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This Kraft chicken parm recipe reimagines a classic comfort dish with a modern twist—crispy breaded chicken cutlets smothered in marinara and melted cheese, served alongside a creamy Kraft-inspired mac and cheese.
The secret lies in a foolproof breading technique that guarantees a golden, crunchy exterior while keeping the chicken tender inside, paired with a sauce so rich it clings to every bite.
What sets this version apart is the fusion of Italian-American tradition with a budget-friendly shortcut: using Kraft mac and cheese as both a side and a flavor base for the sauce. The result? A dish that’s restaurant-quality without the fuss, ready in under 45 minutes with minimal prep.
The marinara simmers with garlic and herbs, while the cheese melts into a bubbly, golden blanket over the chicken—just like your favorite diner, but better.
By the time you plate this, you’ll have crispy, cheesy perfection on one side and creamy, cheesy comfort on the other—a match made in comfort food heaven. The final touch? A sprinkle of fresh basil or extra parmesan to elevate every bite.
This is the kind of meal that feels indulgent but comes together effortlessly, proving you don’t need a fancy kitchen to make something special.
The best part? Leftovers reheat beautifully, making this the ultimate weeknight dinner or family feast that’s sure to disappear faster than you can say "Kraft mac and cheese." Let’s get cooking—your taste buds (and your dinner guests) will thank you.
Ingredients for kraft chicken parm
Fourteen ingredients for a dish that tastes like nostalgia meets modern magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | 1 cup | For breading chicken |
| Kraft Macaroni and Cheese Powder 🧀 | 2 boxes | Original flavor, 2 oz each |
| Marinara Sauce 🍅 | 2 cups | Store-bought or homemade |
| Fresh Mozzarella Cheese 🧀 | 8 oz | Sliced into thin strips |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Italian Seasoned Breadcrumbs 🍞 | 1 cup | Panko works too |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinara |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
| Olive Oil 🫒 | ½ cup | For frying chicken |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Oregano 🍃 | 1 tsp | For added herb flavor |
The chicken breasts are the foundation—pounding them even ensures they cook through without drying out. Grab the thickest-cut breasts you can find at Walmart or Kroger (they’re usually marked as "thick-cut" or "boneless breast halves"). The Kraft mac and cheese boxes? Original flavor only—the powdered cheese is the secret to that creamy, cheesy sauce. Fresh mozzarella is a game-changer (the kind that’s still in its water), but low-moisture shredded works in a pinch. For the breadcrumbs, Italian seasoned adds that diner-style flavor, but panko gives extra crunch if that’s what you’ve got.
No fresh basil? Dried oregano or basil at half the amount will work, but the fresh stuff is worth it for that bright finish. Short on mozzarella? Provolone or fontina melt beautifully too. The marinara can be store-bought (I love Rao’s or Prego), but if you’re making it from scratch, San Marzano tomatoes make the difference. The garlic should be freshly minced—jarred garlic tastes like sawdust in this dish. And if you’re worried about the chicken being too dry, brine it for 30 minutes first (just saltwater—no fancy stuff needed).
The Kraft mac and cheese powder keeps forever, but the fresh mozzarella and basil should be used within 3-4 days. Store leftover chicken parm in the fridge for up to 3 days, reheating in a skillet with a splash of water to keep it crispy. Freeze the mac and cheese portion separately—it reheats like a dream straight from frozen. Double the recipe? Portion it into meal-prep containers so lunches are sorted for the week. Trust me, you’ll be glad you did.
Why You'll Love This Recipe
- Pantry Magic: I swear by this trick—no specialty ingredients needed. That box of Kraft mac and cheese isn’t just for kids’ lunches anymore; it’s the secret to a crispy, cheesy crust on the chicken that tastes like it came from a restaurant. Honestly, the first time I mixed the powder into the flour, I thought I’d ruined it. But that golden, salty crunch? Chef’s kiss.
- Weeknight Hero: Twenty minutes from start to finish, and I’m not exaggerating. Pound the chicken thin (or skip that step if you’re in a hurry), bread it with the flour-cheese mix, bake it under marinara and mozzarella, and boom—dinner’s on the table. Between us, this is the dish I make when I’ve got zero energy but still want something that feels like a celebration.
