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Chicken Parmigiana

Prep Time:

10 minute

Cook Time:

25 minutes





About the Recipe


  • 4 Chicken Breast Halves (skinless boneless)

  • ½ cup Flour

  • 2 Eggs

  • ⅔ cup Panko Bread Crumbs

  • ⅔ cup Italian Seasoning Bread Crumbs

  • ⅓ cup Parmesan Cheese (grated)

  • 2 tablespoons Parsley

  • 4 tablespoons Oil (or as needed)

  • 24 ounces Marinara Sauce (homemade or jarred)

  • 1 cup Mozzarella Cheese (shredded)

  • ¼ cup Parmesan Cheese (shredded)

  • add Basil & Parsley (fresh, chopped)


  1. Preheat an oven to 425°F.

  2. Place flour in shallow dish.

  3. Place the eggs in a second dish (and beat with a fork).

  4. Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish. (Or seasoned breadcrumbs)

  5. Pound chicken breasts to ½" thick (if they're very large you can cut them in half). 

  6. Dip chicken into flour and shake to remove any excess.

  7. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere). 

  8. Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).

  9. Place 1 ½ cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.

  10. Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.

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