Oh, chicken parmesan subs—the ultimate comfort food mashup that turns a classic Italian dish into a handheld delight! Whether you’re craving a quick weeknight dinner or a crowd-pleasing game-day snack, these 21 mouthwatering recipes have you covered. Get ready to dive into crispy, cheesy goodness that’ll make your taste buds sing. Let’s explore these irresistible twists and find your new favorite!
Classic Chicken Parmesan Subs
Let’s transform that leftover chicken into a crispy, cheesy, handheld feast. These subs pack all the comfort of classic chicken parm into a grab-and-go format—perfect for game day or a quick weeknight win.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-seasoned breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup olive oil
For the assembly:
– 4 sub rolls, split lengthwise
– 2 cups marinara sauce
– 8 slices mozzarella cheese
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the chicken strips dry with paper towels to ensure the coating sticks evenly.
3. Set up a breading station: place the flour in one shallow dish, the beaten eggs in a second, and mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper in a third.
4. Dredge each chicken strip first in the flour, shaking off any excess.
5. Dip the floured chicken into the beaten eggs, letting any drip off.
6. Press the chicken firmly into the breadcrumb mixture to coat completely on all sides.
7. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
8. Fry the breaded chicken strips in batches for 3–4 minutes per side, until golden brown and crispy. Tip: Avoid overcrowding the pan to keep the crust crisp.
9. Transfer the fried chicken to a baking sheet lined with parchment paper.
10. Spoon 1/2 cup of marinara sauce over each sub roll half.
11. Place two fried chicken strips on the bottom half of each roll.
12. Top each with 2 slices of mozzarella cheese.
13. Bake the assembled subs in the preheated oven for 8–10 minutes, until the cheese is melted and bubbly. Tip: Watch closely to prevent the rolls from burning.
14. Remove the subs from the oven and sprinkle with the chopped fresh basil. Tip: Add the basil after baking to preserve its bright flavor and color.
15. Close the subs with the top halves of the rolls.
Unwrap that crispy, cheesy goodness and dive in. The chicken stays juicy under its golden crust, while the melted mozzarella and tangy marinara create a gooey, savory bite. Serve these subs with a side of garlic knots or a simple salad for a complete meal that’s sure to disappear fast.
Spicy Buffalo Chicken Parmesan Subs
Get ready to level up your sandwich game with a fiery twist on a classic. Grab your favorite sub rolls and let’s make a spicy, cheesy masterpiece that’s perfect for game day or a bold weeknight dinner. This recipe combines crispy, buffalo-spiced chicken with gooey melted cheese and marinara for a sub that truly delivers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup vegetable oil, for frying
For the buffalo sauce and assembly:
– 1/2 cup hot sauce (like Frank’s RedHot)
– 1/4 cup unsalted butter, melted
– 1 tsp Worcestershire sauce
– 4 sub rolls, split lengthwise
– 2 cups marinara sauce, warmed
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley, for garnish
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Set up a breading station with three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko, garlic powder, onion powder, salt, and pepper in the third.
3. Dredge each chicken strip in flour, shaking off excess, then dip in egg, and finally coat evenly in the panko mixture, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
5. Fry chicken strips in batches for 3-4 minutes per side, until golden brown and crispy, then transfer to a paper towel-lined plate to drain excess oil.
6. In a medium bowl, whisk together hot sauce, melted butter, and Worcestershire sauce until smooth.
7. Toss the fried chicken strips in the buffalo sauce until fully coated.
8. Place the split sub rolls on the prepared baking sheet and lightly toast them in the preheated oven for 3-4 minutes, until slightly crisp.
