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chicken parm sandwich

Chicken Parm Sandwich Recipe

Abby Marlow
This homemade chicken parm sandwich transforms simple ingredients into a restaurant-worthy meal with minimal effort. Crispy breaded chicken, tangy marinara, and melty mozzarella come together between toasty garlic bread for the ultimate comfort food experience that even beginners can master.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Calories 585 kcal

Ingredients
  

For the Chicken:

  • 2 boneless, skinless chicken breasts (about 8 oz each)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup Italian seasoned breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅓ cup vegetable oil for frying

For the Sandwich:

  • 4 ciabatta rolls or Italian sub rolls
  • 1 cup marinara sauce (store-bought or homemade)
  • 8 slices mozzarella cheese
  • 2 tbsp butter, softened
  • 2 cloves garlic, minced
  • 2 tbsp fresh basil, chopped
  • ¼ tsp red pepper flakes (optional)

Instructions
 

  • Butterfly each chicken breast and pound to 1/4-inch thickness. Cut each piece in half to create 4 portions.
  • Set up breading station: Place flour in one dish, beaten eggs in second dish, and mix breadcrumbs with Parmesan, garlic powder, and oregano in a third dish.
  • Coat each chicken piece in flour, dip in egg, then coat thoroughly in breadcrumb mixture.
  • Heat oil in large skillet over medium heat. Cook chicken 3-4 minutes per side until golden and internal temperature reaches 165°F.
  • Meanwhile, mix butter with minced garlic. Slice rolls, spread with garlic butter, and toast in oven or dry skillet until golden.
  • To assemble each chicken parm sandwich, spread marinara on bottom roll, add chicken, top with more marinara and 2 slices mozzarella.
  • Broil assembled sandwich bottoms for 1-2 minutes until cheese melts. Add fresh basil if using, top with remaining roll half, and serve immediately.

Notes

For the crispiest chicken parm sandwich, don't stack the breaded pieces before cooking - this prevents the coating from getting soggy. Try a pesto variation by spreading a thin layer of basil pesto on the top bun instead of extra marinara for a fresh herb twist.
Nutrition:
Calories: 585 kcal
Carbohydrates: 42g
Protein: 38g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 155mg
Sodium: 1120mg
Fiber: 2g
Sugar: 5g
Keyword chicken parm sandwich, chicken parmesan sandwich, crispy chicken sandwich, homemade sandwich, Italian sandwich