Vegan Chicken Parmesan
This vegan chicken parmesan has all the savory Italian flavours of the classic dish, minus the meat! Crispy breaded plant-based chicken is smothered with marinara and vegan cheese, then piled onto spaghetti.
Traditional chicken parmesan is a dish made with breaded fried chicken cutlets topped with marinara sauce and mozzarella cheese. It’s a rich, decadent dinner, and this vegan version is every bit as delicious—but it’s lighter and made with plant-based chicken!
Plant-based chicken has come a long way in recent years. Gone are the days of dry, flavourless frozen slabs of faux chicken—supermarkets are full of great options, and I share some of my favourites below. That said, you can also use my vegan chicken recipe if you prefer to DIY it.
Why You’ll Love This Chicken Parmesan
Here’s why this vegan chicken parmesan belongs on your menu:
- Flavorful. This is a dish that combines all the classic flavors of Italian-American cuisine, but without the use of animal products. If you grew up eating chicken parm, this recipe is total comfort food goodness!
- Easy. Even if you don’t like breading things (I get it!), this recipe is easy because you only have to coat four vegan chicken pieces in breadcrumbs. The rest of the recipe comes together in a snap!
- Satisfying. With pasta, protein-packed vegan chicken, and plenty of plant-based cheese, this is a dinner that’s hearty and filling.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan chicken breasts –If you make your own chicken from my recipe, cut or shape one of the loaves into four chicken breasts. Otherwise, use Plant-Based Chicken Breasts by Lightlife or Chik’n Cutlets by Quorn.
- Ground flax or flax meal – This will form a flax egg to help the panko stick.
- Water or plain unsweetened plant milk
- Panko bread crumbs – Use gluten-free panko if needed.
- Garlic powder
- Italian seasoning
- Olive oil
- Marinara sauce – Your favourite store-bought brand, or try my homemade marinara sauce.
- Vegan mozzarella cheese – I recommend Daiya, So Delicious, Follow Your Heart, or Violife shreds.
- Fresh basil or Italian parsley
- Cooked spaghetti – Spaghetti is the traditional choice, but you can opt for another pasta shape if you prefer.
How to Make Chicken Parmesan
You’re just a few minutes away from a supremely satisfying Italian-inspired dinner! Here’s what you’ll need to do.
Mix the flax egg. On a large plate, whisk together the ground flax and water or plant milk. Let the mixture thicken for 5 minutes.
Mix the coating. On a second large plate, combine the bread crumbs, garlic powder, Italian seasoning, salt, and 1 cup of the vegan cheese.
Dredge the vegan chicken. Coat both sides of each vegan chicken breast in the flax egg mixture, followed by the panko mixture.
Cook. Set a large skillet over medium heat and add the oil. Once the oil is hot, add the vegan chicken breasts and cook for 7 to 10 minutes, or until golden brown on both sides.
Assemble. Set the oven to broil. Transfer the vegan chicken to a large baking dish or casserole dish. Add 2 heaping tablespoons of marinara sauce onto each cutlet and spread the marinara sauce out slightly. Sprinkle the remaining vegan cheese over the cutlets.
Broil. Place the baking dish in the oven and broil for 5 to 7 minutes, or until the vegan cheese is melted and bubbly.
Finish. Sprinkle the vegan chicken parmesan with fresh basil or Italian parsley, then serve over cooked spaghetti with additional marinara sauce.
Tips for Success
These hints and tips will help you make sure your vegan chicken parmesan turns out perfect:
- Let the flax egg gel. The mixture really does need to sit for at least 5 minutes to thicken.
- Thaw the vegan chicken. If you’re using frozen vegan chicken cutlets, let them thaw first. They’ll cook more evenly this way, and they’ll also be easier to coat in the breadcrumb mixture.
- Make sure to keep an eye on the dish while it’s in the oven. You want the cheese to be melted and bubbly without burning. When you’re broiling, burning can happen fast!
How to Store
Leftovers can be stored in an airtight food-safe container in the fridge for up to 3 days. Reheat it in the microwave, or transfer the leftovers to a small baking dish, cover it with foil, and heat in a 350ºF oven until it’s warmed through.
Can This Recipe Be Frozen?
Yes, this recipe can be frozen. To freeze, place the vegan chicken parmesan in an airtight food safe container or freezer bag and store in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat according to the instructions above.
More Vegan Dinner Ideas
Enjoy friends! If you make this vegan chicken parmesan, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- 4 vegan chicken breasts, from homemade vegan chicken or store-bought *see product recommendations below
- ¼ cup ground flax or flax meal, 35 grams + 3⁄4 cup water or plain unsweetened plant milk (200 grams)
- 1 ½ cups panko bread crumbs, 180 grams
- 1 teaspoon garlic powder, 1 gram
- 1 teaspoon Italian seasoning, 0.5 grams
- ¼ teaspoon salt, 1 gram
- ¼ cup olive oil, 56 grams
- 1 24 ounce jar marinara sauce (680 grams)
- 2 cups vegan mozzarella cheese, approximately one – 8 ounce bag, divided – see recipe (226 grams) *see product recommendations below
- fresh basil or Italian parsley
- 16 ounces cooked spaghetti, 453 grams
- On a large plate, add the ground flax and water or plant milk and whisk to combine. Set aside for 5 minutes.
- On another large plate, combine the bread crumbs, garlic powder, italian seasoning, salt, and 1 cup of the vegan cheese.
- Coat both sides of a vegan chicken breast in the flax egg mixture then transfer it to the bread crumb mixture and coat again. Repeat with all vegan chicken breasts and set aside.
- Place a large oven-safe skillet over medium heat and add oil. Once heated, add all 4 vegan chicken breasts and cook until golden brown on both sides (approximately 7 – 10 minutes).
- Set the oven to broil. Transfer the cooked breaded vegan chicken to a large baking dish or casserole dish. Add 2 heaping tablespoons (34 grams) of marinara sauce onto each piece of vegan chicken. Spread the marinara sauce out slightly to cover the center of the vegan chicken. Sprinkle the remaining 1 cup of vegan cheese over all vegan chicken breasts.
- Place the baking dish in the oven and broil for 5 – 7 minutes or until the vegan cheese is melted and bubbly. Remove the dish from the oven and sprinkle with fresh basil or italian parsley. Serve over cooked spaghetti with additional marinara sauce if preferred. Store leftovers in an airtight food safe container in the fridge for up to 3 days.
- Vegan Chicken:
- Plant-Based Chicken Breasts by Lightlife
- Chik’n Cutlets by Quorn
- Vegan Cheese:
- Mozzarella Style Shreds by Daiya
- Plant-Based Mozzarella Style Shreds by So Delicious
- Finely Shredded Mozzarella Cheese by Follow Your Heart
- Vegan Mozzarella Shreds by Violife
- To store: Leftovers can be stored in an airtight food-safe container in the fridge for up to 3 days. Reheat it in the microwave, or transfer the leftovers to a small baking dish, cover it with foil, and heat in a 350ºF oven until it’s warmed through.
- To freeze: Yes, this recipe can be frozen. To freeze, place the vegan chicken parmesan in an airtight food safe container or freezer bag and store in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat according to the instructions above.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.