Easy Chicken Parmesan

This quick-to-make, baked Easy Chicken Parmesan is the thing that dinner dreams are made of. It comes together in just a few minutes and there is very little active work to be done. And the flavor is comfort food at its finest.

Ingredients

Just a handful of ingredients and a few pantry staples and you are on your way to a super tasty meal. The panko gives it a crispy crunch and mixed with the chewy gooey fresh mozzarella, they are a perfect pair.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

I start by tenderizing the chicken with a meat mallet between two pieces of plastic wrap. Then dust the chicken with some flour and dredge through beaten eggs and press into the bread crumbs.

Lay out the chicken on a parchment-lined baking sheet and cook in a hot oven till crisp. When the chicken reaches an internal temperature of 165˚F, remove it from the oven and top it with the tomato sauce and mozzarella, and broil till the cheese is melted.

I like to serve mine with my Classic Caesar Salad to make it a complete meal. I love a team night and it just rounds out Italian night!

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📖 Recipe

Yield: 4 Chicken Breasts

Easy Chicken Parmesan

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This quick-to-make, baked Easy Chicken Parmesan is the thing that dinner dreams are made of and it comes together in just a few minutes.

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Ingredients

• 4-6 Chicken Breasts, depending on size
• Kosher Salt, as needed
• Fresh Crack Black Pepper, as needed
• All-Purpose Flour, as needed
• 3 large Eggs, whipped
• 1 cup Panko Bread Crumbs
• 1 cup Parmesan Cheese
• 2 teaspoons Olive Oil, plus more for drizzling chicken
• 1, 8 ounce can Tomato Sauce
• 1 log Fresh Mozzarella Cheese, sliced

Instructions

Preheat the oven to 375 F.

Place the chicken breasts between 2 pieces of plastic film, and pound the out using a meat mallet or tenderizer, until they are an even thickness.

Season both sides with salt pepper and a dusting of flour.

Place the eggs in a shallow bowl or pan and whip them with a fork until they are an even consistency.

In a shallow bowl or pan, combine the bread crumbs, Parmesan, and olive oil, and work it together with your hands, until the oil is even worked through the bread crumbs.

Dip each breast through the beaten eggs, coating both sides.

Then take the chicken from the beaten eggs and press each side into the crumb mixture until it is well coated.

Place the chicken breasts on a parchment-lined sheet pan, and drizzle a little bit of olive oil over each. 

Place the chicken in the preheated oven and bake until browned and crisp. About 35-40 minutes, or until an instant-read thermometer reads 160F. The cooking time will all depend on the size of your chicken, I usually use really big chicken breasts when I make this. 

Remove from the oven and spread the tomato sauce evenly across all the chicken, and top with 2-3 slices each of the mozzarella cheese, depending on how big the chicken breasts are.

Place the chicken back in the oven on a rack 5-6 inches from the top. Turn the oven to broil and cook until the cheese is melted, brown, and bubbling over the chicken.

Remove and let stand for 4-5 minutes. Then serve immediately.

Notes

Notes & Tips

Keep an eye out when broiling the cheese so that your parchment doesn't catch on fire. It can happen fast. You want to brown the cheese, but fires are scary and will ruin your tasty chicken.

If you use a presliced fresh mozzarella, lay out the slices on a paper towel, and using a second, press them to remove the excess liquid. This will help the cheese melt and brown quicker.

If you would like to save some of the chicken for leftovers, don't put the sauce and cheese on it until you want to reheat it. Reheat in a 425˚F oven for 10 minutes till hot, then top with sauce and cheese and broil till cheese is melted.

Substitutions

If you would like to keep this recipe gluten-free, use a little cornstarch in place of the flour, and use THESE GREAT BREADCRUMBS that are gluten-free.

I like to use panko bread crumbs because they add an extra layer of crunch. But you could also use Italian-style bread crumbs if you have them on hand or prefer them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  GLOCHYRA - Breading Tray Set of 3 - Stainless Steel Breading Pan for Marinating Meat, Prepping Bread Crumbs Coating tray for Chicken, Fish, Panko, Schnitzel - Comes with Locking kitchen Tong
• 
  Norpro Meat Pounder
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 780Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 340mgSodium: 1264mgCarbohydrates: 51gFiber: 3gSugar: 4gProtein: 82g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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