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This Kraft Chicken Parm recipe delivers the iconic Italian-American comfort food with a crispy, cheese-laden crust that’s impossible to resist. The secret lies in baking the breadcrumbs instead of frying, creating a lighter yet still satisfying texture while keeping the rich, melty flavor of Kraft Parmesan cheese front and center.
What sets this version apart is the balance of simplicity and professional results—no deep-frying required, just a few key techniques to ensure every bite has that perfect golden crust.
The marinade infuses the chicken with flavor while the Kraft cheese sauce ties everything together for a dish that feels like a restaurant classic without the fuss.
By the time you pull this dish from the oven, you’ll have tender chicken smothered in a velvety cheese sauce, topped with perfectly crispy breadcrumbs that hold their shape.
The combination of tangy marinade, rich cheese, and crunchy crust makes this a weeknight favorite that still feels special enough for company.
Serve with a side of garlic knots or a fresh salad to complete the meal. The best part? This recipe keeps all the indulgence of traditional chicken parm while making it easier to recreate at home—every time.
Ingredients for kraft chicken parm
Pantry staples plus Kraft's iconic mix for that restaurant-style crust you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Kraft Italian Style Breadcrumbs 🍞 | 1 ½ cups | Not panko, for authentic texture |
| Kraft Parmesan Cheese Sauce Mix 🧀 | 1 ½ oz | Single-serving packet |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| All-Purpose Flour 🌾 | ½ cup | For dredging chicken |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For breading and baking |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Dried Oregano 🍃 | 1 tsp | Italian preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Kosher Salt 🧂 | 1 tsp | For seasoning |
| Low-Fat Milk 🥛 | ½ cup | For cheese sauce |
| Fresh Mozzarella Cheese 🧀 | 8 oz | Shredded, low-moisture |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
The Kraft Parmesan Cheese Sauce Mix is non-negotiable here—grab the single-serving packet (1.5 oz) from the Kraft aisle, not the bulk canister. For the breadcrumbs, Kraft Italian Style gives you that perfect balance of crunch and flavor; panko is too light and won't hold the cheese sauce. Chicken breasts should be pounded to 1/4-inch thickness for even cooking. I always buy chicken from Whole Foods or the butcher counter—they use better seasoning blends that make the marinade work better.
No Kraft Parmesan mix? Substitute 1.5 oz grated Parmesan plus 1.5 oz mozzarella shreds mixed with 1 tbsp flour and 1 tsp Italian seasoning. Short on fresh basil? Dried basil (1/4 tsp) or parsley works in a pinch. The olive oil matters here—use extra-virgin for the breading, but regular olive oil for baking the chicken. For the mozzarella, low-moisture shreds (the kind in bags) melt cleaner than fresh mozzarella. If you're using fresh, pat it dry first to avoid a soggy crust.
This dish reheats beautifully—350°F for 10-12 minutes covered with foil. The breadcrumbs stay crispy if you reheat them separately for 2-3 minutes. Store leftovers in an airtight container for 3-4 days. For meal prep, assemble the chicken parm but hold off on baking. Freeze unbaked portions for up to 2 months—just add 10 minutes to baking time when reheating. The cheese sauce thickens when chilled, so stir in a splash of milk when reheating.
Why You'll Love This Recipe
- One-Pan Magic: I love that this recipe turns one sheet pan into my secret weapon—no extra dishes, just golden chicken, bubbly cheese, and crispy breadcrumbs all in the same spot. The Kraft Italian Style breadcrumbs and Kraft Parmesan Cheese Sauce Mix make it feel like a restaurant dish without the fuss.
- Crunch Meets Cream: That first bite? Crispy breaded chicken with the olive oil sear, then the low-moisture mozzarella stretching like a dream—it’s the kind of texture that makes you pause mid-bite. The minced garlic and fresh basil on top? The perfect bright finish to cut through the richness.
- Leftover Hero: Honestly, I make this for dinner and save half for lunch the next day. The flour-dredged chicken stays crispy even after reheating, and the cheese sauce mix keeps it from drying out. Plus, it’s the kind of meal that tastes even better cold—great for busy weeknights or when you’re short on time.