9. Spread 1/2 cup of warmed marinara sauce evenly inside each toasted roll.
10. Arrange buffalo-coated chicken strips in a single layer over the marinara in each roll.
11. Top each sub with 1/2 cup of shredded mozzarella cheese and 1 tablespoon of grated Parmesan cheese.
12. Bake the assembled subs in the oven at 400°F for 8-10 minutes, until the cheese is melted and bubbly.
13. Remove from the oven and sprinkle with chopped fresh parsley before serving.
Outrageously crunchy chicken meets a tangy, spicy kick from the buffalo glaze, all softened by that rich, melted mozzarella and savory marinara. Serve these subs immediately with extra hot sauce for dipping or a side of cool ranch dressing to balance the heat—they’re messy, bold, and totally worth every napkin.
Garlic Butter Chicken Parmesan Subs
Let’s skip the boring intros. Garlic Butter Chicken Parmesan Subs are the crispy, cheesy, saucy hero your weeknight dinner deserves.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken
– 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch thick cutlets
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-style breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup unsalted butter
– 4 cloves garlic, minced
For Assembly
– 4 sub rolls, split lengthwise
– 2 cups marinara sauce, warmed
– 8 slices mozzarella cheese
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Pat the chicken cutlets dry with paper towels. Tip: Dry chicken ensures the coating sticks better.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper.
4. Dredge each chicken cutlet in flour, shaking off excess.
5. Dip the floured chicken into the beaten eggs, letting excess drip off.
6. Press the chicken into the breadcrumb mixture, coating evenly on both sides. Place on the prepared baking sheet.
7. Bake the chicken for 20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
8. While chicken bakes, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Remove from heat.
9. Brush the garlic butter over the baked chicken cutlets immediately after removing from oven. Tip: Brushing while hot helps the butter soak in for maximum flavor.
10. Toast the sub rolls in the oven for 3-5 minutes until lightly crisp.
11. Place two chicken cutlets on each toasted roll. Top each with 1/2 cup warm marinara sauce and 2 slices mozzarella.
12. Broil the assembled subs for 2-3 minutes until cheese is melted and bubbly. Tip: Watch closely to prevent burning.
13. Sprinkle with fresh basil before serving.
Crunchy, garlicky chicken meets gooey mozzarella and tangy marinara in every bite. Customize with a sprinkle of red pepper flakes for heat or serve with a side salad to balance the richness.
Grilled Chicken Parmesan Subs with Fresh Basil
Whip up a crispy, cheesy, and saucy sub that’s a total crowd-pleaser. This grilled chicken parmesan sandwich is a game-changer for weeknight dinners or game-day spreads. Fresh basil adds a bright, herby punch that cuts through the richness perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts
– 1 cup Italian breadcrumbs
– 1/2 cup grated parmesan cheese
– 2 large eggs
– 1/4 cup all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the assembly:
– 4 sub rolls
– 1 cup marinara sauce
– 8 slices mozzarella cheese
– 1/4 cup fresh basil leaves
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Slice the chicken breasts in half horizontally to create 4 thin cutlets.
3. Season the chicken cutlets evenly with salt and black pepper.
4. Set up a breading station: place flour in one shallow dish, whisk eggs in a second dish, and mix breadcrumbs with parmesan cheese in a third dish.
5. Dredge each chicken cutlet in flour, shaking off excess.
6. Dip the floured chicken into the beaten eggs, coating completely.
7. Press the chicken into the breadcrumb mixture, ensuring an even crust on both sides.
8. Brush the grill grates with olive oil to prevent sticking.
9. Grill the breaded chicken for 5-6 minutes per side, until the internal temperature reaches 165°F and the crust is golden brown.
10. Warm the marinara sauce in a small saucepan over low heat for 3-4 minutes, stirring occasionally.
11. Slice the sub rolls open lengthwise, but do not cut all the way through.
12. Place 2 slices of mozzarella cheese on the bottom half of each roll.
13. Add one grilled chicken cutlet to each roll on top of the cheese.
14. Spoon 1/4 cup of warm marinara sauce over each chicken cutlet.
15. Top each sub with fresh basil leaves.
16. Close the rolls and press gently to meld the ingredients.
17. Optionally, wrap each sub in foil and place on the grill for 2-3 minutes to melt the cheese further and warm the rolls.
