Monday, April 1, 2024

MAKE IT: Simple Chicken Parmesan

Chicken parm on a plate

This simple chicken parmesan recipe is very quick and easy to make. For a less garlicky flavor, you can omit the garlic powder or granules. Similarly, if you do not want additional seasoning in your breading, you can substitute unseasoned bread crumbs for the Italian seasoning bread crumbs. From start to finish, making this recipe should take you less than 45 minutes – just enough time to get your noodles, garlic bread, and salad ready for a complete meal. Enjoy!

Servings: 4
Time: ~45 minutes (20 min. prep, 25 min. baking)


 4 skinless and boneless chicken breast halves
 2 eggs
 ¾ cup Panko bread crumbs
 ¾ cup Italian seasoning bread crumbs
 ½ cup grated parmesan cheese
 1Tablespoon garlic powder or granules
 Salt and pepper to taste
 24 ounces marinara sauce
 1 cup shredded mozzarella cheese
 ¼ cup shredded Parmesan cheese
 Oil for browning (optional)

 Preheat the oven to 425 degrees Fahrenheit
 Place the eggs in a shallow bowl and beat with a fork or whisk
 In another bowl, combine Panko and Italian bread crumbs, Parmesan cheese, garlic powder or granules, and salt/pepper.
 Cover chicken breasts with plastic wrap and use a meat mallet to pound to around ½ inch thickness (another option is to cut chicken breasts into halves so that each half is around ½ thick)
 Dip each chicken breast section into the beaten eggs, then into the breadcrumb and cheese mixture, covering the entire chicken breast section in the breadcrumb and cheese mixture
 In a large skillet on medium-high heat, brown the chicken for about 2 minutes per side or until the breading is golden. Do not cook the chicken all the way through – this step is to just give the coating a crispy texture.
 Place browned chicken into the bottom of a baking dish, and then sprinkle mozzarella and ¼ cup of Parmesan cheese on top of the browned chicken.

 Place in preheated oven and bake for 20-25 minutes or until an internal temperature of 65 degrees Fahrenheit is reached
 While still warm, serve over pasta and marinara sauce and enjoy!

*MB notes – I use cast iron for cooking, so my browning and baking only use one pan. Also, I have made this recipe without the extra browning step to try to use less oil, and it still turned out really good.

Photo at top by MB Mitcham.

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MB, an ADK 46-R, is an Assistant Professor and Director of the Online MPH Program at George Mason University. In her free time, she can usually be found scampering up and over mountains whilst munching on eggplant bacon, writing odd things, or doing zoomies with Sig and Bella, the shollie and entledoodle dynamic duo who own me. She can also be found at:

3 Responses

  1. Todd says:

    Ok I will bite, is there any sort of connection to the Adirondacks with this recipe? Not the most difficult or uncommon dish to make, never actually knew there was a “recipe “ for it, one of those things that someone with basic cooking knowledge can make. I guess it is better then another story about the eclipse or electric bikes

  2. Ed says:

    Bump that internal temp up to 165F.

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