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Chicken Parmesan With Fresh Mozzarella Recipe

Chicken parmesan with fresh mozzarella is the ultimate comfort food that is also fancy and fairly easy to make. This simple chicken parm recipe is great for everything from a weeknight family meal to a show-stopping dinner when you have guests. Pair it with some pasta, garlic bread, and a crisp green salad, and this dish is the perfect meal for the whole family!
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4
Calories: 910kcal
Author: Megan Porta

Ingredients

  • 4 chicken breasts
  • 24 oz marinara sauce
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs beaten, with a splash of water
  • 1 cup breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup olive oil
  • 4 oz fresh mozzarella cheese sliced
  • 1/4 cup Parmesan cheese shaved
  • 4 oz spaghetti noodles cooked to al dente

Instructions

  • Using a meat mallet or heavy wooden spoon, pound chicken breasts to 1/2-inch thickness between two pieces of wax paper. Set aside.
  • Line up three shallow bowls. In the first, combine the flour, salt and pepper. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs and Parmesan cheese. Thoroughly coat each breast with flour mixture, followed by the egg mixture, followed by the breadcrumb mixture. Place on a cutting board.
  • Preheat oven to 350 degrees F. Coat a 9x13 baking dish and coat it with cooking spray. Spread half of the marinara sauce on the bottom of the pan in an even layer.
  • Heat olive oil in a skillet over medium-high heat. Cook the coated breasts in the hot oil one at a time for 1 minute, 30 seconds on each side, or until golden brown. Transfer breasts to the prepared baking dish and place side by side over the marinara sauce as they finish cooking.
  • Top with the remaining sauce, mozzarella slices and Parmesan cheese. Bake in the preheated oven for 15 minutes. Serve over cooked spaghetti noodles.

Notes

  • Use a meat tenderizer, mallet or rolling pin to pound chicken breasts to thin cutlets of even thickness.
  • Don’t overcrowd the pan when cooking the chicken. Cook chicken breasts in the oil one at a time for best results. 
  • Cover the pan as each side of the chicken cooks to avoid oil splattering and if 1.5 minutes/side produces too crispy of a coating, decrease time in 15-second intervals.
  • Chopped fresh basil is a great topping.
  • Use gluten free flour and bread crumbs for a GF version.
  • Use Italian bread crumbs for a bigger flavor of Italian seasoning.
  • When placing the chicken in hot oil, do so slowly and carefully. It’s best to place the chicken in the pan moving your hand away from you to avoid getting hit with oil.
  • You can use store bought or homemade marinara sauce.

Nutrition

Calories: 910kcal | Carbohydrates: 75g | Protein: 74g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 257mg | Sodium: 1969mg | Potassium: 1558mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1214IU | Vitamin C: 15mg | Calcium: 400mg | Iron: 6mg
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