Easy Chicken Parmesan

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/26/22
Medically reviewed by
Madalyn Vasquez, MS, RDN, CDCES
Madalyn Vasquez, MS, RDN, CDCES
Medically reviewed by Madalyn Vasquez, MS, RDN, CDCES
Madalyn Vasquez, MS, RDN, CDCES, is a registered dietitian who provides nutrition and diabetes management education for individuals living with diabetes. She is responsible for assessing patients to individualize their needs with the aim of empowering individuals to understand food and nutrition through small, sustainable lifestyle changes.
Learn about The Spruce Eats' Editorial Process
Chicken parmesan over pasta on a plate served from a casserole dish nearby

The Spruce Eats / Julia Hartbeck
Prep: 10 mins
Cook: 34 mins
Total: 44 mins
Servings: 4 servings
Nutrition Facts (per serving)
807 Calories
37g Fat
50g Carbs
65g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 807
% Daily Value*
Total Fat 37g 48%
Saturated Fat 13g 67%
Cholesterol 210mg 70%
Sodium 1969mg 86%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 20%
Total Sugars 14g
Protein 65g
Vitamin C 5mg 24%
Calcium 566mg 44%
Iron 5mg 29%
Potassium 1170mg 25%
*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 breaded chicken, cheesy goodness, and tangy tomato sauce. We use jarred sauce but you can make your own if you have the time. Refer to the nutrition label on your jarred sauce and look for added sugar; try to minimize your overall intake of added sugar.

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Ingredients

  • 4 boneless chicken breasts, about 1 1/2 pounds

  • 1 large egg

  • 1/2 cup milk

  • 1 cup seasoned breadcrumbs, preferably Italian flavored

  • 2 to 3 tablespoons extra-virgin olive oil

  • 8 slices mozzarella cheese

  • 1 (24-ounce) jar pasta sauce

  • 1/2 cup grated Parmesan cheese

  • 8 ounces spaghetti, or linguine

Steps to Make It

  1. Gather the ingredients.

    Chicken Parmesan ingredients gathered

    The Spruce Eats / Julia Hartbeck

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

    A white enamel 9x13 pan greased

    The Spruce Eats / 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.

    Chicken cutlets pounded thin with a rolling pin on a cutting board with plastic wrap on top

    The Spruce Eats / Julia Hartbeck

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

    Egg and milk whisked together with a fork in a white bowl

    The Spruce Eats / Julia Hartbeck

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

    Seasoned breadcrumbs in a shallow white bowl

    The Spruce Eats / 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.

    Flattened chicken breasts coated in the milk and egg mixture and then in the seasoned breadcrumbs

    The Spruce / Julia Hartbeck

  7. In a large skillet or sauté 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.

    Olive oil heating in a skillet

    The Spruce Eats / Julia Hartbeck

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

    Chicken browning in a skillet with hot oil

    The Spruce Eats / 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.

    Tomato sauce, chicken and cheese in a greased casserole dish

    The Spruce Eats / 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.

    Tomato sauce, chicken and cheese baked in a baking pan

    The Spruce Eats / 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 spaghetti in a pot with metal tongs

    The Spruce Eats / Julia Hartbeck

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

    Easy Chicken Parmesan in a casserole dish next to a bowl of spaghetti

    The Spruce Eats / 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.