Updated: Apr 2
Parmesan chicken recipe is very tasty and very easy.
It’ll look like you spent hours in the kitchen but this parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry…all the way down to the..
How to Make Chicken Parmesan
Chicken parmesan starts with crispy breaded chicken for delicious flavor and texture!
Pound the chicken to 1/2″ with a meat mallet or rolling pin to ensure even cooking.
If the chicken breasts are extra large, you can cut them in half before breading.
Pat dry before dipping into the beaten eggs and then the breading/parmesan mixture.
Press the breading onto the chicken to help it adhere.
Brown the chicken breasts in a bit of oil, a few minutes on each side (no need to cook through, it’ll bake in the oven). Place in a casserole dish and top with marinara sauce, mozzarella and parmesan cheese. Don’t skimp on the cheese, the gooey cheese really makes the best chicken parmesan!
To make this baked chicken parmesan recipe a bit healthier, there are a couple of options.To reduce calories and carbs, you can skip the breading (as I do in my Parmesan Chicken Foil Packets) and just use Oven Baked Chicken Breasts (or if you’re low carbing, you can also use a mixture of almond flour and parmesan cheese)!
Can We Freeze Chicken Parmesan
Yes, chicken parmesan can be frozen once cooked through.
Keep in mind that while the chicken may not be as crispy once frozen it is still absolutely delicious!
Seal in freezer safe food storage containers or quart sized freezer bags. Don’t forget to label with contents, date, and if you need to, brief reheating instructions! Instant entrée!
PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4 servings
AUTHOR: Holly Nilsson
COURSE: Entree, Main Course
Serve it with some egg noodles or mashed potatoes for the perfect weeknight dinner.
4 chicken breast halves skinless boneless
1/2 cup flour
2/3 cup Panko bread crumbs
2/3 cup Italian Seasoning bread crumbs
1/3 cup grated parmesan cheese
2 tablespoons parsley
4 tablespoons oil or as needed
24 oz marinara sauce homemade or jarred
1 cup mozzarella cheese shredded
1/4 cup shredded Parmesan cheese
basil & parsley fresh, chopped
Preheat an oven to 425°F.
Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork).
Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.
Pound chicken breasts to 1/2 inch thick (if they're very large you can cut them in half).
Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere).
Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).
Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.
Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.
Calories: 458, Carbohydrates: 23g, Protein: 42g, Fat: 21g, Saturated Fat: 3g, Cholesterol: 125mg, Sodium: 1508mg, Potassium: 1064mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1215IU, Vitamin C: 15.9mg, Calcium: 449mg, Iron: 3.5mg