Chicken Parmesan

"This is an easy Chicken Parmesan recipe that i got from my aunt years ago. It is simple and easy to make on the days that work just seems to be the last thing i want to do. Cook time includes time that chicken cooks on stove."
photo by Patti C photo by Patti C
photo by Patti C
photo by Patti C photo by Patti C
photo by Patti C photo by Patti C
photo by Patti C photo by Patti C
photo by Patti C photo by Patti C
Ready In:




  • Place chicken breasts between two pieces of plastic wrap and pound out to 1/2" thickness using a mallet or rolling pin.
  • Combine bread crumbs, 1/4 cup parmesan, oregano, basil and cayenne in a pie plate.
  • Coat each breast in the flour, shaking off any excess flour.
  • Dip each breast in the egg and then into the bread crumb mixture.
  • Set coated chicken aside on a plate.
  • Heat oil in a large non-stick skillet.
  • Carefully add chicken to pan, cooking two pieces at a time.
  • Cook until golden on both sides.
  • Spread one cup of the tomato sauce in the bottom of a baking dish and top with golden chicken breasts.
  • Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses.
  • Bake in a 375 degree oven for 20 minutes or until cheese is bubbly.
  • Serve hot with spaghetti and tomato sauce.

Questions & Replies

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  1. CowboysChick
    Great recipe. Even my hubby who isn't a big chicken parm fan loved it. I added two cloves of garlic and used homemade bread crumbs and fresh basil from our garden.
  2. Patti C
    Great! It was one of the best chicken parm recipes that I've tried. I added garlic powder to the flour but made the rest exactly as written. The chicken seasonings were just right and we used up leftover sauce from the previous day so all in all, we were very satisfied!
  3. MSnow
    Excellent. I used a jarred Marinara sauce - actually two jars because we like plenty of sauce - and I was very pleased with the results. Thanks for sharing this wonderful recipe!


Since my childhood i have LOVED food and cooking. Anything associated with food and cooking. I have an extensive collection of recipes, numbering around 50,000 from various cookbooks, friends and family members that have passed them along. I spend a lot of time cooking and gardening. I am currently working on starting my own catering business out of my home and love incorporating other families recipes in with my own. Right now my husband is the main taste tester. Our son is too young to try anything, but my husband can't wait until he can help eat things. My husband jokes i will need to give birth to a football team to put away the amount of food i cook for him to try. We live in North Carolina and both work for the same company as Networking Engineers.
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