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Chicken Parmigiana Recipe From Scratch

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My Chicken Parm recipe, aka Chicken Parmigiana, is made from scratch, browned then baked with your favorite rich tomato sauce, and served on a bed of spaghetti for a weeknight meal or special occasion dinner.

A bite of Chicken Parm on a fork held over a white dish filled with chicken parm and spaghetti with tomato sauce

Cooking from scratch involves a little extra time and effort but dishes like this Chicken Parmigiana are totally worth it.

Ingredients for Making Chicken Parmigiana

  • 3 cups tomato sauce, divided
  • 1½ lbs. boneless, skinless chicken breasts
  • Sea salt and black pepper
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1/3 cups water
  • 1½ cup italian bread crumbs
  • 2 Tbsp. Italian seasoning
  • 1¼ cup Parmesan cheese, fresh grated, divided
  • 2 Tbsp. extra virgin olive oil, divided
  • 6 oz. fresh Mozzarella, sliced
  • 1 16-oz. box spaghetti


Optional:

  • Fresh chopped Basil
  • Fresh grated Parmesan cheese

How To Make Homemade Chicken Parmesan

Step 1

Preheat your oven to 425° and prepare a large baking dish (9×13 like this one) by spraying with non-stick spray.

Mix the tomato sauce with Italian seasoning.

Cover the bottom of the dish lightly with the flavorful tomato sauce and set aside.

boneless, skinless chicken breast between two pieces of plastic with a meat mallet on top

Step 2

Place a piece of plastic wrap on the counter then lay the chicken breast on it and top with another piece of plastic wrap. Use a meat mallet to flatten the chicken breast to about 1/2″ thickness.

Step 3

Toss the top sheet of plastic wrap and season chicken with salt and pepper to taste.

breading ingredients for frying chicken to make chicken parm. Bread crumbs, egg wash and flour

Step 4 Prepare The Breading to Brown The Chicken

My breading mixture is a huge part of the fabulous flavor you get to experience with this dish.

Prepare the breading by adding the flour to a large plate or shallow bowl and set aside.

Then add the breadcrumbs, salt and pepper to taste, Italian seasoning, and 1/4 Cup of Parmesan cheese to a large shallow plate or bowl. Stir gently to combine and set aside.

Make the egg wash by whisking the eggs and water together in a large bowl.

a piece of boneless skinless chicken breast being breaded to make a Chicken Parmigiana dish

Step 5

Now begin breading each piece of chicken by dredging in the flour first then coat in the beaten egg wash and gently shake off the excess flour.

Finally, you will coat each side in the bread crumb mixture and gently shake off the excess. Place the breaded chicken pieces onto a plate, and they can be stacked then set aside.

Breaded chicken breast being browed in very shallow oil in a stainless steel skillet

Step 6

Heat oil in a large nonstick skillet over medium heat. Add the breaded chicken and cook until lightly golden brown on each side, about 4 or 5 minutes per side. Repeat the process until all of your chicken has been browned.

Place the browned chicken onto the prepared baking dish, with the tomato sauce, in a single layer as you remove them from the skillet.

Mozzarella cheese slices on top of fried chicken breast in a casserole dish with tomato sauce

Step 7

Top each browned chicken breast with a slice of Mozzarella cheese. This is where you start licking your lips because you know how delectable this dish is going to be and all of your breading and preparing will be so worth it.

Chicken Parmesan in a casserole dish with tomato sauce on top

After topping each chicken breast with a nice slice of fresh Mozzarella, top it all with your favorite thick tomato sauce then sprinkle lightly with Italian seasoning.

Sauce Options

There are a variety of sauces to use for making Chicken parm but we have kept it simple and used tomato sauce enhanced with Italian seasoning. You could make your own from scratch, use Marinara sauce, or even canned spaghetti sauce or pasta sauce if you like.

Chicken Parm in a casserole dish with grated parmesan cheese sprinkled on top

Step 8 Baking

Now sprinkle the top of your Chicken Parmigiana with grated fresh Parmesan cheese and place the dish in the 425° oven uncovered. Bake for about 15 to 20 minutes or until the chicken is done.

