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.
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! I've even created a version of Chicken Parm Meatballs and Chicken Parmesan Gnocchi Bake.
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?
- a bowl of fresh pasta
- a side of my butter lettuce salad
- cheesy baked gnocchi
- garlic sauce pasta
- tomato risotto
Chicken Parmesan
Ingredients
- 1 24-ounce jar of your favorite tomato based pasta sauce
- 4 boneless skinless chicken breast pounded thin to about ½ 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
- ½ 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.
Notes
Nutrition Information
Photography by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
We messed up! Chicken is definitely thicker than 1/2 an inch and is still pink in the middle after the 10 minutes in the oven. We cooked it another 10 minutes. Should we just call it and learn the lesson or is there a way to salvage?!
just now seeing this - but next time if that happens, leave it in the oven until cooked through!
Simple insane-- sooooooo good and easy!! Sunday night turned into something super fancy!!
This was so delicious! Really hit the spot! Thanks!
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!
So freaking good! My BF who doesn't eat chicken much even said to make it every week! so easy as well 🙂
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!
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.
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!
Perfect chicken parm for Valentine’s Day! (Especially using arrabiata sauce!)
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 ?
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
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?
nope!! as long as it's melted, you're golden!! and the chicken is cooked through
Making this right now! So excited! Ok...just ate it...amazing! So cheesy and delicious! Thank you!
Delicious! Super easy too. Definitely making this again.
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!
on top of the chicken
Simple and delicious! Easy way to please everyone in the family! Topped with fresh basil and parsley.