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Breaded chicken breast covered with marinara sauce and melted cheese, atop cooked spaghetti

Robert’s Easy Chicken Parmesan

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Robert’s Easy Chicken Parmesan – a colorful, flavorful, from-your-pantry perfect weeknight dinner.

  • Prep Time: 10 mins (+20 mins refrigeration)
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4 to 6 servings 1x

Ingredients

Scale

3 large (6 to 8-ounce) boneless, skinless chicken breast halves

1 large egg, beaten

1/2 cup Italian-flavored breadcrumbs

1/4 cup grated Parmesan cheese, plus more for serving

8 ounces spaghetti or linguine pasta

1/4 cup olive oil

1 (25-ounce) jar marinara sauce – or 3 cups of my Easy Marinara Sauce

1 cup shredded Mozzarella cheese

Kosher salt, to taste

Fresh ground black pepper

Fresh basil leaves, for garnish

Instructions

  1. Butterfly and halve the chicken breasts; you will have 6 pieces.
  2. Put the beaten egg in a shallow dish. In a second shallow dish, stir together the breadcrumbs and Parmesan cheese. Dip the chicken breasts first in the egg, then in the breadcrumb mixture, coating well on both sides. Place in a single layer on a cookie sheet. Refrigerate for at least 20 minutes.
  3. Cook pasta according to package directions. Drain and set aside.
  4. Preheat oven to 400 degrees.
  5. While the pasta is cooking, prepare the chicken: in a large skillet, heat olive oil over medium-high heat; cook chicken until golden brown – around 2 to 3 minutes per side. (I do it in two batches). Drain on paper towel.
  6. Place chicken in a baking dish large enough to hold breasts in one layer. Spoon marinara sauce over the top (you might not need all of it). Cover and bake for 25 to 30 minutes.
  7. Remove cover; sprinkle a large amount of shredded Mozzarella cheese over the top of each breast. Bake, uncovered, for 5 minutes or until cheese melts. Serve immediately over pasta, sprinkling top with Parmesan cheese, salt and pepper. Garnish with fresh basil leaves (chopped or whole).

Notes

Gluten free: Use gluten-free breadcrumbs, marinara sauce and pasta.

Make ahead: Chicken can be butterflied, halved and breaded earlier in the day. Cover and refrigerate. Bring to room temperature before cooking.

  • Category: Main dish, poultry, gluten free