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Chicken parmigiana, quick and easy

Chicken Parmigiana prepared and served in less than 30 minutes.
Chicken Parmigiana prepared and served in less than 30 minutes.
Andy Cheng

Chicken Parmigiana is one of my favorite Italian dishes. It consists of a filet of chicken breast pounded thin dipped in egg, lightly breaded, and fried in olive oil. The chicken is then covered in marinara sauce and mozzarella cheese, baked, and served on pasta with marinara sauce. Unfortunately, pounding, flattening, and frying chicken breast filets can be time consuming and messy.

This recipe is the quick and easy version. It should take from start to finish 30 minutes.




  • 4-6 frozen precooked breaded chicken filets

  • 1 26 oz jar spaghetti sauce

  • 8 oz Mozzarella cheese

  • Parmesan cheese

  • Extra Virgin Olive Oil

  • Dried Basil

  • Dried Oregano

Preheat Oven to 425 degrees F. Lightly spread baking pan with Extra Virgin Olive Oil. Place breaded chicken filets on the baking pan. Cover chicken filets with spaghetti sauce leaving the edges visible. Sprinkle Parmesan cheese on chicken filets. Sprinkle Oregano and Basil on chicken filets. Cover chicken with Mozzarella Cheese. Bake for 15-20 minutes until cheese is melted and the internal temperature of the chicken filets are 160 degrees F. While this is baking, heat up the remainder of the spaghetti sauce. Serve filets on top of spaghetti and sauce. Serves 4-6.



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