• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Pick of the Crop
  • Disney
  • About Us
  • posts
  • Shop

Mississippi Delta Hospitality logo

Home » Recipes » Easy Chicken Parmesan

May 30, 2019

Easy Chicken Parmesan

Jump to Recipe

Last Updated on July 12, 2019

Chicken Parmesan is a classic dish that everyone needs to have a recipe for! Crunchy, fried chicken breasts layered with fresh tomato sauce and parmesan cheese, topped with fresh mozzarella all melted and bubbly.

chicken parmesan being lifted out of a casserole with a spatula

It’s no wonder Chicken Parmesan is one of those dishes that just makes everybody happy – at least it is in our family!

This is one of my son’s favorite dishes of all time! When we go to an Italian restaurant, this is his go-to. Always!

Even when he was little (maybe 3 or 4) and most kids his age wanted spaghetti and meatballs, he wanted chicken parmesan. Over the years, it has become a staple in our household.

chicken parmesan sitting on a bed of fettuccine on a white plate

I actually developed this recipe more than 25 years ago!

We served it in both restaurants, always with rave reviews! I’ve tweaked it a bit over the years, but only minor things like changing the panko I use. This recipe has really stood the test of time!

It’s a great dish when I want to serve something hearty and full of flavor, and I don’t have a lot of time to cook. I can throw this together in about 20 minutes. The cook time is about 25 minutes. Even with sides, this comes together in less than an hour!

chicken parmesan in a casserole

This is also a really easy dish to adjust! Use one egg, 1/4 cup of flour, 3/4 cup of panko, 1 cup of tomato sauce, 2 ounces of parmesan, and about 3 ounces of fresh mozzarella for every 2 chicken breasts.

How to make chicken parmesan

This really is a fast, easy dish to put together! Gather the ingredients first. Make sure you have chicken cutlets (unless you want to thinly slice your own chicken breasts). You need 3 separate bowls and a plate or pan. In the first bowl, season some flour with salt and pepper. In the second bowl, beat the eggs. The third bowl is for the panko. The plate is to lay the chicken on after it is breaded.

  • ingredients for chicken parmesan on a concrete board
  • ingredients for chicken parmesan

The next steps are simple! Coat the chicken cutlets, one at a time, in the seasoned flour. Dip both sides in the egg wash. Coat with panko. Set aside!

  • chicken sitting on a plate of flour
  • a chicken cutlet coated with flour and sitting in a bowl of eggs
  • a chicken cutlet sitting in a bowl of bread crumbs
  • chicken coated with bread crumbs and sitting on a grey plate

Once the chicken is breaded, you’ll need to heat about 1/4″ of olive oil in a skillet. (You can tell it’s hot when it starts to shimmer.) Cook the breaded chicken on both sides until it’s golden, literally 1-2 minutes per side.

  • chicken in a pan of oil
  • chicken being brown in a pan of oil

Drain on paper towels. When the chicken is all cooked, place it in a casserole that has been sprayed with cooking spray. Spoon tomato sauce (preferably homemade from my Easy Tomato Sauce Recipe) over each chicken breast, top with grated parmesan cheese, put in a 350 degree oven, and bake for about 15 minutes. Remove the chicken breasts from the oven and top with sliced fresh mozzarella cheese. Put it back in the oven for another 10 minutes or so until the mozzarella gets nice and bubbly.

  • chicken cooked and browned in a casserole
  • chicken cutlets with tomato sauce
  • chicken being covered with parmesan cheese
  • chicken after parmesan has melted
  • chicken with mozzarella slices on top
  • chicken parmesan in a glass casserole

What to serve with chicken parmesan

The best part of this dish is how many sides you can serve it with! It is terrific (and very classic) served with fettuccine alfredo! If you want something a little lighter but still want pasta, you could serve it over angel hair (or your favorite shape pasta) with a bit of fresh tomato sauce. For those not in the mood for pasta, this could easily be serve over zucchini noodles! Heck! I think it would probably even stand up to mashed potatoes! (After all, I am from the Deep South.) So, to make things a little easier, here’s a small list you can always come back to check without having to read everything all over again!

