Best 8 Chicken Parm Recipe Easy Recipes

EASY CHICKEN PARM

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking pan with cooking spray. Place chicken on the prepared pan.
• Bake in the preheated oven for 20 minutes, flipping chicken after 12 minutes. Remove from the oven, add desired amount of sauce, and top each breast with mozzarella cheese.
• Bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

EASY CHICKEN PARMESAN

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
• Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
• Drain spaghetti. Serve topped with chicken and sauce.

QUICK & EASY CHICKEN PARMIGIANA

Steps:

• Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin.
• Combine bread crumbs and parmesan cheese.
• Dip chicken in beaten egg; dredge in breadcrumb mixture.
• Melt butter in a large skillet; add chicken and brown on each side over medium-high heat.
• Arrange chicken in a lightly greased 13x9 baking dish.
• Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese.
• Cover and bake at 375º for 30 minutes or until thoroughly heated and chicken is no longer pink.

SLOW-COOKER CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere., Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

5-INGREDIENT CHICKEN PARM

Steps:

• Wash and pat the chicken breasts dry and then coat them with the breadcrumbs (I push hard on them while coating them to break the tissue down and make them even more tender).
• After the chicken breasts are breaded, fry them either in a teflon skillet or with a little olive oil (if you use olive oil, you must count it as part of the fat in the nutritional breakdown).
• Fry the breasts until they are completely cooked.
• Pour 1/2 of the spaghetti sauce into a 9"x5" casserole dish.
• Place the cooked chicken breasts on top of the sauce.
• Pour the remaining spaghetti sauce on top of the chicken breasts.
• Sprinkle both cheeses on top Put the dish into a 400 degree oven for 30 minutes, or long enough to warm all the sauce and breasts throughly and melt the cheese.
• Serve over spaghetti (or rice!).

SPEEDY CHICKEN PARM

Steps:

• For the couscous: Heat the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until lightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes, or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.
• For the chicken: Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until 3/4-to 1-centimeter (generous 1/4-inch to 1/2-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.
• In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano-Reggiano cheese and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken.
• Heat a large nonstick skillet over medium to medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side, or until golden brown and cooked through to 165 degrees F (75 degrees C), adjusting the heat as necessary. Remove the chicken to a plate to rest.
• For the tomatoes: Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, stirring frequently, until they begin releasing some juices, about 3 to 4 minutes. Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar, to taste.
• To serve, remove the lid from the couscous and give it a stir to loosen. Divide the couscous onto plates and top with the chicken and sautéed tomatoes. Garnish with additional Parmigiano and fresh basil.

AIR FRYER CHICKEN PARM RECIPE BY TASTY

Steps:

• On a cutting board, slice each chicken breast in half horizontally, creating 2 cutlets. Place the chicken breast pieces, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to ¼-inch-thick. Transfer the chicken to the cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
• In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
• Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
• Preheat the air fryer to 400°F (200°C). Spray the air fryer basket with nonstick spray.
• Place 2 of the chicken pieces in the basket and cook until golden brown, about 7 minutes. Spread ¼ cup of marinara sauce over each piece of chicken. Top with 2 slices of mozzarella. Return to the air fryer until the cheese is melted and golden brown and the internal temperature of the chicken reaches 165°F (75°C), about 5 minutes. Repeat with the remaining chicken.
• Top with the parsley and serve immediately.
• Enjoy!

CHICKEN PARM

Steps:

• Place chicken in a shallow 3-qt. baking dish that has been coated with cooking spray. Bake, uncovered, at 400° for 20 minutes. Combine mayonnaise, cheese, oregano and pepper; spread over chicken. Sprinkle with paprika if desired. Bake 20 minutes more or until chicken juices run clear.