Food · Recipes

My Quick and Simple “Best-Ever” Chicken Parmesan

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I’ve been making this recipe for years…. when I say years, I mean like, 6 years. But, to my credit, I’m only 26 and the age of 20 was when I really started cooking. To date, this is my go-to, my absolute best. At least so far.

I haven’t modified this recipe from another. I haven’t based it off of a something someone else created. I was not “taught” how to make this. Simply, I made a lot of not-so-good or just mediocre chicken parms until I found the perfect combination of steps and ingredients.

With that said, I use specific brands and ingredients for this one for a reason. I’ll state below, which ones I prefer, but of course, you should trust your own taste buds and buy what you prefer. I would not consider this recipe “fresh”, “clean”, or even all that healthy. I do not use “fresh” mozzarella, tomatoes, or spaghetti sauce. I use easily accessible ingredients because, in my opinion, this is what I’ve found to work for this recipe. I often make alternative versions of this recipe with fresh sliced mozz, homemade spaghetti sauce, and whole grain fettuccine – which tastes yummy – but this remains the most tasty! This meal is obviously on the heavier side but anything is okay in moderation, right? I use this one for a “cheat” or “reward” day but you could do a lot worse than this one from a nutrition standpoint 🙂

My Quick and Simple “Best Ever” Chicken Parmesan

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Serves: 4

Ingredients:

– 4 6-8oz boneless skinless chicken breasts – about 1/4in thick
– salt and pepper
– 1/2 c. flour
– 3 eggs
– 1/2 c. italian bread crumbs
– 4 tbsp olive oil
– 1 large jar of
Spaghetti Sauce (or 2 regular jars) – I recommend Prego Chunky Tomato, Onion, and Garlic
– Mozzarella cheese: 8 slices – I use Sargento slices but any sliced mozz will work wonderfully
– 2/3’s box of Spaghetti Noodles – Fettuccine is traditionally used with this meal but I prefer linguine or spaghetti instead, use whatever you like 🙂

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Directions:

1. Preheat oven to 350. Salt and pepper chicken to taste. Prepare a “breading station”. You’ll need 2 plates and a medium-sized mixing bowl. Spread flour on first plate, wisk eggs in the bowl, and lastly, spread the bread crumbs on the second plate.

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2. Bread chicken breasts individually – Coat both sides of each breast with a flour, pat of excess. Dip in egg mixture, let excess drip off. Coat boat sides with bread crumbs. Pat each side so crumbs are firmly stuck. Heat olive oil in a skillet over medium-high heat.

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3. When skillet is hot, fry chicken breasts until golden brown, flipping once. About 3 minutes per side.

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4. While chicken cooks, spray baking dish with a light coating of nonstick cooking spray. Spread an even coating of spaghetti sauce along the bottom surface of the baking dish. When chicken is finished browning, place in baking dish.

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5. Spoon spaghetti sauce on top of the chicken breasts. Place in the oven for 10-15 minutes.

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6. Meanwhile, heat a large pot of water over high heat and cook noodles as directed. On a separate burner, simmer the remaining sauce in a medium saucepan.

7. When sauce begins to bubble or brown (10-15 mins), remove from the oven and turn on the broiler. Place mozzarella on top of the chicken and place chicken back in the oven and broil for about 5 minutes. Keep a close eye on the chicken at this point as the cheese can burn quickly. Remove from the oven when the cheese is bubbling and brown.

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8. Serve and Enjoy 🙂

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Nutrition: 1 chicken breast, 1/2 c. sauce, and 1/2 c. spaghetti
Cals: 639
Carbs: 36g
Fat: 23g
Protein: 60g
Sodium: 1500mg
Sugar: 9g

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I really hope you enjoy this one 🙂 Thank you for stopping by!

-A

5 thoughts on “My Quick and Simple “Best-Ever” Chicken Parmesan

  1. Thanks for the inspiration today! I think I’ll whip this up for the family today, will be a nice surprise for Ben after work. I have everything except mozzarella, do you think provolone will be okay? (Obv moz is the BEST ever but…)

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