This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Easy Weeknight Chicken Parmesan

Sponsor

Read Reviews (30)

"This easy chicken parmesan dish will be a hit with your entire family. Boneless chicken breasts are breaded and fried, then stewed until tender in a garlic and tomato sauce, and topped with mozzarella cheese." — Progresso™ Recipe Starters™

Ingredients Edit and Save

Watch video tips and tricks

Creamy Lemon Chicken

Pulled Chicken Sandwiches

How to Make Chicken Parmesan

Tomato Chicken Parmesan

Baked Garlic Parmesan Chicken

Easy Chicken Tetrazzini

Crispy Garlic Parmesan Chicken

Easy Weeknight Beef Stroganoff

Easy Weeknight Bacon Mac n’ Cheese

How to Bone a Chicken Breast

Garlic: Fresh Vs. Powdered

How to Peel, Seed, and Dice Tomatoes

Original recipe makes 4 servings Change Servings

8 ounces uncooked spaghetti
1/3 cup Progresso® Italian style panko crispy bread crumbs
1/3 cup shredded Parmesan cheese
4 boneless skinless chicken breasts, flattened slightly

2 cloves garlic, finely chopped
1 (18 ounce) can Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
1 cup shredded mozzarella cheese

Check All Add to Shopping List

Directions

Cook and drain spaghetti as directed on package.
In large resealable food-storage plastic bag, mix bread crumbs and Parmesan cheese. Shake each chicken breast in bread crumb mixture; set aside.
In a 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Stir in garlic; cook until garlic starts to brown. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F) and cheese is melted. Serve with spaghetti.

Kitchen-Friendly View

PREP 10 mins
READY IN 30 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Sep 30, 2012

We LOVED this. I also breaded the chicken using the milk, flour, egg and bread crumb combo thanks to the suggestion in a previous review (Colorado Trio); I used chicken breasts but sliced them into three pieces or so before I breaded. We ate this meal without the spaghetti because we stay away from too many carbs. I had plenty of chicken, we had a salad on the side and it was yummy! I didn't add anything extra to the sauce. This is going to be a regular during the school year! Easy and delicious.

—Cwby2nz

See full review »

Most Helpful Critical Review

Sep 21, 2012

We thought this was "OK". Based on other reviews I made adjustments. I marinated the chicken for about 30min in Italian dressing & garlic before dredging in the panko. I also opted to bake the chicken (I'd used tenders) in a 350degree oven for about 25 min. I knew immediately what others meant about the sauce being too thin, so I made a roux of 2t oil & 2t flour, browned that & then added the Progresso Recipe Starter. Brought that to a boil & simmered a few minutes while the chicken finished up. I did have to add additional seasoning to the sauce as well to fit our tastes. Poured some of the liquid in with chicken (as per recipe) and topped with mozz & remaining crumb mix & popped back in the oven for about 5 more minutes. Like I said, it was OK, but I will probably stick with my regular method for chicken parmesan.

—Staci

See full review »

39 Ratings

See other versions of this recipe!

Sep 09, 2012

First of all I subbed chicken tenderloins for the whole chicken breast so that it cooked quicker without drying. I used my method of breading by mincing about 8 cloves of garlic and tossing the chicken tenders in a zip lock with 1/4 cup olive oil & the garlic. Let it sit in the frig while I prepped my panko/cheese mixture. Tossed the marinated chicken tenders as directed and prepared as directed. This was very tasty though I do wish the sauce was just a bit thicker. I will make this again, but I will reduce the recipe starter sauce a bit before I add it to the chicken. This is a winner!

—mauigirl.. Intermediate not a

See full review »

Sep 29, 2012

This was a HUGE hit in my house! I loved the simplicity of the recipe, and yet the flavor was delicious. I did prepare it by cooking the chicken fully in the pan and then placing the chicken, with the sauce poured over the top, in the oven for about 10 minutes. I believe this is what allowed the sauce to thicken up. I served it along side pasta and breadsticks. A definite keeper in my house!

—korilynne

See full review »

Nov 18, 2012

Oh wow, this was delicious. I did make a few changes to this. First, I used thin chicken breasts, then dipped them in an egg/milk mixture before covering them with bread crumbs. Used a 9 X 13 pan that fit 6 thin breasts in. Poured 1/4 cup melted butter over chicken, then added sauce (added 2 teaspoons of minced garlic to sauce) and cheese. Baked at 350 for 25 minutes. The chicken and sauce had the best flavor! Family devoured it!

—Julie

See full review »

Sep 14, 2012

VERY GOOD! This meal really came together fast and was very enjoyable. I served it over fettuccine. I'm giving it four stars because I needed to cook at a lower temperature and the sauce needs tomato paste, crushed tomatoes, or something else to thicken it. It was too thin. I was worried that it would be too spicy for us "older folks" but it was not. I would make this again but with the sauce thickened. Thank you Progresso Recipe Starters for another fast delicious meal.

—SHORECOOK

See full review »

Sep 14, 2012

I don't usually like sauces out of a can, soup out of a can, anything processed really! I was pleasantly surprised by the taste. This was SO easy and made dinner really fast and my family happy. Also, not much clean up which is a plus! I think I would make this again for an easy meal. Didn't change anything other than adding more cheese on top!

—TAURUSGIRL

See full review »

Sep 30, 2012

Very easy and I loved this sauce, served with spaghetti and lots of extra parm. Delicious! Don't forget to add your leftover bread crumbs to thicken the sauce!

—CindyLepp

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easy Weeknight Creamy Chicken Alfredo

Progresso(R) Easy Chicken Cacciatore

Easy Weeknight Chicken Pot Pie

Progresso(R) Creamy Chicken Piccata

Progresso(R) Curry Chicken

Creamy Lemon Chicken

Roasted Garlic Chicken Penne

Crispy Garlic-Parmesan Chicken

Basil Chicken Ravioli Carbonara

Easy Weeknight Bacon Mac 'n Cheese

Nutrition

Calories
513 kcal
26%

Carbohydrates
59.2 g
19%

Cholesterol
82 mg
27%

Fat
11.6 g
18%

Fiber
3.2 g
13%

Protein
41.2 g
82%

Sodium
819 mg
33%

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

Nutritional Information

Easy Weeknight Chicken Parmesan

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 513
Calories from Fat: 104

% Daily Value *
Total Fat 11.6g 18 %
Saturated Fat 4.8g 24 %
Cholesterol 82mg 27 %
Sodium 819mg 33 %
** Potassium 305mg 9 %
Total Carbohydrates 59.2g 19 %
Dietary Fiber 3.2g 13 %
Protein 41.2g 82 %
** Sugars 2.2g
** Vitamin A 4 %
** Vitamin C < 1 %
** Calcium 42 %
** Iron 31 %
** Thiamin 62 %
** Niacin 142 %
** Vitamin B6 23 %
** Magnesium 20 %
** Folate 77 %

* 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.