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Quick and Easy Parmesan Chicken recipe

Quick and Easy Parmesan Chicken recipe

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  • Meat and poultry
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Parmesan encrusted chicken simmers in white wine and butter for a quick but delicious supper.

286 people made this

IngredientsServes: 6

  • 4 skinless, boneless chicken breast fillets - cut into strips
  • salt and freshly ground black pepper to taste
  • 2 eggs, beaten
  • 50g (2 oz) Parmesan cheese, finely grated
  • 50g (2 oz) butter
  • 100ml (4 fl oz) white wine

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Season chicken with salt and pepper. In a shallow plate, spread Parmesan cheese. Dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
  2. In a frying pan, melt butter over medium high heat. Cook chicken, stirring frequently, until golden brown.
  3. Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

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Reviews & ratingsAverage global rating:(296)

Reviews in English (212)

by camelsram

Used different ingredients.very good recipe! My fiance wants me to make this about once a week. The only thing I do differently is dip the chicken in flour before dipping in the eggs- it seems to help the coating stick better while frying. Also, I used white wine and it came out amazing.-18 Jul 2008

by Doughgirl8

The flavour of this dish was great. The cooking method, on the other hand, confused me: why go to all the trouble to bread the chicken and get a crispy crust only to add wine to the pan and make it soggy? I would sautee the chicken using vegetable oil, transfer it to a baking tray in an oven to keep warm, and then make the wine-butter sauce for its rich flavours. Nice, simple chicken dish.-18 Jul 2008

by Sara

Used different ingredients.I've made this before and made these changes to add a little more flavour: sprinkle dried basil, oregano, and black pepper into the parmesan cheese before coating; add 4 cloves of crushed garlic to wine during the simmer time; and chopped mushrooms, halved, during the simmer portion. With these changes, I rate it 5 star.-18 Jul 2008

  • 2 8-ounce boneless, skinless chicken breasts, trimmed
  • ½ teaspoon freshly ground pepper, divided
  • ½ cup coarse dry breadcrumbs, preferably whole-wheat (see Tip)
  • 2 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 28-ounce can no-salt-added crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 1 cup shredded part-skim mozzarella cheese
  • ¼ cup chopped fresh basil or parsley

Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with 1/4 teaspoon pepper. Combine breadcrumbs. Parmesan and 1 tablespoon oil in a small bowl set aside.

Position rack in upper third of oven preheat broiler to high.

Heat 1 tablespoon oil in a large, ovenproof skillet over medium-high heat. Add half the chicken and cook until golden, 2 to 3 minutes per side. Transfer to a plate. Reduce the heat to medium and repeat with the remaining 1 tablespoon oil and chicken. Transfer the chicken to the plate.

Add onion and garlic to the pan and cook, stirring, until beginning to soften, 2 to 3 minutes. Remove the pan from the heat. Pour in crushed tomatoes add Italian seasoning, salt and the remaining 1/4 teaspoon pepper. Return the pan to medium heat and cook, stirring, until the onions are tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the pan. Turn to coat with the sauce.

Sprinkle about 1/4 cup of mozzarella cheese over each piece of chicken, then top with the reserved breadcrumb mixture. Broil until the cheese is melted, about 1 minute. (Watch carefully to prevent burning.) Serve the chicken with the sauce, sprinkled with basil (or parsley).

Tip: To make coarse dry breadcrumbs, spread crumbs on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled Panko breadcrumbs. Find them at well-stocked supermarkets.

Shortcuts for Making Chicken Parmesan

Most recipes call for boneless skinless chicken breasts, which need to be sliced in half horizontally and pounded thin. I use chicken tenderloins instead. Tenderloins can be quickly flattened with the palm of your hand to ensure even cooking — and, unlike the convenient thinly sliced chicken cutlets you find at the store, they are practically guaranteed to be tender and juicy.

I also use jarred marinara sauce. The recipe only calls for 1-1/2 cups of sauce, so it doesn’t make sense to make it from scratch, especially when there are plenty of good store-bought options (Rao’s and Victoria are both good options).


This is really good, this is my photo and not my recipe, CCheryl


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 704

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Quick and Easy Chicken Parmesan Freezer Meal

How to Make Your Chicken Parmesan Freezer Meal

  1. Start with just taking your boneless skinless chicken breasts and trim off any fat.
  2. Next, mix the bread crumbs and parmesan cheese together.
  3. In a separate bowl, melt some butter.
  4. Then just dredge the chicken breasts through the butter and then roll in the bread crumb mixture.
  5. Spread the tomatoes or sauce along the bottom of a foil 9吉 pan, then place the chicken breasts on top and sprinkle with mozzarella cheese! Cover with plastic wrap, foil, and freeze.

I prefer pasta sauce instead of stewed tomatoes, so I use about half of a 24-ounce jar of pasta sauce in the bottom of the pan, then save the rest for later to serve on the pasta with the Chicken Parmesan.

Chicken Parmesan Cooking Instructions

To cook, just preheat the oven to 350 degrees, cover the pan with foil, and pop it in the oven for 40 minutes or until the chicken is cooked through. If you are cooking straight from frozen, then extend the cooking time to 60 minutes, or until done.

