This Chicken Parmesan is the best recipe, easy and quick too, ready in just 30 minutes.
The chicken is coated in breadcrumbs and Parmesan cheese, then fried crispy and golden brown, served in individual baking dishes on top of spaghetti and smothered in extra sauce and melted Mozzarella and Parmesan cheese.
This is one our all time favorite go-to meals and is perfect for a romantic date night dinner or a weekend lunch for two.
Serve this with a refreshing glass of this Peach Sangria and a slice of romantic Red Velvet Cake for Two.
How to make Easy Chicken Parmesan:
Preheat your oven to 400 degrees F (200 C).
Cook the spaghetti according to the package directions.
Drain the pasta then toss with 10 ounces (1 ¼ cup) of spaghetti sauce. Cover and keep warm over low heat.
Arrange 3 shallow dishes side by side.
First shallow dish: Mix together the flour, garlic powder, salt and black pepper.
Second shallow dish: Whisk together the egg and water until incorporated.
Third shallow dish: Stir together the Parmesan cheese and Panko.
Pat-dry each chicken piece with a paper towel. Optional: Place between two sheets of plastic wrap and pound flat with a meat mallet.
Dredge each piece of chicken into flour and shake off the excess flour.
Dip each into the egg.
Coat each with Panko and Parmesan mix. Press on extra Panko mixture to coat.
Heat the cooking oil in a frying pan over medium heat.
Fry the chicken until browned and cooked through, about 5 minutes on each side.
Place the spaghetti coated with sauce into two 18.6 ounce individual baking dishes or one 8 x 8 inch baking dish. Click here for 18.6 ounce oven safe dishes..
Top the spaghetti with the chicken.
Pour 1/4 cup of sauce on top of each chicken.
Top each with some Parmesan cheese, Mozzarella cheese and basil.
Bake for about 5 minutes until Mozzarella is melted.
Easy Chicken Parmesan
Ingredients
- 4 ounces spaghetti (uncooked) 1/4 of a 16 ounce box
- 14 ounces spaghetti sauce (divide into 1 1/4 cups and 1/2 cup)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoons garlic powder
- 1 egg
- 1/2 Tablespoon water
- 1/4 cup + 1 Tablespoon grated Parmesan cheese
- 3/4 cups Panko Japanese Bread Crumbs
- 8 ounces boneless skinless chicken (1 large) butterfly into two halves
- 1/3 cup shredded mozzarella cheese
- 1 teaspoon dried basil
- 1/2 Tablespoon cooking oil
Instructions
- Preheat your oven to 400 degrees F (200 C).
- Cook the spaghetti according to the package directions.
- Drain the pasta then toss with 10 ounces (1 ¼ cup) of spaghetti sauce. Cover and keep warm over low heat.
- Arrange 3 shallow dishes side by side.
- First shallow dish: Mix flour, garlic powder, salt and black pepper.
- Second shallow dish: Whisk egg and water together until incorporated.
- Third shallow dish: Stir together the Parmesan cheese and Panko.
- Pat-dry each chicken piece with a paper towel. Optional: Place between two sheets of plastic wrap and pound flat with a meat mallet.
- Dredge each piece of chicken into flour and shake off the excess flour.
- Dip each into the egg.
- Coat each with Panko and Parmesan mix. Press on extra Panko mixture to coat.
- Heat the cooking oil in a frying pan over medium heat.
- Fry the chicken until browned and cooked through, about 5 minutes on each side.
- Place the spaghetti with sauce into two 18.6 ounce individual baking dishes or one 8 x 8 inch baking dish. Click here for 18.6 ounce oven safe dishes.
- Top the spaghetti with the chicken.
- Spoon a couple tablespoons of sauce on top of each chicken.
- Top each with some Parmesan cheese, Mozzarella cheese and basil.
- Bake for about 5 minutes until Mozzarella is melted.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
2Amount Per Serving:Calories: 705 Saturated Fat: 6g Cholesterol: 177mg Sodium: 2271mg Carbohydrates: 83g Fiber: 6g Sugar: 11g Protein: 50g
No Comments