Chicken Parmesan Subs Recipe
If you’re looking to combine crispy, cheesy comfort with the joy of a hearty sandwich, Chicken Parmesan Subs are about to become your next obsession. Imagine golden-fried chicken tucked into pillowy sub rolls, smothered in warm marinara, and finished off with a gooey blanket of bubbling mozzarella. Every bite is a little celebration—savory, rich, and utterly satisfying. Whether you’re whipping these up for game night or weeknight cravings, this Chicken Parmesan Subs recipe takes everything you love about the classic Italian-American dish and turns it into the ultimate hand-held meal.
Ingredients You’ll Need
This recipe keeps things straightforward—the real magic comes from the power of a few honest ingredients working together. Each element builds irresistible levels of crunch, flavor, and melty goodness. Ready to meet the lineup?
- Chicken breasts: Halved and pounded, these form the tender, juicy base for your Chicken Parmesan Subs.
- All-purpose flour: Helps the breading stick evenly so you get that crispy crust in every bite.
- Eggs: Beaten eggs act as the glue, binding the breadcrumbs to the chicken.
- Italian-style breadcrumbs: Pre-seasoned for extra flavor and superb crunch when pan-fried.
- Grated Parmesan cheese: Adds nutty, savory flavor to the breading, making the chicken extra delicious.
- Salt: Essential for bringing out all the flavors in each layer of the sub.
- Black pepper: Gives a touch of warmth to round out the breading mix.
- Garlic powder: Brings aromatic depth to the coating—don’t skip it!
- Olive oil: For pan-frying and amplifying that gorgeous golden color.
- Marinara sauce: A warm blanket of tangy tomato flavor that ties the whole sandwich together.
- Shredded mozzarella cheese: Melts into bubbly, stretchy layers over the chicken for that classic parm effect.
- Sub rolls or hoagie buns: Soft enough to nestle the chicken, sturdy enough to hold all that saucy, cheesy goodness.
- Fresh basil or parsley (optional): A fresh pop of color and a hint of herbal brightness for the finishing touch.
How to Make Chicken Parmesan Subs
Step 1: Prep the Chicken
Start by preheating your oven to 400°F (200°C). Next, halve your chicken breasts lengthwise, so you get four even pieces. Lay each piece between sheets of plastic and gently pound them to even thickness—about half an inch is perfect. This ensures quick, even cooking and that signature tender bite in your Chicken Parmesan Subs.
Step 2: Set Up the Breading Station
Set up three wide, shallow bowls. Fill the first with flour, the second with beaten eggs, and the third with a blend of breadcrumbs, grated Parmesan, garlic powder, salt, and pepper. This assembly line makes the breading process smooth and keeps your spaces tidy—plus, that Parmesan-breadcrumb mix is the secret weapon for flavor and crispiness!
Step 3: Bread the Chicken
Working one piece at a time, dredge your chicken in flour and shake off any excess. Dip it into the eggs, ensuring a full, even coating. Then, press it into the breadcrumb mixture, making sure every nook is covered. This triple-dip is the heart of good Chicken Parmesan Subs—the crust should be thick, even, and flavorful.
Step 4: Fry to Golden Perfection
In a large skillet over medium heat, heat the olive oil until shimmering. Fry each chicken cutlet for 3 to 4 minutes per side, until the coating is crisp and golden brown, and the meat is cooked through. Don’t crowd the pan; work in batches if you need to. Once done, transfer the pieces to a paper towel-lined plate to drain.
Step 5: Assemble the Sandwiches
Slice your sub rolls lengthwise, stopping short of cutting all the way through so they hold together. Nestle a hot, crispy chicken cutlet into each bun. Spoon over plenty of warm marinara sauce, and then pile on a generous handful of shredded mozzarella cheese. If you’re a cheese-lover at heart, don’t hold back—this is where the magic happens!
Step 6: Bake Until Melty and Bubbling
Arrange your assembled subs on a baking sheet and pop them into the oven for 5 to 7 minutes. Bake until the mozzarella is melted, bubbly, and starting to brown in spots. This last blast transforms the Chicken Parmesan Subs into gooey, irresistible perfection. Finish with a sprinkle of fresh basil or parsley if desired, and serve warm.
How to Serve Chicken Parmesan Subs
Garnishes
Fresh basil or chopped parsley instantly brightens these sandwiches and adds color and aroma. For a little kick, a pinch of crushed red pepper flakes or a drizzle of good-quality olive oil can work wonders. You can also sprinkle extra Parmesan on top—because when is more cheese ever a bad thing?
