Best 15 Easy And Fast Chicken Parm Recipes

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.

QUICK BAKED CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
• Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
• Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. 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 AND EASY SKILLET CHICKEN PARMESAN

Steps:

• Gather the ingredients.
• Pat the chicken breasts dry and put them between two pieces of plastic wrap or in a food storage bag. Pound gently to flatten for even cooking.
• Add the egg to one shallow bowl or deep plate and the breadcrumbs to another. Dip a chicken breast into the egg to coat then into crumbs to coat. Repeat with the remaining chicken breasts.
• Melt the butter in a large skillet over medium heat. Brown the chicken pieces on both sides. Add the spaghetti sauce, bring to a simmer, and reduce the heat to low.
• Cover the skillet and simmer for 10 minutes, or until the chicken is thoroughly cooked.
• Sprinkle with the mozzarella cheese and Parmesan cheese.
• Cover and simmer 5 minutes, or until the cheese is melted.
• Garnish with chopped parsley and serve immediately.

EASY AND FAST CHICKEN PARM

Steps:

• drizzle olive oil or spray casserole dish with Pam.
• chop onions and layer pan.
• sprinkle smashed garlic.
• layer chicken breasts.
• top with tomatoes.
• pour 1/2 jar sauce to cover chicken.
• bake in oven 25-30 minutes at 350 degrees.
• 5 minutes before chicken is finished sprinkle the cheese on top so that it can melt into the chicken parm.
• in the meantime boil water.
• cook noodles to preference.
• simmer remaining sauce.
• serve noodles with sauce and chicken on side.
• a crusty italian bread warmed or made into garlic bread is wonderful with this dinner. All can be completed in a 30 minute period. Looks like you cooked forever, you get to enjoy the company and the compliments.

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.

QUICK CHICKEN PARMESAN

Steps:

• Heat a large skillet over medium heat. Add chicken strips; cook and stir 5-8 minutes or until heated through. Remove from pan., In same skillet, combine tomatoes, tomato paste, wine, oil, Italian seasoning, garlic and sugar; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-15 minutes to allow flavors to blend, stirring occasionally., Stir in chicken. Sprinkle with cheeses; cook, covered, 1-2 minutes longer or until cheese is melted. Serve with pasta.

A 20-MINUTE CHICKEN PARMESAN

Steps:

• Press chicken breasts with the palm of your hand to flatten to an even thickness.
• Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
• Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
• Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

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).

QUICK AND EASY CHICKEN PARMESAN

Steps:

• Pan fry Chicken Patties on both sides until slightly golden/browned in oil. Cover a bit to cook through.
• Spray baking dish with cooking spray, and add a drizzle of oil, add patties in single layer.
• Spread with spaghetti sauce and then cheese.
• Bake at 400, until cheese is melted. Can broil when almost melted to get slightly golden.
• Serve over spaghetti!

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!).

FASTEST CHICKEN PARM

Steps:

• Turn the broiler to high; put the rack 6 inches from the heat. Put 2 tablespoons olive oil on a rimmed baking sheet and spread it around; put the baking sheet in the broiler. Core and slice the tomatoes. Cut the chicken breasts in half horizontally to make 2 thin cutlets for each breast. Press down on each with the heel of your hand to flatten.
• Carefully remove the baking sheet from the broiler. Put the chicken cutlets on the sheet and sprinkle with salt and pepper. Top with the tomatoes, and broil one one side only until the chicken is no longer pink in the center, rotating the pan if necessary for even cooking, 5 to 10 minutes. Grate the mozzarella and Parmesan. Strip 16 to 20 basil leaves from the stems. Combine the bread crumbs, mozzarella, and Parmesan in a small bowl.
• When the chicken is cooked through, remove the baking sheet from the broiler. Lay the basil leaves on top of the tomatoes, sprinkle with the bread crumb and cheese mixture, and drizzle with 3 tablespoons olive oil.
• Return to the broiler, and cook until the bread crumbs and cheese are browned and bubbly, 2 to 4 minutes. Serve immediately.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Cut the chicken breasts in half widthwise to make 4 thin breasts.
• Season the chicken with salt, pepper, and onion powder.
• Coat the chicken in flour, then egg, and then bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
• Transfer to a paper towel-lined plate to drain.
• Preheat oven to 450°F (230°C).
• Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
• Top with mozzarella slices and Parmesan.
• Bake for 10-15 minutes, or until the cheese is browned and bubbling.
• Serve with freshly chopped basil.
• Enjoy!

EASY WEEKNIGHT CHICKEN PARMESAN

Steps:

• Cook and drain spaghetti as directed on package.
• In large resealable food-storage plastic bag, mix bread crumbs, Parmesan cheese and 1/4 teaspoon pepper. Shake each chicken breast in bread crumb mixture; set aside.
• In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.

QUICK BAKED CHICKEN PARMESAN

Steps:

• Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
• Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
• Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
• Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
• Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
• Divide sauce among 4 plates. Top with chicken and torn basil.