This chicken parmesan sandwich recipe combines crispy breaded chicken strips, marinara sauce, and mozzarella cheese! It's an incredibly flavorful dish to prepare for any weeknight dinner! Plus, these tasty sandwiches are ready to serve in less than 30 minutes!
Easy Chicken Parmesan Sandwich
How can you get all the cheesy, tomato-y goodness of chicken parm on a sandwich? By making this ridiculously addictive sandwich!
Just fry up some chicken strips covered in Italian breadcrumbs and seasoning, and add fresh mozzarella and basil! Top it all off with a hearty marinara sauce, and you have a sandwich that packs a punch!
Simply the BEST EVER crunchy, cheesy chicken parmesan sandwich!
Jump to:
❤️ Why I Love This Recipe
- It’s picnic-ready Italian! For when you can’t take your gnocchi to the park.
- It’s fresh. I love using just-picked basil and freshly-baked bread!
- It’s adjustable! It’s just as easy to make this for two people as it is for 10.
🥘 Chicken Parmesan Sandwich Ingredients
These are your basic chicken Parmesan ingredients with the addition of a bun for the sandwich! Remember, except Parmesan, the fresher your ingredients, the better your results will be.
- Chicken Thighs - 6-8 ounces of boneless skinless chicken thighs (approximately 2 boneless, skinless chicken thighs - or 1 boneless skinless breast, cut into strips).
- Flour – ½ cup of all-purpose flour. The flour helps the breading stick to the chicken pieces best!
- Salt & Pepper – ½ teaspoon each, salt & pepper.
- Eggs – 2 large eggs (beaten). A couple of beaten eggs as part of the dredging station to bread your chicken.
- Italian Breadcrumbs – 1 cup of Italian breadcrumbs.
- Parmesan Cheese – ¼ cup of grated Parmesan cheese. Parmesan is the finishing touch for any good Italian food!
- Italian Seasoning – 2 teaspoons of Italian seasoning.
- Oil – Look for oil like canola or vegetable with a high smoke point for frying. I also recommend a drizzle of olive oil for toasting your sandwich bread before assembling it with sauce.
- Marinara Sauce – 1 cup of marinara sauce. Buy this from the store, use your favorite recipe, or make my marinara sauce!
- Mozzarella Cheese – ½ cup mozzarella cheese (grated or sliced).
- French Rolls – 2 french rolls (or deli-style Italian bread). Use hoagies, a baguette, a ciabatta roll, or whatever you have!
- Fresh Basil Leaves – 4 to 6 fresh basil leaves.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Chicken Parmesan Sandwich
This recipe has only two easy parts: bread and fry the chicken, and assemble the sandwiches! It’s well worth the time!
You will need a frying pan (or a large skillet), measuring utensils, shallow bowls, a wire cooling rack, and two baking sheets to get started.
This recipe will make 2 tasty chicken parm sandwiches! You can easily scale up if you are serving a larger crowd.
Bread And Fry the Chicken
- Prepare the breading station. Add ½ cup flour, ½ teaspoon salt, and ½ teaspoon pepper in a shallow bowl and mix thoroughly. Beat 2 large eggs in another shallow bowl or plate. Combine 1 cup of Italian breadcrumbs, ¼ cup of Parmesan cheese, and 2 teaspoons of Italian seasoning in a third bowl or plate.
- Heat the oil. Pour a generous amount of oil into a large skillet and turn the heat to medium-high. Heat the oil while you prepare the chicken.
- Dredge the chicken. Cut 2 boneless, skinless chicken thighs or breasts into strips. Next, dip each piece in flour, followed by egg, then the breadcrumb mixture. The chicken should be fully coated. Set aside to fry.
- Fry it. When the oil is ready, fry a few chicken pieces at a time. When finished, each piece should be golden brown and have reached an internal temperature of 165°F (74°C). Put cooked pieces aside on a wire cooling rack over a baking sheet.
Assemble The Sandwiches
- Finish off the chicken. Top each piece of chicken with a substantial amount of marinara sauce and a piece of mozzarella. You should use around 1 cup of sauce and ½ cup of cheese to cover all of the chicken. Then, broil it in the oven on low until the cheese is melted and bubbly. Take it out and allow it to cool slightly.
- Toast the bread. Add a drizzle of olive oil on each of the 2 french rolls. Place them on another baking sheet, cut side up, and broil until toasted. It should take around 3-5 minutes. *Watch closely so the bread doesn't burn!
- Put it together. Divide the cheesy chicken between the two rolls and add 2-3 fresh basil leaves to each sandwich.
- Serve. Once assembled, serve your sandwiches immediately as they are best when enjoyed right away - and make sure you have a napkin handy!
These chicken parmesan sandwiches are great for lunch or dinner with a wedge salad or green beans! You can even serve them with a bit of extra marinara sauce on the side for dipping. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Try different bread to shake things up: An Asiago bagel or homemade wheat. Sourdough or French bread. Or ciabatta rolls! You can make these sandwiches with any of your favorite bread (as long as they'll hold up to the moisture)!
- To keep the breading from sliding off your chicken, pat the chicken dry before dredging it in flour. Then, after you do the egg and breadcrumb coat, chill the chicken. Cool it down for 30 minutes. This helps the breading solidify and will keep it in place when you get ready to fry.
- Make sure that the oil is hot in order to fry the chicken. With your burner on medium, it should take 5-10 minutes. You can use a thermometer, to be precise. The oil should be 350°F (175°C).
- Don't drain your chicken on paper towels! Doing so effectively 'steams' the fried chicken pieces. This will result in soggy breaded chicken before you even get to assembling your sandwiches.
