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5.0 from 720 votes

Chicken Parmesan

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Calories: 378 kcal
Course: Main Course
Cuisine: Italian , American

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

    Cup of Yum
  1. Preheat oven to 450 degrees F.
  2. 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.
  3. Pat chicken dry and season well on both sides with salt and pepper.
  4. Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
  5. Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
  6. 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.
  7. Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan. Place breaded chicken on top.
  8. Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
  9. Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).
  10. 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

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

% 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.