Easy Chicken Parmesan

by Play 13 Comments

Make this easy chicken parmesan with items you probably already have in your pantry. I love this dish because it looks impressive but it's super-easy.

After a week in Boston for work, I’m getting back into a normal routine. That means coming up with something to feed my family at a time when we don’t have a lot of groceries.

Luckily, I almost always have what I need to make chicken parmesan. I love this dish because it looks impressive even though it’s super-easy. Plus, it sticks to your bones on a chilly night, and my kids love it!

This is one of those recipes I made up based on what I had handy and what I knew of the dish. No exact measurements, just put stuff together until it looks and tastes good to you!

Easy Chicken Parmesan


  • 4 chicken breasts, pounded flat if you like
  • Bread crumbs – You can buy them, or make them by toasting bread in the oven. Run the toasted bread through a food processor along with seasonings of your choice.
  • 1 can or jar of tomato-based pasta sauce
  • Shredded mozzarella cheese
  • Grated parmesan cheese
  • 1 egg, scrambled with a couple of tablespoons of milk
  • A few tablespoons of vegetable oil


  1. Preheat oven to 375 degrees
  2. Heat oil in a skillet
  3. Dip chicken breasts in egg and milk mixture, then roll in bread crumbs
  4. Fry breaded chicken in oil until golden on both sides (chicken won’t be cooked all the way through, but don’t worry)
  5. Place chicken breasts in casserole dish and pour tomato sauce over the top of them.
  6. Top with mozzarella and parmesan cheeses
  7. Bake until chicken is cooked through and cheeses are brown and bubbly (usually around 40 minutes or so).
  8. Use a spoon to remove any excess fat that may have collected
  9. Serve over spaghetti or linguine

Sara Bennett Wealer

A co-founder of Working Moms Against Guilt, Sara Bennett Wealer is an author, copywriter and mother of two. Her debut novel for young adults, RIVAL, was released by HarperTeen.


  1. I tried this last night, it was great! Thanks!

  2. Easy and really good!

  3. Really good! Hubby loves it

  4. I will give it a shot tonite looks reallygood

  5. Does anyone know how long it takes to bake?

  6. I made this last night for the first time for me and my husband with only one Costco chicken breast because they are so big! It is difficult to convert receipts to feed two but I nailed it! I didn’t have any pasta sauce so I used one small (10 cent) can of tomato sauce and added Italian seasoning for flavor. Followed everything else as directed. Served over pasta and my husband went crazy. Married for 38 years it’s difficult to find something new and delicious but he said this recipe is now his favorite!! Thank you for this wonderful share! Another 38 years is in store!

  7. do you cover the dish when you put it in the over?

  8. […] Canned/Jarred Pasta Sauce – Sure, I heat it up and dump it on spaghetti. But I also use it as an ingredient in dishes like lasagna and chicken parmesan. […]

  9. Made this dish and it was delicious. My youngest son is very picky about every dinner meal and he loved this dish. Very good dish and thanks for sharing!

  10. Made this with garlic Mayo yummy

  11. I made this wonderful recipe tonight! It was delicious! I used the Classico Cabernet Marinara for my tomato sauce! My chicken breast were a little thick but still cooked through. I recommend pounding the chicken flat before you fry however it was still so yummy! I’m going to definitely cook again!

  12. I made this last night with my homemade red sauce, lots of fresh garlic.

    I sliced the thick breasts in half lengthwise, added salt n pepper,red pepper flakes, fresh minced garlic,and olive oil, let sit for an hour in the same pan I would use to bake them in the oven.
    I then heated up a fry pan cooked them only long enough to brown and returned to the baking dish…added the red sauce around and under them and baked at 375 for 20 mins.

    Turned off the oven and covered each breast with provolone cheese to melt .

    Served hot over pasta…..very good and gluten free!

  13. I think you should take the word “scrambled” out of your directions. It can be taken literally by new cooks.

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