Blogtober 2018, Recipe, Tasty Tuesday

Tasty Tuesday: Chicken Parmesan

This is one of my favorite dishes. I could eat Chicken Parm for pretty much any meal of the day (and, in fact, I have).

The most important thing to keep in mind when making any kind of chicken dish is seasoning. Chicken needs seasoning. I’m very passionate about this. That chicken didn’t give up it’s life for you to eat it bland and dry.

Alright, let’s get to it!

Here’s what you need:

  • 2 chicken breasts, either pounded or sliced to even thinness (for even cooking)
  • about 3/4 – 1 cup Italian seasoned breadcrumbs (I used Panko, but you can use whatever you have on hand)
  • about 3/4 – 1 cup grated (not shredded) Parmesan cheese
  • about 3/4 – 1 cup AP flour
  • 2 eggs
  • garlic powder
  • onion powder
  • salt (or salt substitute if you’re low sodium like me)
  • black pepper
  • 3 plates or pie pans (for holding chicken coating)
  • oil for cooking
  • marinara sauce
  • pasta for serving

I highly recommend getting everything prepped before you start cooking. First, preheat your oven to 350*F and start a pan of cooking oil over medium heat.

In one plate/pie pan, combine the flour with about 1 tsp each of the salt, pepper, garlic, and onion powders. Use more or less to taste.

In the second plate, whisk the eggs with about 1 tsp each of the salt, pepper, garlic, and onion powders. Use more or less to taste.

In the third plate, combine the seasoned breadcrumbs with the Parmesan cheese. Since the breadcrumbs are preseasoned, you shouldn’t have to add anything to this. If they aren’t, I suggest the above amounts, as well as a tsp of oregano and a tsp of basil. If you pulse the breadcrumbs and cheese in a food processor, it really blends them together (and makes the panko a little smaller, which I think gives it a better consistency on the chicken.


Set the prepared dredges aside and layout your chicken. Season both sides liberally with salt, pepper, garlic, and onion powder. (It’s allllll about layering).


Dredge the chicken in the seasoned flour. Make sure to coat both sides. The flour helps the egg stick to the chicken so the breading won’t just slide off.


After dredging the chicken in the flour, dip it in the egg. Again, make sure to coat both sides.


Finally, cover it in the breadcrumbs/cheese mixture. Really pack it on there; the Parmesan breading is the best part!

Transfer the chicken into the preheated pan and cook just until a light golden brown on both sides, about three minutes. Then, transfer the chicken breasts onto a parchment paper lined baking sheet and cook in the oven for 15-20 minutes (depending on the thickness of your chicken), until cooked all the way through.

If you’re the type of person you likes to top their Chicken Parm with mozzarella cheese, sprinkle some on top about five minutes before the chicken is done and continue cooking as normal. Personally, I’m not a huge fan of the mozzarella, because I am allllll about that Parm, so I leave it off and add extra Parm, instead.

Serve with spaghetti and marinara sauce. Garnish with grated or shredded Parmesan cheese.



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