Chicken Parmesan Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Chicken Parmesan grilled cheese with a thin breaded chicken cutlet, mozzarella, and marinara on golden bread. A skillet recipe with clear chicken temperature guidance.
Chicken Parmesan grilled cheese is a crisp skillet sandwich with a breaded chicken cutlet, marinara, and melted mozzarella, bringing chicken parm flavor to an easy handheld meal. Parmesan in the panko coating gives the thin cutlet a savory crust before it goes between buttered bread slices. Keep the sauce layer modest and use low-moisture mozzarella. The chicken cooks fully before assembly, so the final grilling stage can focus on melting the cheese and crisping the bread. Makes: 2 sandwiches. Time: 15 minutes prep, about 22 minutes cooking, and 1 minute resting, for approximately 38 minutes total. Timing assumes both small cutlets and both standard-size sandwiches fit in a 12-inch skillet.
How to make Chicken Parmesan Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
15 minCook
22 minRest
1 minTotal
38 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Wide spatula and tongs
- Instant-read food thermometer
- Three shallow dishes
- Clean plate for cooked chicken
- Meat mallet or rolling pin
- Cutting board and knife
- Box grater
- Heatproof container for used oil
- Small bowl, spoon, and measuring cups and spoons
Ingredients
- •2 thin raw chicken breast cutlets, 6 ounces total
- •1/8 teaspoon fine salt
- •1/8 teaspoon ground black pepper
- •2 tablespoons all-purpose flour
- •1 large egg, beaten
- •1/3 cup panko breadcrumbs
- •2 tablespoons finely grated Parmesan
- •1/4 teaspoon dried oregano
- •2 tablespoons neutral cooking oil
- •1/4 cup thick marinara sauce
- •4 slices sturdy white sandwich bread, about 1/2 inch thick
- •2 tablespoons unsalted butter, softened
- •4 ounces low-moisture mozzarella, freshly grated, about 1 cup
Instructions
- 1
Bread and cook the chicken
Pound the cutlets between sheets of food-safe wrap to an even 1/4-inch thickness, then season with salt and pepper. Put flour, beaten egg, and a mixture of panko, Parmesan, and oregano in three separate shallow dishes. Coat each cutlet lightly in flour, dip in egg, then press into the crumb mixture. Heat the oil in a 12-inch skillet over medium heat. Cook both cutlets for about 3–4 minutes per side until golden and each reaches 165°F in the center, checking sideways with a food thermometer. Lower the heat if the crumbs darken too quickly. Transfer to a clean plate. Discard leftover breading and egg, and clean utensils and surfaces that touched raw chicken.
- 2
Warm the sauce and layer the filling
Carefully pour the used oil into a heatproof container and wipe the skillet with a folded paper towel held in tongs. Warm the marinara over medium-low heat for about 1 minute, stirring, then transfer to a small bowl and wipe the skillet clean again. Spread butter evenly over one side of all four bread slices. Put two slices buttered-side down on a clean board. Divide half the mozzarella between them, add one cooked cutlet to each, and spread 2 tablespoons warm marinara over each cutlet. Top with the remaining mozzarella and close with the remaining bread, buttered-side out. If a cutlet extends beyond the bread, trim it with clean utensils and tuck the pieces inside.
- 3
Grill until golden and melted
Keep the skillet over medium-low heat. Add both sandwiches if they fit without crowding and cook for 4–5 minutes per side until golden, the mozzarella has melted, and the filling is hot throughout. Turn carefully with a wide spatula and press lightly after turning. Lower the heat if the bread browns before the cheese melts. Transfer to a board, rest for 1 minute, then cut and serve. A second sandwich batch adds 8–10 minutes if both do not fit.
Variation
- Breadcrumbs: Plain dry breadcrumbs work in place of panko, giving a finer coating. - Cheese: Thinly sliced mild provolone can replace the mozzarella at the same weight. - Bread: Standard-size sourdough works at a similar thickness. - Herb: Use dried Italian seasoning instead of oregano at the same amount.
Questions and answers
What cheese is best for chicken Parmesan grilled cheese?
Low-moisture mozzarella melts well and keeps the filling from becoming too wet. Parmesan in the breading adds a sharper savory flavor.
Do I cook the chicken before putting it in grilled cheese?
Yes. Cook each cutlet separately to 165°F before building the sandwiches. The final grilling step melts the cheese and browns the bread.
Can I use fresh mozzarella?
Low-moisture mozzarella is the more predictable choice here. Fresh mozzarella can release liquid and soften the bread.
How much marinara should go in the sandwich?
Use 2 tablespoons of thick marinara per sandwich. Extra sauce can make the filling slippery and soak the bread.
Why is my chicken coating getting dark too quickly?
The skillet is too hot. Lower the heat and continue cooking until a thermometer confirms the chicken has reached 165°F.
Can I make chicken Parmesan grilled cheese ahead?
The bread is best grilled just before serving. You can measure the breading ingredients and grate the mozzarella ahead, keeping the cheese refrigerated.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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