This chicken Parmesan sandwich is crispy, juicy, cheesy, and packed with rich marinara flavor. It is hearty, satisfying, and easy enough to make at home.
Chicken Parmesan is usually served with pasta, but it also makes an incredible sandwich. In this recipe, tender breaded chicken is fried until golden and crisp, topped with thick homemade marinara sauce, covered with mozzarella and Parmesan, then tucked into a toasted ciabatta roll. The result is a chicken Parmesan sandwich with crunch, melted cheese, bright tomato flavor, and plenty of comfort in every bite.
Marinara Sauce for Chicken Parmesan
You can use store-bought marinara sauce if you are short on time, but homemade marinara is simple and gives this chicken Parmesan sandwich a fresher, deeper flavor. It also uses ingredients that work beautifully with the chicken coating, so nothing feels wasted.
Tomato Passata
The base of the sauce is tomato passata, which is made from pureed and strained tomatoes. It is smooth, fairly thick, and ideal for spreading over crispy breaded chicken. Because the texture is already silky, it clings well to the chicken without making the coating heavy.
Simmer & Reduce
Letting the marinara simmer for 20 to 25 minutes is important. This step thickens the sauce, which helps prevent the sandwich from becoming soggy. It also reduces the sauce and concentrates the tomato, garlic, onion, basil, and oregano flavors. Since this marinara uses only a few ingredients, giving it time to reduce makes a noticeable difference.
Can I make the sauce ahead of time?
Yes. Make the sauce in advance, allow it to cool, then store it tightly covered in the fridge or freezer until needed. Warm it gently before spooning it over the chicken so the sandwich heats evenly under the grill or broiler.
Process shots: add onion to oil and fry, add garlic, pour in passata with basil, oregano, salt and pepper, then simmer until thickened.
How to Prepare Chicken Parmesan
For the chicken Parmesan, use boneless, skinless chicken breasts. You can slice larger breasts horizontally to create thinner pieces, but pounding the chicken is especially useful. It evens out the thickness so the chicken cooks at the same rate, and it also helps tenderize the meat. Aim for chicken that is thin enough to cook quickly but not so thin that it starts to tear.
Panko Breadcrumbs
A great chicken Parmesan sandwich needs a crisp coating. Panko breadcrumbs are the best choice because they are light, large, and airy. They fry up beautifully and create a crunchier texture than fine breadcrumbs. If you cannot find panko, use dried breadcrumbs with a coarse texture rather than very fine crumbs.
Parmesan Coating
The Parmesan is mixed directly into the panko breadcrumbs. This adds savory flavor to the coating and helps it crisp as it cooks. The mozzarella melts over the top later, while the Parmesan works inside the crust to give the chicken that classic chicken Parmesan taste.
Process shots: cover the chicken with cling film, pound to an even thickness, coat in seasoned flour, dip in beaten egg, then cover with Parmesan panko breadcrumbs.
How to Cook Chicken Parmesan
Fried Chicken Parmesan
Shallow frying is a quick and reliable way to cook the chicken. You do not need to deep fry it; just add enough oil to come about halfway up the chicken pieces. Fry until the outside is golden and crisp and the chicken is cooked through in the center.
What oil should I use?
Use an oil with a high smoke point, such as vegetable oil. Olive oil is not the best option for frying here because it can smoke at the temperature needed to crisp the coating.
Can I bake the chicken?
Yes. Baking takes a little longer and requires an extra step to help the breadcrumbs crisp, but it uses less oil. Full baking notes are included in the recipe card below.
Process shots: place the breaded chicken in hot oil, fry on both sides until golden, then remove and drain.
Chicken Parmesan Sandwich
Once the marinara sauce and chicken are ready, building the sandwich is simple. Place the crispy chicken on toasted ciabatta, spoon over the marinara sauce, add mozzarella, and finish with a little extra Parmesan. Grill or broil until the cheese is melted, golden, and bubbling.
What bread should I use?
Choose bread that is sturdy enough to hold the chicken, sauce, and melted cheese. A large ciabatta roll works especially well because it is firm, crisp when toasted, and strong enough for a loaded sandwich.
Toast the Bread
Toasting the ciabatta is essential. If the bread is not toasted, the marinara can soak into it and make the sandwich soggy. Drizzle the cut sides with extra virgin olive oil, then toast them in a very hot griddle pan or under the grill until crisp.
Process shots: toast the ciabatta, add the chicken, spoon over sauce, top with mozzarella and Parmesan, grill or broil, add basil, then close the sandwich.
Serving Chicken Parmesan Sandwiches
If you have leftover marinara sauce, serve it on the side as a dip. It is optional, but it works perfectly with the crispy ciabatta and any crunchy sides.
What to serve with a chicken Parmesan sandwich?
- Crisp/Chip Recommendation: A sturdy crisp or chip works well for scooping up any marinara sauce that drips from the sandwich. A spicy variety adds extra heat.
