Chicken Parmigiana

5 from 1 vote

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Dinner, Lunch

Cuisine: Italian

Keyword: 45minutes, Chicken, Chicken Parmigiana, easy, Italian

Servings: people

Calories: 405kcal

Cost: $6

2 large chicken breasts (Sliced longwise to create two halves)
1/2 teaspoon garlic powder or garlic salt (omit salt below if using garlic salt)
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1.5 cups Italian Style bread crumbs
1.5 cups all purpose flour
4 tbsp olive oil or vegetable oil (use 2 tbsp at a time)
1/2 cup or 4 tablespoons (1/2 stick) of butter (use 2 tbsp at a time
1 jar of a good pasta sauce that you personally like (make it easy on yourself) You can use your home made sauce too!
1 8oz packet of mozzarella cheese
4 slices provolone cheese
4 sprinkles of grated parmesan cheese (yes, Kraft is totally okay)
1 pound spaghetti (or pasta of your choice)

Cut your two chicken breasts lengthwise to create 4 similar sized pieces of chicken. This will allow you to cook them faster and they will be more juicy.
In a small bowl, combine garlic powder, salt, pepper, onion powder and gently whisk to combine.
Sprinkle both sides of each piece of chicken with the seasoning mix and gently pat the mixture into the chicken breasts. I normally use a fork or just my hands to do so.
Do this for all four pieces and set aside.

In three difference vessels, add our flour to one, breadcrumbs to another and two eggs to the last one.
Heat your 2 tbsps of oil and 2 tbsps of butter in frying pan or electric skillet over medium heat. (about 275F)
While your oil/butter is heating, start dredging your chicken breasts.
First place your chicken into the flour and coat on both sides. Gently knock the extra flour off the chicken, then.....
Next, place the chicken into the eggs and coat thoroughly. Let the excess egg drip off, then....
Lastly, place the chicken into the bread crumbs and coat. I normally just take the whole vessel and shake it back and forth until it covers the whole piece with bread crumbs. Then....
Place the breaded chicken breast in to the frying pan / electric skillet and cook for about two minutes and each side (or until it's a nice golden brown). Remember, this is going to cook longer in the oven as well. Try not to overcrowd the pan. I normally try to do two at a time. If you need to add more oil / butter, go ahead and add the other two tablespoons of each.
Place the fried chicken breast on a platter lined with paper towels to let the excess oil drain prior to the next steps.

Preheat your oven to 400F.
In a stock pot or dutch oven, boil your water and add salt for your pasta and cook pasta as instructed on the box.
Move your chicken over to an aluminum lined baking sheet and open your jarred pasta.
Put about two tablespoons of pasta sauce directly on top of the chicken. You can put more if you like it saucy. Spread it over the chicken breast so it coats it completely. Repeat this for all four pieces.
Next, sprinkle each piece of chicken with the grated parmesan cheese.
Next, place the slice of provolone over the chicken breast. I normally cut that in half and overlap it on each piece so it doesn't hang over too badly.
Last, place the grated mozzarella over each piece of chicken.
Take the remaining pasta sauce and put into a sauce pan and heat that while your chicken will be cooking.
Place the entire baking sheet of prepared chicken breasts into the oven and cook for about 10 minutes at 400F or until the cheese is melted and bubbly.
Drain your pasta and place in the center of the plate. Ladle some pasta sauce over it.
Take your chicken breast and either place on top of the bed of pasta or off to the side. There is no wrong or right way. All you have to do now is eat it! :-) Enjoy!