Chicken Parmigiana Recipe

If you don’t like something parm then we can’t be friends - unless you’re vegan, then I can make an exception but I still won’t be happy about it.

Chicken parmigiana is one of my favorites to not only make but to serve. It easily feeds a ton people and it goes in the oven. If you are really feeling free you can even use a throw away tin instead of a glass baking dish and you have no limited your amount of clean up - another thing I love!

It’s interesting because a lot of people have different varieties of this dish yet it is so simple with few ingredients. Could I get fancier and use my homemade sauce and homemade breadcrumbs? Sure! If you feel like going through the extra hub bub, I say go for it - You will see an upgrade in flavors and freshness for sure. Some people don’t pre fry the chicken, some prefer thicker slices versus thin, so you do you, it won't be bad. This style is based on what the family enjoys but feel free to play around and figure out what works for you and the crowd you feed, no pressure! It’s chicken smothered in sauce and cheese - honestly, what could go wrong here?


*Serves 8 - 10

The reason why it varies by 2 servings is that it all depends on who you are feeding, worst case scenario you have leftovers (Dan eats like a horse).



4.5 lbs Chicken breasts - thinly sliced

3 eggs - scrambled

2 cups breadcrumbs

1 Jar of marinara sauce

4 Cups shredded mozzarella cheese

1 1/2 Cups shredded parmigiana cheese

10 slices of provolone

A bunch of basil

Olive Oil


Preheat oven to 375 degrees. Arrange your breadcrumbs, eggs and chicken in separate deep platters. Dip your chicken in the egg wash, followed by the breadcrumbs and set aside. Repeat for the rest of the chicken.

Line the bottom of your saute pan with olive oil and put on high heat. Once the oil is hot lower to medium heat and place your chicken on the pan. Let fry for 2 minutes per side and then set aside to cool a little. Repeat with the remainder of your chicken.

Lay a light layer of sauce on your 11 x 13 glass baking dish and then place in a single layer your chicken. Next add a small amount of sauce to each piece followed by basil to each slice. Now the fun part of adding the cheese! Start with breaking up the provolone so it can be evenly dispersed for each slice. Then sprinkle your mozzarella and parmesan and finish with salt and pepper.

Bake in the oven for 15 - 20 minutes or until the cheese is a little brown on top.