Chicken Parmesan Recipe That’s Great

This chicken parmesan recipe is great if you want a dinner for two that seems really fancy but only takes about 30 minutes to throw together. It’s also great if you’re entertaining members of your local organized crime family, I swear those guys love chicken parm.

Anyway, here’s a tasty recipe that, as I said, is pretty easy and really good. Before I get into what you need to make it, here’s a shameless plug for my app. If you eat too much of this chicken parmesan recipe, pizza or whatever and need to start tracking what you eat to lose weight, sign up for Your Wellness Manager. It’s free and only shoves a couple ads in your face!

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What You Need to Make It

What It Is	Name	Where to Buy
Cookware	Cast iron skillet	Amazon
Cookware	Tongs	Amazon
Cookware	Whisk or fork	Amazon
Cookware	Medium mixing bowl	Amazon
Cookware	Small cutting board	Amazon
Cookware	Kitchen knife	Amazon
Cookware	Parchment-lined baking sheet with aluminum foil under parchment	Amazon
Cookware	Large pot with lid	Amazon
Cookware	Large mixing spoon	Amazon
Cookware	Butter knife	Amazon
Cookware	Measuring Spoons	Amazon
Cookware	Measuring cup, (for dry goods) 1/2 cup	Amazon
Cookware	2 dinner plates (for preparing chicken)	Amazon
Cookware	Meat tenderizing hammer	Amazon
Ingredient	12 to 16 ounces of boneless, skinless chicken breast	Store
Ingredient	1 cup Italian style dried panko breadcrumbs	Store
Ingredient	2 large eggs, beaten slightly	Store
Ingredient	1 tablespoon water	Store
Ingredient	Handful of grated parmesan (about 1 ounce)	Store
Ingredient	1/2 cup all-purpose flour	Store
Ingredient	Salt/pepper/garlic mix (I use Livia’s)	Store
Ingredient	3 tablespoons extra virgin olive oil	Store
Ingredient	1 tablespoon of butter	Store
Ingredient	2 ounces of shredded mozzarella cheese (1 ounce per chicken breast)	Store
Ingredient	1 pound of pasta noodles	Store

Alright, step 1 of making this chicken parmesan recipe is to prep the water for your pasta.

I know it sounds like a weird first step, but you need to get that ready because it’s way more obnoxious than you think to get the pasta made if you’re in the middle of doing the chicken and getting that baked.

You don’t need to start the water boiling just yet, but you might as well or at least start the burner on medium so by the time you’re starting to cook the chicken, the water’s ready for you to start the pasta.

Whatever you decide to do – just make sure that for this chicken parmesan recipe, you have the pasta cooked and hot when the parm is ready to come out of the oven.

Speaking of the oven, preheat it to 450 degrees F now.

Next, put your chicken breasts in a plastic bag or at least cover them in plastic and pound them down with your meat hammer until the breasts are about half an inch thick.

Once that’s been pounded out, set it aside and grab your flour. It’s important to prep all the dry ingredients beforehand since this recipe moves pretty fast once you start. Put 1/2 a cup of flour on one of your dinner plates.

Then, shake a good amount of salt and pepper into your flour. I used a salt/pepper/garlic mixture.

Make sure to mix everything around. A fork is great for that.

Next, crack two eggs into a medium-sized mixing bowl.

Using either a fork (like me) or a whisk, mix the egg around in the bowl.

Also, add a tablespoon of water to your egg mixture.

Once that’s good and mixed around, get your panko and add one cup of that to your plate for this part of the chicken parmesan recipe.

You’ll want to put all of the chicken coatings next to the skillet, so you don’t drip too much while moving them in there.

Next, circle back to your chicken breasts and if you need to, work on cutting them up. I sliced the one below in half since it was about 12 ounces.

Once you do that, turn up the heat to high on your pot of water (if you haven’t done that already). If you’re starting the water now, wait about 5 minutes or until it’s close to boiling before you start cooking the chicken.

Once that’s done, put your two chicken breasts on the floured plate for this part of the chicken parmesan recipe.

Following that, put your floured chicken breasts in the egg quickly on both sides.

Then, push both of those into your panko plate.

Let those chicken breasts sit for a minute and go grab your olive oil. Measuring three tablespoons of that into the skillet and turn it to medium-high heat.

Grab your butter, too and throw 1 tablespoon of that into the skillet. Look at that. Look at that butter and olive oil. It’s a beautiful thing.

Anyways, once that butter’s melted more, throw the breaded chicken into the skillet.

Let each side cook for two minutes, then turn them over with your tongs.

Once both sides have cooked 2 minutes each, place your chicken on a baking sheet with a base-layer of aluminum foil and parchment paper above that. For my recipe, I decided to just stick the skillet in the oven, but I won’t be doing that again.

The bottom can get way too burnt by doing this. Anyway, before putting the chicken breasts in the oven, put a little bit of tomato sauce on each and then about 1 ounce of mozzarella cheese on top of the chicken breast. Then, grab a small handful of parmesan and put half on one breast and half on the other.

For this part of the chicken parmesan recipe, bake for 10-15 minutes at 450. Check the chicken’s internal temp after 10-12 minutes since it may be done by then.

Once that’s in the oven, put your pasta noodles in the boiling water. Since it takes about 12 minutes to cook pasta, that should be done at about the same time as the chicken.

Once your chicken parm is done cooking in there, you should have something that looks a little like this:

If you’re wondering, yes, it does taste as good as it looks.

One more shot of the completed chicken parmesan recipe:

notecard version

Did you make it? Leave a review to let anyone else know how to make it better!

Chicken Parmesan Recipe Calorie Calculation

Name	Calories
Pasta	1680
Cheese	160
Chicken	460
Breading est	200
Total calories	2090
Total per serving	1250