Easy Chicken Parmesan Recipe

Ingredients

• 1 cup Parmesan Cheese (freshly grated, about 56 g)
• 3 tablespoons Flat Leaf Parsley (chopped)
• 3 pieces Boneless Skinless Chicken Breasts (about 1.5 lbs total, sliced into 6 thin fillets)
• 2 large Eggs (beaten)
• 0.33 cup All-Purpose Flour (approximately 40 g)
• pinch Salt (for flour and egg mixture)
• pinch Black Pepper (freshly ground)
• 0.5 cup Italian Bread Crumbs (seasoned)
• 1 cup Panko Bread Crumbs (for extra crunch)
• 1 cup Olive Oil (for pan‑frying)
• 2 cups Marinara Sauce (store‑bought or homemade)
• 2 cups Low‑Moisture Shredded Mozzarella (about 226 g)
• 0.25 cup Extra Grated Parmesan (about 30 g, for topping)
• 1 pound Spaghetti Pasta (or any long pasta)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it heat while you prepare the other ingredients.

   Time: PT5M

   Temperature: 425°F

2. Grate Cheese and Chop Parsley

   Grate 1 cup of Parmesan cheese and finely chop 3 tablespoons of flat‑leaf parsley. Set both aside.

   Time: PT5M

3. Prepare Chicken

   Slice each chicken breast in half horizontally to make six thin fillets. Place a piece between two sheets of parchment paper and pound with a meat mallet until evenly thick (about ½‑inch).

   Time: PT5M

4. Set Up Dredging Station

   In three shallow bowls, place: (1) 2 beaten eggs with a pinch of salt and pepper; (2) 1/3 cup flour with a teaspoon of salt and ½ teaspoon pepper; (3) the breadcrumb mixture – ½ cup Italian breadcrumbs, 1 cup panko, ½ cup grated Parmesan, and the chopped parsley.

   Time: PT5M

5. Measure Olive Oil

   Measure out 1 cup of olive oil and set it near the skillet; this ensures you have enough for a full pan‑fry without guessing.

   Time: PT1M

6. Dredge the Chicken

   One piece at a time, coat the chicken in the flour, shaking off excess, dip in the egg mixture, let excess drip, then press into the breadcrumb‑cheese mixture, ensuring an even coating.

   Time: PT5M

7. Heat Oil

   Add the measured olive oil to a large skillet and heat over medium‑high until the surface shimmers.

   Time: PT3M

8. Pan‑Fry Chicken

   Place 2‑3 coated chicken pieces in the hot oil. Cook about 4 minutes per side, or until golden brown. Adjust heat as needed to avoid burning. Transfer each piece to a paper‑towel‑lined baking sheet.

   Time: PT16M

9. Add Sauce and Cheese

   On each fried chicken piece, spoon ¼‑⅓ cup marinara onto the center, then top with a generous handful of shredded mozzarella and a tablespoon of extra grated Parmesan.

   Time: PT5M

10. Bake Until Melted

    Transfer the baking sheet to the preheated oven and bake 15‑20 minutes, until the cheese is fully melted, bubbly, and the chicken reaches an internal temperature of 165°F.

    Time: PT18M

    Temperature: 425°F

11. Cook Pasta

    While the chicken bakes, bring a large pot of salted water to a boil, add 1 pound of spaghetti, and cook until al dente, about 10 minutes. Drain and toss with a drizzle of olive oil.

    Time: PT12M

    Temperature: 212°F

12. Plate and Serve

    Divide the pasta among plates, place a baked chicken parm on top or beside, garnish with the remaining chopped parsley, and serve immediately.

    Time: PT3M

Nutrition Facts

Calories

625

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g