Easy Chicken Parmesan doesn’t have to be difficult or time consuming – especially if you’ve got homemade sauce in the freezer. This recipe can feed a crowd and leave them happy.
Chick Parm as we call it in my house used to be something of a special treat because it took a little time to make. When I found an easy Chicken Piccata recipe, I just adapted it to make Chick Parm. It feeds a crowd, and, if you want to look at it this way, helps you vent a little frustration at the same time. It’s a win win for everyone. I almost always have frozen sauce on hand so this pulls together quickly for a weeknight treat. Check out my Best Spaghetti Sauce made with Bourbon, it’s what I used in this recipe. Add Air Fryer Stuffed Cheese Balls and you will have a family favorite that even the kids will love.
What’s the difference in Chicken Parmesan and Chicken Parmigiana?
One is harder to spell. Other than that, they’re the exact same thing. One would think that this is just a flat out classic Italian dish – and they would be wrong. It’s American. Supposedly the concept was inspired by Italian immigrants to America and now you can’t find an Italian restaurant in America without it.
Just how quick and easy is this?
Let’s find out. Get your ingredients together and start your stopwatch. You’ll need chicken, oil (or butter), seasoned bread crumbs, flour, an egg, and a couple of spices.
Now comes the fun part. Place each chicken breast in between a piece of cling film/plastic wrap or even waxed paper, and pound that sucker thin with a rolling pin, or the bottom of your skillet. Like I said before, it’s a great way to vent a little frustration and you may find you’re making this dish more and more just for that reason!
Season your flour with a little salt and pepper and put it in a shallow dish. Beat your egg with a little water and place it in another shallow dish. Do the same with your breadcrumbs. Rule of thumb for most frying is this. 1. coat in flour, shaking off any excess, 2. place in the egg wash, coating well, and then 3. cover completely in the breadcrumbs.
Heat the oil in your pan and shallow fry 2 pieces at a time for about 2 minutes per side, or until a nice deep golden brown. Place them on a parchment lined baking sheet in a 400 degree oven and cook until the internal temperature reaches 165 degrees. It should take about 5 to 10 minutes.
Serve on top of your favorite spaghetti and cover in red sauce and cheese. I purposely didn’t cover the top in cheese because I wanted to highlight the beautiful chicken. When I’m eating it – you can hardly see the chicken for the cheese! You can sprinkle with basil and parsley if desired – fresh or dried – doesn’t really matter. Now stop your stopwatch and enjoy; and don’t forget your stuffed cheese balls.
More dinner ideas:
- Chicken and Rice with Mushrooms
- Bourbon Chicken Pasta
- Chicken Parmesan Lasagna
- Roasted Pork Tenderloin with Prunes
Quick and Easy Chicken Parmesan
- Large skillet
- Baking Tray
- Parchment Paper
- Rolling Pin
- 6 Chicken filets pounded thin
- ¾ cup AP flour
- black pepper
- 1 large egg + ½ Tbs water beaten
- 1 cup seasoned bread crumbs
- 3 Tbs Olive oil
- Parmesan and Mozzarella for garnish
- Preheat oven to 400℉ and line a cooking sheet with parchment paper
- Drench and dredge the chicken by mixing the flour, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow plate. In a second plate, beat the egg and ½ tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg mixture followed by the bread crumb.
- Heat 1 Tbs of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the cooking sheet and allow them to bake for 5 to 10 minutes