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+ servings
Chicken parmesan in a bowl with pasta

Breaded Chicken Parmesan

Course Main Course
Cuisine American
A quick and easy take on an Italian classic
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Servings 6 people


  • cooking spray
  • 1/2 cup water
  • 1 egg beaten
  • 1 cup seasoned bread crumbs
  • 6 tbsp grated parmesan cheese divided
  • 1 tbsp dried oregano if not using italian bread crumbs
  • 1 tsp dried basil if not using italian bread crumbs
  • 1/2 tsp dried thyme if not using italian bread crumbs
  • 1/2 tsp garlic powder
  • 6 chicken breasts boneless, skinless, pounded evenly
  • 2 cups spaghetti sauce
  • 1 cup mozzerella cheese shredded


  • Preheat oven to 350 degree F (175 degrees C). Spray a 9x13 baking dish with cooking spray
  • Wisk together water and egg in a bowl until smooth.
  • In a separate bowl, combine bread crumbs, 2 tablespoonfuls Parmesan cheese, and garlic powder. If you are not using Italian bread crumbs also stir in oregano, basil and thyme.
  • Dip each chicken breast in the egg mixture, allowing excess egg to drip back into the bowl. Then dredge the chicken in the bread crumb mixture, shaking off excess, then place in the prepared baking dish. Repeat with the remaining chicken breasts.
    If you start to run out of egg mixture, add a little more water.
  • Spray the breaded chicken breasts with cooking spray.
  • Bake in preheated oven for 40 minutes. Remove the pan and pour spaghetti sauce over each chicken breast and top with mozzerella cheese and the remaining Parmesan cheese.
  • Continue baking until the chicken is no longer pink in the center and the cheeses are melted. Approximately an additional 15 minutes. An instant read thermometer inserted into the center should read at least 165 F (74 C).


Calories: 369kcal | Carbohydrates: 6g | Protein: 56g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 191mg | Sodium: 896mg | Potassium: 1148mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 8mg | Calcium: 193mg | Iron: 2mg
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