Chicken Parmesan

Crispy breaded chicken breasts baked in a rich tomato sauce with melted mozzarella and Parmesan cheese, served alongside spaghetti and a vibrant green salad.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $6.27/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• comfort food
• bake
• classic
• savory

Ingredients

• 4 chicken breasts (boneless, skinless)
• 0.5 cup all-purpose flour
• 1 large egg
• 2 tablespoon milk
• 1 cup Panko breadcrumbs
• 0.75 cup grated Parmesan cheese (grated)
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoon olive oil
• 24 ounce marinara sauce
• 1.5 cup shredded mozzarella cheese (shredded)
• 8 ounce spaghetti
• 5 ounce mixed greens
• 0.5 cup cherry tomatoes
• 1 tablespoon red wine vinegar
• 0.25 teaspoon dried oregano

Instructions

1. Preheat oven to 400°F (200°C).
2. Pat **chicken breasts** dry. Pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides with 1/2 teaspoon **salt** and 1/4 teaspoon **black pepper**.
3. Set up a breading station: Place **all-purpose flour** in a shallow dish. In a second shallow dish, whisk the **large egg** with 2 tablespoons **milk**. In a third shallow dish, combine **Panko breadcrumbs** with 1/2 cup **grated Parmesan cheese** and 1/4 teaspoon **dried oregano**.
4. Dredge each **chicken breast** first in **flour**, shaking off excess, then dip in **egg mixture**, and finally coat thoroughly in **breadcrumb mixture**, pressing to adhere.
5. Heat 2 tablespoons **olive oil** in a large oven-safe skillet over medium-high heat. Cook the breaded **chicken breasts** for 3-4 minutes per side, until golden brown and crispy. Do not cook through.
6. Pour half of the **marinara sauce** into the bottom of the skillet around the chicken. Top each chicken breast with the remaining **marinara sauce**, then sprinkle with **shredded mozzarella cheese** and the remaining 1/4 cup **grated Parmesan cheese**.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the **chicken** is cooked through (internal temperature 165°F) and the cheese is bubbly and lightly browned.
8. While the chicken bakes, bring a large pot of salted water to a rolling boil (add 1 teaspoon **salt**). Add **spaghetti** and cook according to package directions until al dente. Drain well.
9. In a medium bowl, combine **mixed greens**, **cherry tomatoes**, 1 tablespoon **red wine vinegar**, 1 tablespoon **olive oil**, and 1/4 teaspoon **black pepper**. Toss to combine.
10. Serve the **Chicken Parmesan** hot with a side of **spaghetti** and the **simple green salad**.

Notes

You can prepare the chicken up to the breading stage a few hours ahead of time and keep it refrigerated. For quicker prep, opt for pre-shredded mozzarella.

Nutrition (per serving)

• Calories: 919
• Protein: 63.5 g
• Carbohydrates: 79.7 g
• Fat: 35.3 g
• Fiber: 4.5 g
• Sodium: 806 mg
• Saturated Fat: 13.9 g
• Sugar: 5.9 g
• Cholesterol: 188 mg