- Budget-Friendly Comfort: I’m all about getting the most flavor for my dollar, and this recipe nails it. The Kraft ingredients cut down on waste, and the boneless chicken breasts are cheaper than pre-cut parm cuts. Still, it feels like a splurge because it’s so satisfying—like a fancy meal without the price tag.
Step-by-step instructions for Kraft chicken parm
Here's how to achieve that signature crispy crust and melted cheese using Kraft ingredients.
Prepare the Chicken for Breading
Place the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even ½-inch thickness—this ensures even cooking. The goal is to create uniform cutlets that won't overcook in the center while achieving crispiness on the outside.
Season both sides generously with 1 tsp kosher salt and 0.5 tsp ground black pepper. Then, dredge each cutlet lightly in 0.5 cup all-purpose flour, shaking off any excess. This creates a thin barrier that helps the breadcrumbs adhere perfectly. Place the floured cutlets on a plate and set aside.
Create the Breading Station
In a shallow dish, beat the 2 whole large eggs with 2 tbsp lemon juice until just combined. This acidic touch helps tenderize the chicken slightly. In another shallow dish, mix the 1.5 cups Kraft Italian Style breadcrumbs with 1 tsp dried oregano—this blend will give your chicken that classic Italian flavor profile.
Dip each floured chicken cutlet into the egg mixture, letting any excess drip off, then press it firmly into the breadcrumb mixture, coating both sides completely. The breadcrumbs should stick well—if they don't, add a pinch more salt to the mixture. Place the breaded cutlets on a wire rack set over a baking sheet to allow air circulation, which is crucial for that crispy finish.
Bake for Maximum Crispiness
Preheat your oven to 400°F. Heat 0.25 cup extra-virgin olive oil in an oven-safe skillet over medium heat until shimmering. Add the breaded chicken cutlets and cook for 2-3 minutes per side until golden brown. This initial searing creates a deeper flavor and helps set the breading.
Transfer the skillet to the preheated oven and bake for 15-18 minutes until the chicken reaches an internal temperature of 165°F and the breading is deep golden brown and crispy. The key here is patience—don't overcrowd the skillet, which would cause the oil to steam instead of crisp the breadcrumbs.
Assemble and Melt the Cheese
While the chicken bakes, prepare the cheese sauce by mixing the 1.5 oz Kraft Parmesan Cheese Sauce Mix with 0.5 cup low-fat milk in a small bowl. Stir until smooth, then spread 1 tbsp of this mixture over each baked chicken cutlet. Top each with 2 oz shredded fresh mozzarella cheese, dividing the 8 oz total evenly.
Return the skillet to the oven and bake for an additional 3-5 minutes until the cheese is fully melted and bubbly. The cheese should form a glossy, golden crust on top—this is your signal that it's ready. If the cheese starts to brown too quickly, tent the skillet loosely with aluminum foil to prevent over-browning.
Garnish and Serve Immediately
Remove the chicken from the oven and transfer to a serving platter. Garnish each cutlet with 1 tbsp of the minced 4 garlic cloves and 1 tbsp chopped 0.25 cup fresh basil leaves. The garlic adds a bright, aromatic finish, while the basil brings freshness to balance the richness of the cheese.
Serve the chicken parm immediately with a side of marinara sauce or a simple green salad. The breading should be crispy enough to hold its shape when lifted, with melted cheese that stretches slightly when cut. Each bite should deliver that perfect combination of crunchy crust, tender chicken, and gooey cheese.
Pro Tips For Making Kraft Chicken Parm
- Use Room-Temp Eggs: DESCRIPTION: Cold eggs from the fridge will make your breading clump like wet sand. Crack those eggs into a bowl and let them sit for at least 10 minutes before mixing with lemon juice—this ensures a smooth, even coating that sticks like glue to your chicken.
- Sear Before Baking: DESCRIPTION: Skipping the skillet step means soggy breadcrumbs. Heat that olive oil until it shimmers, then sear each side for 2-3 minutes until golden—this locks in flavor and turns the breading crispy, not mushy. (Yes, even if you’re impatient like me.)
- Salt the Breadcrumbs: DESCRIPTION: The recipe says to add salt to the chicken, but the breadcrumbs need it too. If they don’t stick, sprinkle a pinch of kosher salt into the crumbs before dredging—this cuts through egg moisture and guarantees that crunchy, flavorful crust.