18. Serve immediately.
Outrageously crunchy chicken meets gooey, melted mozzarella and tangy marinara in every bite. The fresh basil adds a fragrant, peppery note that elevates the whole experience. Try serving these subs with a side of garlic knots or a simple arugula salad for a complete meal.
Stuffed Chicken Parmesan Subs with Mozzarella
Make your weeknight dinner game strong with these stuffed chicken parm subs. They’re crispy, cheesy, and loaded with flavor—perfect for a crowd or meal prep.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the chicken filling:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/2 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– For the coating and frying:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian breadcrumbs
– 1/2 cup vegetable oil
– For assembly:
– 4 sub rolls, split lengthwise
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F.
2. In a bowl, combine the chicken cubes, 1 cup mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until evenly coated.
3. Place the flour in a shallow dish, the beaten eggs in another, and the breadcrumbs in a third dish.
4. Dredge each chicken cube in the flour, shaking off excess.
5. Dip the floured chicken into the eggs, letting excess drip off.
6. Coat the chicken in the breadcrumbs, pressing gently to adhere. Tip: Use one hand for dry ingredients and one for wet to keep fingers clean.
7. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
8. Fry the chicken cubes in batches for 3-4 minutes per side, until golden brown and cooked through. Tip: Avoid overcrowding the pan for even browning.
9. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
10. Arrange the split sub rolls on a baking sheet.
11. Spread 1/4 cup of marinara sauce inside each roll.
12. Divide the fried chicken evenly among the rolls.
13. Top each sub with 2 tablespoons of the remaining mozzarella cheese.
14. Bake in the preheated oven for 5-7 minutes, until the cheese is melted and bubbly. Tip: Broil for the last minute for extra crispiness if desired.
Achieve a satisfying crunch with every bite, thanks to the crispy breading that gives way to juicy, cheesy chicken. The melty mozzarella and savory marinara create a gooey, flavorful center—serve these subs with a side salad or extra sauce for dipping to make it a complete meal.
Open-Faced Chicken Parmesan Subs on Ciabatta
Perfect for a quick weeknight win or a casual weekend feast, these open-faced chicken parmesan subs swap the classic sandwich for a crispy, cheesy, saucy upgrade on ciabatta. Pound chicken thin for fast cooking, layer with marinara and melty mozzarella, and broil until golden and bubbly—no fork required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- For the assembly:
- 4 ciabatta rolls, split horizontally
- 1 1/2 cups marinara sauce
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
- Set up three shallow bowls: fill one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper.
- Dredge each chicken piece in flour, shaking off excess.
- Dip floured chicken into beaten eggs, coating completely.
- Press chicken into breadcrumb mixture, ensuring an even crust on both sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Cook breaded chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to the prepared baking sheet.
- Spread 1/4 cup marinara sauce over each ciabatta half.
- Top each saucy ciabatta with one piece of cooked chicken.
- Spoon an additional 2 tablespoons marinara over each chicken piece.
- Layer sliced mozzarella evenly over the sauced chicken.
- Broil on high for 2-3 minutes until cheese is melted and bubbly with golden spots.
- Remove from oven and immediately sprinkle with chopped basil.
You get that satisfying crunch from the crispy ciabatta base giving way to tender, herb-crusted chicken soaked in tangy marinara and oozing with stretchy mozzarella. Try serving these open-faced with a simple arugula salad dressed in lemon vinaigrette for a fresh contrast to the rich, cheesy goodness.
Crispy Chicken Parmesan Subs with Roasted Red Peppers
Make your weeknight dinner epic with these Crispy Chicken Parmesan Subs. They’re crunchy, cheesy, and packed with flavor—perfect for a quick, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, sliced into 4 cutlets
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-seasoned breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup olive oil
For the assembly:
– 4 sub rolls, split
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup roasted red peppers, sliced
– 1/4 cup fresh basil leaves
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the flour in a shallow dish.
