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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.
Featured Comment
“This turned out so juicy and delicious.”
– Kathleen
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 for one ideas? Try our simple single serving baked chicken breast, chicken and dumplings for one, jerk chicken for one, or single serving 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 small batch chicken nuggets, chicken shawarma for one, or small sheet pan Greek chicken.
- Breadcrumbs: Seasoned breadcrumbs add flavor, but unseasoned can be used—just adjust the seasonings to taste. Store-bought or our homemade breadcrumbs recipe both work.
- Marinara sauce: Use store-bought or homemade marinara, or even small batch tomato sauce. Leftover sauce can be used in single serving chicken tikka masala, lasagna soup for one, or eggplant Parmesan for one.
See recipe card below for a full list of ingredients and measurements.
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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.
Keep coming back to you, it’s the best
Thank you! I’m so happy to hear you keep coming back to this recipe – that’s the best compliment!
I doubled this recipe for hubby and me. He is not a fan of chicken; however, he said it was delicious at least three times during the meal. I believe it tastes better than the same dish from our local Italian restaurant. The chicken was absolutely tender. I followed the recipe exactly including the resting time. Thanks for this fantastic recipe!
This was really delicious and easy to make. I had my marinara sauce in the freezer which made the chicken parmesan extra yummy. Thank you for another wonderful recipe, Joanie!
I’m so happy you enjoyed it!
This was very good. I cooked it in my air fryer oven. Adjusted time and temp a bit but otherwise followed the recipe.
This turned out so juicy and delicious. It is the second time I made it. I had a side of fusilli pasta with my homemade tomato sauce and a simple salad. It was so good to eat a nutritious dinner. Bill doesn’t eat meat so meals are difficult. My Dad was a meat cutter in a small grocery store. We had the best of the best. Thank you so much for another great recipe, Joanie.
Kathy
Trying this tonight..never have I had it before…
Made this last night for tea.. Was delicious,
using your homemade recipe for tomato sauce.. Instead of spaghetti I made fusilli (3/4mug dry) then drained, added a heaped teaspoon of pesto, some toasted pine nuts& about 1tablesoon of parmesan then stir & serve.. It went so well with your chicken Parm Joanie..
I absolutely love your recipes and really encourage readers to try them out.. You absolutely will wish ( like me) you had tried them much sooner!
Because of your fantastic recipes, cooking for one doesn’t have to be boring or a “project”, by having to scale down all ingredients from a regular family size recipe.. Huge👍 from me..
Thank you Joanie..😊🏴
Thank you so much, Lorna!
I am planning to make this tonight. My question is: where does the Trans Fat come from in this recipe??? I saw another recipe for a white bean soup that also showed Trans Fats. I know they are small amounts, but I would still like to know. Thx!!
This was really delicious and easy. Thank you!
Kathy
Super recipe.