|nutritional information (per serving)|
View full nutritional information
Hide full nutritional information
|amount per serving|
|% Daily Value*|
|Saturated fat 15 g||73%|
|dietary fiber 5g||20%|
|Total sugar 14g|
|Vitamin C 5 mg||24%|
|Calcium 566 mg||44%|
|iron 5 mg||29%|
|Potassium 1170 mg||25%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Chicken Parmesan, or parmigiana as you'll find it on countless Italian-American restaurant menus, is an American dish that has roots in the East Coast Italian diaspora. It's inspired by Eggplant Parmesan (breaded eggplant in tomato sauce and cheese) and Cottoleta (fried breaded chicken or veal served with gravy). The resulting dish is the perfect combination of crispy breaded chicken, rich cheese flavor and tangy tomato sauce.
How to make chicken parmesan
Chicken Parmesan starts with boneless, skinless chicken breasts that are slightly flattened to allow for even cooking. The chicken is then breaded with fine breadcrumbs and fried in olive oil in a pan until golden brown. The browned chicken breasts are smothered in tomato sauce and covered in mozzarella before being baked into the perfect, bubbly, comfort food.
Why do the chicken breasts need to be flattened?
Because modern chicken breasts are very large, they tend to cook unevenly, with the outside overcooking when the inside of the breast reaches a safe temperature. Lightly flattening the breasts with a meat mallet or rolling pin will encourage quick and even cooking. If this process scares you, you can cut the chicken breasts in half horizontally, or ask your butcher to cut the chicken breasts into butterfly shapes or into slivers.
What's in Chicken Parmesan?
Chicken Parmesan is a very simple dish with few ingredients, especially if you resort to store-bought sauce. The main ingredients are chicken breast, breadcrumbs, tomato sauce, and mozzarella and parmesan. We're using jar sauce here to make this as a weekday meal, but feel free to make your own if you have the time.
Easy and quick chicken parmesan
To get dinner on the table a little faster, enlist the help of the grocery store. Stock up on a jar of pasta sauce and some pre-seasoned breadcrumbs to speed up prep time!
How to serve chicken parmesan
Serve this Easy Chicken Parmesan with a side of garlic bread and a simple green salad or a bright, flavorful citrus salad for a healthy weeknight meal. Leftovers can be reheated and served on veggie hoagie buns.
Click play to see this recipe put together
- Flatten the chicken breasts with a firm but fleeting motion, rather than vigorous strokes. It might be tempting to vent your frustration this way, but you want to even out the shape of the meat and thin it out a bit rather than mashing it into a pulp.
- Taste your seasoned breadcrumbs before using them to dredge the chicken. If they are very bland, you can add more salt, pepper, or Italian seasoning to enhance the flavor. Remember: the breadcrumbs should taste a little too salty and flavorful on their own, as the flavor will be diluted on the chicken breasts.
- Don't rush to brown the breaded chicken in olive oil. The oil should be at a moderate temperature, otherwise there is a risk that the breading will burn.
“If you're looking for a simple yet comforting dinner that the whole family will love, this is it. Two clever shortcuts make it easy enough for a weeknight: store-bought gravy instead of homemade, plus seasoned breadcrumbs so you don't need it.” I need to rummage through your condiment cupboard. The flattened chicken breasts stayed juicy after baking and tasted perfect with a side of pasta.” -Patty Lee
4 boneless chicken breast, about 1 1/2 pounds
1 large egg
1/2 Cup milk
1/2 Cup seasoned breadcrumbs, preferably with Italian taste
8th slices low humidity mozzarella cheese
1 (24 ounce glass pasta sauce
1/2 Cup grated parmesan cheese
8th ounces spaghettior linguine
Gather the ingredients.
Lightly grease a 9 x 13 inch casserole dish. Preheat the oven to 350 F.
Place the chicken breasts between plastic wrap and pound gently to about 1/2 inch thick. Use a rolling pin or the flat side of a meat mallet.
In a medium bowl, whisk together the egg and milk.
Place the seasoned breadcrumbs in another wide and shallow bowl.
Dip the flattened chicken breasts into the milk and egg mixture and then into the seasoned breadcrumbs, turning each piece to coat evenly.
In a large skillet or skillet, heat 1 inch olive oil over medium-high heat until piping hot (if you dip a corner of a breaded chicken breast into the oil, it should sizzle briskly). Be careful not to burn it, as olive oil reaches the smoke point fairly quickly.
Sear the chicken in the hot oil on both sides, 3 to 4 minutes per side, until golden brown.
Pour 1/3 of the pasta sauce onto the bottom of the prepared casserole dish. Place the chicken on top and cover the chicken with 7 slices of mozzarella.
Pour the remaining sauce over the chicken and cheese. Scatter parmesan cheese on top. Tear the remaining mozzarella slice into pieces and sprinkle on top. Bake for 25 to 30 minutes or until bubbles form.
While the chicken is baking, cook the spaghetti or linguine in boiling salted water according to package directions. Drain well.
Serve the chicken with pasta, bread and a tossed green salad.
How to store it
Store leftover chicken parmesan in an airtight container in the refrigerator for up to 5 days. Reheat in a 350 F oven, toaster oven, air fryer, or microwave until heated through.
Gluten-free, egg-free and dairy-free chicken parmesan
- For wheat-free chicken parmesan, use gluten-free breadcrumbs on your chicken and buy gluten-free pasta to accompany the chicken.
- For Egg-Free Chicken Parmesan, instead of eggs, use 1 cup of applesauce to brush your chicken breasts, then roll in the breadcrumbs.
- For dairy-free chicken parmesan, mix unsweetened soy milk (or your favorite non-dairy milk) with the egg and use vegan mozzarella cheese to top the chicken.