- Don’t Overcrowd the Skillet: DESCRIPTION: I learned this the hard way—packing too many cutlets in the pan turns the oil into a steam bath, and suddenly you’ve got greasy, limp breading instead of crispy. Cook one layer at a time, even if it means two batches. Your future self will thank you.
Storing and reheating your leftovers
Refrigerator Storage
Let your Kraft Chicken Parm cool for 10-15 minutes before transferring to an airtight container—I use Pyrex glass containers with snap-on lids. Store at 40°F or below for up to 3-4 days, and the flavors actually deepen overnight as the cheese sauce melds.
The breadcrumbs stay crispy if you layer a paper towel between layers to absorb excess moisture. ❄️
Freezing Unbaked Portions
For meal prep, assemble the chicken parm but skip the final baking step. Wrap each breaded cutlet tightly in plastic wrap, then place in a ziplock freezer bag with all air removed.
Freeze for up to 2 months—when ready to cook, thaw overnight in the fridge. Add 10 minutes to your baking time to account for the frozen state.
Reheating the Whole Dish
I prefer stovetop reheating for best texture. Place the chicken parm in a skillet over medium-low heat, cover with a lid, and add 1 tbsp water or milk to prevent drying.
Heat for 8-10 minutes, flipping once, until the breadcrumbs are crispy again. The cheese sauce will thicken slightly—add a splash of milk if needed. 🔥
Microwave Revival
For quick reheats, use a microwave-safe plate and cover loosely with a damp paper towel. Heat on 50% power for 1-2 minutes, then flip and repeat for another 30-60 seconds.
The breadcrumbs may soften slightly, so I recommend a quick broil for 1-2 minutes to restore crispiness. Add a spoonful of marinara sauce to compensate for any lost moisture.
Crumb Rescue
If the breadcrumbs lose their crisp after refrigeration, save them! Place the chicken parm on a baking sheet and broil for 2-3 minutes until the breading revives.
For extra crispiness, sprinkle 1 tsp grated Parmesan over the top during broiling. This works wonders for both reheated leftovers and frozen portions. 💡
Cheese Sauce Storage
If you make extra cheese sauce, store it separately in an airtight container for up to 5 days. Reheat gently on the stovetop with a splash of milk, stirring constantly until smooth.
The sauce thickens when chilled, so I always add a little extra milk when reheating to restore its creamy texture. This makes perfect dipping sauce for garlic knots! 🧀
Nutrition facts
Frequently asked questions
Why does the recipe specify Kraft Italian Style breadcrumbs instead of panko?
The Kraft Italian Style breadcrumbs create that authentic, hearty texture traditional chicken parm fans love. Unlike panko—which stays light and crispy—the Italian-style crumbs hold up better to the cheese sauce and baking process, delivering a more robust, restaurant-quality crust. This blend also infuses subtle Italian flavors that elevate the dish beyond basic breading.
Can I substitute fresh mozzarella for the low-moisture shredded kind?
Fresh mozzarella works but requires extra prep! Pat it dry thoroughly with paper towels to remove excess moisture—this prevents a soggy crust. For best results, use low-moisture shredded mozzarella as called for in the recipe; it melts cleaner and stretches beautifully when baked. The pre-shredded kind is also convenient and consistent.
What if my breadcrumbs don't stick to the chicken?
If the breadcrumbs slip off, add a pinch more kosher salt to the breadcrumb mixture—it helps the coating adhere better. Also ensure the chicken is fully coated in flour before dipping into the egg wash. Press firmly when coating, and let the breaded cutlets rest for 5 minutes before baking to let the egg act as a glue. This prevents the breading from falling apart during cooking.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check the thickest part of the chicken—it should reach 165°F for safe, juicy perfection. The breading should also be deep golden brown and crispy when lifted. Overcooking dries out the chicken, so pull it from the oven when it hits that temperature, even if the breading looks slightly underdone. Rest for 5 minutes before serving to retain moisture.
Can I make this dish ahead of time?
Assemble the breaded chicken but skip the final baking—wrap tightly in plastic and freeze for up to 2 months. When ready, bake as directed, adding 10 minutes to account for thawing. For shorter prep, bake the chicken ahead and store in an airtight container for 3-4 days, then reheat gently on the stovetop with a splash of milk to revive the crispiness.