Chicken Parmigiana
Make a delicious Chicken Parmigiana for dinner tonight. It’s easy to make with breaded chicken, pasta sauce, and melted mozzarella cheese!
Chicken Parmigiana, also known as chicken Parmesan, makes a fantastic dinner that’s easy and convenient enough for a weeknight. To make this recipe, chicken breasts are breaded, baked, and finished with your favorite store-bought pasta sauce and mozzarella cheese.
Recipe Variations
- Instead of chicken, make this recipe with turkey cutlets.
- Add sautéed peppers and onions to the chicken and sauce; top with the cheese and finish in the oven as directed.
- Top the chicken pieces with sliced sautéed mushrooms before adding the cheese.
- Make a pizza-flavored Parmigiana by using pizza sauce in place of the pasta sauce, top the chicken with sliced pepperoni, and use a pizza blend of cheeses.
How to Store Leftovers
- Refrigerate leftover chicken Parmesan within 2 hours. Reheat and enjoy the leftovers within 3 to 4 days.
- Leftovers may be frozen for longer storage. Freeze the whole dish or portions in a freezer container; label with the name and date and freeze for up to 3 months. Defrost the chicken in the fridge overnight.
- Reheat chicken Parmigiana in a baking dish covered with foil for about 15 to 20 minutes, until heated through.
Chicken Parmigiana
Make a tasty weeknight dinner with this easy chicken parmigiana recipe. Baked chicken topped with red sauce and melted mozzarella cheese, it’s a fantastic meal with pasta!
Ingredients
- 4 boneless chicken breast halves, about 4 to 6 ounces each
- 2/3 cup flour
- 1 large egg
- 2 tablespoons milk
- 1 fine dry breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried leaf basil
- 1 teaspoon dried parsley flakes
- Dash pepper
- 1/4 teaspoon salt
- 1 16- ounce jar spaghetti sauce or marinara
- 1 cup shredded Mozzarella cheese
Instructions
- Take a boneless, skinless chicken breast portion and place it in a food storage bag or cover it with plastic wrap; gently pound the chicken to flatten it slightly to an even thickness. Repeat with the remaining chicken breasts. Set aside.
- Line a baking sheet with foil; grease lightly or spray with cooking spray.
- Heat the oven to 350 F.
- Put the flour in a wide, shallow bowl.
- Whisk the egg and milk in a separate shallow bowl.
- In another shallow bowl, combine the breadcrumbs with Parmesan cheese, basil, parsley, a dash of pepper, and 1/4 teaspoon salt.
- Dip each chicken piece in flour to create a dry surface, then in the egg mixture to help the crumb mixture adhere, and finally coat it with the crumb mixture for a crispy texture. Arrange the chicken pieces on the baking sheet. Bake for 20 to 25 minutes or until the juices run clear when pierced with a fork.
- Pour about 1/3 of the spaghetti sauce into a 9-by-13-by-2-inch baking dish. Arrange the cooked chicken on top of the sauce; pour the remaining sauce over the chicken. Sprinkle with Mozzarella cheese. Bake for 10 to 15 minutes longer, or until bubbly and cheese is melted.
- Serve over spaghetti, fettuccine, capellini, or other pasta.
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