Classic chicken parmesan is chicken breast coated in breadcrumb and cooked until golden and crisp. Then, topped with marinara sauce, mozzarella, and baked until melted and bubbling.
Table of Content
Why make this recipe
- This recipe takes two of my favorite recipes and put them together. Breaded chicken breast is one of my kids' favorite dishes, and so is fresh homemade tomato sauce. But, when combined together, and topped with some mozzarella, this makes a whole new meal.
- The recipe is very simple and easy to make.
- Most of the ingredients are easy to find or pantry staples.
- There are two components to this recipe and both can be made ahead of time.
- The breaded chicken - coated with eggs and flour mixture, then, breadcrumbs. This can be made up to 2 days ahead and kept in the fridge.
- The tomato sauce - I have given you a quick 5-minute tomato sauce recipe below. And yet, you can make it up to 4 days ahead and save it in the fridge.
- An hour before you want to serve - assemble the dish and bake.
Ingredients and substitutes
- Chicken - Chicken breast works perfectly for this recipe because we soak it in the white sauce, which helps keep it moist and juicy.
- Parmesan - Adds a nice nutty flavor to the sauce.
- Garlic - I'm using garlic powder. A little goes a long way.
- Tomato sauce - Below, I have given you a quick tomato sauce recipe made with canned tomatoes. But I always use my homemade tomato sauce made with fresh tomatoes. It takes longer to cook, but I like fresh tomatoes.
- Cheese - Parmesan and mozzarella is classic for chicken parmesan.
Step by step instructions
Chicken
- In one bowl, whisk eggs, garlic powder, onion powder, flour, and parsley. Season with salt and pepper.
- In another bowl, combine, breadcrumbs, dry herbs, and parmesan. Season with salt, and pepper.
- Coat the chicken breast slices in the egg mixture then coat it in breadcrumb mixture.
- In a heavy bottom skillet - add 1 tablespoon oil.
- Cook the breaded chicken on both sides for 2 to 3 minutes until golden. Add more oil as necessary to browning.
- Remove and keep warm.
Tomato sauce
- In a medium sauté pan, combine all tomato sauce ingredients. Cook on medium heat for 3 to 5 minutes. Set aside.
Assemble
- Preheat the oven 200 C / 390 F. Lightly oil a baking dish and set aside.
- Place the chicken pieces in the baking dish.
- Top each breast with ⅓ cup tomato sauce. Then, top with a generous amount of mozzarella and parmesan cheese.
- Bake on the center rack for 15 to 20 minutes or until the cheese is all melted and bubbly.
More chicken recipes
- Chicken Schnitzel
- Crispy Pan-Fried Breaded Chicken Breast
- Pesto Stuffed Chicken Breast
- Crispy Pan-Fried Breaded Chicken Breast
- Cheese Stuffed Chicken Breast
- Healthy and Crispy General Tso's Chicken
- See all Chicken recipes
Frequently asked questions
How long will this chicken parmesan keep?
This chicken parmesan will keep in the fridge for 3 to 4 days.
Can I make this dish ahead of time?
This dish is best assembled an hour before serving. You can prepare the tomato sauce, and the cooked breaded chicken ahead of time and keep them in the fridge until ready to serve.
What do you serve chicken parmesan with?
You can serve it over any of your favorite pasta. Or, try buttered noodles, mashed potatoes, or alongside some sautéed veggies or salad too.
What side dish works best with chicken parmesan?
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Printable Recipe
Easy Chicken Parmesan
Print Pin Rate Share by Email Share on FB Save GrowCalories: 427kcal
Adjust Servings Here: 4 servings
Description
Classic chicken parmesan is chicken breast coated in breadcrumb and cooked until golden and crisp. Then, topped with marinara sauce, mozzarella, and baked until melted and bubbling.
Video
Ingredients
Chicken
- 2 Chicken breast (cut horizontally into 2)
- 1 Egg (large)
- ¼ teaspoon Garlic powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoon Flour
- 2 tablespoon Parmesan
- 1 cup Breadcrumbs (panko)
Tomato sauce
- 14 oz (400 g) Tomato puree (or passata (1 can) )
- 1 tablespoon Olive oil
- 1 tablespoon Onion powder
- ½ teaspoon Garlic powder
- 1 teaspoon Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ½ teaspoon Italian herbs
Topping
- 1½ cups (150 g) Mozzarella cheese (grated)
- 2 tablespoon Parsley (chopped)
Instructions
Breaded chicken
- In one bowl, whisk eggs, garlic powder, herbs, onion powder, and flour. Season with salt and pepper.
- In another bowl, combine, breadcrumbs and parmesan. Season with salt, and pepper.
- Coat the chicken breast slices in the egg mixture then coat it in breadcrumb mixture.
- In a heavy bottom skillet - add 1 tablespoon oil. Cook the breaded chicken on both sides for 2 to 3 minutes until golden. Add more oil as necessary to browning. Remove and keep warm.
Tomato sauce
- In a medium saute pan, combine all tomato sauce ingredients. Cook on medium heat for 3 to 5 minutes. Set aside
Assemble
- Preheat the oven 400°F / 200°C/ Gas Mark 6. Lightly oil a baking dish and set it aside.
- Place the chicken pieces in the baking dish.
- Top each breast with ⅓ cup tomato sauce. Then, top with a generous amount of mozzarella and parmesan cheese.
- Bake on the center rack for 15 to 20 minutes or until the cheese is all melted and bubbly.
Nutrition Information
Calories: 427- kcalCarbohydrates: 32- gProtein: 40- gFat: 15- gSaturated Fat: 7- gCholesterol: 145- mgSodium: 1613- mgPotassium: 873- mgFiber: 3- gSugar: 8- gVitamin A: 959- IUVitamin C: 11- mgCalcium: 307- mgIron: 4- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jennifer Duffy
Hi, I want to make this recipe but am a little confused by the directions. It appears there are two "coating" processes. The first includes wet ingredients (egg) and "flour". The second includes parmesan and breadcrumbs. But in the directions, it says to "Coat the chicken breast slices in the egg mixture then coat it in flour mixture." But the flour is already in the egg mixture as I understand. This is where I am confused. Is the flour added to the egg mixture or is it added to the "flower mixture" containing the parmesan and breadcrumbs? Sorry, but I'm an amateur and need to follow directions closely or else chaos will ensue...lol. Thank you so much.
Veena Azmanov
Hey Jennifer. Sorry. Yes, it is the egg mixture then the breadcrumb mixture (by mistake I wrote flour mixture) But yes, first egg mixture then breadcrumb/parmesan mixture.