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Chicken Parmesan


For the chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 2 cups Italian-seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil

For the sauce:
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 cup chopped fresh parsley

For assembly:
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil, for garnish


1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. In a shallow bowl, whisk together flour, garlic powder, onion powder, salt, and pepper. In another shallow bowl, beat eggs. In a third shallow bowl, mix breadcrumbs and Parmesan cheese.

3. Dredge chicken in the flour mixture, then dip in the egg mixture, and finally coat in the breadcrumb mixture, pressing to adhere.

4. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 2-3 minutes per side.

5. In the same skillet used to cook the chicken, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Add canned tomatoes, salt, black pepper, basil, and oregano, and stir to combine. Bring to a simmer and cook for 10-15 minutes, until sauce has thickened.

6. Spread a thin layer of tomato sauce in the bottom of the prepared baking dish. Arrange browned chicken on top of the sauce, then spoon more tomato sauce over each piece of chicken.

7. Sprinkle shredded mozzarella cheese and grated Parmesan cheese on top of the chicken and sauce. Bake for 25-30 minutes, until cheese is melted and bubbly.

8. Let chicken rest for a few minutes before serving. Garnish with chopped fresh basil, if desired. Enjoy!

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