Three Cheese Chicken Parmesan

Classic Chicken Parmesan is already a favorite, but this version takes it to the next level with a trio of cheeses: gooey mozzarella, sharp Parmesan, and creamy ricotta. Each one brings a little something extra: melt, depth, and creaminess that makes every bite unforgettable.

This dish has all the crispy, saucy, cheesy magic of your favorite Italian-American restaurant meal—but it’s easy to make at home and ready in under an hour.

Why You’ll Love This Recipe

• Three cheeses = triple the flavor
• Saucy, crispy, and comforting
• Perfect for weeknights or special occasions
• One skillet + one baking dish = minimal cleanup
• Family favorite that’s easy to double

Prep Time and Servings

• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Total Time: 45–50 minutes
• Servings: 4

Nutrition (per serving):
Calories: ~600 | Protein: 48g | Carbs: 20g | Fat: 34g

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (pounded to even thickness)
• 1 cup Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil or Italian seasoning
• 2 large eggs
• ½ cup all-purpose flour
• Salt and pepper, to taste
• 2–3 tablespoons olive oil (for pan-frying)

For Assembling:

• 1½ cups marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• ½ cup ricotta cheese
• ¼ cup grated Parmesan (for topping)
• Fresh basil or parsley, for garnish

Ingredient Notes

• Chicken: Pounding the chicken helps it cook evenly and stay juicy.
• Ricotta: Adds creaminess and depth. You can also use a mixture of ricotta and cream cheese for extra richness.
• Breadcrumbs: Italian-style are pre-seasoned, but you can use plain + your own spices.
• Marinara: Use your favorite jarred sauce or make a quick homemade one with canned tomatoes, garlic, and olive oil.

Step-by-Step Instructions

1. Prep the chicken

• Preheat oven to 400°F (200°C).
• Season chicken breasts with salt and pepper.
• Set up a breading station:
  1. Flour in one shallow dish.
  2. Beaten eggs in the second.
  3. Breadcrumbs + Parmesan + garlic powder + herbs in the third.

2. Bread and sear

• Dredge each chicken breast in flour, then egg, then breadcrumb mixture. Press to coat well.
• Heat oil in a large skillet over medium heat.
• Cook chicken 3–4 minutes per side, until golden brown (don’t worry about cooking through fully—it will finish in the oven).
• Transfer to a paper towel-lined plate.

3. Assemble in a baking dish

• Spread ½ cup marinara in the bottom of a 9×13-inch baking dish.
• Arrange chicken breasts over the sauce.
• Spoon about 2 tablespoons of ricotta onto each piece of chicken and spread gently.
• Top each with marinara, then sprinkle generously with shredded mozzarella and Parmesan.

4. Bake

• Bake uncovered for 15–20 minutes, or until cheese is melted, bubbly, and slightly golden.
• Optional: Broil for the last 2 minutes for extra browning on the cheese.

5. Serve

• Sprinkle with chopped fresh basil or parsley.
• Serve hot over spaghetti, with garlic bread, or a crisp green salad.

How to Serve

• Over pasta – classic spaghetti, penne, or linguine
• With garlic bread – to scoop up every drop of sauce and cheese
• Alongside a salad – something bright like arugula with lemon vinaigrette
• With roasted potatoes or creamy mashed – for next-level comfort

Tips for Success

1. Pound chicken to even thickness for consistent cooking and tenderness.
2. Use part-skim mozzarella for meltability without grease.
3. Don’t overload the sauce—just enough to coat the chicken without drowning the crispiness.
4. Add a touch of sugar or red pepper to marinara if you like a sweeter or spicier sauce.
5. Broil carefully—cheese goes from golden to burnt in seconds.

Variations

• Spicy twist: Add red pepper flakes to the breadcrumb mix or marinara.
• Low-carb version: Use almond flour or crushed pork rinds instead of breadcrumbs.
• Meatless: Use breaded eggplant rounds instead of chicken for Eggplant Parm.
• Add spinach: Mix chopped spinach into the ricotta for a little extra green.
• Gluten-free: Use gluten-free breadcrumbs and flour.

Make Ahead & Storage

• Make ahead: Bread and sear the chicken a day in advance. Assemble and bake when ready.
• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F or in the microwave until heated through.
• Freezer: Freeze baked or unbaked chicken (without pasta) for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

Can I use chicken thighs instead of breasts?
Yes! Boneless thighs work great and are extra juicy.

What cheeses can I substitute for ricotta?
Try a mixture of cream cheese and Parmesan, or even cottage cheese for a lighter option.

Can I make it in one skillet?
Yes—use an oven-safe skillet to sear the chicken, then build the layers right in the pan and bake.

Can I skip frying and bake the chicken from the start?
Yes—but the crust will be softer. For crispier results, bake on a wire rack at 425°F for 20 minutes before assembling.

Conclusion

This Three Cheese Chicken Parmesan is what cheesy, saucy dinner dreams are made of. It’s crispy, creamy, rich, and layered with bold flavor in every bite. Whether you’re cooking for your family or impressing guests, it’s a no-fail favorite that tastes like comfort and celebration all in one.

Make it once, and it’ll go straight into your regular rotation.

Print