- To maximize flavor, turn your french rolls into garlic bread! Before drizzling the bread with oil, heat the oil with a small clove of minced garlic for 1-2 minutes. Then spread it on the bread to toast. Yum!
🥡 Storing & Reheating
If you know you won’t be eating both sandwiches, store the prepared chicken in plastic cling wrap, tin foil, or an airtight container in the fridge before putting it on the bread. It will last for 3-4 days. The marinara sauce can make the bread soggy if it’s not eaten right away.
For those already-assembled sandwiches, wrap them in plastic or foil and put them in the fridge until the next day. The chicken will still be good after that, but the bread will be mushy.
Freezing Chicken Parmesan Sandwich
Sandwiches are best when freshly made, but if you’d like to save a little time, freeze the breaded and fried chicken wrapped tightly in aluminum foil or put it in an airtight container. It will last for up to 3 months.
When you’re ready to make your sandwich, let it thaw in the fridge overnight before continuing with the “assemble the sandwiches” part of the recipe.
Reheating Chicken Parmesan Sandwich
Place your chicken parm sandwich on a baking sheet open-faced and cover loosely with tin foil. Cook it at 350°F (175°C) for 10 minutes, removing the foil for the last two minutes.
To reheat your assembled sandwich in the microwave, heat it on high power for 30 seconds, open-faced. Heat in additional 10-15 second increments until the sandwich reaches your desired temperature.
If your sandwich isn’t assembled, reheat the chicken by itself, as mentioned above, before putting it on your toasted bun.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
I really like them with fresh vegetables like a Caesar salad, steamed broccoli, or asparagus with Parmesan. But you could also have garlic mashed potatoes, pasta, roasted brussel sprouts, etc. If you’re looking for more of a picnic feel, have some potato chips or a charcuterie board!
In short, yes. The breading is traditionally part of the dish. If you are gluten-free or prefer it without, try grilling or pan-frying the plain chicken. It will be delicious either way.
Flour. The flour gives the egg something to stick to! Without it, the eggs would slide off. And without the eggs, you can’t form a crust with the breadcrumbs. This is the tried and true method of breading, and it’ll get you the best results!
😋 More Tasty Chicken Recipes
- Honey Sesame Chicken - A delicious take-out-inspired dish that's easy to prepare and ready to serve in less than 30 minutes!
- Instant Pot Chicken Soup - An easy and comforting soup that's loaded with savory flavors!
- Chicken Burrito Bowl - This Tex-Mex dish is packed with perfectly seasoned chicken, cilantro lime rice, avocado, mango salsa, and more!
- Chicken Quesadillas - A quick and easy dish that's perfect for using up any leftover rotisserie chicken!
- Crockpot Whole Chicken - This recipe is an incredibly easy way to cook a rotisserie-style chicken in the comfort of your home!
- Air Fryer Chicken Tenders - These easy air fryer chicken tenders make a wonderful snack, lunch, or dinner!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Chicken Parmesan Sandwich
Ingredients
- 6-8 oz boneless skinless chicken thighs (approximately 2 boneless, skinless chicken thighs - or 1 boneless skinless breast, cut into strips)
- ½ cup flour
- ½ teaspoon each, salt & pepper
- 2 large eggs (beaten)
- 1 cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 teaspoon Italian seasoning
- oil for frying (plus a drizzle of extra virgin olive oil for toasting the sandwich rolls)
- 1 cup marinara sauce
- ½ cup mozzarella cheese (grated or sliced)
- 2 french rolls (or deli style Italian bread)
- 4 - 6 fresh basil leaves
(Note: 2x or 3x only changes the ingredient list)
Instructions
Bread and fry the chicken
- Set up a dredging station. Put the flour, salt, and pepper in a shallow bowl and mix together. Beaten eggs in another shallow bowl or plate, Mix the Italian breadcrumbs and Parmesan cheese together in a third bowl or plate.
- Dip each chicken piece in the flour, then the egg, and finally the breadcrumbs. Ste aside to fry.
- Working in batches, fry each piece of chicken till golden and internal temperature reaches 165°F (74°C). Put aside on a wire cooling rack over a baking sheet.
Assemble the sandwiches
- Place a good amount of marinara sauce on each fried chicken piece and top with mozzarella, place in the oven on low broil until cheese is melted and bubbly. Remove from oven.
- Drizzle each sandwich loaf with a little olive oil and toast them with the cut side facing up using the broil setting on your stove. This usually takes 2-3 minutes, but watch them closely!
- Add chicken with marinara and melted cheese to sandwich bread then top with a couple of basil leaves.
- Serve and enjoy!
Notes
- Try different bread to shake things up: An Asiago bagel or homemade wheat. Sourdough or French bread. Or ciabatta rolls! You can make these sandwiches with any of your favorite bread (as long as they'll hold up to the moisture)!
- To keep the breading from sliding off your chicken, pat the chicken dry before dredging it in flour. Then, after you do the egg and breadcrumb coat, chill the chicken. Cool it down for 30 minutes. This helps the breading solidify and will keep it in place when you get ready to fry.
- Make sure that the oil is hot in order to fry the chicken. With your burner on medium, it should take 5-10 minutes. You can use a thermometer to be precise. The oil should be 350°F (175°C).
- Don't drain your chicken on paper towels! Doing so effectively 'steams' the fried chicken pieces. This will result in soggy breaded chicken before you even get to assembling your sandwiches.
- To maximize flavor, turn your french rolls into garlic bread! Before drizzling the bread with oil, heat the oil with a small clove of minced garlic for 1-2 minutes. Then spread it on the bread to toast. Yum!
Comments
No Comments