Chicken Parm Grilled Cheese Sandwich (Printable)

Golden grilled cheese stuffed with crispy chicken, marinara sauce, and melted mozzarella on garlicky bread. An irresistible Italian-American fusion.

# What You'll Need:

→ Crispy Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil for frying

→ Sandwich Assembly

11 - 8 slices Italian bread or sourdough
12 - 4 tablespoons unsalted butter, softened
13 - 2 cloves garlic, finely minced
14 - 1 cup marinara sauce, warmed
15 - 1.5 cups shredded mozzarella cheese
16 - 1/4 cup fresh basil leaves, optional

# How to Make It:

01 - Slice each chicken breast horizontally in half to create four thin, uniform cutlets of equal thickness.
02 - Arrange three shallow bowls in sequence: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper in the third.
03 - Dredge each chicken cutlet thoroughly in flour, shaking off excess. Dip in beaten egg, then coat generously with the panko mixture, pressing gently to ensure full coverage.
04 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering. Fry breaded chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - In a small bowl, combine softened butter with finely minced garlic. Mix until fully incorporated and spread evenly on one side of each bread slice.
06 - Place four bread slices buttered side down on a clean surface. Layer each with one fried chicken cutlet, a spoonful of warm marinara sauce, approximately 6 tablespoons of mozzarella cheese, and fresh basil leaves if desired. Top each with remaining bread slices, buttered side up.
07 - Heat a clean skillet or griddle over medium-low heat. Grill assembled sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and mozzarella is completely melted.
08 - Transfer grilled sandwiches to a cutting board. Slice diagonally and serve immediately while cheese remains warm and gooey.

# Expert Suggestions:

01 -
  • It delivers all the comfort of chicken parmesan without the need for a fork and knife.
  • The garlicky, buttery bread adds a layer of flavor that makes every bite feel indulgent.
  • You can adjust the heat, cheese, and herbs to match your exact craving.
  • It comes together in about half an hour, making it perfect for weeknight dinners or lazy weekend lunches.
02 -
  • Do not let the oil get too hot or the breading will burn before the chicken cooks through.
  • Press the sandwiches gently while grilling to help the cheese melt without squishing out the fillings.
  • Warm the marinara sauce before assembling so it does not cool down the chicken or make the bread soggy.
  • If the bread is browning too fast, lower the heat and give the cheese more time to melt.
03 -
  • Use a meat mallet to gently pound the chicken breasts before slicing to ensure even thickness and faster cooking.
  • Add a pinch of crushed red pepper to the panko mixture if you like a little heat with your chicken parm.
  • Let the fried chicken rest on a wire rack instead of paper towels to keep the bottom from getting soggy.
  • Grate your own mozzarella from a block for better melt and flavor compared to pre shredded cheese.
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