Easy Chicken Parmesan is another easy 30 minute meal. Lightly breaded chicken breasts, quickly pan fried, simmered in a hearty marinara sauce, topped with creamy mozzarella and parmesan cheese, served over your favorite pasta or zoodles.
- 4 large chicken breasts, boneless & skinless – flattened (see instructions below)
- 2 eggs, beaten well
- 1/2 cup bread crumbs (use regular, seasoned, Panko or GF)
- 1/4 cup Parmigiano Reggiano or Parmesan cheese, grated
- 2 teaspoons Italian Seasoning (or 1 tsp basil, 1 tsp oregano, couple shakes of thyme, rosemary)
- 1 teaspoon kosher sea salt
- 1 25-oz jar good quality marinara sauce (or homemade spaghetti sauce)
- 4 oz sliced or shredded mozzarella cheese
- Garnish | additional Parmesan for shaving or grating + chopped fresh basil or Italian flat leaf parsley
- 1 lb of pasta; try spaghetti, bucatini, angel hair or spiralized zucchini (zoodles), cooked according to package directions
- In a medium, shallow bowl, beat 2 eggs well, set aside.
- In another medium bowl, add bread crumbs (may use gluten free bread crumbs, or Panko as well) and grated parmesan (see post for cheese differences). Add seasonings, stir with fork to combine.
- Preheat your skillet over medium-high heat, pouring in a few tablespoons of olive oil.
- In a large lidded pot, fill to 2/3 – 3/4 full with cold tap water, add 1 1/2-2 tablespoons sea salt and bring to boil. If water boils before you are finished searing your chicken simply reduce heat to low or remove from heat until ready to add pasta.
- While your skillet is preheating, place your chicken breast (one at a time) in a gallon size sturdy ziplock bag, remove any air and seal. Place flat on a cutting board, and using any heavy object pound until even and flat, about 1/2-3/4 of an inch. You can use a heavy skillet, wine bottle, a heavy jar, meat mallet, or a rolling pin. Not only will your meat cook evenly and quickly, but it’s a fabulous tension and frustration reliever! Repeat with other breasts.
- Once your chicken is flat; using a fork or tongs, dip breast into egg wash, coating both sides well.
- Move from egg wash directly into bread crumbs/cheese mixture and press each side to coat well.
- Place breaded chicken into hot pan or transfer to plate until you’ve repeated the steps with the remaining chicken. Toss egg wash (or scramble it up for your doggy if you have one) and breadcrumbs after use, do not re-use.
- Sear/brown the chicken on both sides, check after 2 minutes, once golden crispy, turn to sear the flip side, an additional 2-3 minutes.
- Once browned, carefully spoon in your marinara sauce, covering the chicken. If you are not a sauce fan; use half a jar, if you love sauce and/or think you might have leftovers, use the whole jar. If using homemade sauce, 3-4 large ladles full should do the trick.
- Reduce the heat to low and simmer, covered for about 10-12 minutes.
- While your chicken is cooking; boil your pasta; cooking according to package directions or if you are trying to be carb conscious, spiralize yourself some zucchini “zoodles”, sauté them in a little coconut or olive oil in a hot pan for a few minutes, then coat in marinara sauce until ready to serve.
- Prior to serving, sprinkle a little shredded or sliced mozzarella cheese over the top of the chicken, cover until melted.
- Drain pasta, return to hot pan, add a little sauce and toss to coat noodles. Place a serving of pasta on each plate, then place a piece of chicken parmesan on top; adding extra marinara sauce if desired.
- Garnish with more parmesan, grated or shaved! And if you want to be really fancy, chop a little fresh basil or flat leaf parsley and sprinkle over the top.
- Serve with a caesar salad and garlic bread!
Quick Garlic Bread
- Preheat oven to broil.
- Using a fresh loaf of Italian or French bread, slice in half length-wise and butter desired amount to serve. Sprinkle generously with a good ground garlic, then top with grated or shaved parmesan. Place cheesy side up on cookie sheet and broil on middle oven rack — stay close every oven broils at different speeds, start at 2 minutes, remove when golden and bubbly, slice into individual servings.
This recipe easily adapts to your needs. Need just two breasts, reduce your ingredients by half. Need 8?Double the recipe! Depending on the size of your chicken breasts and or appetites; it will feed between 4-8 people, with just 4 breasts.
Keywords: Easy Chicken Parmesan, Chicken Parm, 30 Minute meal, gluten free option, one pan meal, Italian, homemade