Chicken Parmesan Sub
This post may contain affiliate links. Please read my disclosure policy.
This Chicken Parmesan Sub is everything you love about chicken parmesan, but in a warm, handheld version. With perfectly fried chicken, marinara sauce, and melted cheese, it’s a delicious and comforting meal that’s perfect for any night of the week.
If there’s one sandwich that’s guaranteed to make my husband do a happy dance in the kitchen, it’s this Chicken Parmesan Sub. We’re talking golden, crispy chicken, melty mozzarella, warm marinara, and all that goodness stuffed inside a soft, toasty roll. It’s everything you love about chicken parm, handheld and absolutely irresistible.
Why You’ll Love This Chicken Parmesan Sub
- Crunchy chicken, melty cheese, saucy perfection: It’s the trifecta of comfort food, all wrapped in a warm, toasty sub roll.
- Better than takeout: Seriously. No soggy bread or sad breading here, this one stays crispy and delicious right to the last bite.
- Surprisingly easy: Yes, we’re frying chicken, but the steps are straightforward and totally worth it.
- Freezer- and make-ahead friendly: Fry a double batch of chicken, freeze the extras, and you’ve got dinner halfway done next time.
- Crowd-pleaser status: Great for game day, lazy weekends, or anytime you need a dinner that makes people cheer (quietly or out loud).
Before You Start
- Chicken Matters – Use boneless, skinless chicken breasts, pounded to ¼-inch thick for even cooking and maximum crisp. Too thick and it won’t fit the roll (or your mouth, honestly). Too thin and you risk dry chicken sadness. No one wants that.
- Breadcrumbs Breakdown – Panko breadcrumbs are the move here. They’re lighter, crispier, and hold up beautifully under marinara. Want extra crunch? Toast ’em lightly in a dry skillet before dredging.
- Cheese Talk – Mozzarella for the ooze, Parmesan for the punch. Don’t sub in pre-shredded if you can help it, it doesn’t melt as well and kind of tastes like the bag it came in.
- Roll with It – Grab soft sub rolls or hoagie buns. Sturdy enough to hold everything, but soft enough to bite through without squishing out all that melty goodness.
- Sauce Smart – Use a good-quality marinara (homemade or store-bought). Just make sure it’s flavorful and not watery, nobody wants a soggy bottom bun situation.
- Jo’s Tip – Bread your chicken in advance and store it in the fridge for up to 4 hours. The chill helps the breading stick better and fry up crispier. You’re welcome.
First things first, preheat that oven to 400°F (200°C). While it’s getting hot, line up some parchment paper and grab a meat mallet. You’re gonna pound those chicken breasts until they’re about ¼ inch thick. Even thickness = even cooking = no dry chicken. Season both sides with salt and pepper.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko, garlic powder, onion powder, and Italian seasoning. Dip the chicken in flour (shake off the extra), then into the eggs, and finally coat in the seasoned breadcrumbs. Press that Panko on, this is not the time to be gentle.
Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Fry the chicken until golden brown on both sides and cooked through, about 4 minutes per side. Set the crispy chicken aside on a paper towel–lined plate and try not to sneak a bite (no judgment if you do).
Place 4 split sub rolls on a baking sheet. Spread a little marinara sauce on the bottom half of each roll. Place a crispy chicken breast on top of the sauce on each roll. Spoon more marinara sauce over the chicken. Lay 2 slices of mozzarella cheese over the sauce on each sub, and sprinkle with ¼ cup grated Parmesan cheese. Don’t skimp, it’s the cheese that makes it.
Transfer the baking sheet to the preheated oven and bake until the cheese is melted and bubbly, about 5-10 minutes. Garnish with fresh parsley and serve hot with additional marinara sauce on the side for dipping. Prepare for absolute silence at the dinner table followed by “can you make this again tomorrow?”
