Easy Chicken Parmesan|AFoodCentricLife.com

Easy Chicken Parmesan

By Sally Cameron on March 28, 2014

chicken & turkey, featured, gluten-free, the daniel plan,


When your schedule is hectic (and when isn’t it?) and you need a hot, comfort food dinner, here is an easy solution. Quick and easy Chicken Parmesan. Made with golden chicken breast cutlets, pasta sauce, and Parmesan. It’s the answer to what’s for dinner. Leftovers make a great lunch.

Building Block Recipes

The beauty of basic recipes is that they work in a variety of ways, like building blocks, to create different meals. I’ve taken two of my basic recipes, the Golden Chicken Cutlets and 30 Minute Pasta Sauce and combined them to make easy Chicken Parmesan.

30 Minute Pasta Sauce

This quick pasta sauce is made from things you probably have in your pantry, like canned tomatoes, tomato sauce, onion, garlic and dried herbs. I usually make a larger batch and freeze it in small jars to thaw for a quick dinner. It works for pasta dishes and nicely for this Chicken Parmesan. Here is the recipe.

How to Cut Chicken Cutlets

To create chicken cutlets, use boneless, skinless chicken breasts. Trim off tenders. Slice the chicken breasts in half horizontally. I use a sharp, thin, flexible knife called a carving knife,. One of  my favorite knives and a useful addition to your collection. Season the chicken, not the flour, for better control over your seasoning. Use salt, pepper, and granulated garlic.

how to make chicken cutlets

Sprinkle the seasoned cutlets with coconut flour (for gluten-free) or white whole wheat flour.  Before cooking, shake off the excess flour. A light dusting gives the chicken a golden color, crisp texture, and toasty flavor. If you have not tried coconut flour, it’s a great add to your pantry and better for you than wheat flour.

chicken cutlets dusted with flour

How to Cook Chicken Cutlets

Heat a medium sauté pan or skillet over medium heat and add the oil or oil and butter mixture. Cook until the cutlets are golden brown on the first side, then turn them cook for another minute or two until they are done. When done, the cutlets will feel firm to the touch, with just a little give to them.

Chicken Parmesan

Once your cutlets are cooked and your sauce is ready, pre-heat the broiler until hot. Place cooked cutlets on a foil-lined baking sheet, top with sauce and a sprinkle of Parmesan cheese. Broil for a minute until cheese melts. Serve toped with fresh chopped herbs for garnish and color. Serve extra sauce on the side.

Quick Tomato Sauce|AFoodCentricLife.com

Easy Chicken Parmesan

Serving Size: 4

Easy Chicken Parmesan

A family classic made easy with quick cooking chicken cutlets, pasta sauce and a little Parmesan cheese. Leftovers are good for lunch. Homemade pasta sauce takes about 30 minutes and can be made ahead. It will last in the refrigerator about 4-5 days. You can also make it ahead and freeze it for using with this dish or others. Serve extra sauce on the side or over pasta (brown rice or whole wheat), or just with a side of broccoli.


  • 1 1/2 pounds (about 3/4 kilo) boneless, skinless chicken breast
  • Salt, pepper and granulated garlic
  • 3/4 cup coconut flour or white whole wheat flour
  • 2 tablespoons olive oil, coconut butter, dairy butter (or combination)
  • 1 1/2 cups homemade pasta sauce (see recipe here) or jarred sauce
  • 4-6 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh chopped oregano or parsley


  1. Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets or freeze for later use. Place the palm of your hand on the chicken breast. Slice the chicken breasts into equal halves horizontally, keeping your knife parallel to the cutting board (see photo).
  2. Season both sides of the chicken with salt, pepper and granulated garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
  3. Heat a large saute or fry pan over medium heat. Add olive oil or oil/butter combination. When it’s bubbling and hot, add chicken cutlets, nicer side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white. Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little.
  4. Pre-heat the broiler on high. Place cooked cutlets on a foil lined baking sheet in s single layer. Top with sauce and cheese. Broil briefly until cheese melts. Top with fresh herbs and serve.


Leave a Comment
Madonna/aka/Ms. Lemon | March 28, 2014 at 9:35 pm

When I clicked on your site I immediately got hungry. Chicken Parmesan has been on my to-do list. I will be checking out the coconut flour.

michelle | February 27, 2015 at 12:39 am

Very easy recipe, but i think it needs alittle more breading, but very good

Walter | March 7, 2015 at 10:47 pm

Great recipe! For a little extra depth of flavor, I melt a couple of anchovy filets in the hot oil before adding the onion. Don’t worry! The sauce won’t taste the least bit fishy. It adds a bit of salty flavor (so you can ease up on the actually salt a bit) and also gives the sauce a deep earthiness that’s just wonderful.
I keep a small bottle of anchovies in the fridge just for this use and the occasional Caesar salad. They keep forever.

Jessica | April 2, 2015 at 11:47 pm

Very good taste was delicious.

Kathy Mills. | April 23, 2015 at 2:44 am

This was delicious! I was worried that my husband might expect more breading — but, when I mentioned it, he said that he thought it was perfect, as is. Thank you for a great recipe!

Eboni B. | May 19, 2015 at 7:25 pm

Do you have to use parsley or oregano?

    Sally Cameron | May 19, 2015 at 10:12 pm

    Hi Eboni. You can skip the herbs but they do add a nice fresh flavor and color at the end. I’s up to you!

