Prego Chicken Parmesan
Transform dinner into an Italian-inspired feast with this irresistible Prego Chicken Parmesan recipe! Featuring perfectly breaded chicken breasts, golden brown and coated in a crisp mixture of Panko breadcrumbs and Parmesan cheese, this classic dish is elevated with a generous topping of melted mozzarella and rich Prego marinara sauce. Baked to bubbly perfection, every bite is as satisfying as it is flavorful. Serve this dish over tender spaghetti for the ultimate comfort food experience, and garnish with fresh basil for a burst of freshness. With its simple prep, quick cooking time, and crowd-pleasing layers of flavor, this Chicken Parmesan is perfect for busy weeknights or a cozy family dinner.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Vegetable oil
- 2 cups Prego marinara sauce
- 1.5 cups Shredded mozzarella cheese
- 12 ounces Cooked spaghetti
- 2 tablespoons Fresh basil leaves (optional)
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts on a cutting board. Use a meat mallet to pound each piece to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the Panko breadcrumbs and grated Parmesan cheese.
Coat each chicken breast in flour, shaking off any excess. Dip it into the beaten eggs, then dredge it in the breadcrumb and Parmesan mixture, pressing gently to adhere the breadcrumbs evenly.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts in batches. Cook for 3–4 minutes on each side or until golden brown. Transfer the chicken to a paper towel-lined plate to drain excess oil.
Spread 1/2 cup of Prego marinara sauce in the bottom of a 9x13-inch baking dish. Place the chicken breasts in the dish in a single layer.
Top each chicken breast with the remaining marinara sauce, dividing it evenly. Then sprinkle shredded mozzarella over the top of each piece.
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly, and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Meanwhile, cook the spaghetti according to package instructions, then drain and set aside.
Serve the chicken breasts over a bed of spaghetti. Garnish with fresh basil leaves, if desired, and enjoy!
Nutrition Facts
Calories |
4434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 7187 mg | 312% | |
| Total Carbohydrate | 309.4 g | 113% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 38.4 g | ||
| Protein | 337.4 g | 675% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1939 mg | 149% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3452 mg | 73% | |
*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.