How To Serve
These Chicken Parmesan Subs are hearty on their own, but if you’re making a full meal out of it (or feeding a crowd), here are a few no-fail pairings:
Roasted Baby Potatoes
Zesty Italian Pasta Salad
Caesar Salad Recipe
Italian Roasted Mushrooms and Veggies
Frequently Asked Questions
Can I make these Chicken Parmesan Subs ahead of time?
Yes, you can prepare the chicken and assemble the subs ahead of time. Store them in the refrigerator for up to 24 hours before baking. When ready to eat, bake them in a preheated oven at 400°F (200°C) for 5-10 minutes until the cheese is melted and bubbly.
How do I store leftover Chicken Parmesan Subs?
Store leftover subs in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to maintain their crispiness and melt the cheese.
Can I freeze the assembled Chicken Parmesan Subs?
Yes, you can freeze the assembled subs. Wrap each sub tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
How do I reheat frozen Chicken Parmesan Subs?
To reheat frozen subs, thaw them in the refrigerator overnight. Then, bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the cheese is melted.
Can I bake the chicken instead of frying it?
Absolutely. Place the breaded chicken on a wire rack over a baking sheet and bake at 425°F for about 20–25 minutes, flipping halfway. You won’t get quite the same golden crunch as frying, but it still turns out crisp and delicious.
What’s the best bread to use?
Soft sub rolls or hoagie buns are ideal, they hold everything in without falling apart. Toast them before assembling to prevent sogginess from the marinara.
More Delicious Sandwich Recipes
- Italian Beef Sandwich (Instant Pot)
- Monte Cristo Sandwich
- Roast Beef Sandwich
- Italian Sub Sandwich
- Patty Melt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken Parmesan Sub
Video
Ingredients
- 4 chicken breasts (boneless and skinless, pounded to ¼ inch thickness)
- salt and pepper (to taste)
- 1 cup all-purpose flour (for dredging)
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion owder
- 1 teaspoon Italian seasoning
- 4 tablespoons olive oil
- 4 sub rolls (split lengthwise)
- 1 cup marinara sauce (plus more for dipping)
- 8 slices mozzarella cheese
- ¼ cup Parmesan cheese (grated)
- fresh parsley (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip into beaten eggs, and coat with a mixture of panko breadcrumbs, garlic powder, onion powder, and Italian herbs.
- Heat olive oil in a large skillet over medium-high heat. Fry the chicken until golden brown on both sides and cooked through, about 4 minutes per side. Set aside on a paper towel-lined plate.
- Place the sub rolls on a baking sheet. Spread a thin layer of marinara sauce on the bottom half of each roll. Place a fried chicken breast on top of the sauce on each roll. Spoon more marinara sauce over the chicken. Lay two slices of mozzarella cheese over the sauce on each sub, and sprinkle with Parmesan cheese.
- Transfer the baking sheet to the preheated oven and bake until the cheese is melted and bubbly, about 5-10 minutes.
- Garnish with parsley and serve hot with additional marinara sauce on the side for dipping.
Equipment
Notes
- Pounding Matters – Pound your chicken evenly to ¼ inch. It helps the chicken cook fast, stay juicy, and actually fit in the bun without needing an architectural degree to eat it.
- Breading Basics – The classic three-step dredge (flour → egg → seasoned Panko) makes all the difference. Want an extra crunch? Mix some finely shredded Parmesan into your breadcrumbs.
- No Soggy Subs Here – Toast your rolls before assembly. It creates a barrier between the bread and the sauce, so your sandwich holds together instead of becoming a marinara sponge.
- Sauce Secrets – Use a thick, flavorful marinara, homemade or your favorite jar. Too watery? Simmer it for a few minutes to reduce.
- Make Ahead Like a Pro – Bread and fry your chicken ahead of time. Reheat it in the oven, assemble your subs, and bake just until the cheese melts. Dinner party hero unlocked.
- Air Fryer Option – Yes, you can air fry! 375°F for 15–18 minutes, flipping halfway through. Spray lightly with oil for max crisp.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
