5 Ingredient Chicken Parm Recipes

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5-INGREDIENT CHICKEN PARMESAN

My family loves this meal. It only has 5 ingredients so prep is super easy. I keep a few disposable 8x8 aluminum pans in my pantry and use them for the wet, dry coating process. When I'm done I toss 'em, Reducing clean up to one baking dish. Also please look for RAGU OLD WORLD STYLE PASTA SAUCE (It wasn't listed among the ingredients to choose from) But I've tried several and OLD WORLD STYLE is my personal favorite for this recipe.

Provided by Im a BakerP.N.Baker

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5



5-Ingredient Chicken Parmesan image

Steps:

  • Preheat oven to 400°F Dip chicken in egg, then bread crumbs. Coating well.
  • Arrange chicken in 13x9 glass baking dish that's been coated with a baking spray. Bake uncovered 20 minutes.
  • Pour Ragu Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes. The baking time is based on my own oven and since cooking time may vary from oven to oven be sure chicken is cooked until no longer pink. Be careful not to overcook as this will cause your chicken to be tough.

Nutrition Facts : Calories 538.6, Fat 16.9, SaturatedFat 6, Cholesterol 210.5, Sodium 1785.1, Carbohydrate 43.7, Fiber 2.3, Sugar 19.8, Protein 50.2

1 1/4-1 1/2 lbs boneless skinless chicken breast halves
2 eggs, slightly beaten
1 cup Italian seasoned breadcrumbs
28 ounces pasta sauce
1 cup pre-shredded mozzarella cheese

THE BEST CHICKEN PARMESAN

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15



The Best Chicken Parmesan image

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

CHICKEN PARMESAN

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 13



Chicken Parmesan image

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Beat eggs in a shallow bowl and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil

5-INGREDIENT CHICKEN PARM

An absolutely tasty and versatile dish. I have prepared this for two of us and for 100 men on a men's retreat and with the same consistency of flavor.

Provided by Jim Trebilcox

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5



5-Ingredient Chicken Parm image

Steps:

  • Wash and pat the chicken breasts dry and then coat them with the breadcrumbs (I push hard on them while coating them to break the tissue down and make them even more tender).
  • After the chicken breasts are breaded, fry them either in a teflon skillet or with a little olive oil (if you use olive oil, you must count it as part of the fat in the nutritional breakdown).
  • Fry the breasts until they are completely cooked.
  • Pour 1/2 of the spaghetti sauce into a 9"x5" casserole dish.
  • Place the cooked chicken breasts on top of the sauce.
  • Pour the remaining spaghetti sauce on top of the chicken breasts.
  • Sprinkle both cheeses on top Put the dish into a 400 degree oven for 30 minutes, or long enough to warm all the sauce and breasts throughly and melt the cheese.
  • Serve over spaghetti (or rice!).

Nutrition Facts : Calories 465.9, Fat 17, SaturatedFat 7.5, Cholesterol 110.6, Sodium 1110.5, Carbohydrate 34.3, Fiber 3.8, Sugar 10.9, Protein 41.5

4 boneless skinless chicken breasts
1 cup breadcrumbs (pref. Italian seasoned)
1 (26 ounce) can spaghetti sauce (or equiv. homemade, I use Prego because it is sweeter than most.)
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, fresh grated

CHICKEN PARMIGIANA

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20



Chicken Parmigiana image

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

SUNNY'S EASY CHICKEN PARMESAN

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7



Sunny's Easy Chicken Parmesan image

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil and spray with cooking spray.
  • Season each chicken breast with salt and pepper, then coat each breast with cooking spray. In a shallow bowl, mix the breadcrumbs and Parmesan. Press the chicken breasts into the mixture 1 at a time to coat on all sides, shaking off the excess. Transfer to the prepared baking sheet. Bake, flipping halfway through, until the juices run clear, 20 to 25 minutes.
  • Remove the chicken from the oven and turn on the broiler. Spoon the pizza sauce evenly over the top of each chicken breast and top with a slice of mozzarella. Place under the broiler and watch for the cheese to melt and bubble. Serve.

Nonstick cooking spray (olive oil or butter), for coating the baking sheet and chicken
4 boneless, skinless chicken breasts, gently pounded to an even thickness
Kosher salt and freshly ground black pepper
1 1/2 cups seasoned Italian breadcrumbs
1/4 cup grated Parmesan
1 cup prepared pizza sauce (not tomato sauce)
Four 1/4-inch-thick slices fresh mozzarella

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