Easy Chicken Parmesan

There’s absolutely NO denying that chicken parmesan is a great tasting dish. Every time we’re out at a restaurant and I see it on the menu, the only thing that stops me from ordering it is the knowledge that I can make it myself with probably a fraction of the fat/calories/sodium than the restaurant version.

This is one of those recipes that I learned from my awesome MOM years ago and have simply adjusted to suit my needs.  No matter how many times I’ve made it, the end result is a beautiful juicy piece of chicken with next to no guilt.

*NOTE: I realize that there is cheddar cheese on my chicken parmesan in this post, and that’s simply due to the fact that I forgot to get parm this week. The recipe works well with most cheeses though!  This recipe also makes a LOT!! Perfect for stocking your freezer!*

Easy Chicken Parmesan


What You Need:

  • 5 boneless skinless chicken breasts
  • 1 C panko bread crumbs (makes it extra crispy)
  • 1/3 C whole wheat flour
  • several dashes of salt & pepper
  • 1-2 tsp garlic powder
  • 1-2 tsp basil
  • 1 egg
  • a few splashes of milk
  • extra virgin olive oil
  • tomato sauce
  • parmesan cheese (or melty cheese of choice)

What You Do:

– First you’re going to want to get your breading station all set up

– In a pie plate (or wide shallow bowl), mix together the bread crumbs, flour, salt, pepper, garlic powder and basil – set aside.

– In a bowl, whisk together 1 egg and a few splashes of milk.

– Set your egg wash and bread crumb mixture next you your frying pan just to make things simple.

– Pre-heat a frying pan to medium heat and drop about 1-2 tsp of olive oil on the pan.

PicMonkey Collage

– Pre-heat your oven now to 415 deg. F

– Here’s the biggie – SLICE each chicken breast in HALF lengthwise. This will ensure a quicker cooking time and believe it or not, juicier chicken. 😉

– Doing 1 half at a time, first dip the chicken in the egg-wash followed by the bread crumbs, until completely coated.

PicMonkey Collage

– Gently set in the frying pan to brown/crisp up.

– Pan fry for 2-3 minutes until the edges begin to look cooked.

– Carefully flip the breasts and if needed, add another drop of olive oil.

– Continue to fry for another 2-3 minutes.

PicMonkey Collage

– Don’t worry about cooking the chicken all the way through as you will be baking them as well to finish it up.

– Once both sides are browned, gently place the pieces in a large casserole.  If you’re using 5 chicken breasts, you may need 2 casseroles to fit all 10 pieces like I did.

– When all of the chicken is breaded and browned, top each individual piece with some tomato sauce and a sprinkle of cheese.

PicMonkey Collage

– Bake at 415 degrees for 20 minutes.

– Serve with your favourite sides and enjoy! (goes great with a massive spinach salad!) 😉


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