This chicken parmesan recipe is a fast weeknight favorite.
Chicken breasts are coated in seasoned breadcrumbs and baked in tangy marinara, then topped with melty mozzarella and Parmesan cheese.
- You won’t believe how easy it is to make at home.
- It uses simple ingredients you likely have on hand.
- It’s got all of the flavor of your favorite Italian restaurant for a fraction of the price!
- This baked chicken parmesan skips the deep fryer.
Ingredients for Chicken Parmesan
Chicken: Use boneless, skinless chicken breasts or cutlets in this recipe. Pound chicken breasts to ½-inch thick so they cook evenly.
Breading: Panko breadcrumbs add crunch, while seasoned breadcrumbs add flavor and create an even coating. If using unseasoned breadcrumbs, add some salt and Italian seasoning.
Tomato Sauce: I use marinara sauce as it’s already seasoned keeping this chicken parm recipe easy to make.
Cheese: Loads of mozzarella and tangy Parmesan give this dish its restaurant-quality flavor.
Variations
- If time allows, make a homemade marinara sauce.
- Change it up with a spicy arrabbiata sauce.
- Garnish with fresh Italian herbs like basil and parsley for serving.
How to Make Chicken Parmesan
This baked Chicken Parmesan recipe is a fast and flavorful weeknight meal.
- Bread the chicken: Pound the chicken to an even thickness and then dip it into flour, egg, and the breadcrumb mixture (recipe below).
- Brown chicken: Brown the chicken in a skillet, it doesn’t have to be cooked through.
- Bake: Place the browned chicken over marinara sauce and top with a bit more sauce and cheese.
Garnish with fresh basil and serve over spaghetti or pasta.
Storing Chicken Parmesan
- Keep leftover chicken parmesan in a covered container in the refrigerator for up to 4 days and reheat in the microwave or oven.
- Sprinkle on a little parmesan cheese and pop under the broiler to re-crisp the topping.
- Portions can be frozen in zippered bags for up to one month. Thaw overnight in the refrigerator before reheating. The chicken won’t have the same crisp texture once frozen.
- Chicken parmesan makes excellent next-day sandwiches or sliced and placed on top of a bed of greens for an energizing workday lunch!
More Baked Chicken Recipes
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Chicken Parmesan
Chicken Parmesan features breaded chicken topped with marinara sauce and melted Parmesan cheese.
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Preheat the oven to 425°F.
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Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.
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In a third shallow dish, combine Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
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Using the flat side of a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they’re very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
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Dip both sides of the chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the breadcrumb mixture and gently press to adhere.
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Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden, it does not need to cook through.
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In the bottom of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.
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Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.
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Sprinkle with fresh basil and parsley and serve over pasta.
Ensure the oil is shimmering before adding the chicken for a better crisp.
Don’t add too much sauce to the baking pan, you can heat extra sauce on the side if desired.
Calories: 634 | Carbohydrates: 42g | Protein: 46g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1584mg | Potassium: 1071mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 16mg | Calcium: 412mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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