Chicken Parm Sandwich

4 from 1 vote

These Chicken Parm Sandwiches have crispy, delicious chicken topped with marinara sauce and mozzarella cheese on a ciabatta roll.

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This Chicken Parm Sandwich recipe is so good! With crunchy breaded chicken, tangy marinara, and creamy mozzarella, all served up on a ciabatta roll; this parm sandwich is a tasty handheld version of the famous Italian-American dish. Best of all, this easy chicken parmesan sandwich is quick to make, with a short list of ingredients that delivers the deliciousness.

Closeup of a chicken parm sandwich on a small white plate with a sandwich cut in half in the background.
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With golden breaded chicken drenched in flavorful tomato sauce and draped in bubbling mozzarella, chicken parmesan is a universally beloved Italian-American dish. There’s not much better than chicken parm–unless it’s chicken parm Sandwiches! 

This easy chicken parm sandwich recipe is ready in under 30 minutes and is perfect for hearty lunches and easy dinners. To make it a complete meal, serve these delicious sandwiches with a fresh green salad and crispy French fries. 

Recipe at a Glance

Cuisine Inspiration: Italian-American
Primary Cooking Method: Stovetop
Dietary Info: Gluten-free option
Key Flavor: Cheesy with tangy tomato
Skill Level: Beginner

Ingredients to Make This Chicken Parm Sandwich

Ingredients to make sandwiches: Chicken cutlets, ciabatta rolls, breadcrumbs, Parmesan cheese, marinara sauce, egg, fresh mozzarella, olive oil, salt, black pepper, Italian seasoning, fresh basil.
  • Chicken cutlets: Cutlets are boneless, skinless chicken breasts that have been sliced through the thickness, parallel to the cutting board, creating two thinner pieces. 
  • Salt, pepper, and Italian seasoning: The seasonings add wonderful flavor to chicken parm sandwiches. If you don’t have Italian seasoning on hand, you can use a mix of oregano, marjoram, thyme, basil, rosemary, and/or sage. 
  • Egg: Beaten egg coats the chicken, helping the breadcrumbs adhere to it for a crispy golden crust. 
  • Breadcrumbs: I use unseasoned breadcrumbs for this recipe. You can make homemade breadcrumbs or buy them at the store.
  • Parmesan cheese: Finely grated Parmesan is best for chicken parmesan sandwiches. You can buy tubs of it already grated at most grocery stores. 
  • Olive oil: For sautéing the breaded chicken cutlets. 
  • Ciabatta rolls: Chewy Italian ciabatta rolls are the perfect rustic bread for these sandwiches. 
  • Marinara sauce: Use your favorite store-bought marinara or homemade
  • Mozzarella: Fresh mozzarella has the best flavor, but in a pinch, you can use a slice of low-moisture mozzarella or a pile of shredded mozzarella.
  • Basil leaves: Fresh basil garnishes the sandwiches and enhances the Italian flavors.
  • Switch up the rolls: This chicken parm sandwich on ciabatta is amazing as-is, but you can use another type of roll too. Try hunks of fresh baguette, hoagie rolls, or sourdough rolls. 
  • Add pesto: A smear of pesto inside your rolls will bring an extra layer of flavor to these chicken parm sandwich.
  • Make it gluten-free: Choose gluten-free rolls and breadcrumbs for a fully GF version.
  • Add a pinch of heat: Sprinkle a few crushed red pepper flakes over the top of the melted mozzarella for some added spiciness.

How to Make Chicken Parm Sandwich

This chicken parm sandwich is super simple to make! Dredge the chicken in the breadcrumb mixture and pan fry until done. Then, it’s just a quick visit under the broiler to melt the cheese, and then it’s time to assemble the sandwiches!

Cook the Chicken

  1. Pat the chicken dry with paper towels, then season it with the salt, pepper, and Italian seasoning. 
  2. Dip one cutlet at a time into the beaten egg.
  3. Then transfer the cutlet to the breadcrumb mixture.
  4. Flip and press the cutlet into the breadcrumbs to make sure the cutlets are evenly coated on all sides. 
  5. Heat the olive oil in a large skillet and add the coated chicken. Cook until golden brown. 
  6. Flip and cook the other side until golden and cooked through. 
6-image collage preparing the chicken: 1 - Seasoned chicken on a cutting board; 2 - One chicken cutlet dipped in a shallow bowl with egg; 3 - Egg-coated cutlet on top of breadcrumb mixture; 4 - Pressing the chicken into the breadcrumb mixture to fully coat; 5 - Chicken in an oiled skillet before cooking; 6 - After flipping to show golden brown crust.

Melt the Cheese

  1. Top each piece of the cooked chicken with marinara sauce, mozzarella, and Parmesan cheese. 
  2. Place under the broiler until the cheese is melted and bubbling.
2-image collage of broiling cheese: 1 - Cooked chicken on an open rolls with marinara and cheese before broiling; 2 - After broiling with melty, bubbly cheese.

