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Looking for quick and crowd pleasing weeknight dinner? Try this Classic Chicken Parmesan! It is ready and on the dinner table in 30 minutes or less! Made with crispy breaded chicken, dried herbs, marinara, mozzarella, parmesan, and fresh basil. It is sure to become a recipe the whole family will be asking for on repeat.
Chicken parmesan has always been one of my favorite meals! I mean, how can you go wrong with crispy breaded chicken, marinara, and cheese?! Serve with spaghetti or penne and a side salad for a complete dinner. Simple and delicious!Â
Ingredients for Classic Chicken Parmesan
- Chicken Breast: The recipe calls for 1 1/2 to 2 lbs chicken breast that has been sliced in half lengthwise and pounded to 1/4 inch thickness.
- Olive Oil: Used to cook the chicken.
- Butter: Used in combination with the olive oil to cook the chicken.
- Salt and Pepper: Season the chicken generously with salt and pepper.
- Plain Bread Crumbs: Use 1 full cup plain bread crumbs.
- Grated Parmesan Cheese: 1/2 cup used in the bread crumb mixture.
- Dried Oregano, Dried Parsley, and Dried Basil: Adds the perfect flavor to the bread crumb mixture.
- Garlic Powder: Used in the bread crumb mixture.
- Eggs: Beat 2 large eggs for dredging the chicken.
- All-Purpose Flour: Use 1/2 cup to coat the chicken.
- Marinara Sauce: Use 2 cups of your favorite marinara sauce.
- Shredded Mozzarella and Parmesan: The recipe calls for 1 cup shredded mozzarella and 1/2 cup shredded parmesan.
- Fresh Basil: Used when serving!
Prepping the Chicken
Slice the chicken breasts in half lengthwise. Place a piece of plastic wrap or parchment paper over the chicken. Using a kitchen mallet or a mearing cup, pound the chicken to 1/4 inch thickness. Generously season each side of the chicken with salt and pepper. Dredging the chicken is a simple 3-step process. In one bowl, mix together plain bread crumbs, grated parmesan, dried oregano, dried parsley, dried basil, and garlic powder. In another bowl, whisk together eggs. In a third bowl, add the all-purpose flour. First, coat the chicken in the flour. Next, dredge in the egg. Make sure to shake off any excess. Lastly, coat the chicken in the bread crumb mixture. Repeat the process with the remaining chicken.
Making Classic Chicken Parmesan
This Classic Chicken Parmesan recipe could not be easier to make. Here are the steps:
- Slice chicken breasts in half lengthwise. Place in a single layer and cover with plastic wrap. Using a kitchen mallet or measuring cup, pound chicken to 1/4 in thickness. Salt and pepper both sides of the chicken. Set aside.
- To prepare to dredging, in a large shallow bowl whisk together plain bread crumbs, grated parmesan cheese, dried oregano, dried parsley, dried, basil, and garlic powder. In another large shallow bowl, whisk the eggs. In a third bowl, add the all-purpose flour.
- First, coat the chicken in the all-purpose flour, then dredge in the egg. Make sure to get rid of excess egg before coating in the bread crumb mixture. Repeat process with remaining chicken.
- Heat 2 tbsp olive and 2 tbsp butter over medium heat. Add chicken and cook 4-5 minutes per side or until internal temperature reaches 165 degrees F. Remove from pan.
- Add 1 1/2 cups of the marinara to the pan. Add the chicken back to the pan. Spoon the remaining marinara over the top of each piece of chicken. Top with shredded mozzarella and parmesan blend.
- Broil for 3-5 minutes until golden and bubbly.
- Top with fresh basil and serve with spaghetti or penne.
Tools and Equipment
Classic Chicken Parmesan
Course: DinnerCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
15
minutesClassic Chicken Parmesan made with breaded chicken and topped with mozzarella and parmesan. Serve with spaghetti for an easy 30 minute weeknight dinner!
Ingredients
1 1/2 - 2lbs chicken breast, sliced in half lengthwise
2 tbsp olive oil
2 tbsp butter
1 cup plain bread crumbs
1/2 cup grated parmesan
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp dried basil
1 tsp garlic powder
1/2 cup all-purpose flour
2 eggs
2 cups marinara sauce
1 cup shredded mozzarella
1/2 cup shredded parmesan
Salt and Pepper
Fresh Basil
Directions
- Slice chicken breasts in half lengthwise. Place in a single layer and cover with plastic wrap. Using a kitchen mallet or measuring cup, pound chicken to 1/4 in thickness. Salt and pepper both sides of the chicken. Set aside.
- To prepare for dredging, in a large shallow bowl whisk together plain bread crumbs, grated parmesan cheese, dried oregano, dried parsley, dried basil, and garlic powder. In another large shallow bowl, whisk the eggs. In a third bowl, add the all-purpose flour.
- First, coat the chicken in the all-purpose flour, then dredge in the egg. Make sure to get rid of excess egg before coating in the bread crumb mixture. Repeat the process with remaining chicken.
- Heat 2 tbsp olive and 2 tbsp butter over medium heat. Add chicken and cook 4-5 minutes per side or until internal temperature reaches 165 degrees F. Remove from pan.
- Add 1 1/2 cups of the marinara to the pan. Add the chicken back to the pan. Spoon the remaining marinara over the top of each piece of chicken. Top with shredded mozzarella and parmesan blend.
- Broil for 3-5 minutes until golden and bubbly.
- Top with fresh basil and serve with spaghetti.
Loved This Recipe?
Tried and loved this recipe? Leave a comment below and share on Instagram! Make sure to tag @simplyplatedbylindsey and use #simplyplatedbylindsey! I can’t wait to see and share what you make!
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