3. Place the beaten eggs in a second shallow dish.
4. In a third shallow dish, mix the breadcrumbs, Parmesan cheese, salt, and pepper.
5. Dredge each chicken cutlet in the flour, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, letting the excess drip off.
7. Press the chicken into the breadcrumb mixture, coating both sides evenly. Tip: Press firmly to ensure the crumbs adhere for maximum crispiness.
8. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
9. Fry the chicken cutlets for 3-4 minutes per side, until golden brown and crispy.
10. Transfer the fried chicken to the prepared baking sheet.
11. Spread 1/4 cup of marinara sauce over each chicken cutlet.
12. Top each cutlet with 1/4 cup of mozzarella cheese.
13. Bake in the preheated oven for 10 minutes, until the cheese is melted and bubbly. Tip: Watch closely to avoid burning—the cheese should be golden, not brown.
14. While the chicken bakes, lightly toast the sub rolls in the oven or a toaster for 2-3 minutes until warm.
15. Place a baked chicken cutlet into each toasted sub roll.
16. Top each sub with 2 tablespoons of roasted red peppers and a few fresh basil leaves. Tip: Add the basil just before serving to keep it vibrant and fresh.
17. Serve immediately.
Savor the crunch of the golden chicken paired with gooey mozzarella and sweet roasted peppers. The basil adds a fresh pop that cuts through the richness. Try dipping any extra sauce on the side for an indulgent twist.
Pesto Chicken Parmesan Subs with Spinach
Oozing with cheesy goodness and packed with fresh flavor, this pesto chicken parmesan sub is your new weeknight hero. We’re layering crispy chicken, vibrant pesto, and melty cheese on a toasted roll with a handful of spinach for a satisfying crunch. Get ready to ditch the takeout menu—this sandwich is faster and tastier.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, sliced into 4 cutlets
– 1 cup Italian-style breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 large eggs, beaten
– 1/4 cup all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup olive oil
For the assembly:
– 4 sub rolls, split lengthwise
– 1 cup basil pesto
– 2 cups shredded mozzarella cheese
– 2 cups fresh spinach leaves
– 1 cup marinara sauce, warmed
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken cutlets dry with paper towels to ensure a crisp crust.
3. In a shallow dish, mix the breadcrumbs, Parmesan cheese, salt, and pepper.
4. Place the flour in a second dish and the beaten eggs in a third dish.
5. Dredge each chicken cutlet in the flour, shaking off any excess.
6. Dip the floured chicken into the eggs, letting the excess drip off.
7. Press the chicken into the breadcrumb mixture, coating both sides evenly.
8. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
9. Fry the chicken for 3-4 minutes per side until golden brown and cooked through to 165°F internally.
10. Transfer the chicken to the prepared baking sheet.
11. Spread 1/4 cup of pesto evenly over each chicken cutlet.
12. Top each cutlet with 1/2 cup of mozzarella cheese.
13. Bake for 5-7 minutes until the cheese is melted and bubbly.
14. While baking, toast the sub rolls in the oven for the last 2-3 minutes until lightly crisp.
15. Layer 1/2 cup of spinach leaves on the bottom half of each toasted roll.
16. Place a pesto chicken cutlet on top of the spinach.
17. Spoon 1/4 cup of warm marinara sauce over each chicken cutlet.
18. Close the sandwiches with the top halves of the rolls.
Crunchy on the outside and tender inside, the chicken pairs perfectly with the creamy pesto and gooey cheese. For a fun twist, slice the subs into bite-sized pieces and serve with extra marinara for dipping—ideal for game day or a casual dinner party.
Barbecue Chicken Parmesan Subs with Caramelized Onions
Brace your taste buds—this mashup is about to become your new obsession. Imagine smoky barbecue chicken, gooey melted cheese, and sweet caramelized onions piled into a toasted sub roll. It’s messy, indulgent, and totally worth the napkin stack.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- For the chicken and onions:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
- 2 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the barbecue sauce and assembly:
- 1 cup barbecue sauce
- 4 sub rolls, split lengthwise
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the sliced onion and cook, stirring occasionally, for 15–20 minutes until golden brown and caramelized. Tip: Don’t rush this—low and slow heat brings out the onion’s natural sweetness.
