Classic Chicken Parmesan
Crispy breaded chicken breasts baked with marinara, bubbly mozzarella, and Parmesan, served over egg noodles. A straightforward weeknight chicken parm that’s on the table in about an hour.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is chicken parm the way it should be: crispy coating, molten cheese, and plenty of sauce.
Boneless chicken breasts get pounded flat, dipped in egg, and coated in Italian breadcrumbs before a quick pan-fry to golden perfection. They finish in the oven buried under marinara, shredded mozzarella, and grated Parmigiano-Reggiano until everything is bubbly and irresistible.
Serve it over egg noodles with extra sauce spooned on top for a complete dinner that never goes out of style.
Chef Tips
- Pound the chicken to an even thickness so it cooks uniformly. About half an inch is the sweet spot.
- Pan-fry until just golden, not cooked through. The oven finishes the job and keeps the meat juicy.
- Let the dish rest for 5 minutes after baking so the cheese sets and doesn’t slide right off when you plate it.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Dip chicken in egg, then bread crumbs to coat thoroughly.
In large skillet, heat oil; add chicken.
Cook on both sides until lightly browned; drain on paper towels.
Pour ½ cup sauce in 8-inch square baking dish .
Layer chicken in dish; pour ¾ cup sauce evenly over chicken.
Sprinkle with cheeses.
Bake 25 minutes or until bubbly.
Meanwhile, cook noodles according to package directions; drain.
Heat remaining sauce. Place noodles on serving platter; spoon sauce over noodles.
Arrange chicken pieces on top.
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