Chicken Parmesan Grilled Cheese

This sandwich takes breaded, pan-fried chicken cutlets and layers them with marinara and mozzarella between buttered bread, then grills it all until the outside is crisp and golden. It's essentially chicken Parmesan reimagined as a grilled cheese, with all the same flavors in a more portable form. A side of extra marinara for dipping makes it feel like the full Italian-American experience.

Breaded chicken cutlets, marinara, and mozzarella are grilled between buttered bread for a chicken Parmesan-style sandwich.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (20 min prep, 25 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 4 servings
• Light: about 652 calories per serving

Ingredients

• 2 boneless (skinless chicken breasts)
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup Italian breadcrumbs
• 1/4 cup flour
• 1 large egg (beaten)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 8 slices of your favorite bread (Italian, sourdough, or sandwich bread)
• 4 tablespoons butter (softened)
• 2 tablespoons olive oil

Instructions

1. Pound the chicken breasts between plastic wrap to an even thickness, about 1/2 inch, then season with salt, pepper, garlic powder, oregano, and basil.
2. Set up a breading station with flour, beaten egg, and a mixture of Italian breadcrumbs and Parmesan, then dredge each chicken breast in flour, dip in egg, and coat with the breadcrumb mixture, pressing to adhere.
3. Heat the olive oil in a large skillet over medium-high heat and cook the breaded chicken for about 4 to 5 minutes per side, until golden and cooked through, then let it rest before slicing into strips.
4. Spread a thin layer of marinara on one side of each bread slice, layer half the slices with the sliced chicken, more marinara, mozzarella, and a sprinkle of Parmesan, then top with the remaining bread slices, marinara side down.
5. Butter the outside of each sandwich, then cook them in a clean skillet or griddle over medium heat for about 3 to 4 minutes per side, until the bread is golden and the cheese is melted.
6. Let the sandwiches cool for a minute or two, then slice each in half and serve, with extra marinara sauce for dipping if you like.

Cooking Tips

• Pound the chicken to an even thickness so it cooks through evenly.
• Don't overload the sandwich with sauce, or it can make the bread soggy.
• Press down gently with a spatula while grilling to help everything melt together evenly.

Substitutions

• Chicken thighs, pounded thin, can replace chicken breasts.
• Provolone can be used in place of mozzarella for a sharper flavor.
• Gluten-free breadcrumbs and bread can make this dish gluten-free.

Storage

• Best eaten fresh, since the bread can turn soggy once the sauce and cheese sit for a while.
• Store the cooked chicken separately and assemble sandwiches fresh when possible.

Serving Suggestions

• Serve with extra marinara sauce on the side for dipping.
• Pair with a simple green salad.
• Slice diagonally for easier eating and a nicer presentation.

Nutrition (per serving)

Nutrient	Amount
Calories	652 kcal

You Might Also Like

• Easy Chicken Caesar Salad
• Cheesy Cauliflower Grilled Cheese Recipe (Low-Carb)
• Rosemary Chicken Bacon Avocado Salad
• BBQ Chicken Skewer Salad
• Turkey Pesto Sandwich
• Honey Hot Chicken Salad