This chicken parmesan sandwich recipe has everything you love about the classic dish, in convenient sandwich form! Crispy chicken is smothered in marinara and mozzarella cheese, then served up on a crusty baguette.
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The chicken parmesan sandwich is a savory sandwich option that you’ll commonly find on the lunch menus of Italian restaurants, pizzerias, and yes, fast food restaurants too. Who came up with the idea of adding chicken parmesan to a sandwich?! Who knows! But whoever it was, they definitely deserve a medal.
The combination of the crispy, flavorful breading on the chicken and the melted mozzarella and zesty marinara sauce creates a flavor that can only be described as irresistible. And now you don’t have to go to a restaurant to enjoy it—you can make it at home with this chicken parmesan sandwich recipe!
(Love crab? Try my Crab Cake Sandwich too!)
Cheesy Chicken Parmesan Sandwich Recipe
The key to making perfect chicken for a chicken parmesan sandwich lies in the breading. It should be seasoned with herbs and spices, like oregano, parsley, garlic powder, and black pepper. Luckily, Italian panko breadcrumbs have all of those already!
After coating the chicken in the breading mix, it is lightly pan-fried until golden brown and delightfully crispy. Now you’re ready to pile it onto a crusty baguette with your favorite marinara sauce, melty mozzarella cheese, and fresh basil leaves.
These chicken parmesan sandwiches are a guaranteed hit—even kids will eat ‘em up! And because they’re so filling, you can keep the sides light and easy, which means less work for you. Win!
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See recipe card below this post for ingredient quantities and full instructions.
- Chicken breasts – Butterfly the chicken breasts so they’re nice and thin.
- Marinara sauce – Use your favorite brand. Rao’s is great if you’re in the mood to splurge!
- All-purpose flour
- Kosher salt
- Black pepper
- Onion powder
- Garlic powder
- Eggs – Here’s the best way to crack an egg.
- Italian seasoned panko breadcrumbs – Panko delivers lots of extra crispy-crunchy texture.
- Canola or vegetable oil
- French baguette
- Olive oil
- Basil leaves – I love adding fresh basil because it adds much more flavor than dried.
- Mozzarella cheese – Shredding your own is best, but a bag of pre-shredded cheese is fine too.
- For a spicy version, add red pepper flakes to the marinara sauce.
- Make a double-cheese chicken parmesan sandwich by using provolone and mozzarella.
- Swap the shredded mozzarella for slices of fresh mozzarella.
- Instead of a crusty baguette, use a hoagie roll, ciabatta, or softer Italian bread.
How to Make Chicken Parmesan Sandwiches
- Prepare: Preheat your oven to 400ºF and line a baking sheet with aluminum foil.
- Heat the marinara: In a small saucepan over low heat, warm up the marinara sauce.
- Create your dredging station: In a shallow bowl, whisk the flour, salt, pepper, onion powder, and garlic powder. In a separate bowl, lightly beat the eggs. Pour the breadcrumbs into a third shallow bowl.
- Dredge the chicken: Pat the chicken breasts dry with a paper towel. Dip each in the flour mixture, then the eggs, followed by the breadcrumbs. Gently press the chicken into the breadcrumbs to make sure they stick. Set on a plate until you are ready to fry.
- Heat the oil: In a deep pan, heat the canola oil over medium heat. To test if the oil is ready, throw a pinch of flour in to make sure it sizzles.
- Cook the chicken: Fry the chicken until it’s golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate.
- Warm the bread: Place the baguettes sliced side up on the sheet pan. Drizzle the cut sides with olive oil. Toast in the oven for about 2 minutes, or until the bread is warm and lightly toasted.
- Assemble: Top the bottom half of the baguette with the fried chicken. Spoon a small amount of the marinara on the top of the bread, then spread the rest over the chicken slices. Top with the basil and sprinkle the cheese on the top and the bottom slices.
- Finish: Bake again until the cheese is melted and the sandwich is hot, about 6 to 7 minutes. Cool slightly, then place the top half of the bread onto the bottom. Cut into four smaller sandwiches and serve.
You’ll want to use a baguette with some width to it. If you can only find skinny baguettes at the grocery store, use an alternative like Italian bread.
How to Store Leftover Chicken Parmesan Sandwiches
Leftover chicken parmesan sandwiches can be stored in an airtight container for up to 2 days. When you’re ready to eat, microwave for 2 minutes or until hot, or wrap the sandwiches in foil and reheat in a 350ºF oven.
Serve your chicken parmesan sandwich with a side of air fryer French fries, coleslaw, or potato chips for an easy meal, or try it with a simple side salad for a lighter option.
There is no difference! It’s simply two names for the same dish. Parmigiana is the Italian spelling of parmesan.
The dish is named chicken parmesan because it originated in the Italian city of Parma. The cheese traditionally used in this dish, however, is mozzarella rather than parmesan. That said, parmesan cheese is a delicious addition—feel free to add some!
I don’t recommend breading the chicken ahead of time. It’s best to do it right before you’re ready to fry the chicken.
When making a chicken parmesan sandwich, season the chicken with salt and pepper, onion powder, and garlic powder prior to breading. This will give your chicken a extra flavor when fried. You can also add additional herbs and spices, such as oregano or basil, if desired.
More Favorite Sandwich Recipes
Appetizers & Snacks
French Dip Sandwich
Chicken Parmesan Sandwich
- 2 large chicken breasts butterflied in half
- 2 cups marinara sauce
- ½ cup all purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 eggs
- 1 cup Italian seasoned panko breadcrumbs
- 2 cups canola or vegetable oil for frying
- 1 French baguette cut in half lengthwise
- 2 tablespoons olive oil
- 6 large basil leaves chopped
- 1 ½ cups mozzarella cheese shredded
- Preheat an oven to 400 F. Line a baking sheet with aluminum foil and set aside.
- In a small saucepan, warm the marinara sauce over low heat until ready to use.
- In a shallow container, mix together the flour, salt, pepper, onion powder and garlic powder.
- In a separate bowl, crack the eggs and beat lightly with a fork.
- Pour the breadcrumbs into a separate shallow bowl.
- Pat the chicken breasts dry with a paper towel. Dip each first in the flour mixture, then the eggs, ending in the breadcrumbs. Gently push into the breadcrumbs to make sure they stick to the surface. Place on a plate until you are ready to fry them.
- In a deep pan, bring the canola oil up to a medium heat. To test to see if the oil is ready, throw a pinch of flour in to make sure it sizzles.
- Fry the breaded chicken until golden brown, about 3 minutes per side. Remove to a paper towel lined plate.
- Place the baguettes, sliced side up on the sheet pan. Drizzle with the olive oil. Place in the oven and bake until the bread is just lightly toasted, about 2 minutes.
- Top the bottom half of the baguette with the fried chicken, shingling them if necessary. Spread a small amount of the marinara along the top side of the baguette. Spread the rest over the chicken slices, then top with the basil.
- Sprinkle the cheese on the top and the bottom slices, then bake again until the cheese is completely melted and the sandwich is hot, about 6 to 7 minutes.
- Let cool slightly then place the top slice on the bottom. Slice into four pieces with a serrated knife and serve.