Chicken Parm Sandwich Recipe: With Step By Step Photos

Name: Chicken Parm Sandwich Recipe: With Step By Step Photos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 6 oz Pieces of Chicken Breast, pounded thinly; 2 Cloves of Garlic, minced; 1 Small Onion, finely chopped; 1 Fresno Chili, deseeded and finely minced; 2 Tbsp of Fresh Chopped Parsley; 2 Tbsp of Fresh Chopped Basil; 24 oz can of Tomato Passata or Crushed Tomatoes; 2 Tbsp of Olive Oil; 4oz Ball of Mozzarella, thinly sliced; Freshly Grated Parmigiano Reggiano (parmesan cheese); Salt and Pepper to taste; 4 Steak Rolls or any other crusty Italian rolls, split in half

January 26, 2026

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Discover the ultimate Chicken Parm Sandwich with juicy chicken, flavorful sauce, and melted cheese on crusty rolls. This recipe simplifies the classic by skipping breading for a fresher, quicker result.

Ingredients

Here is the full list of ingredients needed for this recipe.

4 6 oz Pieces of Chicken Breast, pounded thinly
2 Cloves of Garlic, minced
1 Small Onion, finely chopped
1 Fresno Chili, deseeded and finely minced
2 Tbsp of Fresh Chopped Parsley
2 Tbsp of Fresh Chopped Basil
24 oz can of Tomato Passata or Crushed Tomatoes
2 Tbsp of Olive Oil
4oz Ball of Mozzarella, thinly sliced
Freshly Grated Parmigiano Reggiano (parmesan cheese)
Salt and Pepper to taste
4 Steak Rolls or any other crusty Italian rolls, split in half

Essential Equipment Guide

Small saucepan or pot
Skillet (heat-proof for broiler)
Broiler or oven broiler
Meat mallet or rolling pin (for pounding chicken)
Knife and cutting board
Wooden spoon or spatula

Recipe Timing and Yield

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 sandwiches

Step 1: Prepare the Ingredients

Start by gathering all your ingredients to make the process smooth. Finely chop the small onion, mince the two cloves of garlic, and deseed and finely mince the Fresno chili for a fruity heat without overwhelming spice. Chop 2 tablespoons each of fresh parsley and basil, setting half aside for the sauce later. Pound the four 6 oz chicken breasts thinly between plastic wrap using a mallet or rolling pin; this ensures even cooking and tenderness.

Thinly slice the 4 oz ball of mozzarella and grate some Parmigiano Reggiano. Split the four steak rolls or crusty Italian rolls in half, trimming ends if needed for better fit. Having everything prepped keeps the cooking efficient and prevents rushing.

Step 2: Sauté the Aromatics

Heat 2 tablespoons of olive oil in a small saucepan or pot over medium heat. Add the finely chopped onion, minced garlic, minced Fresno chili, and half of the chopped parsley and basil mixture. Sauté these together, stirring occasionally, until the vegetables soften and break down slightly, about 3 to 4 minutes. The aroma will build, filling your kitchen with inviting scents. This base creates deep flavor for the sauce without complexity.

Step 3: Simmer the Tomato Sauce

Pour in the 24 oz can of tomato passata or crushed tomatoes into the saucepan with the sautéed aromatics. Stir well to combine. Reduce the heat to low, partially cover the pot with a lid to prevent bubbling over, and let it simmer for 10 to 15 minutes.

The sauce will thicken nicely during this time. Taste it after simmering; tomatoes can be acidic, so if needed, add a teaspoon of sugar to balance flavors. Season with salt and pepper to taste, then stir in the remaining fresh chopped parsley and basil. This step infuses the sauce with herbaceous freshness.

Step 4: Cook the Chicken Breasts

While the sauce simmers, preheat a skillet with a bit more olive oil over medium-high heat. Season both sides of the thinly pounded chicken breasts generously with salt and pepper. Place them seasoned side down in the hot skillet. Cook for about 3 to 4 minutes per side, until fully cooked through and golden brown.

The thin cutlets cook quickly, staying juicy without drying out. Avoid overcrowding the pan; cook in batches if necessary. This simple sauté method highlights the chicken’s natural flavor.

Step 5: Add Sauce to Chicken

Once the chicken is cooked, spoon a generous amount of the thickened tomato sauce over each piece directly in the skillet. Spread it evenly to cover the tops. The heat-proof skillet allows the next step seamlessly. Ensure the sauce is hot and flavorful before proceeding.

Step 6: Top with Cheeses

Preheat your broiler. Place thin slices of mozzarella over the sauced chicken, tearing pieces to fit perfectly. Generously grate Parmigiano Reggiano over the top of each. The combination of melting mozzarella and nutty parmesan creates that signature pull-apart cheese layer essential to chicken parm.

Step 7: Broil the Chicken and Toast Rolls

Place the skillet with the topped chicken under the preheated broiler for about 1 minute, until the cheese melts bubbly and golden. Simultaneously, place the split steak rolls on a baking sheet under the broiler to toast lightly, also about 1 minute. Watch closely to avoid burning. The toasting adds crunch and prevents sogginess.

Step 8: Assemble the Sandwiches

Carefully remove the hot chicken and rolls from the broiler. Place one sauced, cheesy chicken breast on the bottom half of each toasted roll. Add a bit more sauce if desired, then top with the other roll half. Let the sandwiches rest for a minute so the cheese sets slightly before slicing. This assembly captures the hot, melty essence.

Step 9: Serve and Enjoy

Slice the sandwiches if sharing, but enjoy whole for maximum flavor. The juicy chicken, vibrant sauce, and gooey cheese shine between crusty rolls. Serve immediately for best texture.

Nutritional Information

Nutrient (per serving)	Amount
Calories	650
Protein	45g
Carbohydrates	50g
Fat	25g
Sodium	900mg
Fiber	4g

Pairings

Crisp green salad with vinaigrette to cut richness.
Oven-roasted potatoes or fries for heartiness.
Sparkling water or light red wine like Chianti.
Coleslaw for creamy crunch contrast.

Variations

Swap Fresno chili for jalapeño for milder heat.
Use provolone instead of mozzarella for sharper taste.
Add sliced pepperoni under cheese for extra savoriness.
Grill chicken outdoors for smoky flavor twist.

Tips

Pound chicken evenly for uniform cooking; aim for 1/4-inch thickness to avoid tough spots.
Choose dry mozzarella ball, not fresh in water, for better melting without excess moisture.
Taste sauce before adding sugar; start with 1/2 teaspoon and adjust to balance acidity.
Partially cover simmering sauce to retain moisture while thickening.
Preheat broiler fully and position rack close for even quick melting.
Trim roll ends for perfect chicken fit; save trimmings for breadcrumbs.
Use high-quality Parmigiano Reggiano; grate fresh for superior flavor and melt.
Let sandwiches cool 2-3 minutes post-assembly; cheese sets for cleaner bites.
For spicier version, retain some chili seeds but mince finely.
Double sauce batch; freezes well for future quick meals.
Season chicken just before cooking to maximize crisp exterior.
Stir aromatics frequently to prevent garlic burning and bitterness.
Opt for passata over crushed tomatoes for smoother sauce texture.
Customize herbs: add oregano for classic Italian depth.
Serve with napkins; it’s gloriously messy and delicious.