Chicken Parmesan Recipe

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Photo by Getty Images/robynmac

Yields 4 servings.


  • 1 pound uncooked pasta of choice
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup Italian breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 boneless, skinless chicken breasts, cut in half crosswise to make a total of 4 thin pieces
  • 1 cup Freezer Marinara Sauce, divided
  • 3/4 cup shredded mozzarella cheese, divided


  1. Preheat oven to 450 F. Line a baking sheet with parchment paper; set aside.
  2. Cook pasta in a large pot of boiling salted water according to the package directions; drain well. Set aside.
  3. In a small bowl, combine the Parmesan and breadcrumbs, and mix well.
  4. Brush butter on both sides of 1 piece of chicken, and then dredge it in the Parmesan-breadcrumb mixture, pressing firmly so the coating sticks. Place the chicken on the prepared baking sheet. Repeat with the remaining chicken pieces.
  5. Bake the chicken for 20 minutes. Flip, and continue baking for an additional 5 to 7 minutes, or until the chicken is cooked through and the breading is golden.
  6. Remove the chicken from the oven, and top each piece with 1 tablespoon of marinara sauce and 1 to 2 tablespoons of mozzarella. Return to the oven for about 5 minutes, or until the cheese is melted.
  7. Divide the pasta equally among 4 plates. Spoon equal amounts of the remaining marinara sauce over the pasta, and top each with a piece of chicken.

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When she’s not at the Capper’s Farmer offices, editor Traci Smith spends her time cooking, working in the yard and garden, crafting, and relaxing with her dogs, family, and friends.