Chicken Parmesan Recipe


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Among my top favorite chicken recipes, this chicken Parmesan recipe is the reason why I truly believe chicken and cheese are made for each other. The winning combination of fresh Parmesan, Provolone and Mozzarella cheese adds an extra kick of flavor and texture to the already amazing and crunchy baked chicken. It’s simply the go-to dish for any occasion that everyone will love.

Is Parmesan Chicken Healthy?

Although it looks a little overwhelming at first with all the cheese and crunchy chicken, which seems like it contains a bunch of calories and fat, this chicken dish is reasonably healthy.

The crispy battered chicken is actually baked, so it’s the healthier version with the same crunchy mouthfeel of the originally fried chicken. Not to mention that chicken breast is a great source of lean protein, yet rather low in calories and sodium. Additionally, it is totally okay to put in less cheese if you want to cut more cals.

For every serving of this chicken Parmesan, you only consume less than 25 grams of carbs, making it a great low-carbohydrate food.

How Long Do You Cook Chicken Parmesan?

The cooking time would depend on the amount of chicken you plan to do. If you’re baking two halves of chicken breast, they’ll need to cook at 450oF (230oC) for 20 minutes, or the cheese is browned and bubbly, and the meat is cooked through. You can  take the chicken out and cut to check if it’s done.

What Kind Of Cheese For Chicken Parmesan?

The fantastic three-cheese combo of Parmesan, Mozzarella and Provolone is perfect for this chicken dish. While Parmesan lends a lot of amazing savory flavor and Mozzarella provides the perfect ooey gooey texture, Provolone adds a mellow richness to the chicken.

I would highly recommend you to use freshly grated cheese instead of its packaged pre-shredded version because the flavor is much finer and it will melt beautifully. To see more details:

How To Make Chicken Parmesan

prep 25 mins

cook 20 mins

total 45 mins

author luna

yield 2 servings

Okay, here comes the details on how to actually make chicken parmesan.

Don’t be frustrated at the ingredients. The list may look a bit overwhelming but they’re actually pretty easy to find in any random supermarket. Or convenient store even.


  • 2 chicken breast halves
  • 1/8 cup grated Parmesan cheese
  • 1/4 cup grated provolone cheese
  • 1 medium egg
  • 1/2 cup bread crumbs
  • 1 tbsp all-purpose flour
  • 1/2 cup olive oil
  • 1/4 cup tomato sauce
  • 1/8 cup fresh mozzarella, cut into small cubes
  • 1/8 cup chopped fresh basil
  • 1 tablespoon olive oil
  • Salt and ground pepper to taste

How to Make


  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Thoroughly pound the chicken with a mallet. Season with salt and ground pepper.
  3. Mix bread crumbs and ¼ cup parmesan cheese in a bowl.
  4. Beat 2 eggs in a bowl. Whisk until well mixed.
  5. Coat the the chicken breasts with flour.


  1. Dip the flour coated chicken breasts into the egg, then coat them again with the bread crumbs. Set aside to allow the coating to somewhat dry off.
  2. Heat the olive oil in a skillet until it starts to shimmer.
  3. Place the chicken breasts into the skillet. Cook with medium heat until they become golden on both sides (you should spend about 2 minutes on each side).
  4. Place the chicken in a baking dish and top the breasts with the tomato sauce, mozzarella cheese, parmesan cheese, olive oil, and fresh basil. Bake in the preheated oven for about 15 – 20 minutes until the cheese is brown.
  5. Take out, and serve immediately while it’s still hot, preferably with a glass of tomato spearmint cocktail.


  1. Mind the sodium content. The cheeses are a bit salty themselves, so you may not want to season the chicken with too much salt in the first place. If you’re on a low sodium diet, it’s better to make the chicken salt-free.
  2. You can keep this chicken parmesan for a day or two in the fridge and microwave them for the next meal. Eating immediately out of the oven is much better though – the crispiness is at its peak new.
  3. It’s a faux pas that I didn’t think of the foil earlier but you should definitely use it when baking the chicken. It’ll make cleaning up a hundred times easier!
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