- Side Recommendation: Parmesan fries are a great match if you want a rich, cheesy side dish.
Here is the full chicken Parmesan sandwich recipe.
How to Make a Chicken Parmesan Sandwich (Full Recipe)
Chicken Parmesan Sandwich
Equipment
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Large pan and wooden spoon for the marinara sauce
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Rolling pin or mallet and cling film for pounding the chicken
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Three shallow dishes for dredging
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Tongs for frying
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Small bowl for the chicken seasoning
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Large baking tray
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Sharp knife and chopping board
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Fine cheese grater
Ingredients
Marinara Sauce
- 1 x 25oz/700g jar tomato passata (pureed or strained tomatoes)
- 8 large basil leaves, finely diced
- 1 medium white onion, finely diced
- 2 cloves garlic, finely diced
- 1 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- sugar, salt, and pepper, to taste
Chicken Sandwich
- 4 large ciabatta rolls, halved and toasted
- 4 x 5oz/150g chicken breasts
- 1 cup / 250ml vegetable oil, or as needed
- 1 1/4 cups / 75g panko breadcrumbs
- 2/3 cup / 50g freshly grated Parmesan, plus extra for finishing
- 1/3 cup / 70g plain flour
- 7oz / 200g fresh mozzarella, sliced into rounds and patted dry if needed
- 2 eggs, beaten
- small basil leaves, to serve
Chicken Seasoning
- 1 tsp each: salt and garlic powder
- 3/4 tsp dried oregano
- 1/2 tsp black pepper
Instructions
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Make the marinara sauce: Heat the extra virgin olive oil in a large pan over medium heat. Add the onion and fry until it begins to soften and lightly brown. Stir in the garlic and cook for 1 to 2 minutes more. Pour in the passata, then rinse the jar or carton with a small splash of water and add that to the pan. Stir in the basil, oregano, and a pinch of sugar, salt, and pepper. Reduce the heat to low and simmer gently for 20 to 25 minutes, until thick and rich.
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Pound the chicken: Place each chicken breast on a chopping board, cover with cling film, and pound with a rolling pin, mallet, or heavy pan until evenly thick. About 1/2 inch is ideal.
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Mix the seasoning: Combine the salt, garlic powder, dried oregano, and black pepper in a small bowl.
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Dredge the chicken: Set out three shallow dishes. Add flour and half of the seasoning to the first dish, beaten eggs to the second, and panko breadcrumbs, Parmesan, and the remaining seasoning to the third. Coat each chicken breast in the seasoned flour, dip it into the egg, then press it firmly into the Parmesan panko mixture until fully coated.
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Fry the chicken: Heat the vegetable oil in a large skillet over medium heat. The oil should reach about 350F/180C, or bubble rapidly when a few breadcrumbs are dropped in. Fry two chicken breasts at a time for 4 to 5 minutes per side, until golden, crisp, and cooked through.
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Build the sandwiches: Place the fried chicken on the bottom halves of the toasted ciabatta rolls. Spoon over the marinara sauce, add mozzarella slices, and finish with a small sprinkle of Parmesan. Place under the grill or broiler until the cheese is melted, golden, and gooey.
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Serve: Scatter over fresh basil, add the top halves of the ciabatta rolls, and serve immediately. Use any leftover marinara sauce as a dip if desired.
Notes
b) Ciabatta: Drizzle the cut sides with extra virgin olive oil and toast in a very hot griddle pan or under the grill until crisp. Toasting helps stop the marinara from soaking into the bread.
c) Panko: Panko breadcrumbs are larger and lighter than regular breadcrumbs, which helps the chicken become extra crispy. If using regular breadcrumbs, choose a coarse dried variety rather than very fine crumbs.
d) How to bake the chicken instead of frying:
- Fry the panko breadcrumbs in 1 tbsp butter until golden, then leave them to cool.
- Continue the recipe up to the frying step, then place the breaded chicken on a wire rack set over a baking tray.
- Bake at 425F/220C for 10 to 12 minutes, then carefully flip the chicken and rotate the tray.
- Return to the oven for another 5 to 10 minutes, or until the chicken is golden, crisp, and cooked through.
- Continue with the sandwich assembly as written.
e) Calories: The estimate is per sandwich and assumes about 2 tsp oil is absorbed by each chicken breast during frying.
Nutrition:
If you enjoy classic Italian-style sandwiches, this chicken Parmesan sandwich is a rich, crispy, and cheesy option that is perfect for dinner.
For more similar sandwich ideas, try variations with Italian sausage, spaghetti, bolognese, or garlic bread flavors.
Italian Grilled Cheese Sandwiches
- Italian Sausage Grilled Cheese
- Spaghetti Grilled Cheese
- Bolognese Grilled Cheese
- Garlic Bread Grilled Cheese
If you loved this chicken Parmesan sandwich recipe, save it for later and enjoy it whenever you want a crispy, cheesy, homemade sandwich.