Easy Chicken Parmesan
Easy chicken parmesan is a classic Italian recipe with a flavorful & crispy parmesan cheese crust and usually takes a ton of frying and attention–but get happy because this simplified version uses minimal ingredients, one pan, and only 15 minutes to bake!
Hey all!
Bethany here from A Simple Palate. I am so excited to be a guest contributor for Feast and Farm and can’t wait for you to try my delicious, tried and true, EASY chicken parmesan recipe. You are going to fall in love with this crispy parmesan crusted chicken, smothered with hearty tomato sauce and melted cheese on top.
This classic chicken parmesan recipe is one of my all time favorite Italian-inspired dishes! But, one of the biggest hurdles making traditional chicken parmesan is the length of time it typically takes to make. I’m sure you can relate with this!
To help with this, I created some shortcuts and simplified the process, such as keeping the ingredients minimal and only using one pan, that make this recipe not only easy but around 30 minutes to make.
Let’s get started!
How To Make Easy Chicken Parmesan
- (1) Preheat oven to 425F. Prep your chicken by drying with paper towels. The dryer the chicken your chicken is on the outside the more crispy it will be when cooking.
- (2) Then lay 2 bowls out with whisked eggs and bread crumb mixture. Dip chicken breasts in eggs on both sides.
- (3) Dip chicken into breadcrumb mixture on both sides, use hands to lightly press and pack breadcrumbs onto chicken to evenly coat. Lay breaded chicken on a plate and repeat process until chicken breasts have all been coated.
- (4) Warm pan with olive oil on medium heat. Brown chicken breasts for 2 minutes on each side – add more olive oil to the pan and repeat process until all chicken breasts have been browned.
- (5) Wipe out the same pan you used with a paper towel, then add chicken breasts. Bake for 9 minutes at 425F – then remove chicken and spoon 2 tbsp of tomato sauce over top of each chicken breast.
- (6) Add your mozzarella and parmesan cheese over top of sauced chicken. Bake for an additional 4 minutes then broil for 1 minute on HIGH to get a browned cheesy top. Garnish with fresh basil and serve!
How to Make Chicken Parmesan Without Breadcrumbs
They are a number of different substitutes you can use instead of breadcrumbs. I prefer using chopped old-fashion oats, crushed corn flakes, or cracker crumbs that I have on hand.
If you would like to make this recipe low carb you can remove the breadcrumbs and do 1 1/2 cups of parmesan cheese mixed with the herbs, garlic powder, and salt & pepper.
Extra Tips for Making Easy Chicken Parmesan
- If chicken breasts are thicker than 1 1/2 inches than place chicken into a plastic ziplock bag and pound bag with a meat hammer, dough roller, or any heavy utensil. This helps tenderize the chicken and also makes it thinner to cook evenly.
- When browning the chicken make sure you oil the pan every time you add chicken breasts – this helps the breading get the moisture and crispy texture it needs.
- A cast iron skillet is recommended for this recipe because it can be used on both the stove top and in the oven. And, if well oiled, is very easy to clean during the process of this recipe. You can also use a stainless steel saute pan.
Easy Chicken Parmesan
Ingredients
- 2 eggs lightly beaten
For the Breadcrumbs
- 1 1/4 cups Panko bread crumbs
- 1/2 cup parmesan cheese, shredded
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt & pepper
Chicken
- 4-6 boneless skinless chicken breasts 1 inch thick (see notes)
- 2 tbsp olive oil
- 1/2 cup tomato sauce
- 3/4 cup Mozzarella, shredded
- 1/4 cup parmesan cheese, shredded
- fresh basil
Instructions
- Preheat oven to 425F. Pat chicken breasts dry with paper towels. Then in a shallow dish, mix all of breadcrumb ingredients together, set aside. Add the beaten eggs to a second medium bowl.
- Bread the chicken: dip chicken breasts on both sides into eggs, then coat on each side with breadcrumbs – using hands to pat breading evenly onto chicken. Repeat process until chicken breasts are breaded.
- Brown the chicken: In a cast iron skillet or stainless steel saute pan – warm olive oil on medium heat. When pan is hot, brown chicken for 2 minutes on each side. Add more olive oil and repeat process for rest of chicken breasts.
- Bake: Wipe out the same pan you used with a paper towel, then add chicken breasts. Bake chicken uncovered for 9 minutes at 425F.
- Add sauce & cheese: Remove chicken from oven – spoon 2 tbsp of tomato sauce over each chicken breast, then sprinkle mozzarella & parmesan cheese over top. Bake for 4 minutes then broil on HIGH for 1 minute to brown the cheese. Garnish with fresh basil – then serve and enjoy!
Notes
- If chicken breasts are thicker than 1 inch, place chicken into a plastic ziplock bag and pound bag with a meat hammer, dough roller, or any heavy utensil. This helps tenderize the chicken and also make it thinner to bake evenly.
- When browning the chicken make sure you oil the pan every time you add breaded chicken breasts – this helps the breading get the moisture and crispy texture it needs.
- A cast iron skillet is recommended for this recipe because it can be used on both the stove top and in the oven. And, if well oiled, is very easy to clean during the process of this recipe. You can also use a stainless steel saute pan.
Nutrition
Bethany Kramer is the mastermind behind A Simple Palate—a food blog filled with the best of delicious balance: a little bit of good for you food and your favorite indulgences too. You can find her at home in New Jersey with her husband Drew and her favorite four-legged friend Hudson.
About the Author
Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.