This easy 3-cheese chicken parmesan is an incredibly delicious Italian comfort dish that you can make from start to finish in less than 45 minutes.
Making chicken parmesan from scratch is a painstaking task. Dredging, breading & frying chicken is a huge mess, and making homemade marinara is no small feat.
Thankfully, yummy chicken parmesan doesn’t require all this work. It can be done quickly and easily and still taste outstanding. A few savvy products help, and I share about them below.
Chicken Tenderloins: Tyson Panko Breaded Chicken Breast Tenderloins, and they work fabulously in this recipe. The cutlets are 100% chicken breast (no rib meat). They are lightly breaded, and the chicken is raw/uncooked. This is good, as you are basically cooking fresh frozen meat~not reheating an already cooked product.The chicken turns out crisp on the outside, tender on the inside.
Pasta Sauce: You can use your favorite pasta sauce. My old favorites used to be Bertolli and Classico tomato and basil jarred sauces from the grocery. Now, my go-to jarred sauce is this Rao’s Homemade Marinara. It is the closest thing to homemade marinara that I’ve found on store shelves. It is pricier than most other jarred sauces but worth it, in my opinion.
Savvy seasoning: I love this Johnny’s garlic spread seasoning. It adds huge flavor to pasta sauces, bread, pasta, soups, stews and a plethora of foods. This is sold at most Costco’s and also here on amazon. I love reading the amazon reviews, as many folks share unique ways they use this seasoning.
Cheeses. Don’t be tempted to skip the fontina; it makes a huge difference! I learned this through Cook’s Illustrated, who recommends always adding fontina to the mozzarella for added creaminess and flavor. Costco and Trader Joe’s have great shredded parmesans for those who want quick and convenient. For the best flavor, grate fresh parmesan by hand.
Pasta: You can use any amount of pasta that you like. I typically make a box of 12-oz spaghetti pasta and have enough left over for another meal. I boil the pasta until just done and still a bit firm to the tooth (al dente), then I drain immediately and toss with extra virgin olive oil. I never rinse pasta. I love the pasta pot below; you can cook, drain and serve in it. I have the pink:-)
If you try this easy chicken parmesan, please leave comments below for the rest of us to hear your thoughts. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- Tyson Panko Chicken Tenderloins (one per person or more for larger appetites)
- 1 - 1/2 cups marinara or pasta sauce
- 1 (12 oz) box spaghetti pasta
- 4 TB sea or kosher salt
- 1 (8 oz) pkg whole milk shredded mozzarella
- 1 cup fontina cheese, grated
- 1 cup grated Parmesan
- 1-2 TB Johnny's Great Caesar Garlic Seasoning
- 2 TB butter, cut into small pieces
- 2 TB extra virgin olive oil
- Preheat oven to 450 degrees.
- Lay chicken tenderloins on foil lined baking sheet coated with cooking spray.
- Bake in preheated oven for 30 minutes, turning halfway during cooking.
- When 165 degrees on thermometer, remove from oven and set aside.
- In large stockpot, add water (enough to cover pasta) and salt.
- Bring to rolling boil.
- Add pasta; return water to boil and cook 7 minutes (or until al dente).
- Remove from heat; drain completely.
- Immediately add butter, EVOO & garlic seasoning; tossing until noodles are coated; set aside.
- CHICKEN PARMESAN:
- Turn oven to broil; place oven rack in highest position (4" from element).
- Top each piece of chicken with spoonful of sauce.
- Sprinkle mozzarella over sauce.
- Sprinkle fontina over mozzarella over mozzarella.
- Sprinkle grated parmesan on top.
- Place chicken under broiler.
- Remove as soon as cheese melts. This happens quickly, so watch carefully.
Amount Per Serving: Calories: 1348 Total Fat: 100g Saturated Fat: 42g Cholesterol: 198mg Sodium: 29918mg Carbohydrates: 55g Sugar: 24g Protein: 59g