It’s no wonder Chicken Parmesan is a dinnertime favorite. Crispy chicken smothered in tangy tomato sauce and melted cheese…what’s not to love! The easy weeknight version delivers all the flavor of the Italian classic in half the time thanks to a few timesaving shortcuts.
Traditional Chicken Parmesan gets it’s crispy golden crust with pan frying the chicken. We skipped the frying pan and baked the breaded chicken breasts which keeps cleanup easy and the recipe more calorie conscious. Quick Chicken Parmesan for the win-win!
A quick upgrade to canned tomato sauce makes a delicious substitute to the slow-simmered marinara.
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Skinny Dinner. Use zoodles in place of pasta.
- Make It Casual. Instead of pasta, serve chicken between sliced rolls for Chicken Parmesan Sandwiches.
- Give it a Twist. Instead of chicken, use pork chops for a delicious Pork Chop Parmesan.
Get the Tools
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Bring a classic to your dinner table tonight! A can of tomato sauce is quickly transformed into the best Chicken Parmesan you’ve ever tasted. This simple recipe is one that everyone will love!
- 4 chicken breasts
- 1 ½ cups parmesan
- 1 ½ tablespoons Italian Seasoning
- 1 egg
- 1 stick (1/2 cup) butter, melted
- 1 (15 ounce) can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1 cup shredded mozzarella cheese
- ¼ cup basil
- 2 cups fettuccine, cooked
Preheat oven to 350 degrees. Rinse chicken breasts under cool water and pat dry. In a large bowl, stir together parmesan and ½ tablespoon of Italian seasoning. In a second large bowl, whisk together egg and butter. Dip chicken in egg mixture, then coat in parmesan mixture. Place on a parchment-lined baking sheet. Bake chicken in preheated oven for 18-20 minutes. As the chicken cooks, stir together the tomato sauce, 1 tablespoon of Italian Seasoning, chili powder, and garlic salt. Drizzle this sauce over the top of each chicken breast. Sprinkle with shredded mozzarella, then bake chicken for an additional 10 minutes, or just until the cheese is melted. Garnish with basil and serve over fettuccine. Enjoy!