Cheesy Chicken Parmesan Recipe

Name: Cheesy Chicken Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. olive oil, divided; 4 gloves garlic, thinly sliced; 2 28oz cans crushed Italian tomatoes; 2 tbsp. fresh chopped basil; 2 tbsp. fresh chopped parsley; 1/2 cup white wine; 6 boneless skinless chicken breasts (or called cutlets) OR you can get 6oz. pieces of chicken breast and pound them thinly with a meat mallet, about 2lbs. in total; 1 1/2 cup plain bread crumbs; 2 tbsp. granulated garlic powder; 1/2 cup all-purpose flour; 3 eggs; 2 tbsp. milk; 3 tbsp. sunflower oil OR any vegetable oil you prefer; 1 8oz. ball of fresh mozzarella, thinly sliced; 6 slices of provolone cheese; Fresh parmigiano cheese, about 3/4 cup; 1lb. spaghetti; Salt and pepper to taste; 1/2tsp. hot pepper flakes

Servings: persons

3 tbsp. olive oil, divided
4 gloves garlic, thinly sliced
2 28oz cans crushed Italian tomatoes
2 tbsp. fresh chopped basil
2 tbsp. fresh chopped parsley
1/2 cup white wine
6 boneless skinless chicken breasts (or called cutlets) OR you can get 6oz. pieces of chicken breast and pound them thinly with a meat mallet, about 2lbs. in total
1 1/2 cup plain bread crumbs
2 tbsp. granulated garlic powder
1/2 cup all-purpose flour
3 eggs
2 tbsp. milk
3 tbsp. sunflower oil OR any vegetable oil you prefer
1 8oz. ball of fresh mozzarella, thinly sliced
6 slices of provolone cheese
Fresh parmigiano cheese, about 3/4 cup
1lb. spaghetti
Salt and pepper to taste
1/2tsp. hot pepper flakes

1
Preheat oven to 425u00b0F (218.33u00b0C).
2
Bring a large pot of salted water to a boil for the spaghetti.
3
Preheat a medium nonstick saute pan on medium heat. Add 3 tablespoons olive oil and garlic, saute until the garlic is light brown and fragrant. Add hot pepper flakes and cook for 30 more seconds. Add wine and let the alcohol cook out and the wine reduce by half -- this will take about 2 to 3 minutes. Add the tomatoes and season with salt and pepper to taste, place a lid on the pan and cook for 25 minutes.
4
While the sauce cooks get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly. In another shallow bowl, combine the eggs and milk and also season with salt and pepper, whisk together and set aside. Put the bread crumbs on a plate and add the garlic powder and season with salt and pepper.
5
Heat 3 tablespoons of sunflower oil over medium-high heat in a large nonstick skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and cooked all the way through.
6
When the sauce has cooked for 25 minutes add parsley and basil. Ladle 1 cup of sauce in a 9 by 9 nonstick baking dish and place the chicken cutlets on top. Ladle some of the sauce (reserve a good amount of sauce for the spaghetti) over the chicken breast and top them with 2 slices of provolone each, a couple slices of the fresh mozzarella and a good amount of fresh parmiggiano cheese.
7
Bake for 10 minutes or until golden brown and bubbly.
8
While the chicken bakes, cook the spaghetti according to package directions. Drain and toss with some of the sauce and a good amount of cheese.
9
Serve the chicken alongside the hot spaghetti. Serve immediately!

1037

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tbsp. olive oil, divided, 4 gloves garlic, thinly sliced, 2 28oz cans crushed Italian tomatoes, 2 tbsp. fresh chopped basil, and more.

Yes, Cheesy Chicken Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Chicken Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions