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.
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Chicken Parmigiana

chicken parm in the baking dish

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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!

  • Author: Diana
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Chicken
  • Cuisine: Italian

Ingredients

Scale
  • 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

  1. 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.
  2. Line a baking sheet with foil; grease lightly or spray with cooking spray.
  3. Heat the oven to 350 F.
  4. Put the flour in a wide, shallow bowl.
  5. Whisk the egg and milk in a separate shallow bowl.
  6. In another shallow bowl, combine the breadcrumbs with Parmesan cheese, basil, parsley, a dash of pepper, and 1/4 teaspoon salt.
  7. 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.
  8. 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. chicken parmigiana or parmesan
  9. Serve over spaghetti, fettuccine, capellini, or other pasta.

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