Oven-Fried Chicken Parmesan

Chicken Parmesan
I thought I would share the recipe for Chicken Parmesan that I made with the $10 pasta sauce (on sale now at Safeway for $9!) last week, which I made again last night, because Maya wanted to try it and couldn’t last week because her teeth hurt too much after getting her braces tightened. Anyway, I made it again, and this time, I took a picture. I think this is my favorite Chicken Parmesan recipe ever. The keys are: good quality chicken, good quality sauce, Italian Parmesan, and panko rather than American breadcrumbs. They’re so nice and crispy, and give the chicken a wonderful texture. Also, of course, don’t overcook your chicken. Overcooked chicken breast is a crime, except in my Grandma’s house, where it’s de rigueur. Give this one a try. It’s easy, quick, and delicious.

Recipe courtesy of Cooking Light Magazine.


* 1/4 cup all-purpose flour
* 1/2 teaspoon dried oregano
* 1/4 teaspoon salt
* 2 large egg whites, lightly beaten
* 3/4 cup panko (Japanese breadcrumbs)
* 4 (6-ounce) skinless, boneless chicken breast halves
* 2 tablespoons olive oil, divided
* Cooking spray
* 1/2 cup jarred tomato-basil pasta sauce
* 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
* 3/4 cup (3 ounces) shredded part-skim mozzarella cheese


1. Preheat oven to 450°.

2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.

3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

This entry was posted in Recipes.

5 thoughts on “Oven-Fried Chicken Parmesan

  1. Your recipe suggestions are always divine…chicken parm is one thing both of my kids will eat.

    I even looked up your fancy schmancy sauce online but I don’t know if it’s available near me. I’m on the hunt – because I’m eager to try it (just once.)

  2. Good luck finding the sauce, Amy! I thought they’d only have it at the more gourmet shops, but even our Safeway has it. You may be in luck.

    This recipe is from cooking light, so they went easier on the sauce and cheese than I did. I’m a believer in making things I want to eat, and then just eating less. So I ate half of the serving, but had more sauce and cheese on it, and I think I was more satisfied than if I had been stingy with those ingredients. 🙂

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