Chicken Parmesan

Delicious chicken parmesan, this is one of our go to easy comfort food dinners. I make this dish in the same basic method that I use for my eggplant parmesan. I fry the chicken, and then add the sauce. This was actually the first time, after much begging, that I found San Marzano tomatoes in my Publix. I was so excited, they finally listened.  We love all types of Italian food at our home. Not only is Italian the most popular ethnic cuisine in the U.S., southerners have quite a love affair with all things Italian. My husband’s grandmother was also Sicilian, so I try to honor our only known heritage with some Italian inspired dishes at least once a week. Its still on my list to learn Sicilian dishes, there is so much to learn!

I also want to talk today again about Adopt-a-blogger. A few posts back, I shared with you guys my adopter’s culinary background, which was quite impressive. On our introduction to each other, we had to describe our culinary backgrounds. Of course mine is pretty much non-existent, but I did pull something outs my, well you know. You can read it here at Jackie’s site.

recipe photo

Yield: Serves 4

Chicken Parmesan Recipe

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5.00 stars (2 reviews)
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4 boneless skinless chicken breasts
1 egg
1 cup Italian style bread crumbs
1/4 cup Parmesan cheese, pantry type
1 teaspoon Italian dried herbs (oregano, basil, marjoram, thyme, rosemary, savory, and sage)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
vegetable oil for frying

1/4 sweet onion, diced
2 cloves garlic, minced
1 28 oz can San Marzano or Italian tomatoes with basil flavor, I like Cento
1 teaspoon dried Italian herbs (oregano, basil, marjoram, thyme, rosemary, savory, and sage)
1 small can tomato paste
kosher salt
olive oil

Pasta, cooked according to package directions


Preheat saucepan for sauce. Drizzle with olive oil. Add onions and garlic, saute until translucent. Add kosher salt. Add tomatoes, tomato paste, and herbs. Bring to a boil, then reduce to a simmer.

Preheat about 1 inch deep of vegetable oil in a large skillet for frying the chicken to 350 degrees, or on medium heat. Whisk eggs and dip chicken in eggs. Add breadcrumbs, parmesan cheese, dried herbs, salt, and pepper in a large bowl. Dredge chicken in bred crumb mixture. Fry chicken until it is browned.

While chicken is frying and sauce is simmering, prepare pasta according to package directions. Drain pasta, and add half of the sauce to the pasta.

Serve chicken topped over pasta, topped with more sauce. Add more parmesan or Italian blend cheese if desired.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  14 Responses to “Chicken Parmesan”

  1. ashley — March 11, 2010 @ 11:02 am

    yum! i love chicken parm! too bad hubby isn’t too big on tomatoes! i rarely get to make stuff like this! looks good!

  2. Emily Joyce — March 11, 2010 @ 11:10 am

    One of my go-to dishes for company…I use boneless, skinless thighs because they stay juicier, and Panko breadcrumbs…I like to serve the chicken unsauced to keep the breading crisp.

    • Angie — March 11, 2010 @ 3:52 pm

      those are great tips! I’ll have to try the panko with this dish, I have just started using them.

  3. This would make a great weekend meal! The chicken looks so delicious!

  4. Nicole — March 11, 2010 @ 11:43 am

    Make this all the time; it’s SO good. My recipe is almost he same.

  5. lo — March 11, 2010 @ 12:04 pm

    Such a classic. This is a great recipe to make when you have leftover marinara from the weekend. YUM!

  6. Drick — March 11, 2010 @ 7:17 pm

    I have not made this in ages – thanks for reminding me how good it is … your recipe sounds wonderful

  7. I adore chicken parmesan, and this looks like a great recipe!

  8. Luigi | Postcard Printing — March 12, 2010 @ 12:35 am

    I love pasta with chicken. This is the perfect recipe for me. Thank you so much for sharing the recipe with us.

  9. Rosa — March 12, 2010 @ 4:23 am

    That is a dish I adore! Your chicken parmesan looks delicious!



  10. alabang la vie — March 12, 2010 @ 11:10 am

    Looks delicious! gotta try this. Filipinos loves spaghetti, every children’s birthday this dishes always on the go.

  11. Simply Life — March 13, 2010 @ 11:57 am

    Oooh what a perfect dish!
    .-= Simply Life´s last blog ..Mushroom Egg Drop Soup! =-.

  12. Joanne — March 13, 2010 @ 8:28 pm

    I’m pretty sure chicken parm is a universally loved dish…south, north, east or west. Especially when it looks as good as yours does! Yay for san marzanos. They are so much better than other canned tomatoes!

  13. MaryMoh — March 15, 2010 @ 3:57 pm

    That’s a fabulous piece of chicken on the pasta….a big piece…mmm. What a lovely meal!
    .-= MaryMoh´s last blog ..Special Fried Rice =-.

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