- Transfer the caramelized onions to a plate and set aside.
- Season the chicken strips with salt and black pepper.
- In the same skillet, heat the remaining 1 tbsp olive oil over medium-high heat.
- Add the chicken and cook for 5–7 minutes, turning once, until no longer pink inside.
- Pour the barbecue sauce over the chicken and stir to coat evenly.
- Simmer the chicken in the sauce for 3–5 minutes until the sauce thickens slightly.
- Preheat your oven’s broiler to high (about 500°F).
- Place the split sub rolls on a baking sheet, cut-side up.
- Divide the barbecue chicken evenly among the rolls.
- Top each with caramelized onions, mozzarella cheese, and Parmesan cheese.
- Broil the subs for 2–3 minutes until the cheese is melted and bubbly. Tip: Watch closely to prevent burning—broilers work fast!
- Remove from the oven and let cool for 2 minutes before serving. Tip: This brief rest helps the cheese set so it doesn’t slide out.
Outrageously satisfying, these subs deliver a crunch from the toasted roll, a juicy bite from the saucy chicken, and a creamy finish from the melted cheeses. Serve them with extra napkins and a side of pickles to cut through the richness.
Herb-Crusted Chicken Parmesan Subs
Ditch the boring chicken sandwich—this herb-crusted chicken parm sub is crispy, cheesy, and ready to blow your mind. We’re stacking juicy chicken cutlets with marinara and melty mozzarella on a toasted roll for the ultimate handheld feast. Get ready to make your weeknight dinner go viral.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup Italian-style breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup vegetable oil for frying
For the Assembly:
– 4 sub rolls (about 6 inches each)
– 2 cups marinara sauce
– 8 slices mozzarella cheese
– 1/4 cup grated Parmesan cheese for topping
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Tip: Pounding ensures even cooking and tender meat.
3. Set up three shallow bowls: fill the first with 1 cup all-purpose flour, the second with 2 large eggs (beaten), and the third with a mixture of 1 cup Italian-style breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Dredge each chicken breast first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
5. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
6. Fry the coated chicken breasts for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan—fry in batches if needed for even browning.
7. Transfer the fried chicken to the prepared baking sheet and bake in the preheated oven for 10 minutes to cook through.
8. While the chicken bakes, slice the 4 sub rolls lengthwise and toast them in the oven for the last 5 minutes until lightly crisp.
9. Remove the chicken from the oven and top each piece with 1/2 cup marinara sauce and 2 slices mozzarella cheese. Return to the oven for 3-5 minutes until the cheese is melted and bubbly.
10. Assemble the subs: place a cheesy chicken cutlet on the bottom half of each toasted roll, sprinkle with 1 tbsp grated Parmesan cheese, and close with the top half. Tip: Let the chicken rest for 2 minutes before assembling to prevent soggy bread.
That crispy herb crust gives way to tender, juicy chicken, while the melted mozzarella and tangy marinara create a gooey, savory bite. Try serving these subs with a side of garlic knots or a simple arugula salad for a complete meal that’s perfect for game day or a cozy family dinner.
Bacon-Wrapped Chicken Parmesan Subs
Prepare to upgrade your sandwich game forever. This mashup wraps juicy chicken in crispy bacon, bakes it with melty cheese and marinara, then stuffs it all into a toasted sub roll. It’s the ultimate comfort food hack that looks impressive but is totally doable on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 8 slices thick-cut bacon
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp salt
- For assembly:
- 1 cup marinara sauce
- 4 slices provolone cheese
- 4 sub rolls, split
- 2 tbsp olive oil
- 1/4 cup chopped fresh basil (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Place each chicken breast between two pieces of plastic wrap. Pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. Tip: Even thickness ensures the bacon wraps tightly and cooks evenly.
