Chicken Parmesan
User Reviews
5.0
720 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
378 kcal
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Course
Main Course
Chicken Parmesan
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This easy Chicken Parmesan recipe is restaurant quality with breaded chicken, marinara sauce, mozzarella, and parmesan cheese. It's simple, comforting, and will impress any guest!
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Ingredients
- 3 boneless skinless chicken breasts , cut in half horizontally to make 6 breast halves*
- ½ cup freshly grated Parmesan cheese , divided
- 2 eggs
- 1 cup Panko bread crumbs
- 1 cup Italian Style Bread Crumbs , or panko
- 1 teaspoon garlic powder
- 3 Tablespoons oil
- 24 ounces marinara sauce , or HOMEMADE
- 1 cup shredded Mozzarella cheese
- fresh basil leaves , for serving
Instructions
- Preheat oven to 450 degrees F.
- Butterfly chicken breasts: Place one hand on top of the breast and carefully run a knife through the center of the meat to create two, even, thin breast halves.
- Pat chicken dry and season well on both sides with salt and pepper.
- Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
- Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
- Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.
- Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan. Place breaded chicken on top.
- Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
- Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).
- Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra sauce, if desired.
Notes
- Chicken Breasts: If they are not thick enough to cut into halves you could place them between two pieces of plastic wrap and use a meat mallet or rolling pin to gently pound them evenly to 1/2 inch thick.
- To Make Ahead: Make the marinara sauce several days in advance. Butterfly and bread the chicken, and store covered in the fridge a few hours ahead of time.
- To Freeze: Follow the recipe directions up to step 5 (dredging) and place the breaded chicken in a greased, freezer safe foil pan. Add all chicken pieces and cover tightly. Freeze for up to 3 months. Thaw completely, then brown chicken in skillet and bake, as directed.
- Variations:
- Skip the Breading: Skip the breading all together or choose whole wheat breadcrumbs.
- Veggies: Serve with roasted vegetables.
- Cut the Cheese: Cheese adds a lot of saturated fat. Choose to add less cheese or leave it off all together and let the marinara sauce do the talking!
- Serve over zoodles, instead of pasta.
- Chicken Parmesan Sandwich: Serve the chicken parmesan inside toasted sandwich bread or rolls.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
28g
(9%)
Protein
26g
(52%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
113mg
(38%)
Sodium
1092mg
(46%)
Potassium
656mg
(19%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
785IU
(16%)
Vitamin C
9mg
(10%)
Calcium
246mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 113mg | 38% |
| Sodium | 1092mg | 46% |
| Potassium | 656mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 785IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 246mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
720 reviews
Excellent
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