This Chicken Parmesan is the BEST, my husband begs me to make it all the time. With savory red sauce and melty cheese, this dinner is always a hit! I especially love the bread crumb crust with Italian spices on the chicken.
Chicken Parmesan
Ingredients
FOR THE SAUCE:
- 7-8 garden tomatoes if you don't have garden tomatoes, I would suggest using 1 large can of crushed tomatoes and 1-2 cans of diced tomatoes
- 1/2 tsp salt
- dash pepper
- 4 cloves garlic finely chopped
- 1 yellow onion diced
- 2 Tbsp. dried basil
- 1 tsp. dried oregano
- 2 Tbsp. dried parsley flakes
- 1/2 tsp. sugar
- salt and pepper to taste
- 1 small can tomato sauce
FOR THE CHICKEN:
- 3 chicken breasts pounded flat
- 2 eggs beaten
- 3 cloves garlic chopped
- 1 c. Panko bread crumbs
- 1 Tbsp. italian seasoning
- 1/4 c. parmesan cheese
- salt and pepper to taste
- 6 slices provolone or mozzarella cheese
- 1 lb. spaghetti
Instructions
- If you are using fresh tomatoes, peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable oil in a large skillet and saute onion and garlic.
- When onions are clear, add the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and bring to a good rolling simmer. Add tomato sauce (to thicken it up a little bit). It still may seem a little watery, but trust me, it thickens up quite a bit after it simmers. Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.
- About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the the chicken around a little bit so it is covered in egg.
- On a plate or pie pan, combine bread crumbs, parsley, parmesan cheese, salt and pepper. Heat some oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil brown on each side.
- Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al dente. Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. Layer on individual plates: spaghetti, sauce, then chicken.
i just love Parmesan, they make a good dish any day! thanks for the recipe, now i can give it a go..
Thank you for posting so many delicious recipes!!I made this one two nights ago…DIVINE!!! I don't keep tomatoes in the can, but I can my own. I found that mine were too juicy for the sauce (2 qt. jars) without the addition of a 6 oz. can of tomato paste. It was still so very delicious! Thanks again.
How many does this recipe feed? It looks delicious!
It probably feeds 4-5ish…
Made this for dinner tonight and the kids loved it. I guess I should say the chicken was the hit b/c I cheated and used jarred sauce. I did add a little more garlic to the breading and baked the chicken just a little bit longer. So easy to prepare and tasty.
Thanks.
This looks wonderful and would like make it for dinner, but your recipe needs more specific directions. Does this call for 3 full chicken breasts or 3 half chicken breasts, and please also mention if they should be with or without skin and/bones. Thank you
They are chicken breast halves… boneless, skinless. 🙂
Just made this tonight, and it was delicious! Will be a keeper in our menu for sure. Yummy
I made this last night and it was really good
Thank you for taking the time to comment! We love this recipe too 🙂 Thanks again!
Made this last night. My goodness was it good! My hubby loved it!! I doubled the chicken and there was still more than enough sauce (served it with garlic mashed instead of pasta).
So glad you liked it! Great idea to do mashed potatoes with it!
I tried it and love it .????
Tonight will be my second time making this recipe. It had so much flavor and was delicious the first time but was a little too watery. Tonight I’ll be making this again but will be adding at least half a can of tomato paste to help thicken it up. I love adding the can of diced tomatoes and I love the extra chunkiness. Thanks so much for this recipe!
So glad you liked it– great idea to use tomato paste to thicken up. Diced tomatoes can be tricky because sometimes they can be watery, so tomato paste is the perfect solution 🙂