The dish, also known as “chicken parm”, originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Home versions also grew in popularity. A recipe was published in the 1953 issue of the New York Herald Tribune that used frozen fried chicken patties or fillets along with other pre-processed foods to make a version of the dish at home. A recipe for chicken parmigiana was published in The New York Times in 1962.
In the United States and Canada, chicken parmigiana is often served as a main course, and sometimes with a side of, or on top of pasta. Many restaurants also offer chicken parm sandwiches. Upon arriving in America, Italian immigrants began to take advantage of America’s affordable meat market, incorporating chicken into parmigiana.