Chicken is done when it reaches an internal temperature of 160 degrees F. Cooking time may vary depending on the size of chicken breast.

Serve over a bed of cooked spaghetti noodles and use extra sauce to cover noodles. This is a great dish on a busy night paired with a Caesar salad and breadsticks.

Make Clean-Up Even Easier

I love using these Aluminum Steam Table Pans when I’m in a hurry. They’re easy to use and they make cleaning up so easy!

freezer meal group. The ingredients are so simple too. If you end up trying it out, let us know how it goes! We love to hear from our readers.

Ratings & Reviews

Very Good

Excellent recipe and also good using veal instead of chicken.

Easy and delicious!

Love this recipe. It is so simple to prepare and it tastes great. My boyfriend loves it and has me make it at least once a month.

This recipe is quick and easy!

I use the chunky Prego sauces and have served the chicken over rice, over noodles and even with a baked potato! It goes well with all 3 and changes up the meal.


Quoting my Roomie "Heaven in my belly. " "Like a "restaurant good". hahhaha. Well had to make some changes. Boiled the chicken first. for the sauce i mixed three cheese and tomato & basil.. . served with pasta and homemade garlic toast bread. Loved it. My roomie is still in heaven. will do it again.

Very few ingredients needed

I loved this recipe, very, very easy to make and very quick. It makes a very satisfying meal served with spaghetti and a tossed salad. Love it, will definitely make it again.

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Can you prep this Creamy Parmesan Chicken ahead of time?

YES! This is an excellent meal prep recipe for a busy weeknight.

You can prep this recipe completely and then cover it with saran wrap (or foil) and pop it into the fridge.

Get home from a busy day and slide it into the oven and cook it according to the recipe directions! It should not take any additional cooking time!

You can prep this up to a couple of days before, just double check your sell by date on your chicken to be sure it has plenty of time left.

**If you are using a glass casserole dish, I recommend letting your casserole dish sit on the counter at room temperature while you preheat the oven.

This will allow the glass to warm up safely and prevent your glass from possibly shattering when going from the cold fridge to the hot oven.

I am really excited for you to try this low carb Creamy Parmesan Chicken recipe. If you don’t tell anyone this chicken recipe is low carb, I promise they will have no idea!

While I normally may not be a mayo fan, the mayo in this recipe really does make the chicken super moist and lets the parmesan cheese flavor shine through.

Once you try this Parmesan Chicken, please leave a review or comment below letting me know how it turns out for you!


    1. Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack preheat to 450°F.
    2. Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
    3. Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
    4. Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
    5. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3𔃂 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
    6. Divide sauce among 4 plates. Top with chicken and torn basil.

    Recipe Summary

    • ¾ cup flour
    • Salt and pepper
    • 2 eggs
    • 1 ¾ cups Italian bread crumbs
    • 2 pounds chicken cutlets, pounded thin
    • ½ cup vegetable oil
    • 1 (26 oz.) jar low-sodium spaghetti sauce
    • 8 ounces shredded part-skim mozzarella
    • ¾ cup (6 oz.) grated Parmesan

    Preheat oven to 375°F. In a shallow dish, combine flour with 1/2 tsp. salt and 1/4 tsp. pepper. In a bowl, beat together eggs and 2 Tbsp. water. Place bread crumbs in another shallow dish.

    Dredge chicken in flour, shaking off excess. Dip into egg mixture, letting excess drain. Dredge in bread crumbs, pressing on gently. Place on wax paper-lined baking sheet.

    In a large skillet, heat 2 Tbsp. oil over mediumhigh heat. Add one-quarter of cutlets. Cook until golden, 1 1/2 to 2 minutes per side. Transfer to a paper towel- lined baking sheet. Continue cooking with oil and chicken in three more batches.

    Pour half of spaghetti sauce into a 13-inch baking pan. Place one layer of cutlets on top. Cover with half of mozzarella and half of Parmesan. Layer with other cutlets and sauce. Sprinkle with remaining mozzarella and Parmesan. Bake until hot and bubbling, 20 minutes.

    Reviews & Comments

    Fantastic Recipe! This is the third recipe I tried from your site and all have been awesome. I messed up a little and didn’t have my pan quite hot enough so some of the breading came off when I flipped it but that is a lesson learned on my part. Currently scrolling through for tonight’s dinner!
    Recipes tried so far:
    Chicken Marsala
    Sheet Pan Garlic Shrimp
    Parmesan Crusted Chicken

    Forgot that I also made the Ziti, which is another homerun!

    This was absolutely a perfect dinner dish. The flavors throughout the breast were mouth watering. Crisp on the outside, moist juicy tender on the inside. And then there’s the sauce that flows over top. Perfect in every way. This recipe is good restaurant quality. I served it for dinner and everyone thought I had gotten it from a restaurant to go it was so good. Let me tell you this recipe was given to those interested. I will continue making this delightful dish all the time now. Thank you for a easy but outstanding chicken recipe. WOW!

    Made this tonight and it turned out great! Didn’t change a thing. I did have less chicken than planned so I saved some of my breadcrumb mix in a ziploc before dredging. Can’t wait to make a little more and try with some gnocchi.


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