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Easy chicken parmesan recipe

Ingredients: 2 boneless, skinless chicken breasts (or 4 cutlets), salt and pepper, 1/2 cup all-purpose flour, 2 eggs, 1 cup breadcrumbs (Italian-style if available), 1/2 cup grated Parmesan, 2–3 cups marinara sauce, 1–2 cups shredded mozzarella, 2 tbsp olive oil (optional), chopped parsley (optional). Steps: 1) Heat o

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  1. Easy Chicken Parmesan (Quick, Weeknight-Friendly)

    Ingredients: 2 boneless, skinless chicken breasts (or 4 cutlets), salt and pepper, 1/2 cup all-purpose flour, 2 eggs, 1 cup breadcrumbs (Italian-style if available), 1/2 cup grated Parmesan, 2–3 cups marinara sauce, 1–2 cups shredded mozzarella, 2 tbsp olive oil (optional), chopped parsley (optional). Steps: 1) Heat oven to 425°F (220°C). Lightly grease a baking dish. 2) Pound chicken to even thickness (about 1/2 inch) for faster, more even cooking. Season with salt and pepper. 3) Set up breading: flour in one bowl, beaten eggs in another, and breadcrumbs + Parmesan in a third. Coat chicken in flour, dip in egg, then press into breadcrumb mixture. 4) Place in the baking dish. Bake 18–22 minutes until chicken is cooked through (165°F / 74°C). 5) Spoon marinara over chicken, top with mozzarella, and bake 5–8 minutes more until bubbly and browned. Rest 2 minutes, then serve with pasta or a side salad.

  2. Tips for Best Results

    For extra crispiness, broil 1–2 minutes at the end (watch closely). If using thicker chicken, extend baking time and verify internal temperature. You can also pan-sear breaded cutlets 2–3 minutes per side before baking for a deeper golden crust.

  3. Professional-care note (health)

    If you have food allergies (eggs, dairy, gluten) or need dietary modifications, check labels and substitute accordingly. For food safety, cook chicken to 165°F (74°C) and refrigerate leftovers within 2 hours; reheat to steaming hot.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I make this ahead?

Yes—bread the chicken and refrigerate (covered) up to 24 hours. Bake when ready, or fully assemble and refrigerate up to 24 hours, then bake until hot and bubbly.

What can I use instead of breadcrumbs?

Try panko, crushed crackers, or gluten-free breadcrumbs. For a lower-carb option, use finely ground pork rinds or almond flour (texture will differ).

How do I prevent soggy chicken?

Bake the breaded chicken first before adding sauce and cheese. Also use marinara without excess liquid and avoid soaking the crust.

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