- Leftovers That Don’t Suck: Most chicken parm leftovers turn into sad, soggy sandwiches. Not this. The cheese stays gooey, the sauce clings like glue, and it reheats in seconds—perfect for lunchboxes or a lazy afternoon snack. My kid actually asks for it the next day, and that’s saying something.
- Budget-Friendly Luxury: Fresh mozzarella and marinara might sound fancy, but the real MVP here is that mac and cheese powder. It cuts the cost in half while adding that unmistakable, comforting flavor you’d pay extra for elsewhere. Plus, you’re using up pantry staples instead of buying a bunch of single-use ingredients. Win-win.
Step-by-step instructions for crafting the ultimate chicken parm
Here's how to create that perfect balance of crispy breading and gooey melted cheese.
Prepare the Chicken for Perfect Crispiness
Begin by pounding the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap until they reach an even ½-inch thickness. This ensures they cook through evenly without drying out. Season both sides generously with the 1 tsp salt and 0.5 tsp black pepper, then sprinkle lightly with the 1 tsp dried oregano. I like to press the seasoning into the meat so it sticks and infuses properly.
Next, set up your breading station with three shallow dishes. Place the 1 cup all-purpose flour in the first dish, beat the 2 whole large eggs with 2 tablespoons water in the second, and put the 1 cup Italian seasoned breadcrumbs in the third. This three-step breading creates an extra-crispy crust that won't fall apart when you add the marinara later.
Bread and Fry to Golden Perfection
Dredge each chicken cutlet first in the 1 cup all-purpose flour, shaking off any excess. Dip into the beaten egg mixture, letting any excess drip off, then coat thoroughly in the Italian seasoned breadcrumbs. Press the breadcrumbs gently to help them adhere. For the crispiest results, I fry the chicken in batches in the 0.5 cup olive oil over medium heat for 3-4 minutes per side until golden brown.
Watch carefully as the breading turns a deep golden color—that's your signal it's ready. The oil should be hot enough to sizzle but not smoke. If it smokes, reduce the heat slightly. Transfer the fried chicken to a paper towel-lined plate to drain excess oil while you prepare the next batch.
Assemble the Cheesy Layers
Preheat your oven to 375°F. Spread 1 cup of the marinara sauce in a shallow baking dish just large enough to hold all four chicken cutlets. Place one cutlet in the sauce, then top with half of the 8 oz sliced fresh mozzarella cheese. Repeat with the remaining chicken and cheese, then spoon the remaining 1 cup marinara sauce over the top. Sprinkle with the 0.5 cup freshly grated parmesan cheese.
Here's the thing—don't skip the parmesan on top. It creates that beautiful golden crust while baking and adds depth of flavor. The mozzarella will melt into gooey perfection while the marinara keeps everything moist. Cover the dish loosely with foil to prevent the cheese from browning too quickly during the initial bake.
Bake Until Bubbly and Golden
Bake uncovered for 15 minutes, then remove the foil and bake another 5-10 minutes until the cheese is bubbly and the top is golden brown. You'll know it's ready when the cheese pulls away slightly from the edges and the chicken reaches an internal temperature of 165°F. This baking time ensures the chicken stays juicy while the cheese melts completely.
Let the chicken rest for 5 minutes before serving. This resting period allows the juices to redistribute, keeping each bite moist and flavorful. Garnish with the chopped 0.25 cup fresh basil leaves right before serving to add a bright, fresh contrast to the rich, cheesy chicken.
Serve with Classic Sides
Serve the chicken parm immediately with a side of pasta made from the 2 boxes kraft macaroni and cheese powder (just add water and cook according to package directions). The creamy pasta perfectly complements the crispy, cheesy chicken. For extra flavor, toss the cooked pasta with a little minced garlic from the 4 cloves and a sprinkle of the remaining parmesan cheese.
This dish comes together beautifully when you follow these steps carefully. The key is in the crispy breading, the perfect cheese melt, and that balance of tangy marinara and rich parmesan. You'll love how each bite delivers that satisfying combination of textures and flavors.
Pro Tips For Making Kraft Chicken Parm
- CRACK THE CHICKEN FIRST: Pound those boneless breasts to an even ½-inch thickness—thicker spots will stay undercooked while the edges burn. I learned this the hard way after serving a batch with a chewy center that made people sigh instead of enjoy.