Ryan | June 5, 2015 at 12:45 am

Earlier today I was just Googling boneless skinless chicken breast recipes and my surfing lead me here. After reading the recipe and starting at the photo, I knew this was the recipe for dinner tonight. I followed the recipe pretty much exactly. I couldn’t find coconut flour at my local Kroger, so used the white whole wheat flour instead. Also, instead of grated parmesan I used mozzarella cheese I had on hand. I’ve tried a dozen chicken parmesan recipes from around the web, I haven’t found one I wanted to keep until now! It turned out delicious! I also used the 30 minute pasta sauce recipe with this dish. I will never buy bottled pasta sauce again! This was my first experience with this site and definitely not my last.

    Sally Cameron | June 5, 2015 at 12:59 am

    Love to hear that Ryan. You made my day! Thanks for commenting. Great idea on the Mozzarella! If you ever have any question on recipes,just let me know. I want to make all of my readers happy and successful in the kitchen.

Anna Stuart | September 4, 2015 at 2:16 am

I like to salt & pepper the cutlets, lightly coat them in flour, dunk them into beaten eggs, and finally dredge them in a 50/50 mix of Italian breadcrumbs & parmesan cheese. Then I fry them in olive oil and they come out so delicious we usually just eat them like this with buttered noodles and a big salad. The Italian breadcrumb/parmesan mixture makes the chicken scrumptious!

    Sally Cameron | September 4, 2015 at 4:39 am

    Hi Anna. Thanks for commenting. What you’ve described is a different recipe (process) than what this one is. Yours is a traditional 3-step breading process. Mine is lighter. While I am sure yours tastes good, I wanted to lighten it up a bit, make it little faster and less messy. There are many ways to approach recipes, from traditional to new twists. Do what works best for you and your family. I do, as you do, season my chicken first rather than season the flour. Better control over flavor that way.

Barry Anderson | September 20, 2015 at 5:34 pm

I made this for my wife and it tasted delicious. You’d think shed be happy but no…..not even a thank you or a compliment….Im so undreappreciated

    Sally Cameron | September 20, 2015 at 10:36 pm

    Well I appreciate that you took the time to comment back Barry. That made my day. Glad you liked the recipe. Maybe she will wake up tomorrow and say, hey that was a great dinner. Thanks for cooking. I am sure that she does appreciate it.

Lokho Kotile | October 11, 2015 at 3:42 pm

My brother and I made this dish for our parents and they loved it. We are such great kids haha.

    Sally Cameron | October 12, 2015 at 9:57 am

    You are great kids to cook for your parents! I am so happy that you guys cook. Many kids today never learned and need to. Its an important skill if we are going to eat healthy, be healthy and live healthy. Good for you!

Daphne | November 7, 2015 at 4:59 pm

This was easy and we loved it!

Mary | November 16, 2015 at 6:47 am

I made this and loved it! I used with spaghetti squash.

Marvin Anderson | December 17, 2015 at 3:00 pm

Confused, what is white whole wheat flour?

    Sally Cameron | December 18, 2015 at 3:34 pm

    Good question Marvin! white whole wheat flour is milled from hard white spring wheat, a lighter-colored grain than traditional red wheat. White whole wheat has a milder taste than regular whole wheat flour. You can find it in most grocery stores, Trader Joes. I would buy King Arthur brand. Find more information on their website at KingArthurFlour.com.

Rebecca | December 17, 2015 at 4:40 pm

I have been looking for new recipes and came up pin this one today and decided to try it.
My 7 year old son tends to be a picky eater. I did use pizzas sauce I had on hand and mozzarella cheese but my son loved it and had 3 helpings!
It’s a keeper!

    Sally Cameron | December 18, 2015 at 3:35 pm

    Love to hear that Rebecca! Thanks for commenting. Happy you have found something that works for your son!

Abbey | January 7, 2016 at 7:53 pm

OMYGOODNESS!!! This was such an easy and delicious recipe!! I had all the ingredients at hand and the sauce was the prefect topping! Definitely a keeper! Thanks!!

i mcnamee | January 29, 2016 at 2:03 am

I was looking for a different recipe to try with chicken breast & saw this one, as I had most of the ingredients I gave it a go and I am glad I did. It was delicious, I used some oil and butter to fry the chicken then put some of my sauce on top with the parmesan and grilled for a minute, the taste was yummy, my husband said it was a 10 out of 10 and I will definitely be adding it to my list. I made my own arrabiata sauce with garlic onion and chilli softened in spray oil then added passata and vegtable stock and simmed for 20/25 mins, I used taglateli pasta. Thank you for an amazing recipe but also for an easy recipe that only required standard ingredients that were already in my fridge/freezer/store cupboard.

Tammie | March 10, 2016 at 4:50 pm

Loved this recipe! So much quicker and lighter than traditional chicken parmesan but very tasty. I was able to make it quickly as my grandson roamed the kitchen. Thanks!

Steve | July 11, 2016 at 9:17 am

Spelling correction: You say to “trim off tenders”, I think you meant tendons! That confused me for a minute.

    Sally Cameron | July 11, 2016 at 9:37 am

    Hi Steve. Sorry if that was confusing, but I do mean the tenders. It’s that little side piece that is attached to a boneless skinless breast. There is a tendon within that tender that you can remove with a knife if you wish. Some chicken breasts have the “tender” removed, so that is maybe why it did not make sense to you. Other packages or butcher counters leave them on. You can cook them right along with the chicken breast. It looks nicer and is easier to handle when separated.Does that help?

Lynne D | August 9, 2016 at 3:57 pm

95 degrees here tonight, so I was looking for something stove top with skinless chicken breasts…found this. Like some others I used jarred sauce and a combo of mozz and parm cheeses. Served with angel hair…hubs liked it…will definitely have again sometime!

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