Because we pulverized the chicken into flattened pieces and browned it in a skillet, it should be done in about 15 to 20 minutes but use a meat thermometer to check. Chicken should reach an internal temperature of 165°

Prepare the Spaghetti

While the chicken is baking, prepare the spaghetti according to package directions. Drain, rinse and drain again. Toss the spaghetti noodles with a dab of olive oil to prevent them from sticking together and set aside.

Remove the freshly baked Chicken Parm from the oven. Divide the spaghetti among your serving plates and top with a Cheesy Chicken Parm then spoon some of the sauce over top.

Chicken Parmesan on a bed of spaghetti with chopped Basil on top served on a white dish

Serve with fresh basil if you like. If you are an ultimate cheese lover, top with even more freshly grated Parm and enjoy.

What To Serve With Chicken Parm

Caesar salad and Italian sliced bread and Italian butter

Create a restaurant-quality meal at home by serving this Classic Caesar Salad along with Italian sliced bread and Homemade Italian Butter just like from Carrabba’s.

Here is my easy Chicken Parmigiana recipe which is easier with chicken thighs instead of breast. It’s a little quicker and avoids turning the oven on, a nice option for summer dinner ideas.

Yield: 4 to 6

Chicken Parmigiana Recipe From Scratch

Chicken Parmesan on a bed of spaghetti with chopped Basil on top served on a white dish

Our Chicken Parm recipe is made from scratch, browned then baked with a rich tomato sauce and served on a bed of spaghetti for a weeknight meal or special occasion dinner.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 3 Cups of your favorite thick tomato sauce, divided
  • 1½ lbs. boneless, skinless chicken breasts
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1/3 cups water
  • 1½ cup Panko breadcrumbs
  • 2 Tbsp. Italian seasoning
  • 1¼ cup Parmesan cheese, fresh grated, divided
  • 2 Tbsp. extra virgin olive oil, divided
  • 6 oz. fresh Mozzarella, sliced
  • 1 16-oz. box spaghetti

Instructions

Preheat your oven to 425° and prepare a large baking dish by spraying with non-stick spray. Cover the bottom of dish lightly with Tomato sauce and sprinkle lightly with Italian seasoning. Set aside.

Place a piece of plastic wrap on the counter then lay the chicken breast on it and top with another piece of plastic wrap. Use a meat mallet to flatten the chicken breast to about 1/2″ thickness.

Toss the top sheet of plastic wrap and season the chicken with salt and pepper to taste.

Prepare the breading by adding the flour to a large plate and set aside. Make the egg wash by whisking the eggs and water together in a large bowl. Then add the breadcrumbs, salt and pepper to taste, Italian seasoning and 1/4 Cup of Parmesan cheese to a large shallow plate. Stir gently to combine and set aside.

Now begin breading each piece of chicken by dredging in the flour first then coat in the egg wash and gently shake off the excess flour. Finally you will coat each side in the bread crumb mixture and gently shake off the excess. Place the breaded chicken pieces onto a plate and they can be stacked then set aside.

Heat one tablespoon of oil in a large skillet over medium heat. Add the breaded chicken and cook until lightly browed on each side, about 4 or 5 minutes per side. Repeat the process until all of your chicken has been browned.

Place the browned chicken onto the prepared baking dish in a single layer as you remove them from the skillet.

Top each browned chicken breast with a slice of the Mozzarella cheese. Then spoon tomato sauce over the tops evenly and sprinkle lightly with Italian seasoning.

Now sprinkle the top of your Chicken Parmigiana with grated fresh Parmesan cheese and place the dish in the oven uncovered. Bake for about 15 to 20 minutes or until the chicken is done. Chicken should reach an internal temperature of 165°

While the chicken is baking, prepare the spaghetti according to package directions. Drain, rinse and drain again. Toss the spaghetti noodles with a dab of olive oil to prevent them from sticking together and set aside.

Remove the freshly baked Chicken Parm from the oven. Divide the spaghetti among your serving plates and top with a Cheesy Chicken Parm then spoon some of the sauce over top.

Serve with fresh basil if you like. If you are an ultimate cheese lover, top with even more freshly grated Parm and enjoy

Notes

You can use Linguini noodles if you like.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 751Total Fat 25gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 225mgSodium 1520mgCarbohydrates 70gFiber 5gSugar 7gProtein 61g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

Did you make this recipe?

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