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–+ servings
side view of plate with two cooked chicken breasts topping with mozzarella cheese and chopped fresh parsley, bowl of chopped parsley in the background. Fork and spoon on the side

BEST RECIPE FOR CHICKEN PARMESAN

Tomato sauce, fresh basil, parmesan and mozzarella covered chicken breasts lightly fried then baked to crispy perfection. The weeknight dinner that'll be loved by all!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 Servings

Ingredients

  • 2 Boneless, Skinless Chicken Breasts pounded thin with a meat mallet
  • ½ cup Flour*
  • ¼ cup (+1 Tbsp for topping) Parmesan Cheese freshly grated
  • 1 cup Mozzarella Cheese
  • ½ cup Tomato Sauce*
  • 1 Egg
  • ¼ tsp Italian Seasoning
  • ¼ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • Fresh Basil or Parsley chopped, for garnish
  • Salt and Pepper to taste
  • 1 tbsp Extra Virgin Olive Oil

Instructions

  • Preheat the oven to 400°F. Lightly brush an even thin layer of tomato sauce into the bottom of a baking dish and set aside.
    tomato sauce smeared evenly over the bottom of a white dish
  • Pat the chicken breasts dry with paper towel then place individually on a piece of parchment paper on a stable, level surface. Pound the chicken, firmly but also gently, with a meat mallet until a desired consistent thickness is achieved. 1/2 inch thickness works great here.
    a stainless steel meat mallet held by a hand pounding something underneath a piece of parchment paper
  • Whisk the egg in a shallow bowl and set aside.
    a hand holding a whisk in a glass bowl beating an egg
  • Add flour, 1/4 cup parmesan cheese, italian seasoning, garlic powder, onion powder, salt, and pepper to a separate larger bowl.
    a white bowl of flour, spices and parmesan cheese
  • Mix until well combined.
    a white bowl of flour, spices and parmesan cheese
  • Working individually, take a chicken breast and dip it into the egg mixture, rotating to evenly coat. Use only one hand for this so the other remains dry.
    TIP:
    Ensure you let the excess egg drip back into the bowl before moving on to the next step.
    a bowl with a beaten egg and a raw chicken breast inside
  • Take the wet chicken breast and place it in the bowl of the flour mixture.
    plate of flour and parmesan cheese mixture with a raw chicken breast in the middle
  • Using your dry hand, cover the chicken breast evenly with the mixture and press it down to ensure all sides are nicely coated.
    plate of flour and parmesan cheese mixture with a coated chicken breast in the middle
  • Repeat for each chicken breast allowing the others to rest on a plate.
    TIP: Allow all the chicken to rest 10-15 minutes before cooking to ensure the breading adheres to the chicken.
    bowl of beaten egg, plate with breaded uncooked chicken breast, another plate with breading and uncoated chicken breast
  • Heat the olive oil in a non stick skillet oven medium heat. Once hot, add the chicken breasts (working in batches, if needed) and lightly fry, a few minutes per side, or until a light golden brown crust forms. The chicken won't be cooked all the way through here but don't worry, that's what the oven is for!
    close up of two lightly fried breaded chicken breasts
  • Transfer the chicken to the prepared baking dish.
    two breaded chicken breasts in a white dish sit on top of some tomato sauce
  • Evenly spoon the remainder of the tomato sauce onto the sides and top of the chicken.
    two chicken breasts in a white dish covered in tomato sauce
  • Evenly divide the shredded mozzarella cheese over the chicken breasts and sprinkle with the extra tbsp of Parmesan Cheese.
    white dish with two chicken breasts covered in tomato sauce and shredded mozzarella cheese
  • Cover with aluminum foil (place a toothpick sticking out of each breast to avoid the cheese and foil touching) and bake for 25-30 minutes, until the cheese is bubbly and the centers of the chicken cooked through. An instant read thermometer inserted into the center should read at least 165°F.

    2 chicken breasts topped with melted mozzarella cheese, tomato sauce and fresh parsley in a white dish

Notes

This recipe uses almond flour (KETO) but any flour of your choice may be used instead, if you prefer.
You can use homemade tomato sauce (try my recipe HERE) or store bought in this recipe. If following a particular diet, be sure to get the right sauce suitable for you. I.e. low carb/sugar free for keto or no onions/garlic for low FODMAP.

Nutrition

Serving: 1Serving | Calories: 637kcal | Carbohydrates: 30g | Protein: 54g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 219mg | Sodium: 1279mg | Potassium: 744mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1032IU | Vitamin C: 6mg | Calcium: 670mg | Iron: 3mg
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