Chicken Parmesan

This easy chicken parm recipe is the quickest way to get the best chicken parmesan on the table on busy weeknights.

Course dinner, Main Course

Cuisine Italian

Keyword cheese, chicken, parmesan

Prep Time 40

Cook Time 15

Total Time 55

Servings

Calories 746kcal

Ingredients

2 tbsp olive oil divided
28 oz boneless skinless chicken breast
2 eggs
1.5 tsp salt divided
1 cup breadcrumbs
1 yellow onion diced
2 garlic cloves minced
15 oz tomato puree use tomato sauce as a replacement
2 tsp Italian herbs
1 tbsp granulated sugar
1 ½ cup mozzarella cheese diced or shredded
1 cup shredded parmesan cheese

Serve/Garnish

A handful of fresh basil

Instructions

Prepare a large baking tray with a drizzle of olive oil. Set aside.
Chop the chicken breast into fillets, making sure they aren’t too thin. About ½-⅓ inch will be ok.
Then, beat the eggs in a medium-sized bowl, add ½ tsp salt.
Place breadcrumbs in another bowl.
Now, coat each chicken fillet with the egg mixture and then toss it in the breadcrumbs to coat.
Place the breaded chicken pieces on the prepared baking tray.
Set it aside and preheat the oven to 400F.
Prepare the sauce by placing the chopped onion in a medium-sized saucepan with a tbsp of the olive oil.
Sauté until translucent, then add the minced garlic and stir until fragrant.
Then add the tomato puree, dried Italian herbs, salt, and sugar.
Cover with a lid and simmer for about 5 minutes. Pro Tip: Longer simmering will result in better flavor as it reduces the acidity in the tomato puree. So if you have the time, add 1 cup of water and simmer until it has thickened again (about 20 minutes).
Once the oven reaches 400 degrees, bake the breaded chicken on one side for 8 minutes or until golden brown on the base.
Then, flip the chicken over and coat the pieces with the prepared tomato sauce, diced mozzarella, and shredded parmesan cheese.
Return it to the oven for another 8 minutes or until the cheese has melted and is slightly browned.
Serve warm with fresh basil leaves as garnish.

Notes

Tips

Tomato puree: it can be replaced with tomato sauce, resulting in a less smooth sauce but a similar taste. You can blend it to achieve the same consistency as with the tomato puree.

To make this recipe gluten-free, use gluten-free bread crumbs.

Store sauce leftovers for future recipes. This is an excellent sauce for a Margherita pizza too!

To reheat this chicken parm, use the oven at 375F for 5-7 minutes.

Nutrition