Kraft Chicken Parmigiana Recipe: Classic Italian Layers With Melted Cheese

This recipe captures the essence of classic Italian comfort food with minimal effort. The layers of breaded chicken, rich tomato sauce, and melted cheese create a dish that feels indulgent yet familiar.

I’ve refined the method to ensure crispy chicken that stays tender under the cheese, using a simple breading technique. The sauce comes together quickly with pantry staples, while the cheese melts into a golden, bubbly blanket.

What emerges is a satisfying meal with all the traditional flavors—savory, tangy, and cheesy. It’s a foolproof way to bring restaurant-style chicken parmigiana to your home kitchen.

Serve with pasta or a fresh salad for a complete, crowd-pleasing dinner.

Ingredients for Kraft Chicken Parmigiana

Classic Italian flavors come together with breaded chicken, rich sauce, and melted cheese.

The breadcrumbs are key for that perfect crispy coating. Progresso Italian style is a solid store-bought option, but homemade with stale bread works too. Look for finely ground texture for even coverage. For the Parmesan, Kraft grated melts smoothly and saves time. The chicken should be uniform thickness—use a meat mallet or rolling pin to pound it evenly (worth the extra minute).

No marinara on hand? Ragu Traditional or Prego work in a pinch. Fresh mozzarella can replace shredded (pat dry to avoid sogginess). Want extra flavor? Add 1/4 tsp red pepper flakes to the sauce. The breadcrumbs can be panko for crunch, but you’ll need half the amount since it’s lighter. For gluten-free, swap in gluten-free breadcrumbs and use cornstarch instead of flour.

Assemble and refrigerate unbaked for up to 24 hours—great for make-ahead meals. Baked dish keeps 3-4 days in the fridge, reheats well in the oven or microwave. For freezing, wrap individual portions in foil and plastic wrap—lasts 2-3 months.

Step-by-Step Instructions for Chicken Parmigiana

Classic Italian technique with crispy breaded cutlets and layers of melted cheese.

Step 1: Prepare and Bread the Chicken

Pound the 1.5 lb boneless skinless chicken breasts to an even ½-inch thickness between plastic wrap. This ensures even cooking and prevents dry, overdone edges. Season both sides with ½ tsp salt and ½ tsp black pepper.

Set up a breading station with three shallow dishes. Place the 0.75 cup all-purpose flour in the first, beat the 2 whole large eggs in the second, and mix the 1.5 cups Italian seasoned breadcrumbs with ¼ cup grated Parmesan cheese in the third. Dredge each piece in flour, shaking off excess, then dip in egg, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere.

Step 2: Pan-Fry the Chicken Until Golden

Heat ½ cup olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the breaded chicken and cook for 3-4 minutes per side until golden brown and crisp. The oil should sizzle actively but not smoke.

Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Maintain the oil temperature between batches—if it cools too much, the chicken will absorb oil instead of frying crisp. The cutlets should be firm to the touch and uniformly browned.

Step 3: Prepare the Sauce and Assemble

In a separate saucepan, warm the 2 cups marinara sauce over medium heat. Stir in the minced 3 cloves garlic cloves, 1 tsp dried basil, 1 tsp dried oregano, and remaining ½ tsp salt. Simmer for 5 minutes to meld the flavors.

Spread ½ cup marinara sauce in the bottom of a 9×13-inch baking dish. Arrange the fried chicken in a single layer, then top each piece with remaining marinara, 2 cups shredded mozzarella cheese, and remaining ¼ cup grated Parmesan cheese.

Step 4: Bake and Finish

Bake in a preheated 375°F oven for 15-20 minutes until the cheese is fully melted and bubbly with light golden spots. The sauce should be heated through and the chicken internal temperature should reach 165°F.

Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped ¼ cup fresh parsley for a pop of color and freshness. Serve with additional sauce on the side and crusty bread to soak up every bit.

Health Benefits of kraft chicken parmigiana

Protein Powerhouse

This dish delivers a significant protein boost, with each serving providing about 40 grams of high-quality protein from the chicken. Protein is essential for muscle repair and growth, making it a great option for active lifestyles or anyone looking to maintain muscle mass. 💪

Rich in Calcium

The melted cheese topping isn’t just delicious—it’s packed with calcium, with the mozzarella and Parmesan contributing about 600mg per serving. That’s over half your daily calcium needs, crucial for strong bones and teeth.

Lycopene from Tomatoes

Marinara sauce brings more than flavor—it’s loaded with lycopene, a powerful antioxidant. Cooked tomatoes, like those in the sauce, have even higher lycopene levels than raw ones, offering heart health benefits.

Energy-Boosting B Vitamins

Chicken is an excellent source of B vitamins, particularly B6 and B12. These nutrients help convert food into energy and support brain function. A single serving provides a substantial portion of your daily B vitamin requirements.

Healthy Fats

While we often focus on limiting fats, this dish contains beneficial ones. Olive oil provides heart-healthy monounsaturated fats, and the cheese offers some saturated fats in moderation. Together, they help with vitamin absorption. ✨

Low-Carb Option

For those watching carbs, you can easily modify this dish. Skip the breading and pan-sear the chicken instead, reducing carbs from 30g to under 10g per serving while keeping all the protein and flavor.

Frequently Asked Questions