Saucy Chicken Parmesan

Saucy Chicken Parmesan

Servings 6
Author Melissa Sperka


  • 6 boneless skinless chicken breasts
  • salt and black pepper
  • 1/2 cup all-purpose flour
  • 1 large egg beaten with 1 Tbsp water
  • 1 1/4 cup panko breadcrumbs
  • 3 Tbsp grated Parmesan cheese
  • 1 tsp dry Italian seasoning
  • 1/2 tsp garlic salt
  • 1 Tbsp butter and 3 Tbsp olive oil more as needed
  • 1 [15] oz jar prepared marinara or spaghetti sauce
  • 16 oz dry linguine angel hair pasta, or thin spaghetti, your preference
  • 6 slices mozzerella cheese


  • Cook the pasta per the package instructions in salted water until al dente.
  • Warm the marinara sauce.
  • While the pasta is cooking, place the chicken breasts between 2 pieces of plastic wrap and use a meat mallet to pound to approximately 3/8-inch thickness. Season lightly with salt and black pepper
  • Mix together the panko breadcrumbs, grated Parmesan cheese, Italian seasoning and garlic salt.
  • To coat, dredge both sides of the seasoned chicken in the all-purpose flour.
  • Dip in the beaten egg, shaking off the excess,
  • Coat in the seasoned crumbs.
  • In a large skillet heat 1 Tbsp of butter with 3 Tbsp of olive oil. Brown the chicken pieces over medium-high heat until golden cooking for around 2-3 minutes on each side depending on the thickness. Add additional butter and olive oil as needed.
  • If using an oven safe skillet, spoon around 1/4 cup of marinara sauce on top of each piece of chicken and top with cheese. Otherwise, place onto a baking pan spritzed with cooking spray. Preheat the oven to broil. Broil for 2 minutes or until the cheese has melted and is bubbly and golden.
  • Drizzle warm marinara sauce on the pasta and place the chicken on top.