for 5–10 minutes after baking to lock in moisture.
- Bakeware Recommendation: A 5×7-inch baking dish works great.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
It was very good. But, next time I’ll pound out the chicken. The chicken was too thick. I’ll make it again tonight. I think that step should be included in the instruction.
Iโm glad you enjoyed it! I didnโt find pounding the chicken necessary for this recipe, but itโs a great option if you prefer a thinner cutlet. Hope you enjoy it again tonight!
I am allergic to chicken so I made it with turkey breast it was great
Hi Joanie! Had some chicken thawed out and an open jar of marinara to use up. Didn’t want to go to the store and had all the ingredients on hand. Made for a very tasty lunch! I served on linguine. As a personal preference next time I would add additional marinara to the pasta. I also want to try it with your suggestion of eggplant. Thanks again Joanie for another winning, easy recipe.
I’m so happy you enjoyed the Chicken Parmesan. Thank you so much for your feedback.