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Recipe – Easy Chicken Parmesan!

Chicken Parmesan. I love to order it at restaurants, but it isn’t always possible to get out to a restaurant to order it. But, I’ll admit: it isn’t the quickest recipe to pull together like Hot Ham & Cheese sandwiches, Bratwurst, or French Bread Pizza. But making it at home is a great way to serve a fairly economical, but fancy presentation dish. Just in case your mother-in-law is visiting or something. Or in case you’re having me over for my birthday dinner. If either of those are happening, you can make these. Yummers!

(Oh yeah – if you’re going to make these, make extra. I have a great recipe for making chicken mozzarella sandwiches. It’s a great use for leftovers!)

chickenparmesan

Chicken Parmesan

Ingredients

  • 1 cup panko breadcrumbs (panko is best, but plain or Italian style work too)
  • 1 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 3/4 tsp garlic powder
  • 1 tablespoon salt
  • 1/2 tsp pepper
  • 3 large egg whites
  • 1 tbsp water
  • 2-3 large boneless, skinless chicken breasts, butterflied and cut into halves (4-6 pieces total)
  • 2 cups marinara sauce, warmed
  • about 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 475 degrees.
  2. Toast breadcrumbs. Place breadcrumbs in a large skillet and add olive oil. Toast over medium heat until lightly golden brown, stirring often (approximately 10 minutes). Remove from heat.
  3. In Bowl #1: Mix together flour, garlic powder, salt, and pepper.
  4. In Bowl #2: Mix together egg whites and water.
  5. In Bowl #3: Mix together toasted breadcrumbs and parmesan cheese.
  6. Line a baking sheet with aluminum foil and spray cooking spray.
  7. Pat chicken dry with paper towels.
  8. Take each piece of chicken and take it through each bowl in order: flour, then egg, then breadcrumbs.
  9. Place chicken on cookie sheet.
  10. Bake chicken approximately 15 minutes.
  11. Remove from oven and spoon approximately 2 tbsp. marinara sauce over chicken & top with 2 tbsp. mozzarella.
  12. Bake chicken for 5 minutes more until cheese is melted.
  13. Serve over spaghetti noodles with more sauce.

Jayme is a wife to 1 and a mother to three little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.

{ 6 comments… add one }
  • Mary, Living a Sunshine Life September 11, 2015, 11:35 pm

    Love chicken parmesan! We actually just made eggplant parmesan this past week, one of my favorites, but chicken parmesan ranks up there too. I’ll have to check out your chicken mozzarella sandwiches, because I’m kinda craving them right now, LOL. Thanks for linking up at the Sunshine Life Link Up again this week. I can’t wait to see what you share next week!

    Reply
  • cinzia October 9, 2015, 7:12 am

    Do you know it isn’t it italian food? We don’t chicken parmesan.

    Reply

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