All Recipes, Mains, Poultry

Chicken Parmesan

March 8, 2011
Chicken Parmesan

Chicken Parmesan is probably one of the most popular and favorite Italian dishes. The crisp, breaded chicken smothered in sauce and melted cheese… So good.  Usually the chicken is breaded, then pan fried, then baked in tomato sauce. This recipe below skips the frying part and goes right into baking. And it’s still delicious of course! I am sure many of you know how to make this classic recipe but if you have never made it without frying, you should give it a try!

I like to bake the chicken first and then top it with the sauce and cheese during the last few minutes it’s in the oven… I’m not all about soggy chicken.


  • 2 Chicken breasts
  • About 1 cup Italian breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1 Egg
  • Handful of shredded Mozzarella cheese
  • Your favorite tomato sauce
  • Salt and pepper

(I plan to post a yummy recipe for my homemade sauce in the near future. I made it easy this time and went with some Classico sauce)

To Do:

Pre-heat your oven to 350 degrees

Prepare your chicken breasts by placing them between two pieces of plastic wrap and then lightly pounding them with a mallet, so they thin out.
Season the chicken with some salt and pepper, on both sides.

Mix your breadcrumbs and Parmesan cheese in one bowl, and scramble up your egg in another.

I like to add a few extra seasonings to the bread crumb mixture- such as basil, rosemary, and parsley- even though the crumbs are already ‘Italian style.’ That choice is up to you.

Dip your chicken breast in the egg first, then in the breadcrumb mixture, making sure to coat both sides with the crumbs. Repeat for the second breast.

Place the chicken on a baking pan that has a little bit of non-stick spray on it. Bake for about 20 minutes, or until the chicken starts to brown and the meat is no longer pink on the inside.

When the chicken is just about done, pour some sauce and then cheese over the top. let it sit in the oven for about 5 minutes to allow the cheese to melt.

Serve right away with a side of pasta and/ or veggies.

On a side note, I have the best job ever! Not only is my job amazing on it’s own, but starting now, I get to attend seminars about sustainable cooking, research the history of traditional holiday food, blog about it, AND get paid for it! AMAZING! So stay tuned for the next couple of weeks- I will be posting blogs about my new ‘foodie’ adventures and sharing my new found knowledge about sustainable cooking!

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  • Reply Dana Rae March 8, 2011 at 11:06 am

    Mmm, it looks pretty crispy for oven baked. I will save this and give it a try, thank you!

  • Reply Donalyn March 9, 2011 at 6:45 am

    Hi there – just stopped over to say hi and thank you for checking out my Irish Soda Bread. Your chicken looks great & this is how I always make it too – cuts down on the fat! Nice to meet you :)

  • Reply zerrin March 9, 2011 at 2:45 pm

    Love the combination of parmesan and mozerella with chicken. Sounds easy too! A must try for me!

  • Reply Eftychia March 11, 2011 at 1:14 pm

    This dish looks tasty and easy to make. Thanks for sharing!

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