- Wrap each pounded chicken breast with 2 slices of bacon, tucking the ends underneath.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, oregano, pepper, and salt.
- Dredge each bacon-wrapped chicken breast first in flour, shaking off excess.
- Dip it into the beaten eggs, letting any excess drip off.
- Coat it thoroughly in the breadcrumb mixture, pressing gently to adhere.
- Place the coated chicken on the prepared baking sheet. Drizzle lightly with 1 tbsp olive oil.
- Bake for 20 minutes at 400°F, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F.
- Remove the baking sheet from the oven. Spoon 1/4 cup marinara sauce over each chicken breast.
- Top each with a slice of provolone cheese. Return to the oven for 3-5 minutes, just until the cheese is melted and bubbly. Tip: Watch closely here—overcooking can make the cheese tough.
- While the cheese melts, brush the cut sides of the sub rolls with the remaining 1 tbsp olive oil. Toast them in a skillet over medium heat for 2-3 minutes until golden, or place them under the broiler for 1-2 minutes. Tip: Toasting the rolls prevents them from getting soggy.
- Place one bacon-wrapped chicken Parmesan breast into each toasted sub roll.
- Garnish with chopped fresh basil if using.
Here’s the magic: you get a crispy, salty bacon crust giving way to tender, herb-seasoned chicken, all soaked in warm marinara and gooey cheese. Serve these subs with a simple side salad or dunk them straight into extra sauce for the ultimate messy, satisfying bite.
Lemon Herb Chicken Parmesan Subs
Bored of basic chicken parm? Blast your taste buds with this zesty, herby twist. We’re stacking crispy lemon-herb chicken cutlets, tangy marinara, and melty mozzarella on toasted sub rolls for a handheld feast that’s pure comfort food magic.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-style breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh oregano, finely chopped
– Zest of 1 lemon
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup vegetable oil for frying
For assembling:
– 4 sub rolls (about 6 inches each)
– 2 cups marinara sauce
– 8 slices mozzarella cheese
– 2 tbsp butter, softened
– 1/4 cup grated Parmesan cheese for topping
Instructions
1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Set up a breading station: place flour in a shallow dish, beaten eggs in a second dish, and mix breadcrumbs, 1/4 cup Parmesan, parsley, oregano, lemon zest, garlic powder, salt, and pepper in a third dish.
3. Dredge each chicken breast in flour, shaking off excess. Dip in egg, letting excess drip off. Press firmly into breadcrumb mixture to coat evenly. Tip: Use one hand for dry ingredients and the other for wet to avoid clumpy fingers.
4. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
5. Fry chicken for 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to the prepared baking sheet. Tip: Don’t crowd the skillet—fry in batches to keep the oil hot for maximum crispiness.
6. Spread softened butter on the inside of each sub roll. Toast rolls butter-side down in the skillet over medium heat for 2–3 minutes until golden.
7. Spread 1/2 cup marinara sauce on the bottom half of each toasted roll.
8. Place one fried chicken cutlet on each roll. Top each with 2 slices of mozzarella cheese.
9. Bake subs on the baking sheet for 5–7 minutes until cheese is melted and bubbly.
10. Sprinkle with remaining 1/4 cup Parmesan cheese. Tip: For extra crunch, broil for 1–2 minutes at the end, watching closely to prevent burning.
Soak up that crispy, herb-flecked crust giving way to juicy chicken, all hugged by gooey cheese and bright marinara. Serve these subs with a simple arugula salad tossed in lemon vinaigrette to cut the richness, or dunk them in extra sauce for the ultimate messy, satisfying bite.
Conclusion
Kick your dinner game up a notch with these 21 irresistible Chicken Parmesan subs! From classic to creative, there’s a perfect sandwich here for every craving. We’d love to hear which recipe you try first—drop a comment with your favorite! Don’t forget to share the deliciousness and pin this roundup on Pinterest for your next meal plan. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