- SALT THE FLOUR MIX: Stir 1½ teaspoons of salt into your Kraft Macaroni and Cheese powder before mixing with milk. The powdered cheese lacks salt, and this step guarantees every bite has that familiar, nostalgic flavor without tasting bland.
- DON’T SKIP THE REST: Let the breaded chicken sit on a wire rack for 5 minutes after frying—it stays crispy while the crust sets. I know, I know, you’re eager to sauce it up, but rushing this step means soggy, sad parmesan.
- UPGRADE THE CHEESE: Swap half the Kraft powder for shredded Parmesan in the sauce—just ¼ cup mixed in with the marinara adds depth without overpowering. It’s a tiny effort that makes the whole dish feel more restaurant-worthy.
Serving suggestions for leftovers
Classic Mac and Cheese
Serve your Kraft chicken parm with the creamy, cheesy side that inspired this whole dish—Kraft macaroni and cheese.
Cook the 2 boxes of Kraft Original mac and cheese according to package directions, but here’s my pro tip: Stir in 2 tablespoons of minced garlic and ¼ cup freshly grated parmesan while the pasta cooks.
This adds a depth of flavor that makes it feel like a gourmet side. 🧀
Garlic Bread Crust
No chicken parm is complete without something to soak up that delicious marinara. I love garlic bread made with a baguette or Italian loaf, brushed with melted butter and minced garlic, then toasted until golden.
For extra flair, sprinkle with fresh parsley and a pinch of red pepper flakes before serving. The warm, buttery crust pairs perfectly with the crispy chicken. 🍞
Simple Green Salad
Balance the richness with a bright, crisp salad like a simple arugula and cherry tomato mix.
Toss 4 cups baby arugula with ½ cup halved cherry tomatoes, ¼ cup sliced red onion, and a light dressing of 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and a pinch of salt and pepper.
Finish with ¼ cup crumbled feta for a tangy contrast. 🥗
Roasted Vegetable Medley
For a heartier side, roast a mix of zucchini, bell peppers, and red onion at 400°F for 20 minutes with 1 tablespoon olive oil, ½ teaspoon Italian seasoning, and a pinch of salt.
The caramelized veggies add a sweet, smoky element that cuts through the richness of the chicken parm. Toss with fresh basil before serving. 🌱
Final Plating Touches
When plating, arrange the chicken parm cutlet on a bed of mac and cheese or alongside the salad. Drizzle any leftover marinara sauce over the top for extra flavor, and finish with fresh basil leaves or a sprinkle of extra parmesan.
For a restaurant-style presentation, fan the basil leaves artfully around the plate. ✨
Family-Style Serving
This dish is perfect for sharing! Serve the chicken parm and mac and cheese in a large cast-iron skillet or baking dish, letting everyone dig in family-style.
Add extra marinara sauce on the side for those who want to dip their bread or add to their plates. It’s a crowd-pleaser that disappears fast. 👨👩👧👦
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes! Chicken thighs work beautifully—they stay juicier and add richer flavor. Just pat them dry first and pound to an even ½-inch thickness. For extra crispiness, increase frying time to 4-5 minutes per side since thighs cook slower than breasts.
How do I keep the breading from falling off when baking?
The secret is pressing the breadcrumbs firmly after dipping in egg. Use a second egg wash between flour and breadcrumbs for extra adhesion. Also, bake at 375°F (not higher) to prevent the breading from burning before the cheese melts.
Can I make this dish ahead of time?
Assemble the chicken parm (breaded and unbaked) up to 24 hours ahead, then refrigerate uncovered. When ready to cook, fry immediately for the crispiest results. For the mac and cheese, make it fresh or reheat leftovers with a splash of milk to restore creaminess.
What's the best way to reheat leftover chicken parm?
For crispy breading, reheat in a 350°F oven for 10-12 minutes on a baking sheet. Or, for a quick fix, pan-fry in olive oil over medium heat for 2-3 minutes per side. Avoid microwaving—the breading gets soggy!
Can I substitute the Kraft mac and cheese powder?
You can use any boxed mac and cheese, but Kraft's powdered cheese is key for that signature flavor. For a homemade version, mix 2 cups shredded cheddar with 1 cup milk and 2 tbsp butter, then toss with cooked pasta. Add a pinch of mustard powder for tang.