This chicken Parmesan is ready in under 30 minutes. With a herbed-Parmesan breading served with mozzarella cheese and marinara sauce.
Today we’re making the classic chicken Parmesan with a crispy breadcrumb coating smothered in heart marinara sauce and topped with melty mozzarella cheese. This version will be cooked in an oven-safe skillet with most of the work done over the stovetop. Serve it over some spaghetti and with some garlic bread or garlic knots for a lovely Italian-themed dinner for two.
For more Italian pasta dishes, try this meatball pasta bake, pepperoni and olive penne pasta, shrimp pasta diavolo, or this slow cooker spaghetti bolognese. In the meantime, let’s make some chicken Parmesan!
CHICKEN PARMESAN RECIPE TIPS
First, we’ll flatten the chicken a little so it cooks evenly. A meat mallet comes in handy here. Then we’ll bread the chicken; first with an egg wash and then dredge them in some Italian breadcrumbs mixed with Parmesan cheese and Italian seasoning. If you want it even crispier, try some panko breadcrumbs. I used it in this baked Parmesan and herb-crusted chicken with good results. It was pretty crispy, even for something baked!
Then it’s into the pan for some pan-frying. Use just enough oil to cover the bottom half of the chicken, maybe four tablespoons or so. Then flip it to get the other side cooking. It’s always good practice to get the oil nice and hot before pan-frying. It results in less sticking. You know the oil is ready after it sizzles when you throw something in there. So use some leftover breading and take a pinch of that to test the oil.
Then we remove the chicken and drain them on paper towels and drain any excess oil in the pan. If there’s no excess oil, you can skip this step. Return the chicken to the pan and spread some marinara sauce on each breast and top with some mozzarella cheese. This is where we will broil it for 2 minutes to get it all melty and stuff.
Your pasta should have been cooking in the background by now. I like tossing my pasta in some olive oil and dried basil. The olive oil stops the pasta from sticking together even when it’s cooled down and with good quality olive oil, it’ll smell so good.
Dish the pasta, add more marinara sauce and then top it with the chicken Parmesan. Add some parsley or Parmesan cheese for serving and you’re done! Enjoy 🙂
MORE PASTA RECIPES TO TRY
- Meatball Pasta Bake
- Creamy Sun-Dried Tomato and Spinach Pasta
- Pepperoni and Olive Penne Pasta
- Spinach and Three Cheese Manicotti
- Spicy Shrimp Pasta Diavolo
- Slow Cooker Spaghetti Bolognese
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Chicken Parmesan
- Total Time: 23 mins
- Yield: 2 1x
Description
This chicken Parmesan is ready in under 30 minutes. With a herbed-Parmesan breading served with mozzarella cheese and marinara sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 teaspoons Italian seasoning
- 1 large egg, beaten
- 1 cup marinara sauce, divided
- 1/2 cup mozzarella cheese, shredded
Instructions
- Pound the chicken to 1/2″ thickness using a meat mallet or rolling pin.
- Combine the breadcrumbs, Parmesan cheese and Italian seasoning in a shallow mixing bowl.
- Dip the chicken breasts in the egg wash. Shake off any excess then dredge it in the breadcrumb mixture.
- Over medium-high heat in an oven-safe skillet, pan-fry the chicken in some oil until golden brown, about 5 minutes per side.
- Remove chicken and drain on paper towels. Drain any excess oil in the pan.
- Return chicken to the pan and spread 1/4 cup marinara sauce on each breast.
- Top with mozzarella cheese and broil at 450°F until cheese has melted, about 2 minutes.
- Dish and serve hot over pasta with remaining marinara sauce.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 8 mins
Comments & Reviews
Really awesome. I will try these at my home.
I hope you enjoyed it!
Wow! Whenever I need inspiration on cooking something out of the normal rotation, I go straight to your blog. Everything I’ve made from your site has been absolutely amazing. You’re my go-to, always-delicious online cookbook, which isn’t something that can be said about any cookbook I’ve owned before! The hard part is just deciding what to make. I can explore your site for hours just drooling!
I love it! You know, that’s exactly what I’ve been aiming for. I pick up a cookbook and can only relate to maybe 10% of the recipes. So I endeavored to make my recipes 100% approachable and relatable like the cookbook I always wanted. Thanks for letting me know I’m on the right track!
omg really enjoyed this mean i saw some parmgian cheeses i trye rosemay garlic it was so good made by keaft and i made hibchi veggie also my friend really rave over it that s
Mmm, love rosemary. Thanks for trying it out, Rhae! I really do love the hibachi veggies too 🙂
hi Ms Farah how are you just wanted to tell you about the 3 diffrent parmsan cheese rosemary garlie , sundried tomatoe, hot trios it in shaker botton you can found by regular parmasian … it really taste good … now im going to try honey garlic shrimp skillet , balsamic salmon and course my favorite hibachi veggie fit for king for this day … try some diffrent instead cooking orignal boring food …
Good luck with the other recipes, Rhae. I hope you enjoy them!
Hi Farah! I’m getting hungry here! I would use Panko simply because I’m obsessed with the stuff. I think I would serve it along side of the pasta to retain the crunch factor on the bottom of the chicken. I’ll be making this the next time I visit my son over by Nashville. He will be thanking you!!
I love panko too but I wanted to keep the original recipe somewhat Italian-style. Then give people the option to deviate 😉 And serving it along side the sauce is a great way to keep it crunchy!
It is 6:00 in the morning and I just drooled all over my keyboard
Drooling is highly encouraged here! The only solution is to cook it!