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Easy Homemade Chicken Parmesan

Chicken Parmesan

Serve them on top of spaghetti or any shaped pasta and your family will love you.
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Course: Dinner, Main Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4


  • 4 skinless, boneless chicken breast halves
  • salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 cup panko bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour, or more if needed
  • 1 cup olive oil for frying
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil


  • preheat oven to 450F
  • Pound chicken breasts with a meat pounder until ½ inch thick, between two sheets of plastic (a cutout ziplock bag works perfectly). Season them with salt and pepper.
  • Prepare 3 shallow dishes with the following: dish #1: flour for dusting, dish #2: beaten eggs, dish #3: mixed breadcrumbs with ½ cup Parmesan cheese. First, dust the chicken breasts in the flour until lightly coated. Then, give them a bath on both sides into the beaten eggs. Lastly, coat them well with the Panko/Parmesan mixture.
  • In a large skillet, heat the olive oil until it sizzles when you drop a breadcrumb. Fry the breaded chicken breasts until golden brown.
  • Place the chicken breasts in a baking dish and cover them with the prepared tomato sauce. Place the chopped basil on top, then sprinkle them with Provolone cheese, add a slice of Mozzarella, then Parmesan cheese.
  • Drizzle them with olive oil and bake for 20 minutes or until the cheeses are melted and bubbly.
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