Fast Chicken Parmesan
Get dinner on the table in a flash with this Fast Chicken Parmesan recipe—perfect for busy weeknights without compromising on flavor! Featuring golden, crispy chicken cutlets coated in Italian-seasoned breadcrumbs and Parmesan cheese, this dish is topped with rich marinara sauce and melted mozzarella for that signature cheesy goodness. With a prep time of just 15 minutes and a streamlined cooking process, you’ll have a restaurant-quality meal ready in under 30 minutes. Serve it over a bed of tender pasta or with a fresh side salad for a hearty, satisfying meal the entire family will love. Simple, quick, and utterly delicious, this easy Chicken Parmesan recipe is a must-try for busy cooks!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably Italian seasoned)
- 0.5 cup grated Parmesan cheese
- 4 tablespoons olive oil
- 1.5 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 4 pieces fresh basil leaves (optional)
- 2 cups cooked pasta (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Slice each chicken breast horizontally to make two thinner cutlets. Pat them dry with a paper towel.
Season both sides of the chicken cutlets with salt and black pepper.
Prepare a breading station with three shallow bowls: one with the flour, one with the whisked eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Dredge each chicken cutlet in the flour, shaking off any excess. Dip it into the whisked eggs, then coat it evenly in the breadcrumb and Parmesan mixture.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add half the chicken cutlets and cook for 2-3 minutes per side, until golden brown and crispy. Remove and set aside. Repeat with the remaining 2 tablespoons of olive oil and the remaining chicken cutlets.
Return all the chicken cutlets to the skillet (or transfer to a baking dish if your skillet isn't oven-safe). Spoon marinara sauce evenly over each cutlet, then top with shredded mozzarella cheese.
Transfer the skillet or baking dish to the oven and bake for 10-15 minutes, until the cheese is melted and bubbly, and the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Garnish with fresh basil leaves if desired, and serve immediately. Serve alongside cooked pasta or a side salad for a complete meal.
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 5459 mg | 237% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 18.4 g | ||
| Protein | 213.9 g | 428% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1507 mg | 116% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1505 mg | 32% | |
*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.
