This parmesan chicken recipe was a “go-to” in my home growing up in the ’80’s and early 90’s. My mother would always serve it with thin spaghetti, Classico brand pasta sauce, and steamed broccoli.

I remember everyone in my family being excited when we were having parmesan chicken and pasta for dinner. Now, as a Registered Dietitian and mother of three very different eaters, I love this easy and quick dinner option that is enjoyed by young and old, picky and adventurous eaters alike!

A decorative plate holds chicken parmesan. Two similar plates are in the background, all on a light-colored surface.

For this post, I asked my mother if the parmesan chicken recipe was written down anywhere and she brought out her From Julia Child’s Kitchen cookbook. She believes that the recipe we cook now originally came from this book. She found the entry for Sumpremes de volaille en goujons, meuniere (Sliced Chicken Breasts, Sautéed), which includes one variation with parmesan cheese mentioned.

The impact of nutrition trends

How we prepare this easy meal has evolved over the years. I remember in the early 90’s, when fat-free or low-fat was the latest fad nutrition recommendation, my mother started to bake the chicken without butter or oil instead of pan-frying it. It never was as good baked.

30 – 40 years later, I’m cooking this parmesan chicken with spaghetti recipe for my family. I cook it on the stove top with oil, as it crisps up the chicken more and definitely tastes better. Everyone in my family loves it when parmesan chicken is on the menu! It’s perfect for a cold night and is great as leftovers.

Ideas for other recipes to try

A flat lay of chicken parmesan ingredients: raw chicken breasts, spaghetti, breadcrumbs, two eggs, marinara sauce, a wedge of parmesan cheese, salt, butter, and olive oil, all arranged on a marble surface.

Ingredients and substitutions

1 package of chicken tenderloins or 2-3 boneless, skinless chicken breasts (about 1 pound)
Unsalted butter
Olive oil
Italian breadcrumbs – I usually buy the kind in the cylindrical cardboard container.
Shredded parmesan cheese – I buy a package shredded parmesan cheese.
2 large eggs
Salt and pepper

How to make easy parmesan chicken

Two blue bowls on a marble surface: one contains beaten eggs, and the other is filled with breadcrumbs for making chicken parmesan.

1. After sprinkling both sides of the thinly sliced chicken breasts or tenders, prepare two shallow bowls (I use pie pans), one with the eggs, lightly beaten, and one with the parmesan cheese and breadcrumbs.

Raw chicken breast slices are prepared for breading to make chicken parmesan. One piece is dipped in a bowl of beaten eggs, next to a bowl of breadcrumbs. More raw chicken slices are in an oval dish. All items are placed on a marble surface.

2. Dredge the chicken in the egg on both sides.

A piece of chicken is coated in breadcrumbs on a blue plate for making chicken parmesan. Nearby, beaten eggs in a bowl and raw chicken in a dish are visible on a marble surface.

3. Next coat each side of the piece of chicken in the breadcrumb mixture.

Two blue bowls and a small rimmed baking sheet on a marble countertop: one with beaten eggs, another with breadcrumbs and tongs, and chicken parmesan ready to cook.

4. Place the coated pieces of chicken on a plate or parchment paper-lined baking sheet.

Five golden-brown breaded chicken cutlets on a wire rack over a baking sheet for making chicken parmesan. A spatula is resting beside one piece.

5. Melt butter in a large frying pan and add olive oil.

6. Place the chicken in your sauté pan in a single layer. For best results, do not crowd the pan or it will be hard to flip the chicken over, and it won’t be as crisp.

7. Cook chicken on one side for 3-4 minutes, then flip over. Cook on the second side for 3-4 minutes until golden brown. Check for doneness by slicing into one of the pieces of chicken. The chicken should not be pink inside.

8. Remove from the pan and place on a wire rack like a cooking cooling rack (I put paper towels under the rack so it’s easier to clean up the counter.) or a plate lined with a paper towel.

Serve with pasta, pasta sauce, and an easy vegetable.

Blue plate with spaghetti topped with a breaded chicken parmesan and red tomato sauce, on a marble surface.

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Variations and Substitutions

Purchase thin chicken cutlets or chicken tenderloins for easier/quicker cooking
If you want them extra crispy, repeat the dredging steps. Coat in egg, dry ingredients, egg again, and then dry ingredients again.
For a crispier coating, you might also try panko bread crumbs or cornflakes as part of the dry mixture.
You can cook these in a casserole dish in the oven for more of a hands-off recipe. Coat the bottom of the casserole dish with cooking spray. Cook at 375 degrees for 20-25 minutes until the internal temperature is 165 degrees (inside is no longer pink).

Expert tips from a Registered Dietitian and mom

Do you have a picky eater? This is a great way to prepare chicken for a pickier eater who eats chicken nuggets but not other forms of chicken. This may be a good meal to serve as a bridge to preparing other forms of chicken and/or breaded fish.
These are wonderful as leftovers! You can heat them on a plate in the microwave or in the oven at 350 for 5-10 minutes.