Recipes > Chicken Parmigiana

Chicken Parmigiana

Delicious as it is, or serve over pasta.


4 servings

Total Time


Cook Time

15 minutes



1 egg

1/2 cup panko bread crumbs

1/4 cup all-purpose flour

1 teaspoon Italian Seasoning Blend

1/2 teaspoon Garlic Salt

4 boneless, skinless chicken breasts

1 tablespoon butter OR margarine

2 tablespoons corn oil

2 cups (8 ounces) sliced fresh mushrooms

1 jar (14 ounces) marinara OR spaghetti sauce (1-1/2 cups)

4 slices provolone OR mozzarella cheese

Parmesan cheese, shredded, as desired


Beat egg in a shallow bowl.  Combine panko, flour, Italian herb seasoning and garlic salt in a separate shallow bowl.  Dip each chicken breast in egg and then in crumbs, covering both sides.

Heat butter and oil in large skillet and add chicken.  Cook 5 to 7 minutes, turning once, until chicken is browned. Remove chicken to a platter.  Sauté mushrooms in skillet, stirring often, for about 5 minutes.  Add marina sauce and mix well.  Place chicken breasts on top of sauce; top each with slice of cheese.  Cover and cook over low heat for 5 to 8 minutes, until chicken is cooked through.

Top with Parmesan cheese, if desired.


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