Quick and Easy Chicken Parm

A quick and easy dish that tastes great.  This is one of our go-to meals.  You only use about 3/4 cup of spaghetti sauce, but you could serve the remainder with pasta as a side if you open a full jar.  Great on a busy weeknight!

Quick & Easy Chicken Parm

2 boneless, skinless chicken breasts, cut in half horizontally (giving you 4 thinner chicken breasts) or pounded thinner
3/4 c. Panko Bread Crumbs
salt and pepper to taste

1 Egg, beaten
2 T. Canola oil
¾ c. Spaghetti Sauce (more if using for pasta as well)

¼ c. Parmesan cheese, shredded
1/2 c. Mozzarella cheese, shredded

Turn oven broiler on high.

Put bread crumbs on a plate or shallow bowl and add salt and pepper to taste. Put beaten egg in a shallow bowl.  Dredge chicken breasts in egg and then in the bread crumbs, coating well on both sides. 

In a medium non-stick or cast-iron skillet, heat canola oil over medium-high heat. Once the pan is hot, add the chicken and cook until the chicken is no longer pink and golden on both sides (approximately 2 minutes per side). Remove chicken to rack set over a baking sheet (I use a cooling rack set in a baking sheet lined with foil).

Top each chicken breast with 1 t. parmesan cheese, 2 T. spaghetti sauce and sprinkle the mozzarella cheese over all.  Put under the broiler just until the mozzarella cheese has melted, 30 seconds to 1 minute (watch carefully).



  1. That looks very yummy! I'm going to add this to next weeks menu.

  2. I didn't think it was so easy. This is one of Big K's favorites. Thanks!

  3. I make this but use Italian shake n bake. Even less ingredients and very quick to make. I bake until almost done then add a little sauce and cheese to the top and bake until cheese it melted and a little browned.


Thank you so much for taking the time to read and comment on this post!