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+ servings

Chicken Parmesan

This Italian classic is a family favorite.
Course dinner, Main Course
Cuisine American, Italian
Prep Time 17 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings 4
Calories 600kcal



  • 4 boneless skinless chicken breasts, pounded thin
  • Salt and freshly ground black pepper
  • 2 cups all-purpose flour seasoned with salt and pepper
  • 4 large eggs beaten with 2 tablespoons water and seasoned with salt and pepper
  • 2 cups panko bread crumbs
  • 1 cup vegetable oil or pure olive oil
  • 1 lb fresh mozzarella thinly sliced
  • 1/4 cup freshly grated Parmesan
  • Fresh basil or parsley leaves for garnish

For the Tomato Sauce:

  • 2 tbsp olive oil 30mL
  • 1 large onion finely chopped
  • 4 cloves garlic smashed with some kosher salt to make a paste
  • 56 oz can plum tomatoes and their juices pureed in a blender (2, 28-ounce cans)
  • 16 oz can of crushed tomatoes
  • 1 small can tomato paste
  • 1 bay leaf
  • 1 small bunch Italian parsley
  • 1 Cubano chile pepper chopped
  • Salt and freshly ground pepper
  • 1 package spaghetti
  • 2 tbs melted unsalted butter
  • 3 tbs lemon juice
  • 1 pinch salt



  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. 
  • Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. 
  • Bake in the oven until the chicken is cooked through and the cheese is melted for about 5 to 7 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti that’s been tossed with 2 tablespoons melted butter and three tablespoons lemon juice.

For the Tomato Sauce:

  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. 
  • Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil.



  • You can skip the peppers or add lots more depending on your heat tolerance.
  • Use any kind of pasta you want, don't feel limited to spaghetti!
  • I love using fresh mozzarella fir this dish but use whatever you have handy, it all melts and will be delicious.
Recipe adapted from Bobby Flay


Serving: 300g | Calories: 600kcal | Carbohydrates: 33g | Protein: 50g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 163mg | Sodium: 1613mg | Potassium: 882mg | Fiber: 3g | Sugar: 8.4g | Vitamin A: 900IU | Calcium: 320mg | Iron: 2mg