  • Pasta (angel hair, bucatini, fettuccine)
  • Zoodles (zucchini noodles)
  • Fettuccine alfredo
  • Mashed potatoes
  • Vegetables
chicken parmesan on fettuccine

Expert tips

  • Use chicken cutlets instead of whole boneless, skinless breasts.
  • Use a seasoned panko. (We use Italian-style for this dish.)
  • Lighter olive oil is better for frying because the smoke point is higher.
  • Fresh mozzarella is much better for this dish than regular shredded mozzarella.
  • While you can use a jarred pasta sauce, fresh is always better! With our Easy Homemade Tomato Sauce, this dish quickly becomes a house favorite!

When you make this Easy Chicken Parmesan recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.

Yield: 4

Chicken Parmesan

Chicken Parmesan

This chicken parmesan is crunchy from the panko with lots of flavor from the tomato sauce, and topped with gooey, melted cheese. It's a perfect homey, comforting meal!

Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 4 thinly sliced chicken breasts (cutlets)
  • 1/2 cup all purpose flour, seasoned to taste with salt and pepper
  • 2 eggs, beaten
  • 1 to 1-1/2 cups panko
  • 2 cups tomato sauce, homemade or store-bought
  • 4 ounces parmesan cheese, shredded
  • 12 ounces fresh mozzarella, sliced
  • Olive oil, for frying

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray baking pan (casserole dish) with cooking spray.
  3. Set up assembly line with chicken cutlets, seasoned flour, egg wash, and panko.
  4. Dredge chicken cutlets in seasoned flour.
  5. Dip in egg wash, making sure to coat both sides.
  6. Coat with panko.
  7. Heat olive oil (about 1/4" depth) in skillet.
  8. Fry chicken cutlet 1-2 minutes on each side, until golden.
  9. Drain.
  10. Place chicken cutlets in prepared baking pan.
  11. Spoon 1/2 cup tomato sauce over each chicken breast.
  12. Top each breast with 1 ounce shredded parmesan.
  13. Bake for 15 minutes.
  14. Remove from oven.
  15. Top each breast with fresh mozzarella.
  16. Return to oven and bake for another 10 minutes.
  17. Serve.

Notes

  • Use chicken cutlets instead of whole boneless, skinless breasts.
  • Use a seasoned panko. (We use Italian-style for this dish.)
  • Lighter olive oil is better for frying because the smoke point is higher.
  • Fresh mozzarella is much better for this dish than regular shredded mozzarella.
  • While you can use a jarred pasta sauce, fresh is always better! With our Easy Homemade Tomato Sauce, this dish quickly becomes a house favorite!


Nutrition Information:

Yield:

4

Serving Size:

1 breast

Amount Per Serving: Calories: 586 Total Fat: 24.7g Saturated Fat: 13.6g Trans Fat: 0g Unsaturated Fat: 11.1g Cholesterol: 171mg Sodium: 1638mg Carbohydrates: 29g Fiber: 2.9g Sugar: .9g Protein: 64.6g
© Traci
Cuisine: Italian/American / Category: Main Course

Share:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • More
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Skype (Opens in new window)

Reader Interactions

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Us

Hi! I’m Traci, a former chef, restauranteur, and caterer who is now launching my first attempt at blogging. And this is my daughter Caylie, a former competitive swimmer and current YouTuber, as well as the recipient of all my ramblings about food and growing up in Mississippi.
Read More About Us Here!

Follow Us on social media!

  • Facebook
  • Pinterest
  • Instagram
  • Twitter

Serious Stuff

We use affiliate links on our Shop page and in our Shop This Post section of each recipe. If you click through these links and make a purchase, we may receive a commission at no additional cost to you.

As an Amazon Associate I earn from qualifying purchases.

Featured On:

LIKE FOOD AS MUCH AS WE DO? Sign up here to never miss a recipe!

Popular Recipes

  • Danish Wedding Cookies
    Danish Wedding Cookies
  • Chess Pie
    Chess Pie
  • American Buttercream
    American Buttercream
  • Buttermilk Biscuits
    Buttermilk Biscuits
  • Rosemary and Garlic Roasted Potatoes
    Rosemary and Garlic Roasted Potatoes
  • Sourdough Pizza Crust
    Sourdough Pizza Crust

Footer

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Privacy Policy    Nutrition Disclaimer    Contact

Copyright © 2019 Mississippi Delta Hospitality on the Brunch Pro Theme

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.