My Chicken Parm
Elevate your dinner game with "My Chicken Parm," a classic comfort food dish that combines crispy, golden-breaded chicken breasts with a rich marinara sauce and gooey melted mozzarella. This recipe masterfully blends crunchy panko breadcrumbs, Parmesan cheese, and aromatic seasonings for a perfectly flavorful coating, while baking in the oven ensures the chicken stays juicy and tender. Served over a bed of al dente pasta and garnished with fresh herbs for a pop of color, this easy homemade chicken Parmesan is ready in under an hour and perfect for a satisfying weeknight meal or a hearty family gathering. Whether you're craving Italian-inspired flavors or looking for an impressive crowd-pleaser, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups breadcrumbs (preferably panko)
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 8 ounces spaghetti or pasta of choice
- 2 tablespoons fresh parsley or basil, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
Prepare the breading stations in three shallow bowls: In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Season both sides of the chicken with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Dip each chicken breast into the flour, ensuring it is fully coated and shaking off the excess. Next, dip it into the egg mixture, followed by the breadcrumb mixture. Press the breadcrumbs onto the chicken to adhere. Repeat for the second chicken breast.
In a large skillet over medium-high heat, heat the olive oil. Once hot, add the breaded chicken breasts and cook for about 3-4 minutes on each side until golden brown. You may need to do this in batches to avoid overcrowding the pan.
Place the browned chicken onto the prepared baking sheet. Spoon about 1/2 cup of marinara sauce over each piece, then sprinkle with shredded mozzarella cheese.
Transfer the baking sheet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
While the chicken is baking, cook the spaghetti or your choice of pasta according to the package instructions. Drain and set aside.
Serve the Chicken Parm over a bed of pasta, garnished with chopped fresh parsley or basil if desired.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 3721 mg | 162% | |
| Total Carbohydrate | 313.8 g | 114% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 28.4 g | ||
| Protein | 214.1 g | 428% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1649 mg | 127% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1654 mg | 35% | |
*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.
