The Best Chicken Parmesan

Pasta meals are like one of our go to meals that we have when we struggle with coming up with something to have during our meal planning process. We usually go full on grocery shopping every two weeks because Mr. Newman gets paid in the middle of the month and at the end of the month.

We need meals that can help stretch the budget as well as be enough for leftovers for 1-2 days. We usually exhaust the traditional spaghetti meal and then the kids don’t want to eat it because we eat it all the time. It’s fun to mix things up with a different type of meat or different type of pasta.

One the meals we like to shake things up with for our “pasta night” or “MNS’ (meat, noodle & sauce) is chicken parmesan. NOM.

So this recipe is pretty easy peasy. Get some chicky. Pound them out until they’re even and semi thin. You don’t wan them see through but you also don’t want them super thick to the point where you’re spending more time than directed cooking them.


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Beat an egg.

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Throw some flour in a bowl.

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Mix in half the parmesan, dried oregano, dried basil and panko breadcrumbs into a dish. Now I like to use either a dish like this or a pie pan. Because it’s nice and big for the chicken. You do what works for you. 🙂

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Ignore my product placement there. I just really like Hy-Vee. 🙂

Here’s where things get fun. I like to do an assembly line type of deal when making chicken like this.

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I put the ingredients in order in which I dunk. So, flour, egg, breadcrumb mixture, and then plate. Why the plate? Because the next step is to fry the chicken and I don’t want to run back and forth from the counter to the stove with ooey gooey fingers and chicken breasts.

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Do that to each of your chicken breasts. Then put them into a pan with hot olive oil and brown on each side for about 2 minutes. Toss them into a baking dish. Throw some pasta sauce on top and then mozzerella on top of that and put into oven for about 5-10 minutes.

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Bam. Parmesan chicken.

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Then serve with your favorite chicken parmesan side. Usually we have noodles with it, but you can have it with taters or steamed veggies. 🙂

Printable recipe is listed below!



The Best Chicken Parmesan


  • 1 pound boneless, skinless chicken breasts
  • salt & pepper
  • 1/2 c. flour
  • 1 egg, beaten
  • 1 c. panko breadcrumbs
  • 1/2 c. grated parmesan cheese, divided
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 c. olive oil
  • 1 jar pasta sauce
  • mozzarella cheese (fresh or shredded)


Preheat oven to 400 degrees Fahrenheit

Using a large plastic bag or plastic wrap, cover chicken and flatten to half inch thickness using a meat pounder or a rolling pin.

Sprinkle both sides of chicken with salt and pepper

Add flour to a bowl.

Add beaten egg to a separate bowl.

Put breadcrumbs, half parmesan cheese, oregano and basil into a dish large enough for chicken breasts.

Heat oil in a large skillet over medium heat.

Dredge chicken in flour, then egg, then breadcrumbs. Push coating into chicken to get it to stick.

When oil is heated add chicken.

Cook each chicken breast until golden brown, or 2 minutes on each side.

Remove from pan and transfer to baking dish.

Cover each chicken breast with pasta sauce and mozzarella cheese. Reserve some (if you wish) to serve with pasta as a side.

Bake in preheated oven for 5-10 minutes or until cheese has melted.

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