Easy Chicken Parmesan

Easy Chicken Parmesan

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 34 mins
Total: 44 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
1102 Calories
51g Fat
79g Carbs
75g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1102
% Daily Value*
Total Fat 51g 66%
Saturated Fat 16g 80%
Cholesterol 404mg 135%
Sodium 1507mg 66%
Total Carbohydrate 79g 29%
Dietary Fiber 6g 22%
Protein 75g
Calcium 452mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe shared by reader Colleen Haass is a simple and delicious dish for a satisfying family meal. Serve moist and flavorful breaded chicken breasts with cheese and fresh tomato sauce, with a side of spaghetti, garlic bread, and a simple green salad for a wholesome weekday meal.

This famous dish invented by the Italian diaspora on the East Coast of the United States is a meal inspired by eggplant Parmesan (breaded eggplants in tomato sauce and cheese) and Cottoleta (fried breaded chicken or veal served with sauce). The resulting dish is the perfect combination of crispy protein, cheesy goodness, and tangy tomato sauce. We use jarred sauce but you can make your own if you have the time; just be sure that the store-bought sauce doesn't have unnecessary added sugar.

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Ingredients

  • 4 boneless chicken breast halves (about 1 1/2 pounds)
  • 1 large egg
  • 1/2 cup milk
  • 1 cup Italian seasoned breadcrumbs
  • 2 to 3 tablespoons extra-virgin olive oil
  • 8 slices mozzarella cheese
  • 1 (24-ounce) jar pasta sauce
  • 1/2 cup Parmesan cheese (grated)
  • 8 ounces pasta (spaghetti or linguine)

Steps to Make It

  1. Gather the ingredients.

    Chicken Parmesan Ingredients

    The Spruce / Julia Hartbeck

  2. Lightly grease a 9 x 13-inch baking dish. Heat the oven to 350 F.

    grease pan

    The Spruce / Julia Hartbeck

  3. Put the chicken breasts between sheets of plastic wrap and gently pound to about 1/2 inch in thickness. Use a rolling pin or the flat side of a meat mallet.

    Pounding chicken cutlets

    The Spruce / Julia Hartbeck

  4. In a small bowl, whisk together the egg and milk.

    whisk together the egg and milk

    The Spruce / Julia Hartbeck

  5. Place the seasoned breadcrumbs in a different wide and shallow bowl.

    Place the seasoned breadcrumbs in a shallow bowl

    The Spruce / Julia Hartbeck

  6. Dip the flattened chicken breasts in the milk and egg mixture and then in the seasoned breadcrumbs, turning each piece to coat it evenly.

    Dip the flattened chicken breasts in the milk and egg mixture and then in the seasoned breadcrumbs

    The Spruce / Julia Hartbeck

  7. In a large skillet or saute pan heat 1-inch of olive oil over medium-high heat. Be careful not to burn it, as olive oil achieves the smoke point fairly fast.

    In a large skillet heat 1-inch of olive oil

    The Spruce / Julia Hartbeck

  8. Brown the chicken in the hot oil on both sides until golden brown, about 3 to 4 minutes per side.

    Brown the chicken in the hot oil

    The Spruce / Julia Hartbeck

  9. Pour 1/3 of the pasta sauce at the bottom of the prepared baking dish. Place the fried chicken on top and use 7 mozzarella slices to cover the chicken.

    sauce, chicken and cheese in a baking dish

    The Spruce / Julia Hartbeck

  10. Pour the remaining sauce over the chicken and cheese. Sprinkle Parmesan cheese on top and add the 1 chopped remaining mozzarella slice on top. Bake for about 25 to 30 minutes, or until bubbly.

    baked sauce, chicken and cheese in a baking pan

    The Spruce / Julia Hartbeck

  11. While the chicken bakes, cook the spaghetti or linguine in boiling salted water following package directions. Drain well and toss with a little olive oil. Add sea salt if desired.

    cooked pasta in a pot

    The Spruce / Julia Hartbeck

  12. Serve the chicken with the spaghetti, bread, and a tossed green salad. Enjoy!

    Easy Chicken Parmesan in a baking pan

    The Spruce / Julia Hartbeck

Gluten-Free, Egg-Free, and Dairy Free Chicken Parm

If any food allergies are present, follow these simple suggestions:

  • For wheat allergies use gluten-free breadcrumbs for your chicken. Buy gluten-free pasta to accompany your chicken.
  • For egg allergies, instead of eggs, use 1 cup of applesauce to coat your chicken breast and then roll into the breadcrumbs.
  • For dairy allergies, use soy milk to mix with your egg, and use vegan mozzarella cheese to top the chicken.

Why Flatten the Chicken

  • In order to cook the chicken quickly and evenly, you should flatten your chicken breast with a meat mallet or rolling pin, slice them horizontally to make 2 thin cutlets from each chicken breast, or ask your butcher to butterfly and slice the chicken breasts into cutlets if too big and thick.