Chicken Parmesan

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Chicken Parmesan was the first dish that I ever made completely by myself 15 years ago during my freshman year of college. And it has been my go-to meal ever since.

Chicken Parmesan from www.whatsgabycooking.com (@whatsgabycookin)

From date nights at home, dinner parties with friends, family dinners, etc… it makes an appearance on the regular and it’s the easiest thing to make a please a crowd! My love for Chicken Parmesan started many years before I learned to make it myself. One of my best friends moms would whip it up for them on a weekly basis – and after a few months, it was basically mandatory for me to get an invite! I’d eat them out of house and home when it came to Chicken Parmesan and to be quite honest… not much has changed these days!

Whip this up next time you’re making dinner and I can PROMISE you that everyone will be singing your praises for weeks to come.

Need some ideas on what to eat with chicken parmesan?

Chicken Parmesan from www.whatsgabycooking.com (@whatsgabycookin)

Chicken Parmesan

5 from 10 votes
The most perfect and simple recipe for Chicken Parmesan! The best meal for date nights at home, an easy family dinner or an Italian themed dinner party!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 24-ounce jar of your favorite tomato based pasta sauce
  • 4 boneless skinless chicken breasts, pounded thin to about 1/2 inch
  • ½ cup all purpose flour
  • 3 eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
  • 1 cup Italian seasoned panko breadcrumbs
  • ¼ cup olive oil
  • 1 lb fresh mozzarella thinly sliced
  • 1/2 cup freshly grated parmesan
  • Kosher salt and freshly cracked black pepper to taste
  • Pasta or Salad on the side to serve

Instructions
 

  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess flour, then dip in the egg mixture and let excess drip off, then dredge on both sides in the bread crumbs.
  • Heat oil in a large cast iron pan and heat over high heat until almost smoking. Add 1 or 2 chicken breasts to the pan, however many will fit and cook until golden brown on both sides, about 2 minutes per side. Transfer to a plate and repeat with the remaining chicken breasts.
  • Once the chicken is cooked, carefully wipe out the excess oil and brown bits from the cast iron skillet and add ½ of the pasta sauce in the bottom of a large skillet. If the skillet doesn't fit all the chicken breasts, use a large baking dish instead.
  • Add the pan fried breaded breasts on top of the pasta, and spoon the rest of the sauce over the chicken along with a few slices of the fresh mozzarella, salt and pepper, and equal amounts of the freshly grated parmesan. Transfer to the pre-heated oven and bake until the chicken is cooked through and the cheese is melted, about 8-10 minutes. Remove from the oven and garnish with basil. Serve over a bowl of pasta.

Photography by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

47 Comments

  1. Hi!
    I just stumbledupon this website.. This looks wonderful 🙂
    I’d really like to try this! But I can’t open the link for the chicken, and you have so many recipes, it’s hard to find the right chicken.
    Could you help me?

    Thanks

    Rita, from Portugal

  2. This is something I’ve never made! It looks so great though. I made your pretzels with parm sauce, M&M cookie bars, and your tomatillo avocado dip/sauce stuff in the last two weeks though. I might as well add this to my list of amazing Gaby recipes!

  3. Hi Gaby,

    My chicken parm got soggy when i added a bit of the sauce. What did I do wrong? Yours looks so delicious.

  4. 5 stars
    Delicious and so easy. My nine year old daughter kept repeating how delicious this tasted. We served it with pasta and roasted broccoli.

  5. 5 stars
    Gaby, I am so proud of what you’ve done with this recipe! Yes, I am the “best friend’s Mom”, and one of the best things about chicken parm night at our house was having you there! Love you and all you do, Jennifer

  6. If you don’t have Italian seasoning bread crumbs, can you use regular panko bread crumbs?

    Thanks!
    Rebecca

  7. I’m sure I’m missing something and I doubt I’ll figure it out in time since I’m in the middle of making this, but where does the other 1/2 of the pasta sauce go?

    Thanks!

  8. Hi, this looked amazing so I just made it. It says cook for 10 mins on 400 but after 25 mins my mozzarella cheese isn’t browned or cooked all the way. Did I do something wrong?

  9. How long is the chicken supposed to cook for? It says 4 minutes on the cooktop and 8-10 in the oven but the thermometer reads 120…. also in the directions it says to add pasta to the baking dish with the chicken before putting in the oven – is that correct ?

    1. did you pound the chicken into 1/2 inch thick? if so – it should be done with the timing as listed. Basically you’re frying it for 2 minutes on each side and then into the oven for 10ish minutes. It really should be almost fully cooked from frying, the oven is really to melt the cheese

  10. 5 stars
    Made this last night and it was soooo good!
    Definitely making it again.
    Made garlic bread to go along because I need me some garlic and I had to scrape up every last bite
    Keeper!

  11. This was soooo delicious! I used Rao’s (which is such a bargain at Costco) and appreciated the extra several ounces of sauce. My husband hopes I’ll make this regularly. Thanks for this amazing recipe.

  12. This was so delicious. Used your chicken cutlet recipe, but had to substitute the jarred pasta sauce with fresh cherry tomato’s roasted with olive oil and lemon parmesan seasoning. Layered angel hair pasta over the roasted tomatoes with 2 ladles of pasta water. Topped with pan fried cutlets and parmigiana, finished in the oven-for 10 minutes at 400’. So good!

  13. 5 stars
    Another home run Gaby! So delicious with Rao’s marinara. So easy and such great results. Five Stars. Keep these great recipes coming. I appreciate you!

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