You are going to love how easy this classic Chicken Parmesan recipe is! The best part is you only need 8 simple ingredients; chicken cutlets, Parmesan cheese, mozzarella cheese, bread crumbs, egg, pasta, marinara sauce, and olive oil. This dish is as easy and tasty as it is impressive.
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Many years ago I ordered Chicken Parmesan at a restaurant and absolutely adored it. I love the idea of eating a protein for the main course and having the pasta as a side dish. So when I got home I searched all my resources for a recipe for something like Chicken Parmesan.
Now this was before the internet was in every household in America, so I had to physically look through cookbooks, magazines and clippings of recipes. I even had some of those Recipe-Of-The-Month sample cards I had been sent in the mail to look through.
I managed to find one recipe, and I think it was in a magazine, for skillet Chicken Parmigiana. Not quite what I was looking for, so I modified it. It called for browning the breaded chicken in the skillet and then adding the ingredients for the sauce right into the skillet. I changed that to just browning the chicken in the skillet and then putting it into a casserole dish and finishing it off in the oven. I also changed it to a jar sauce.
Basically, the only thing I learned from that recipe was to use equal parts Italian style bread crumbs and equal parts grated Parmesan cheese for the breading. And to me, as a young cook, that was very valuable information. One of the things I liked so much about this dish was my husband and I could eat the chicken and the pasta and the kids could eat just the pasta. But the kids have learned the value of protein and they will even eat the chicken now.
Ingredients
See recipe card for exact amounts.
Ingredient Notes
chicken breasts – I use boneless skinless chicken breasts that are about 8-10 ounces each and I cut them in half. You can buy thin chicken but may need more than 1 piece to make a 4-ounce serving.
pasta sauce – to keep this dish as easy as possible we use jarred sauce. If you want to use homemade sauce you will need about 24 ounces.
Parmesan cheese – we buy a wedge and grate it fresh, you can use pre-shredded or even the kind in the plastic jar that is usually on the pasta aisle at the grocery store.
mozzarella cheese – you have options here, sliced, pre-shredded or the little balls can be used.
Italian bread crumbs – Italian style bread crumbs have several other things in them besides just bread crumbs like Italian seasoning, garlic powder and cheese. I would say this is a key ingredient in this recipe.
pasta – we almost always use fettucine because that is what we get at most Italian restaurants. A different pasta like spaghetti or penne can be used.
egg – this helps our bread crumb mixture stick to the chicken.
olive oil – we usually use classic or light tasting, any kind will work. Canola or vegetable can be used.
How to make the best Chicken Parmesan
- Set up a breading station with the beaten egg in a shallow bowl and the bread crumbs and grated Parmesan cheese mixed together on a plate or in a shallow dish. Dredge both sides of the chicken pieces into the egg and then into the bread crumb mixture.
- Heat enough olive oil in a large skillet to coat the bottom with about ⅛″. Cook the breaded chicken breast in the hot oil over medium-high heat until golden brown, about 3-4 minutes per side. Do this in batches if necessary so you don’t overcrowd the pan. Add more olive oil if your pan becomes too dry.
- Place chicken in a 9′ X 13′ baking dish sprayed with cooking spray. Put a spoon of sauce down the top of the chicken in the middle. If you are using fresh mozzarella then top it with mozzarella cheese now and bake 20 minutes, if you are using pre-shredded mozzarella then cook the chicken for 18 minutes then top it with cheese and cook until the cheese is melted, about 2-3 minutes.
- While the chicken is in the oven cook the fettucine and warm the remaining sauce in a medium saucepan.
- Serve with pasta topped with extra sauce.
Helpful Tips
- I use a wet hand and a dry hand, so the chicken is put into the egg with one hand and then into the bread crumb mixture with the other hand.
- The ingredients listed for this recipe will cover 4 pieces of chicken with a little left over. If you have more pieces of chicken you will need more egg and bread crumb mixture.
- If medium high is too hot then lower to medium heat when browning the chicken.
Storage and reheating
Store leftovers in an airtight container for about 3 days. Warm individual servings up in the microwave. Kim over at Insanely Good Recipes tells you 4 ways to reheat Chicken Parmesan so check that out if you don’t want to use the microwave.
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Easy Chicken Parmesan
Ingredients
- ½ cup grated Parmesan cheese
- ½ cup Italian style bread crumbs
- 1 egg
- 4 thin chicken cutlets
- olive oil
- cooking spray
- 1 jar pasta sauce 24-26 ounces
- 8 ounces fettucine or your favorite long pasta
- ¾ cup mozzarella cheese
Instructions
- Preheat the oven to 350° and spray a 9" X 13" casserole dish with cooking spray.cooking spray
- Mix the bread crumbs and grated Parmesan cheese on a plate or in a shallow dish, beat the eggs in another shallow dish. Dredge the chicken pieces into the egg and then into the bread crumb mixture to coat.½ cup grated Parmesan cheese, ½ cup Italian style bread crumbs, 1 egg, 4 thin chicken cutlets
- Add about ⅛ inch olive oil to the bottom of a frying pan. Cook the chicken over medium high heat until browned, about 3-4 minutes per side. Do this in batches if necessary so the pan isn't overcrowded. Add more olive oil if your pan becomes too dry.olive oil
- Place chicken in the prepared baking dish. Put a spoon of sauce down the center of each piece of chicken. If using fresh mozzarella top it with mozzarella cheese now and bake 20 minutes, if using pre-shredded mozzarella cook chicken 18 minutes then top with mozzarella and cook until the cheese is melted, about 2-3 minutes.¾ cup mozzarella cheese
- While the chicken is in the oven cook fettucine and warm remaining sauce in a medium saucepan over medium heat until hot, then turn down to low to keep warm until the chicken is done.1 jar pasta sauce, 8 ounces fettucine
- Serve with pasta covered with extra sauce.
Notes
Nutrition
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Yum! We used to live in the Northeast, where you could find a good chicken parm on every block. Winner, winner chicken dinner!
Thanks!