An easy chicken parmesan recipe that’s a great pantry meal. Ready in under 20-minutes and sure to be a hit with the whole family!
- Boneless, skinless chicken breasts
- All-purpose flour
- 1–2 eggs
- Panko breadcrumbs
- Italian seasoning
- Garlic powder
- Shredded parmesan
- Salt and pepper
- Jarred red pasta sauce
- Olive oil
- Mozzarella cheese (optional)
- Noodles of choice (if using)
- Heat pasta sauce in a small pot over low heat.
- While sauce is simmering, prepare chicken. Working one breast at a time (use as many as you’d like to cook!), place a chicken breast in a large plastic bag.
- Using the flat side of a meat mallet, pound to 1/4 inch thickness.
Once all chicken breasts are pounded, prepare dredging station. Use three salad plates or shallow dishes.
- In the first, place all-purpose flour and season with salt and pepper.
- In the second, place 1-2 eggs and whisk with a couple tablespoons of water. (Use 2 eggs if cooking over 3 breasts.) In the third dish, place panko breadcrumbs (you’ll need a good bit but it will vary depending on how many breasts you’re cooking….use more than you think you’ll need).
- Season the panko generously with Italian seasoning, garlic powder (or a few fresh minced garlic cloves), shredded parmesan and salt and pepper.
- Working one breast at a time, dredge in flour. Coat both sides and shake off excess. Then dredge in egg wash.
- Finally, dredge in breadcrumbs and gently press the chicken into the breadcrumbs to adhere them.
Heat a saute pan (nonstick or stainless) over medium high heat.
- Pour in a few tablespoons of olive oil and swirl around until heated. Add chicken breasts, careful not to overcrowd the pan.
- Cook 2-3 minutes per side or until browned on both sides and reads 160 degrees using a meat thermometer. You can add sliced or shredded mozzarella cheese or parmesan when you flip the chicken over.
- Remove from pan and serve over noodles or choice or with a salad or veggie side of choice. Top with heated pasta sauce and a sprinkle of cheese and/or fresh herbs.
Don’t be afraid to eyeball this recipe! Don’t worry so much about exact measurements!