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READY IN 40 mins

Easy Chicken Parmesan

Read Reviews (45)

"The super thing about this dish is that you get full flavour without having to brown the chicken." — KRAFT Shredded Cheese

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 (700 ml) jar pasta sauce
6 tablespoons KRAFT 100% Grated Parmesan Cheese, divided

6 small boneless skinless chicken breasts
1 1/2 cups KRAFT Mozzarella Shredded Cheese

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Directions

Heat oven to 375 degrees F.
Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup Parmesan. Add chicken; turn to evenly coat both sides with sauce. Cover.
Bake 30 minutes or until chicken is done (170 degrees F).
Top with remaining cheeses; bake 5 minutes or until mozzarella is melted.

Kitchen-Friendly View

PREP 5 mins
COOK 35 mins
READY IN 40 mins

Footnotes

Note: If using larger chicken breasts, cut lengthwise in half before using as directed.
Serving Suggestion: Serve over hot cooked spaghetti.

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Yum! I did adjust the recipe a tad, but even leaving it as is, I'm sure is great and OH SO EASY! I breaded (bread crumbs and seasonings) my chicken and browned in a little olive oil before adding to the 13x9 dish with the sauce. I also used an Italian blend cheese rather than just Mozz and Parm. That's all I changed though and it was simply perfect! My husband loved it as well! It's a keeper!

—Minta

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Most Helpful Critical Review

Jan 27, 2010

not too bad if you are looking for something super easy

—dedeann

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64 Ratings

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Feb 03, 2010

This is a great starter recipe. I have a large family of 6. I took this recipe as a base. I sliced the chicken into medalions and layered sauce (Four Chesse Pasta Sauce) chicken and cheese (Moz and chedder) sprinkeled each layer with pepper and garlic and served over fetuccini noodles. The kids loved it. My older daughter is vegetarian and used the sauce on her tofu and said it had lots of flavour.

—robrnc

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Jan 27, 2011

This was really really good, but would have been awesome if I would have added some garlic powder to the sauce!

—jennifer_a00

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Feb 03, 2010

Very yummy for as easy as it is. Cooked just 2 chicken breasts and used more cheese than the recipe said

—nothinisperfect

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Apr 08, 2010

We had friends over last night, and I made this. Everyone really liked it. I servied it with spaghetti and some steamed corn on the side. The only complaint was that there weren't any leftovers!

—McFluffy

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Apr 23, 2010

Ok believe it or not I made this for 70 high school kids! They all loved it! Really easy and yummy!

—Melinda

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Nov 16, 2011

Great! As a very experienced cook who has made many versions or chicken parm, I was skeptical that such an easy recipe would work. It did! Use filleted (sliced in half the long way) breasts. I still had to bake an extra 10 minutes, but I used a foil throw-away pan, so that may be why. This chicken took about one minute to prepare and tasted great without all those calories from bread crumbs. Couldn't be easier. My husband was very happy with it.

—wordmavin

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Nutrition

Calories
364 kcal
18%

Carbohydrates
17.6 g
6%

Cholesterol
90 mg
30%

Fat
15.4 g
24%

Fiber
3.2 g
13%

Protein
35.7 g
71%

Sodium
877 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Chicken Parmesan

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 364
Calories from Fat: 139

% Daily Value *
Total Fat 15.4g 24 %
Saturated Fat 7.6g 38 %
Cholesterol 90mg 30 %
Sodium 877mg 35 %
** Potassium 586mg 16 %
Total Carbohydrates 17.6g 6 %
Dietary Fiber 3.2g 13 %
Protein 35.7g 71 %
Sugars 10.7g
** Vitamin A 12 %
** Vitamin C 4 %
** Calcium 5 %
** Iron 17 %
** Thiamin 12 %
** Niacin 157 %
** Vitamin B6 43 %
** Magnesium 17 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.