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Chicken Parmesan
This classic chicken parmesan recipe is perfect for a quick, easy and tasty weeknight meal. Panko breaded chicken breasts are quickly fried so that they are nice and crispy, before being oven baked with marinara sauce, mozzarella and parmesan.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
576 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 chicken breast cut half lengthwise for 4 cutlets
- salt
- black pepper
- 1 teaspoon garlic powder
- ½ cup flour or gluten-free flour
- 2 egg beaten
- 1 cup Parmesan Cheese shredded, divided
- ½ cup panko breadcrumbs seasoned
- 2 tablespoons olive oil light
- 24 oz marinara sauce
- ½ - 1 cup mozzarella cheese shredded
- 1 Tablespoon fresh chopped basil or parsley
- linguine pasta cooked
Instructions
- Preheat an oven to 425 degrees.
- Season the chicken cutlets on both sides with salt, freshly ground black pepper and garlic powder.
- In three shallow bowls add the flour to one, eggs to one (and beat until combined) and the panko and ½ cup Parmesan cheese to the other (and mix).
- Dredge the chicken in the flour, then the egg and finally press it into the panko mixture.
- Add the olive oil and butter to a cast iron skillet on medium high heat and cook the chicken for 3-4 minutes on each side until golden brown (it'll be raw inside still).
- Spread about 1 ½ cups of marinara to thickly coat the bottom of a 9x13 casserole dish. Arrange the chicken cutlets on top of the tomato sauce in the baking dish.
- Spoon 2 Tbsp marinara sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then sprinkle each chicken cutlet with the Mozzarella cheese & remaining Parmesan.
- Bake in the oven at 425°F for 10 to 15 minutes, or until the mozzarella begins to brown.
- Serve with pasta and the remaining sauce.
Cup of Yum
Notes
- Panko breadcrumbs make the chicken nice and crispy, in a pinch you can use fine, but it won't have the same texture.
- Don't over fry the chicken or it can become dry. The breading should be golden brown, but the chicken will finish cooking through in the oven.
- Make sure that your chicken is fully cooked through by using an instant read thermometer. It should register at 165F.
Nutrition Information
Calories
576kcal
(29%)
Carbohydrates
29g
(10%)
Protein
50g
(100%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
204mg
(68%)
Sodium
2064mg
(86%)
Potassium
1108mg
(24%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1395IU
(28%)
Vitamin C
13mg
(14%)
Calcium
566mg
(57%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 576
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 29g | 10% |
| Protein | 50g | 100% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 2064mg | 86% |
| Potassium | 1108mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1395IU | 28% |
| Vitamin C | 13mg | 14% |
| Calcium | 566mg | 57% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.