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!
- 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
- 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.
Find it online: https://classic-recipes.com/chicken-parmigiana/