I will let you in on a little secret – I am obsessed with Chicken Parmesan. I order it at every chance I get and I am on a mission to find the best one out there. However, after trying Chicken Parmesan at numerous restaurants, I keep coming back to the fact that the version I make at home is still the best. Honestly, I am not sure where this recipe came from, otherwise I would credit the original source, but I have been making it for a while and tweaking it as I go, so by this point I am sure it’s quite different from the original. In either case, if you are looking for a simple, yet delicious, Chicken Parmesan recipe – I strongly urge you to try this one. Enjoy!
Prepared by: Julie P.
Serves: 6-8 people
6 chicken breasts
1 large jar of pasta sauce
1 bag of mozzarella cheese or mix
2 cups of bread crumbs
1 pack of spaghetti
Salt & Pepper
Break 2 eggs into a bowl and mix them using a fork or an egg beater.
Dip the chicken breast into the egg mixture.
Note: Make sure the chicken breast is covered in egg mixture on all sides.
Once the chicken breast is covered in the egg mixture, roll it around in bread crumbs.
Repeat process with every chicken breast.
Place a large skillet on medium heat.
Generously coat the bottom of the pan with olive or vegetable oil.
Place all the chicken breasts into the skillet add salt and pepper.
Note: Don’t be afraid to salt here or you won’t taste it at all later.
Brown the chickens on each side. Once you flip them, salt again.
Note: Don’t worry about cooking the chicken all the way through, at this point you only need to brown the outside.
While the chicken is cooking, prepare a tray.
Note: For 6 large chicken breasts, I am using 13 1/2 x 9 5/8 x 2 3/4 size tray.
Coat the bottom of the tray with your favorite pasta sauce, or tomato sauce. (about ½-1 inch)
Once the chickens and the tray are ready, place each chicken breast into the tray.
Note: Make sure there is some sauce under each chicken breast, so it doesn’t burn.
Preheat oven to 450O F.
Pour the rest of the marinara sauce over the chicken breasts, coating all sides heavily.
Place the tray into the oven.
Note: It’s a good idea to place the aluminum tray (if you are using one) on a baking tray for support. It gets a little heavy.
Bake for 20-30 minutes then remove from the oven.
Sprinkle lots of mozzarella cheese over the top.
Note: You can use whichever cheese you like, or a mixture of different ones.
Place back into the over for 10-15 minutes.
Note: At this point you just want the cheese to melt and brown slightly at the top.
If you are making pasta to go with your chicken parmesan, now is a good time to cook it – fill a medium size pot with water and let it boil on high heat.
Note: Use your favorite brand/type of pasta, for best results follow the directions on the package. I prefer the angel hair pasta – it cooks faster.
Once the water boils, place the pasta into the pot and lower the heat a little. Taste a noodle to make sure it is ready, and then drain the water and place the pasta back into the pot for a little bit.
Note: Cooking times will vary based on the brand and type of pasta you are using, so read the label.
Once the cheese in the tray is good and melted, remove the tray from the oven and let it cool.
Note: No need to check if the chicken is cooked, after grilling and baking for 45 minutes – it is, so don’t worry.
Carefully scoop out each chicken breast from the tray. Try to keep the cheese on top of the chicken, I warn you – it will try to slide away. I usually use a knife to cut the cheese around the chicken and then scoop them out.
Once all the chicken breasts are out, there will be lots of sauce and cheese swimming in the tray. Pour it into the spaghetti.
Mix well and serve with chicken.
Note: Sprinkle some fresh parmesan cheese over the top before serving.
Voilá – easiest chicken parmesan is all done and ready to eat.
What’s your favorite recipe for Chicken Parmesan? Do you have a secret family recipe you want to share? If so, please do in the comments below!