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Chicken Parmesan


My children love chicken!  Due to that fact, I tend to make a fair amount of chicken dishes.  I have been making this recipe for years, and it’s pretty much a fool proof go to recipe of mine.  It is also the most requested  dinner recipe by my son, Adam.  He’s been requesting it for his birthday dinner since he was 2.  After all, who doesn’t appreciate a delicious chicken parmesan?

I am going to share my quick marinara sauce with this recipe.  Feel free to use your favorite marinara sauce.  Do whatever you have time or are comfortable with.  I hope you enjoy this recipe with those you hold dear.



4 boneless skinless chicken breasts

2 cups flour, for dredging seasoned with salt and pepper

4 cups breadcrumbs (you can use the Italian seasoned kind, but then omit the basil, oregano and thyme)

2 teaspoons basil

2 teaspoons oregano

1 teaspoon thyme

4 eggs, beaten and seasoned with salt and pepper

1 cup Parmesan cheese

1 cup mozzarella cheese

salt and pepper


Quick Marinara

1 (28 oz.) can of crushed tomatoes

1 (6 oz.) can of tomato paste

1/2 cup onion, finely chopped

3 garlic cloves, minced

2 teaspoons basil

2 teaspoons oregano

1 teaspoon thyme

pinch of red pepper flakes

2 tablespoons sugar

salt and pepper to taste

1/4 – 1/2 cup pasta water



Preheat oven to 350°F.

In a large saute pan heat 4-5 tablespoons of olive oil over medium heat, or enough oil to coat the entire surface of the pan.

On a large cutting board place chicken, and with the palm of your hand press down and cut lengthwise in half with a sharp knife.  Continue with the rest of the breasts until you have 6 thin chicken breasts.  Season all on both sides with salt and pepper.

Get out three bowls. In the first place the flour and season with salt and pepper. In the second place the eggs, and beat. Then season with S&P.  In the third mix breadcrumbs with 1/2 cup of parmesan cheese.

Dredge each chicken breast starting with the flour first, then eggs and finally the breadcrumb mixture coating all sides.

Fry each chicken breast in the oil a couple minutes per side until golden brown on each side.

Place about a 1-1/2 cups of marinara sauce on the bottom of a 13×9 baking dish.  Place chicken on top drizzle some more marinara across the top. Then top with mozzarella and remaining parmesan.

Bake in the oven for 20-25 minutes until bubbly, and the cheese is just starting to brown.

Serve over your favorite pasta tossed in the quick marinara.

To make the quick marinara: 

In a large pan heat a tablespoon of olive oil. Cook onions for 5 minutes.  Then add in the garlic cloves.

Pour crushed tomatoes on top.  Stir in the tomato paste.

Season with oregano, basil, thyme, red pepper flakes, sugar, salt & pepper. Sometimes I even through a little parmesan & romano cheese in there. Don’t be afraid to experiment.

Simmer on low heat for 15 minutes. If sauce is too thick add a little at a time of pasta water to reach desired consistency.

Serve tossed in your favorite pasta.








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