July 21, 2021
This Chicken Parmesan recipe is a new family favorite! Tender pan fried chicken breasts topped with tomato sauce and cheese baked until golden and bubbly.
It'll look like you spent hours in the kitchen but this parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry…all the way down to the marinara sauce!
Easy Chicken Parmesan
4 chicken breast halves skinless boneless
1/2 cup flour
2/3 cup Panko bread crumbs
2/3 cup Italian Seasoning bread crumbs
1/3 cup parmesan cheese grated
2 tablespoons parsley
4 tablespoons oil or as needed
24 ounces marinara sauce homemade or jarred
1 cup mozzarella cheese shredded
1/4 cup Parmesan cheese shredded
basil & parsley fresh, chopped
Preheat an oven to 425F.
Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork).
Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.
Pound chicken breasts to 1/2" thick (if they're very large you can cut them in half).
Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere).
Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).
Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.
Bake 20-25 minutes or until golden and bubbly and chicken reaches 165F. Sprinkle with fresh herbs and serve over pasta.
The panko mixture for this recipe can easily cover more than 4 chicken breasts. You will have plenty left over so you don't have to question if you did something wrong.
For a little extra flavor I would add either garlic powder to your panko mixture or fresh garlic when browning the chicken.
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