Side Dishes
These hearty subs shine with classic sides. Think crispy fries, a fresh Caesar salad, or even garlic knots for extra comfort. If you want to keep things lighter, a pile of arugula tossed with lemon and olive oil perfectly balances the richness of your Chicken Parmesan Subs.
Creative Ways to Present
If you’re entertaining, slice the subs into mini sandwiches for easy party bites, perfect alongside an antipasto platter. You can even turn Chicken Parmesan Subs into an “open-face” version by serving the chicken and toppings over toasted bread slices. Don’t forget to wrap them in parchment for a nostalgic, deli-style look at your next picnic or lunch gathering.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Parmesan Subs (lucky you!), wrap them tightly in foil or place them in an airtight container. Store in the refrigerator for up to 2 days. For best results, keep the bread and chicken separate if you know you’ll be saving them in advance—this preserves maximum crispiness.
Freezing
You can freeze the breaded, cooked chicken cutlets before assembling the sandwiches. Let them cool, wrap individually in plastic wrap, and store in a freezer-safe bag for up to one month. When you’re ready, reheat and assemble fresh subs with sauce, cheese, and rolls for that just-made flavor.
Reheating
To bring your subs back to life, place them (unwrapped) on a baking sheet and warm at 350°F for about 10 minutes, until the cheese is melty and the chicken is heated through. This avoids soggy bread—a quick trip in the oven is the secret to reviving leftovers and enjoying Chicken Parmesan Subs all over again.
FAQs
Can I use store-bought breaded chicken for Chicken Parmesan Subs?
Absolutely! Store-bought breaded chicken tenders or frozen cutlets make these subs even faster. Just bake according to package instructions, then proceed with assembling and baking as directed. It’s a great shortcut for busy nights.
What kind of marinara sauce works best?
Your favorite homemade or store-bought marinara will do the trick. Look for sauces with robust tomato flavor and hints of garlic and basil—something that’s not too watery, so your subs stay sturdy and satisfying.
Can I make Chicken Parmesan Subs gluten-free?
Definitely. Use gluten-free flour and breadcrumbs, and double-check that your sub rolls are gluten-free too. The process stays the same and the flavor is just as irresistible.
What’s the best cheese for these sandwiches?
Mozzarella melts beautifully for that classic stretch, but you can add provolone or a sprinkle of extra Parmesan for more depth. Experiment with your favorites—blends are totally encouraged in Chicken Parmesan Subs world!
How can I keep the chicken crispy if I’m making these ahead?
Keep the breaded chicken and other components separate until just before serving. Reheat the chicken cutlets in the oven, then assemble the sandwiches and bake quickly to melt the cheese. This keeps every bite delightfully crunchy.
Final Thoughts
If you haven’t given Chicken Parmesan Subs a try yet, trust me—you’re missing out on a sandwich that’s equal parts comfort, flavor, and fun. Whether you follow every step or take a few shortcuts, these subs are guaranteed to impress any crowd or simply make your dinner feel a little more special. Grab your ingredients and get ready to enjoy a classic Italian-American favorite, right at home!
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Chicken Parmesan Subs Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Parmesan Subs are a delicious twist on the classic chicken Parmesan dish, served in a convenient sandwich form. Crispy breaded chicken, marinara sauce, and melted mozzarella cheese are nestled inside a soft sub roll for a satisfying meal.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (halved lengthwise)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil
For Assembly:
- 1 cup marinara sauce (warmed)
- 1 1/2 cups shredded mozzarella cheese
- 4 sub rolls or hoagie buns
- 2 tablespoons chopped fresh basil or parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the chicken: Pound the chicken cutlets lightly to an even thickness. Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan, garlic powder, salt, and pepper in the third. Dredge each chicken piece in flour, dip in egg, then coat in the breadcrumb mixture.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken in batches for 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Assemble the subs: Slice the sub rolls and place a piece of cooked chicken inside each. Top with marinara sauce and shredded mozzarella.
- Bake: Place the assembled subs on a baking sheet and bake for 5–7 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Garnish with chopped basil or parsley if desired. Serve warm.
Notes
- You can use store-bought chicken tenders or frozen breaded cutlets for a shortcut.
- Add red pepper flakes or a drizzle of balsamic glaze for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 160 mg
