Recipes That Get Us Through the Week: Quick and Easy Chicken Parmigiana

Recipes That Get Us Through the Week: Quick and Easy Chicken Parmigiana

These past couple weeks here have been BUSY. After what felt like months of merely trying to make it through the normal day, it feels like we have entered a new phase of life that is busy with activities. I have been warned by parents with older children that this is a long phase of driving kids around from class to practice to friends' houses, etc. At the moment, I am currently loving all of this activity and staying busy out of the house. 

This kind of busy-ness, however, does have its impact on our our family dinners, and I have tried to streamline our already quick-to-table meal plan to be even easier to assemble and plate. Our weeknight chicken parmigiana is considered a comfort food in our house, and our quick way of cooking it makes the cooking a little more hands-off and gets it on the table a bit faster. 

While this recipe may not be breaking news, I find that the tips are in the details. So I am sharing every quick tip below to make this recipe as fast as it is delicious. 


Quick and Easy Chicken Parmigiana 

4 boneless, skinless chicken breasts

1 -2  C bread crumbs (we love Trader Joe's bread crumbs - one ingredient, always good) 

1 -2 C flour 

2 eggs, beaten 

Salt and pepper to taste 

Tomato sauce 

1 large ball of mozzarella 


Preheat your oven to 425 degrees. Get your mise en place before you begin. Distribute the bread crumbs, flour and beaten eggs in three separate large dishes or pans (we often use pie pans) for dredging. Prepare your chicken by slicing it horizontally to thin the chicken breasts. If you don't have a lot of time, this can suffice. If you have an extra minute, pound your chicken a little thinner - approximately 1/4" thick is ideal. (I use the side of my mallet so I don't break up the chicken too much.) Sprinkle some salt and pepper in your flour. Line your baking sheet with parchment paper. 

Dredge your chicken first in flour, then egg wash, then breadcrumbs. Place the prepared chicken on a baking sheet. Repeat until you have all of the chicken pieces covered in breadcrumbs. Spoon sauce on your chicken, then place slices of mozzarella on top. Now, here's where we diverge from tradition: skip the frying and bake your chicken. It's a bit healthier and quite a bit faster.

Bake at 425 for approximately 15 - 20 minutes, or until your cheese is browning, and the chicken is cooked through. 

We make this with roasted broccoli (toss the broccoli florets with olive oil, salt and pepper; place it on a baking sheet and stick it all in the oven at the same time. Voila! Dinner is done at all at once). 

The kids have taken to calling this chicken pizza. And we're OK with that. :)  

P.S. Five easy dinners for weeknights and how to be a foodie with four kids.

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