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Easy Chicken Parmesan

Savor the rich flavors of this easy chicken parmesan recipe, featuring tender, breaded chicken breasts topped with zesty marinara sauce and gooey mozzarella cheese. Perfect for busy weeknights or family gatherings, this dish is sure to delight everyone at the table with its crispy texture and comforting aroma.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups Italian-seasoned breadcrumbs
  • 2 cups marinara sauce
  • 2 cups freshly shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Pound the chicken breasts to about half an inch thick for even cooking.
  2. Set up three bowls: whisk eggs in one, season flour with salt and pepper in another, and mix breadcrumbs with grated Parmesan in a third.
  3. Dredge each chicken piece first in flour, then dip in egg, and coat with breadcrumbs.
  4. Heat olive oil in a skillet over medium heat and fry the breaded chicken for about 3 minutes on each side until golden brown.
  5. Layer marinara sauce in a baking dish, place fried chicken on top, add more sauce, and sprinkle with mozzarella cheese.
  6. Bake for 15 minutes until the cheese is melted and bubbly.
  • Author: Selena
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking/Frying
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 piece of chicken parmesan (approximately 6 oz)
  • Calories: 550
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 27g
  • Saturated Fat: 10g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 135mg

Keywords: For added flavor, mix fresh herbs like basil into the marinara sauce or swap mozzarella for provolone for a unique twist. This dish can be assembled ahead of time without baking; cover and refrigerate for up to 24 hours before baking.