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A vibrant dish of chicken parmesan topped with melted cheese and fresh herbs.

Quick way to grow succulent Chicken Parmesan

This recipe provides a quick and delicious way to prepare succulent Chicken Parmesan, perfect for a weeknight meal. The chicken is breaded and pan-fried, then baked with marinara sauce and cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 large boneless, skinless chicken breasts
Breading
  • ½ cup all-purpose flour
  • 2 eggs beaten
  • 1 cup bread crumbs
  • ½ cup Parmesan cheese grated
Sauce & Cheese
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese shredded
  • ¼ cup fresh basil chopped
Other
  • 2 tablespoons olive oil for frying
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • Baking dish
  • Meat mallet (optional)
  • Shallow dishes
  • Large skillet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
  2. Pound the chicken breasts to an even thickness of about ½ inch, then season them with salt and pepper.
Breading and Frying
  1. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan.
  2. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with the breadcrumb mixture.
  3. Heat olive oil in a large skillet over medium-high heat and pan-fry the breaded chicken for 3-4 minutes per side until golden brown.
Baking
  1. Transfer the seared chicken to the prepared baking dish and spoon marinara sauce over each piece.
  2. Sprinkle thoroughly with shredded mozzarella cheese.
  3. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and lightly browned.
Serving
  1. Garnish with fresh chopped basil before serving hot with your favorite pasta or a side salad.

Notes

For extra crispiness, you can broil the chicken for the last minute or two of baking. Be careful not to burn the cheese. This dish pairs well with a light white wine like Pinot Grigio or Sauvignon Blanc.