My Chicken Parmesan Recipe -
My Chicken Parmesan Recipe
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My Chicken Parmesan

Recipe by  

"My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese over all."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
  3. Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.
  4. Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
  5. Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.
  6. Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.
  7. Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.
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  • Cook's Note:
  • Serve with a tossed salad and crusty rolls, garlic toast or bread sticks. My preferred storebought sauce is Kroger® brand Napolitana sauce.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Mar 18, 2013

This is great. I am kind of a spice wimp, so I was afraid of the cayenne but gave it a whirl as written and I'm surprised at how mild it ended up being. It has just the right amount of seasoning for me. The coating stayed on well when I fried it, and the chicken browned nicely. I topped it with fresh whole milk mozzarella for a little extra richness - I'll definitely make this one again.

Feb 14, 2014

Made this for Valentine's dinner with my husband--he and I loved it! Will definitely make this again.


14 Ratings

Mar 22, 2015

This recipe was the best chicken parm I've ever made. The chicken was ridiculously tender! Only thing I didn't do was put the pasta in the oven, I just put the chicken in the oven and then put it on top of the pasta later. Definitely recommend!!

Feb 21, 2015

Yummy! I instead used 3 chicken breast and beat them with a meat pounder and cut each in half. I did not use the cayenne pepper and used more black pepper instead because my husband does not like anything beyond black pepper.

Apr 27, 2014

I'm basing my review on just the chicken. I halved the recipe, but I floured it as written, crumbed it as written, and then just melted a little fontina cheese on the chicken in the pan. I thought the chicken needed a little more moisture than just the tablespoon of oil that it called for, so I did add a little Italian salad dressing to the chicken before adding the cheese. We had this with a good dinner salad, and it was perfect for us tonight. Thank you so very much, Janice Tofuri! The chicken was superb!

Jan 27, 2014

Didn't use the cayenne, but still so delicious!! I will make it again definitely!

Jan 05, 2014

We enjoyed this! Absolutely delicious! I used wheat spaghetti, and I baked for 25 minutes. That was the only difference, Oh so good!

Jun 12, 2013

I didn't follow this recipe exactly, but I stole some really great ideas from it! I like seasoning the flour with garlic powder and cayenne. It gives it a nice but subtle kick. I also love the mixing of parmesan, breadcrumbs, and panko. I like panko better than breadcrumbs, but it never seems to stick to the meat as well as breadcrumbs do. The only big difference between this recipe and mine is that I use homemade tomato sauce, and it just doesn't get better than that!


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  • Calories
  • 695 kcal
  • 35%
  • Carbohydrates
  • 79.6 g
  • 26%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 40.8 g
  • 82%
  • Sodium
  • 3504 mg
  • 140%

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

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