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Easy Chicken Parmigiana Recipe

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chicken parmigiana

This is one of my favorite go to Chicken Parmigiana recipes.  It’s from the Southern Living Our Best Easy Weeknight Favorites cookbook.   The cookbook has lots of great recipes that I make from time to time.  Their eggplant parmigiana recipe is also one of my favorites.   Add a side of pasta and a salad to this chicken parmigiana and you have a complete meal.


chicken parmigiana

Easy Chicken Parmigiana Recipe
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Recipe type: Entree
Author:
Serves: 4
Ingredients
  • 4 skinned and boned chicken breast halves
  • ½ cup Italian-seasonsed breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 tbsp butter or margarine
  • 1 14 oz jar spaghetti sauce
  • 1 cup shredded mozzarella cheese ( or more to taste)
Instructions
  1. Flatten chicken to ¼ inch thickness, using a meat mallet or rolling pin. I usually don't get it that flat and it turns out just fine.
  2. Combine breadcrumbs and parmesan cheese.
  3. Dip chicken in beaten egg; dredge in breadcrumb mixture.
  4. Melt butter in a large skillet; add chicken, and brown on each side over medium-high heat.
  5. Arrange chicken in a lightly greased 11 X 7 baking dish.
  6. Pour spaghetti sauce over chicken, and sprinkle with mozzarella cheese.
  7. Cover and bake at 375 degrees for 20 min. or until throughly heated.

Linking to: Treasure Box Tuesday ,  Tasty Tuesdays , Happiness is Homemade 

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Comments

  4. Heather Lampman says

    I used to always bread my chicken cutlets this way – just an egg wash, then the breading. Then everyone did the flour, egg wash, breading method. I’ve found that the method with the flour step makes a gap between the breading and the chicken, while the method without the flour sort of bonds the breading to the chicken. Am I crazy, or has anyone else noticed this?

    • Dawn Pasco says

      Thanks for commenting. It’s funny that you mention this because now that I think about it I used to use flour until I found this recipe. I agree, I think the breading stays on better without the flour.

  5. Seana Turner says

    I think everyone loves chicken parmesan. What I love about it is that you can make and fry the chicken breasts ahead of time, and then freeze them. When you have a group, just thaw, cover with sauce and bake.

    • Dawn Pasco says

      That’s a great idea Seana. I’ve never frozen them before, but it would definitely cut down on the time. Thanks for sharing! My mother recently made eggplant parmesan with some breaded eggplant she found in the frozen section of Sam’s Club. It was so good. I’m going to see if I can find them at my Sam’s Club.