Assemble the Sandwiches

Top each piece of chicken with a few ribbons of fresh basil and pop them inside the toasted ciabatta rolls. 

Chicken parm sandwiches on a parchment-lined baking sheet with top rolls half on and a small bowl of marinara with a spoon.

Tips for Making the Best Chicken Parm Sandwich on Ciabatta

  1. Make sure you use chicken cutlets. Cutlets are boneless, skinless chicken breast cut into two thinner pieces. This thinner chicken cooks faster and is easier to eat in a sandwich. 
  2. Your chicken should be uniform in thickness. If your cutlets have some thicker parts, I suggest pounding them so that they are even in thickness. This will help your chicken cook more consistently and evenly.
  3. Try homemade marinara. Store-bought marinara is an amazing shortcut and absolutely delicious, but homemade marinara will level up your chicken parm sandwich game.
  4. Toast your rolls. Brush the inside of each ciabatta half with olive oil and toast under your oven’s broiler for an extra toasty element. Just watch them closely–broilers toast things quickly!

What to Serve With This Easy Chicken Parm Sandwich

How to Store & Reheat This Chicken Parm Sandwich

This hot sandwich with marinara is best served right away. If you have leftover chicken, you can store it separately in an airtight container in the refrigerator. When you’re ready to eat it, it’s best to reheat the chicken in the oven until warmed through, then assemble your sandwiches.

How Long Will This Chicken Parm Sandwich Last in the Fridge?

Leftovers will last in the refrigerator for three to four days.

Can I Freeze This Chicken Parm Sandwich on Ciabatta?

I do not recommend freezing the assembled sandwiches because the bread will get soggy and the chicken will not be as crispy once thawed.

Frequently Asked Questions

How do I know when my chicken is done?

Your chicken is done when the juices run clear, and a meat thermometer inserted into the thickest part registers at least 165°F.

Can I substitute the basil for something else?

Yes. If you don’t like basil or it’s not available, you can substitute it with parsley or fresh oregano. Another option is to add spinach for a mild bit of green or top with arugula for a peppery note.

What do I use if I can’t find chicken cutlets?

You can use boneless, skinless chicken breasts and cut them yourself. Use a sharp knife and carefully slice the chicken breasts in half horizontally through the thickness, parallel to the cutting board, so that you have two thinner pieces of chicken.

Chicken parm sandwiches on a parchment-lined baking sheet with a small bowl of marinara.

These simple, fast, and unbelievably tasty chicken parm sandwiches are seriously the best chicken sandwiches around! The breadcrumb and Parmesan coating makes the chicken crispy and delicious, and the combo of fresh melted mozzarella, tangy marinara, and vibrant basil is so good. You’ll love this Chicken Parm Sandwich on ciabatta for easy lunches and dinners.

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Chicken Parm Sandwich

These Chicken Parm Sandwiches have crispy, delicious chicken topped with marinara sauce and mozzarella cheese on a ciabatta roll.
4 from 1 vote
Servings 4 servings
Course Sandwiches
Calories 823
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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  • 1 pound chicken cutlets
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon Italian seasoning
  • 1 egg lightly beaten
  • 1 cup unseasoned breadcrumbs
  • ¼ cup finely grated Parmesan cheese plus more for topping
  • ½ cup olive oil
  • 4 ciabatta rolls cut lengthwise
  • ½ cup marinara sauce
  • 1 (8 ounce) ball of fresh mozzarella sliced
  • Torn fresh basil leaves for garnish


  • Line a plate with paper towels, set aside.
  • Pat the chicken dry with paper towels, then season on both sides with salt, pepper, and Italian seasoning. Combine the breadcrumbs and Parmesan cheese in a shallow bowl. Working with one cutlet at a time, coat in egg, letting excess drip off. Place in the breadcrumbs mixture, pressing gently to get the breadcrumbs to adhere. Repeat until all of the chicken is breaded.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add cutlets and cook for 2 to 3 minutes per side, or until golden brown and cooked through.
  • Let cutlets drain on the plate with paper towels.
  • Place the rolls on a rimmed sheet pan. Place a cutlet on each roll (you may need to use 2 depending on the size), then top with about 2 tablespoons marinara and 2 slices of mozzarella. Sprinkle each with a little more grated Parmesan cheese. Keep the rolls open.
  • Preheat your broiler to high. Place the sandwiches under the broiler for 2 to 3 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil, then set the top half of the roll on top and serve immediately.


The ciabatta rolls are included in the nutrition label.
Storage: This hot sandwich with marinara is best served right away. If you have leftover chicken, you can store it separately in an airtight container in the refrigerator for two to three days. When you’re ready to eat it, it’s best to reheat the chicken in the oven until warmed through, then assemble your sandwiches.


Serving: 1sandwich, Calories: 823kcal, Carbohydrates: 50g, Protein: 49g, Fat: 47g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 25g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 1375mg, Potassium: 637mg, Fiber: 2g, Sugar: 3g, Vitamin A: 666IU, Vitamin C: 4mg, Calcium: 410mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Italian
Course: Sandwiches

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