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    Home » Recipes » Chicken & Turkey

    Easy Chicken Parmesan

    Published: Mar 28, 2014 · Last Updated: Jun 28, 2022 · 42 Comments

    11196 shares
    Jump to Recipe

    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.

    Easy Chicken Parmesan | AFoodCentricLife.com
    Chicken Parmesan ready for dinner.

    Building Block Recipes: Easy Chicken Parmesan

    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. I you don't have time to make the sauce, use your favorite store brand.

    30 Minute Pasta Sauce

    Thirty minute 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.

    30 Minute Pasta Sauce|AFoodCentricLife.com
    30 minute pasta sauce in a pot.

    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
    How to slice chicken breasts into 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.

    Easy Chicken Parmesan | AFoodCentricLife.com
    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.

    Quick Tomato Sauce | AFoodCentricLife.com
    Homemade marinara in jars on a counter.

    Assemble the 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.

    Easy Chicken Parmesan|AFoodCentricLife.com
    Chicken Parmesan on a white platter for dinner.
    Easy Chicken Parmesan | AFoodCentricLife.com

    Easy Chicken Parmesan

    A family classic made easy with quick cooking chicken cutlets, pasta sauce and a little Parmesan cheese. Takes about 30 minutes and can be made ahead. It will last in the refrigerator about 4 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 or with broccoli.
    Print Recipe Rate Recipe
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    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: chicken, parmesan
    Servings: 4
    Calories: 396kcal

    Ingredients

    • 1 ½ pounds boneless, skinless chicken breasts
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon granulated garlic
    • ¾ cup  coconut flour or white whole wheat flour
    • 2 tablespoons olive oil or half butter
    • 1 ½ cups homemade pasta sauce or favorite store brand
    • 4-6 tablespoons grated Parmesan cheese
    • 2 tablespoons fresh chopped oregano or parsley optional

    Instructions

    • 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 photos in post).
    • 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.
    • 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, smooth 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.
    • 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.

    Nutrition

    Calories: 396kcal | Carbohydrates: 18g | Protein: 43g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 949mg | Potassium: 945mg | Fiber: 9g | Sugar: 6g | Vitamin A: 661IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Maria says

      January 16, 2018 at 12:19 pm

      Do you know if this would work with almond flour?

      Reply
      • Sally Cameron says

        January 16, 2018 at 8:07 pm

        Hi Maria, I have not tried almond flour, but I do use the coconut flour as I am GF. I listed the whole white wheat as an option for readers who are not GF. If you do try it with almond flour, please report back as to how it came out. Thanks!

        Reply
        • Maria says

          January 17, 2018 at 8:47 am

          I made it last night with almond flour and it was delicious!! Will definitely make it again! Thanks for the recipe 🙂

          Reply
          • Sally Cameron says

            January 17, 2018 at 11:35 am

            That's great! Thanks for reporting back Maria. I will try that myself, and I'm sure it will help other readers as this is one of my most popular recipes.

            Reply
    2. Jake Penrose says

      February 26, 2018 at 7:59 am

      I made it for my parents. Delicious

      Reply
    3. Ashley Jones says

      June 22, 2021 at 7:31 pm

      I made this last night and it is delicious! Just wondering what is considered one serving for the nutritional information? Is that 2 prepared chicken breasts.
      Ashley Jones

      Reply
      • Sally Cameron says

        June 23, 2021 at 8:24 am

        Hi Ashley. Good question! If you have 1 - 1 1/4 pounds of boneless skinless chicken breasts and you split them in 4 pieces, 1 piece would be a serving. It's 4-5 ounces. Does that make sense?

        Reply
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