This chicken parm sandwich recipe comes together in about 20 minutes and uses one baking sheet. No frying, no mess, no standing over a hot pan. You get crispy baked chicken cutlets loaded with marinara and fresh mozzarella on a toasted sub roll. It's the kind of dinner that looks like you put in a lot more effort than you actually did.
This chicken parm sandwich recipe is inspired by my childhood. After long beach days, I'd savor chicken parm subs from a local shop - and now I can make them even better at home! Melty cheese, crispy baked cutlets, doused with pasta sauce on a buttery toasted bun made in just 20 minutes!
If you love this style of sandwich, my Chicken Parmesan Meatballs are a great next step - same flavors, loaded into a roll for a hearty meatball sub situation.
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Key Ingredients
- Chicken. I recommend buying thin-sliced, skinless chicken breasts. If needed, buy regular breasts and cut them in half lengthwise to get thinner pieces.
- Breadcrumbs. Plain breadcrumbs or panko breadcrumbs for that classic crispy exterior. If you use seasoned breadcrumbs, you may want to adjust the additional spices you add.
- Seasonings. Salt, black pepper, garlic powder and Italian seasoning enhance the breadcrumbs' flavor.
- Fresh mozzarella. I recommend fresh sliced mozzarella over pre-shredded for better melting.
- Marinara sauce. Use your favorite marinara sauce, or make a homemade tomato sauce.
- Pesto (optional). Pesto is optional but a delicious zesty addition. Fresh basil leaves are a great alternative. I used my simple nut-free pesto!
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Preheat the oven to 375 degrees F. Mix the spices into the flour in a bowl. Whisk the eggs in another bowl and add the parmesan and Italian seasoning to the breadcrumbs.
Step 2
Set up your assembly line: flour-eggs-breadcrumbs. Dip chicken in the flour until coated on all sides, then dip in the egg mixture, again coating on all sides.
Step 3
Finally, dip the chicken in the breadcrumbs and press down until fully coated. Transfer to a plate, then repeat the process with the remaining pieces of chicken.
Step 4
Place a wire rack on a baking sheet, add the cutlets, and spray lightly with olive oil. Bake the chicken for 15 minutes.
Step 5
Top the chicken with marinara and mozzarella. Cut rolls almost in half lengthwise and add to the rack with the chicken. Spread olive oil evenly on the inside of the rolls. Broil until the cheese is melted and the rolls are toasted.
Spread more sauce on the bottom of each roll, top with chicken and a few tablespoons of pesto, if desired. Serve and enjoy!
Sarah's Top Tips
- Slice the chicken thin. Even thickness is everything here. Thin cutlets cook through in the oven without drying out, and they fit into a roll without the whole sandwich falling apart. Chicken should reach 165°F internally before you pull it.
- Press the breadcrumbs in. Don't just dip and move on. Press firmly so the coating really adheres to the chicken. This is what keeps it crispy after you add the sauce instead of getting soft and sliding off.
- Broil the cheese, don't just melt it. Two to three minutes under the broiler gives you that bubbly, slightly golden cheese that tastes so much better than just warm and melted. Watch it closely since it goes from perfect to burnt fast.
- Use fresh mozzarella. It's creamier, it melts better, and it makes the sandwich taste noticeably more like something from a good Italian spot. Worth it every time.
- Serve right away. These sandwiches are at their best the moment they come out of the oven. Letting them sit causes the bread to absorb moisture from the sauce, which softens things up fast. If you're serving a crowd, keep the components separate and assemble right before eating.
Serving Suggestions
These chicken parmesan sandwiches are filling enough to stand on their own, but a simple side makes it a full meal. My Spinach and Arugula Salad with lemon vinaigrette cuts through the richness of the cheese and sauce without any extra effort. For something heartier, Garlic Butter Potatoes or Parmesan Crusted Potatoes are a natural match with the Italian flavors. If you're looking for more ideas, my chicken dinner recipes are full of weeknight options that come together just as fast.
Storage & Reheating
Fridge: If you want to store pre-made sandwiches, allow them to cool completely then wrap each tightly in aluminum foil or plastic wrap. For added protection, you can place the wrapped sandwiches in an airtight container or resealable plastic bag. Store them in the refrigerator if you plan to eat them within 2-3 days. I would recommend storing all components separately if you can. Bread can get soggy when it is kept in the fridge as part of a sandwich.
Freezer: If you want to keep them longer, freeze the sandwiches; they'll last up to 1-2 months.
Reheating: When reheating, remove any plastic wrap and heat in the oven to keep the bread from getting soggy.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Crispy Chicken Parmesan Sandwiches (Baked, Saucy, 40 Minutes)
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See the full post for extra tips and photos
Ingredients
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 eggs, whisked
- 1 teaspoon Italian seasoning
- 1 cup plain breadcrumbs
- ¼ cup parmesan cheese
- 4 thin-sliced chicken breasts
- Cooking spray
- 2 cups marinara sauce + extra for dipping
- 1 (8 ounce) log of mozzarella cheese
- 4 sub or hoagie rolls
- ½ cup pesto, optional
Instructions
- Preheat the oven to 375 degrees F.
- Set up an assembly line: combine flour in a medium-sized bowl with salt, pepper and garlic powder. Whisk eggs in a separate bowl and add breadcrumbs to their own bowl with the Parmesan and Italian seasoning.½ cup flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, 2 eggs, 1 teaspoon Italian seasoning, 1 cup plain breadcrumbs, ¼ cup parmesan cheese
- Dip a piece of chicken in the flour mixture until it is coated on all sides, then dip the chicken in the egg bowl, again coating on all sides. Finally, dip the piece of chicken in the breadcrumbs and press down until it is fully coated. Transfer the chicken to a plate, then repeat the process with the remaining pieces of chicken.4 thin-sliced chicken breasts
- Place the chicken on a baking sheet lined with a wire rack. Spray lightly with olive oil cooking spray.Cooking spray
- Bake for 15 minutes. Remove the chicken from the oven, top each piece with about ¼ cup of marinara sauce and 1-2 slices of mozzarella.2 cups marinara sauce + extra for dipping, 1 (8 ounce) log of mozzarella cheese
- Cut each roll almost in half lengthwise. Place them on the sheet pan with the chicken and spread butter or oil evenly on the insides of the rolls.4 sub or hoagie rolls
- Place the sheet pan in the oven and broil for a few minutes until the cheese is melted and bubbly and the rolls are toasted.
- Spread more marinara on the bottom of each roll, top with the chicken and a few tablespoons of pesto, if desired. Serve and enjoy!½ cup pesto
Sarah's Tips
- Serve Immediately: Prevent sogginess by serving right away.
- Thin Cutlet: Thin chicken ensures even cooking.
- Use Quality Sauce: A high-quality or homemade sauce adds flavor.
- Fresh Mozzarella: Melts better than shredded.
- Crusty Bread: Hoagie rolls, ciabatta, or sub rolls work best.
- Cook Thoroughly: Chicken should reach an internal temp of 165°F.
Tools I Use for This Recipe
- 1 wire rack
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