The Ultimate Chicken Parmigiana Pasta
Chicken Parmigiana , aka chicken parmesan, is one my favorite Italian-American dishes. Serve up a plate of tender and juicy chicken breasts with marinara sauce and baked cheese topping over a fresh bed of pasta!
Servings: 4
Calories: 644kcal
Equipment
- 3 Shallow baking dishes For egg wash and breading the chicken
Ingredients
Ingredients
- 4 chicken breast halves skinless boneless
- ½ cup flour
- 2 eggs
- ⅔ cup Panko bread crumbs
- ⅔ cup Italian Seasoning bread crumbs
- ⅓ cup parmesan cheese grated
- 2 tablespoons parsley
- 4 tablespoons oil or as needed
- 24 ounces marinara sauce homemade or jarred
- 1 cup mozzarella cheese shredded
- ¼ cup Parmesan cheese shredded
- ½ cup basil & parsley fresh chopped
Instructions
Instructions
- Preheat an oven to 425°F.
- Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork).
- Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.
- Pound chicken breasts to ½" thick (if they're very large you can cut them in half).
- Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere).
- Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).
- Place 1 ½ cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.
- Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.
Nutrition
Calories: 644kcal | Carbohydrates: 43g | Protein: 47g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1799mg | Potassium: 1152mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1565IU | Vitamin C: 17mg | Calcium: 413mg | Iron: 5mg