Chicken Parmesan

chicken parmesan

Rather than dredging the chicken breasts in flour, eggs, and breadcrumbs, we tweak the technique by turning the coating into a topping. Not only is it infinitely easier, the crumbs stay super-crunchy and, it helps whittle down the calorie count.

4 people
~15 minutes
~30 minutes
323 calories
Average rating:


Breadcrumb Topping

2 tablespoons extra virgin olive oil

1/3 cup Panko

1 garlic clove, minced

3 tablespoons freshly grated parmesan (optional)

2 tablespoons chopped fresh parsley



4 skinless, boneless chicken breasts

Salt and freshly ground black pepper

1 ½ cups 360 Marinara Sauce, or your favorite prepared sauce

8 ounces fresh mozzarella, sliced thin, or 1 cup shredded mozzarella


For the Breadcrumbs

Heat the oil in the 3.5-quart sauce pan over medium heat. Add the panko, and garlic, and season lightly with salt and a few grinds of pepper. Cook, stirring occasionally, for about 5 minutes until the crumbs are golden brown and fragrant. Transfer to a bowl and stir in the parmesan, and parsley. Set aside. Wipe out the skillet thoroughly.


For the Chicken

Return the now clean, empty skillet to medium heat and heat until it’s hot enough that water droplets bead across the surface, about 3 minutes.

Season the chicken with salt and pepper. Place them in the hot, dry pan and cook about 5 minutes until they come away from the bottom of the pan with no resistance and are nicely browned.

Turn the chicken browned-side up and pour the marinara sauce over the chicken. Top each breast with 2 slices of the mozzarella.

Cover and cook until steam just begins to escape from under the lid, about 5 minutes.

Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for about 6 minutes until the chicken is cooked through.

To serve divide the chicken and sauce among 4 plates and sprinkle each portion with the breadcrumb mixture.


AWESOME!!! This recipe was so easy to make! Would love more chicken :)

Reviewed by: Donna R from NJ