READY IN 40 mins

Easy Chicken Parmesan

Read Reviews (41)

"Simple, easy, delicious, and topped with cheese. A must try!" — Pam Anderson

Directions

Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large (12-inch) skillet over medium-low heat. Beat egg and 1/4 teaspoon of salt in a shallow dish. Mix bread crumbs, basil and pepper in another shallow dish. Dip both sides of each breast in egg mixture, then into bread crumb mixture to coat. Set on a platter.
Increase heat to medium-high. When oil starts to shimmer, add chicken and saute, until golden brown, 5 to 6 minutes on each side.
Pour marinara sauce into a 9x13 inch baking dish. Place chicken in dish and top each with a portion of mozzarella and Parmesan cheese. Bake until cheese completely melts and browns, about 20 minutes.
Bring 2 quarts of water and 1 tablespoon of salt to boil in a large pot. Add pasta, use package times as a guide, and boil until just tender. Drain, cover and set aside till chicken is ready.
Transfer a portion of pasta to each plate. Place sauce and chicken on top of pasta and serve.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Footnotes

This recipe is based on the recipe Tomato Chicken Parmesan submitted by Alicia Navarro.

Reviews More Reviews

Most Helpful Positive Review

Jun 02, 2006

This was great! My boyfriend loved it. I used panko breadcrumbs, then added Italian type herbs to them. (Basil, parsley, oregano, etc.) This is a definite keeper!

—77heidi

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Most Helpful Critical Review

Mar 18, 2006

I followed this recipe exactly and used regular (unseasoned) breadcrumbs. The chicken lacked flavor. Next time I will use seasoned breadcrumbs or add more seasonings to the regular breadcrumbs.

—peachypie

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47 Ratings

Jan 13, 2006

I love this recipe! It was so, so, so easy! The results were a delicious meal that you would think someone spent hours on. The only change we made was putting Italian Seasoning in the bread crumbs instead of just dried basil. We will DEFINITELY make this again.

—SUNNILOVE

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Dec 21, 2005

Very easy and very tasty! I added a pinch of oregano to the bread crumb mix in mine. Everyone was getting seconds and thirds. Definitely a hit!

—Jam55

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Feb 15, 2006

This recipe is great!! I followed the instructions exactly, and it was perfect. Only one thing I almost messed up, so I would suggest that you be sure to keep an eye on the chicken while it is frying in the pan because I fried for 5-6 minutes without really checking it and almost burned one before I realized it. I will definitely make this one again! It was delicious!!

—Jennifer Jones

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Apr 05, 2010

This was soooo yummy. I just undercooked the pasta slightly, topped with sauce then baked as directed. Oh, and I used a blend of shredded italian cheeses. Everyone loved it, and for my nieces and nephews, that's saying a lot!!

—mamakittyto3

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Mar 02, 2006

Very good, very easy! The only change I made was using Italian bread crumbs. Excellent!

—AnnC123

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Jul 25, 2007

I make this all the time. Thanks for sharing this recipe...it a favorite at our house.

—WISHME

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Nutrition

Calories
819 kcal
41%

Carbohydrates
71.1 g
23%

Cholesterol
168 mg
56%

Fat
33.7 g
52%

Fiber
5.7 g
23%

Protein
54.9 g
110%

Sodium
3008 mg
120%

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

Nutritional Information

Easy Chicken Parmesan

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 819
Calories from Fat: 304

% Daily Value *
Total Fat 33.7g 52 %
** Saturated Fat 11g 55 %
Cholesterol 168mg 56 %
Sodium 3008mg 120 %
Potassium 841mg 24 %
Total Carbohydrates 71.1g 23 %
Dietary Fiber 5.7g 23 %
Protein 54.9g 110 %
** Sugars 14.2g
Vitamin A 19 %
Vitamin C 4 %
Calcium 73 %
Iron 49 %
** Thiamin 83 %
Niacin 249 %
** Vitamin B6 55 %
** Magnesium 37 %
** Folate 99 %

* 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.