Chicken Parmesan Easy Recipe

Lightly breaded chicken breasts are covered in marinara and baked with two kinds of cheese until golden and bubbly!

Chicken parmesan, also known as chicken parmigiana, is a classic Italian restaurant favorite. This dish actually originated from Italian immigrants in the US in the ’50s and is thought to have originated from Eggplant Parmesan, a traditional Italian dish.

Chicken – For this chicken parmesan recipe, you’ll need boneless skinless chicken breasts. Pound them with a meat mallet or rolling pin to ½-inch thick or use chicken cutlets, this helps them cook evenly.

Breading – I use two types of crumbs in my breadcrumb mixture. Panko adds crunch, while the finer breadcrumbs give a more even crust. Use pre-seasoned breadcrumbs, or add some Italian seasoning and salt to your own fine breadcrumbs.

Cheese – Parmesan cheese adds flavor while the melted mozzarella cheese gives this chicken parm recipe it’s delicious cheesy topping.

Tomato Sauce – Any marinara or pasta sauce will work, I love this dish with homemade marinara.

Once it comes out of the oven, be sure to sprinkle with fresh basil and parsley.

Chicken parmesan is great served over pasta like spaghetti or other long noodles. For a lower carb option, try zucchini noodles or spaghetti squash. We love a green salad and some bread on the side.

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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Easy Chicken Parmesan

This easy chicken parmesan recipe is a family favorite, perfect served over pasta.

Prep: 15min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 634 kcal, Carbohydrate 42 g, Protein 46 g, Fat 31 g, Saturated Fat 9 g, Cholesterol 186 mg, Sodium 1584 mg, Fiber 4 g, Sugar 8 g, Trans Fat 0.1 g, unSaturated Fat 20 g, servingSize 1 serving

Ingredients:

• 4 chicken breast halves (skinless boneless)
• ½ cup all purpose flour
• 2 large eggs
• ⅔ cup Panko bread crumbs
• ⅔ cup Italian seasoning bread crumbs
• ⅓ cup parmesan cheese (grated)
• 2 tablespoons fresh parsley
• 4 tablespoons olive oil (or as needed)
• 24 ounces marinara sauce (homemade or jarred)
• 1 cup mozzarella cheese (shredded)
• ¼ cup Parmesan cheese (shredded)
• 1 teaspoon basil (fresh, chopped, for garnish)
• 1 teaspoon parsley (fresh, chopped, for garnish)

Instruction:

1. Preheat the oven to 425°F.
2. Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.
3. In a third shallow dish, combine Panko, Italian seasoned crumbs, grated Parmesan, 2 tablespoons fresh parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Using 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.
5. Dip chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the bread crumb mixture and gently press to adhere.
6. 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.
7. 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.
8. 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.
9. Sprinkle with fresh herbs and serve over pasta.

Crispy Chicken Parmesan

The Best Chicken Parmesan with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! This is here best Chicken Parmesan you will ever make! Simple to make and worth every minute. If you love a crispy crumb coating vs soggy crumb, look no further!

Prep: 15min

Total: 45min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 560 kcal, Carbohydrate 25 g, Protein 31 g, Fat 36 g, Saturated Fat 11 g, Cholesterol 139 mg, Sodium 203 mg, Fiber 2 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 2 large eggs
• 1 tablespoon minced garlic
• 2 tablespoons fresh chopped parsley
• Salt and pepper (to season)
• 3 large chicken breasts (halved horizontally to make 6 fillets)
• 1 cup Panko breadcrumbs
• 1/2 cup breadcrumbs ((Italian or golden))
• 1/2 cup fresh grated parmesan cheese
• 1 teaspoon garlic or onion powder
• 1/2 cup olive oil (for frying)
• 1 tablespoon olive oil
• 1 large onion (chopped)
• 2 teaspoons minced garlic
• 14 ounces (400 g) tomato puree ((Passata))
• Salt and pepper (to taste)
• 1 teaspoon dried Italian herbs
• 1 teaspoon sugar ((optional))
• 8 ounces (250 g) mozzarella cheese (sliced or shredded)
• 1/3 cup fresh shredded parmesan cheese
• 2 tablespoons fresh chopped basil or parsley

Instruction:

1. Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
2. Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

Easy Chicken Parmesan Recipe

This classic Chicken Parmesan is as good as it gets: a little crisp, a little crunch, a lot of tenderness. The homemade marinara sauce makes a BIG difference.

Prep: 15min

Total: 1h15min

Yield: 6 serving(s)

Nutrition Facts: calories 465 Calories, Fat 20 g, Saturated Fat 6 g, Trans Fat 0 g, Cholesterol 164 mg, Sodium 798 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 7 g, Protein 39 g

Ingredients:

• 1 1/2 c. panko bread crumbs
• 1/2 tsp. garlic powder
• 1/4 c. freshly grated Parmesan, plus more for garnish
• 2 large eggs, beaten with 1 tbsp. water
• 1/2 c. all-purpose flour
• 1 1/2 lb. boneless skinless chicken cutlets
• Kosher salt
• Freshly ground black pepper
• Vegetable oil
• 1 c. shredded mozzarella
• 2 tbsp. extra-virgin olive oil
• 1/2 small onion, finely chopped
• 4 cloves garlic, sliced
• 1 (28-oz.) can crushed tomatoes
• 1/4 c. water
• Kosher salt
• Freshly ground black pepper
• Pinch crushed red pepper flakes
• 2 tbsp. freshly chopped parsley, plus more for garnish

Instruction:

1. Preheat oven to 400º. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
2. In a deep cast-iron skillet over medium-high heat, add 1/4″ oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain.
3. Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10 minutes. Remove from heat and stir in parsley.
4. Pour sauce into a 9″-x-13″ baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
5. Garnish with parsley and serve immediately.

EASY CLASSIC CHICKEN PARMESAN Recipe

FAQ

What’s the difference between chicken parmesan and chicken parmigiana?

How do you get breading to stick to chicken parmesan?

What can I use for chicken parm if I don’t have eggs?

1. 1 cup flour.
2. 2 eggs, lightly beaten.
3. 1/2 cup breadcrumbs.
4. 1 cup grated Parmigiano-Reggiano, divided.
5. 1/4 cup chopped parsley (about a handful)
6. 2 tablespoons chopped oregano (about half a palmful)
7. Salt and freshly ground black pepper.
8. 8 chicken breast cutlets, about 1 1/2 to 2 pounds.