Chicken Parmesan

Sometimes you need a comforting meal of homemade sauce and ooey gooey cheese. I have been craving chicken parmigiana for several days but didn’t want to go out to eat. So, it was finally time to make the meal at home.


We love this meal. I always add much more cheese than I should (I cannot help it). My family was so excited that we had this for a weekday dinner. It really isn’t that hard to make but it does take a bit more time than most of my meals. We had the chicken pounded down to about 1/2″ to 3/4″ so that it would cook a bit faster. I put the spaghetti in the water as I put the parmigiana in the oven and they both came out about the same time!

I served this with a simple green salad (with a cheap Italian dressing – which my family loves with their Italian food) to complete the meal.

  • Difficulty: easy
  • Print


  • 1 1/2 – 2 pounds boneless chicken breasts skinless
  • salt & pepper, to taste
  • 3/4 cup flour
  • 2 eggs beaten
  • 1 1/2 cups Panko bread crumbs
  • 3/4 cup grated Parmesan cheese divided
  • 2 teaspoons dried basil
  • 2 teaspoon dried oregano
  • 1/4 cup+ olive oil
  • 1 (25 oz) jar pasta sauce (or homemade sauce)
  • 8 ounces+ fresh mozzarella, sliced
  • extra Parmesan Cheese (shredded), spaghetti,


  1. Preheat oven to 400 degrees. Prepare a 13 x 9 baking dish with non-stick spray.
  2. Using a large plastic bag or plastic wrap, cover chicken and pound it down to 1/2″-3/4″ thickness.
  3. Sprinkle salt and pepper on both sides of chicken.
  4. Add flour to bowl. Add beaten eggs to another bowl. Combine bread crumbs with 1/2 cup Parmesan (reserving the other half for later) along with the basil and oregano in a dish large enough for the chicken breasts.
  5. Heat oil in a very large skillet over medium high heat.
  6. Dredge chicken in flour, then coat with egg, then cover with bread crumb mixture. Press coating onto chicken to get as much as possible to stick. When the oil is very hot carefully add the chicken. Do not overcrowd the pan but cook pieces 1-2 at a time.
  7. Cook each breast until golden brown, about 2 minutes on each side. Remove from pan and transfer to baking dish keeping it warm in the oven in between batches.
  8. Cover each breast with pasta sauce as well as a couple slices of mozzarella and the remaining Parmesan cheese. You may reserve some of the sauce to serve with pasta on the side, if desired.
  9. Cook in preheated oven until cheese has melted, about 5-10 minutes.



3 Comments Add yours

  1. Pat Grattan says:

    Thanks for deciding dinner for me!

    Liked by 1 person

  2. Erika says:

    I love chicken Parmigiana!!

    Liked by 1 person

  3. Extra cheese for me. 😜🍃🧀


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.