Easy Chicken Parmesan
![No Image]()
Easy Chicken Parmesan Cancel reply
Easy Chicken ParmesanYour comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
-
![]()
Stephanie
A family favorite! I’ve had this bookmarked for a few years now, but rarely have to return because I almost have it completely memorized because we’ve made it so many times! Thank you!
xxxxxyyyyy
-
![]()
Hannah
I don’t usually take the time to write reviews, but this is so good! We’ve been having it about once a week. Kids and grownups both love it! Thank you!!!
xxxxxyyyyy
-
![]()
Elena
Each recipe from you is a success,thank you very much!
-
![]()
Jessy
oh my god!! this looks and sounds amazing!!! :o definitely need to give this a go!
Xoxo <3
-
![]()
[email protected]
This Chicken Parmesan recipe is my favorite. I never buy pasta sauce since I found this recipe. I am making baked rigatoni for a party and wondered if this sauce will be ok to use for that.
Thanks!-
![]()
Emma Christensen
Hi, Maggy! Yes, I think this sauce would work well for baked rigatoni. You could also use the sauce from this recipe for Baked Ziti, if you like. Enjoy!
-
-
![]()
Craig Ranch
JUST DELISH! I used half fresh bread crumbs (actually, they were left over biscuits from breakfast) and half Panko. I made the sauce put half in the pan, fried up the chicken and added to the top. Covered lightly with paper towels for two hours. Just prior to baking I added he sauce, mozzarella, and parmesan (I didnt want the crisp chicken to get too soggy). I popped the pan into a preheated 375° oven for 30 minutes (I could see the sauce was bubbling). Great way to MAKE AHEAD!
xxxxxyyyyy
-
![]()
Sandy
It was perfect honestly. Easy, quick and tasty.
xxxxxyyyyy
-
![]()
Sandy
This was delicious and nice to make something tasty but not too heavy. Now if I can learn to make it in my IP, that will be great or not. I have loved simply recipes for years. Good recipes.
xxxxxyyyyy
-
![]()
Nancy
Easy to make and yummy! Thanks
xxxxxyyyyy
-
![]()
Jeanette
Super easy to make, and delicious!! Everyone raves about it!!!
xxxxxyyyyy
-
![]()
Thimalee
This is an awesome recipe. My husband loves it even after I change the recipe bit to air frying instead pan frying. It goes really well with steamed veggies and add more colors to the plate. Thank you so much for your recipe and hoping to see more.
xxxxxyyyyy
-
![]()
Julissa Soto
Can this sauce be used with the other parm recipe? The one with the butter chicken ?
-
![]()
Elise Bauer
Sure!
-
-
![]()
Michelle
My family loves this dish. This is my second time cooking it tonight and I think I’ve mastered and memorized it.. Lol. Thank you for sharing such a delish recipe!
xxxxxyyyyy
-
![]()
Carol Flinn
I am not sure if it’s because I used store brand mozzarella slices or maybe had too much sauce in top if the cutlets, but the mozzarella slices didn’t melt either time that I have made this. The recipe is delicious!
-
![]()
Kathe
Awesome. My *very* picky family loved this recipe! I used a jared sauce (that I seasoned to my liking) for convenience, but the heart of the recipe was still there!!
xxxxxyyyyy
I made it and it was so tender that my husband couldn’t believe that it was chicken. Thanks Elise.
xxxxxyyyyy
You’re welcome, Grace! I’m happy you and your husband liked the dish!
Made this for the first time and it was delicious. Fairly quick too. It will now be my go to recipe for Chicken Parm. I added a bit of red wine to the sauce and doubled the oregano and now will always make my own sauce for other recipes. Yum. .
xxxxxyyyyy
Wonderful, Diane! I’m so glad you like it. Love the addition of red wine to the sauce!
I’ve made this recipe over a dozen times. My family only wants my chicken parm. I follow this to a t and then I’m a hero on Chicken Parm night.
xxxxxyyyyy
Failure! Used the cooking times as suggested and my chicken came out raw. I adds the chicken when oil started to sizzle, got it brown on both sides. Thinking I should have gotten the oil hotter. Also 20 minutes minimum game time for chicken. But it came out tough too. So maybe 350 for 50 mins is best. Also onion was hard to grate. I am an inexperienced cook and need extra tips. My gut is unreliable in the kitchen.
xxxxxyyyyy
Hi Kass,
We love hearing from cooks like you, because we want this site to be for everyone. I’m sorry to hear it came out raw. If the chicken was brown on both sides, then the oil was exactly hot enough–you got that part right!
There are a lot of variables in when a recipe is done, and how long it takes: how thick or thin the cutlets are, if the oven is running hot or cold, the dimensions of the pan. I know this can make it tricky when your gut is not reliable in the kitchen, as you say. It takes a lot of time to learn these things. We want you to have maximum success! If you find it hard to grate the onion, just chop it next time. Make it work for you! Thank you for reading and cooking with us.
This recipe was very delicious and everybody in my family thoroughly enjoyed it it’s an A+ recipe. And very easy to prepare.
xxxxxyyyyy
I wouldn’t rate the recipe low because of inexperienced cooking skills. You should probably get a thermometer to check oil temp and you can always check the temp of chicken to make sure it’s done. Perhaps the chicken was too thick? Don’t give up it will come with more cooking experience.