Chicken Parmigina
Crispy, cheesy, and bursting with classic Italian flavors, Chicken Parmigiana is the ultimate comfort food that’s sure to impress! This crowd-pleasing recipe features tender, breaded chicken breasts, pan-fried to a golden perfection and layered with rich marinara sauce, gooey melted mozzarella, and a sprinkle of Parmesan. A hint of Italian seasoning elevates the dish, while fresh basil adds a fragrant finish. Perfectly suited for busy weeknights or special dinners, this dish pairs beautifully with a side of spaghetti or your favorite pasta. Ready in just under an hour, this easy Chicken Parmigiana recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Large eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 4 tablespoons Olive oil
- 2 cups Marinara sauce
- 1.5 cups Shredded mozzarella cheese
- 4 leaves Fresh basil leaves (optional)
- 12 ounces Spaghetti or pasta of choice (optional, cooked according to package instructions)
Instructions
Preheat your oven to 400°F (200°C) and set up a baking sheet lined with parchment paper.
Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound them to an even thickness, about 1/2 inch thick.
In a shallow dish, mix the flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In another shallow dish, beat the eggs with the milk until well combined.
In a third shallow dish, combine the breadcrumbs, Parmesan cheese, Italian seasoning, and the remaining salt and pepper.
Dredge each piece of chicken first in the flour mixture, shaking off the excess, then dip it into the egg mixture, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Cook the breaded chicken breasts in batches (2 pieces at a time) for about 3-4 minutes per side, until golden brown. Add more olive oil as needed for each batch.
Transfer the browned chicken to the prepared baking sheet.
Spoon about 1/4 cup of marinara sauce over each chicken breast, then sprinkle with shredded mozzarella cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (an internal temperature of 165°F/74°C).
If desired, cook spaghetti or your pasta of choice while the chicken bakes and drain it well.
Garnish the chicken with fresh basil leaves and serve hot, either over the pasta or on its own.
Nutrition Facts
Calories |
4263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 7996 mg | 348% | |
| Total Carbohydrate | 346.5 g | 126% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 24.5 g | ||
| Protein | 345.9 g | 692% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1995 mg | 153% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2277 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
