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My Chicken Parmesan

Rated as 4.82 out of 5 Stars

"My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese over all."
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1 h servings 695
Original recipe yields 4 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
  3. Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.
  4. Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
  5. Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.
  6. Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.
  7. Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.


  • Cook's Note:
  • Serve with a tossed salad and crusty rolls, garlic toast or bread sticks. My preferred storebought sauce is Kroger® brand Napolitana sauce.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

Per Serving: 695 calories; 24.6 79.6 40.8 121 3504 Full nutrition

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Read all reviews 29
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This is great. I am kind of a spice wimp, so I was afraid of the cayenne but gave it a whirl as written and I'm surprised at how mild it ended up being. It has just the right amount of seasoni...

This recipe was the best chicken parm I've ever made. The chicken was ridiculously tender! Only thing I didn't do was put the pasta in the oven, I just put the chicken in the oven and then put i...

Only change I made was to replace the half & half with whole milk because that's what I had on hand. Plus I doubt it would have made a difference. Good, simple recipe that produces very tender ...

Made this for Valentine's dinner with my husband--he and I loved it! Will definitely make this again.

I didn't follow this recipe exactly, but I stole some really great ideas from it! I like seasoning the flour with garlic powder and cayenne. It gives it a nice but subtle kick. I also love the m...

Yummy!!!Its a keeper!!!

Very good. I made it as written but topped with an entire shredded block of Mozarella.

I made this following the exact method although I did substitute what I had on hand and my preferences (don't like angel hair pasta and had some home made sauce and another jarred sauce). The c...

Yummy! I instead used 3 chicken breast and beat them with a meat pounder and cut each in half. I did not use the cayenne pepper and used more black pepper instead because my husband does not lik...