My Chicken Parmesan


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.

Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
1 hrs
4 servings


  • ½ cup all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon garlic powder

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon ground cayenne pepper

  • 6 chicken breast tenderloins

  • 1 egg

  • 1 tablespoon half-and-half

  • 1 cup seasoned bread crumbs

  • ½ cup panko bread crumbs

  • ½ cup grated Parmesan cheese

  • 1 tablespoon minced fresh flat-leaf parsley

  • 2 tablespoons olive oil

  • 3 quarts water

  • 1 tablespoon salt

  • 6 ounces angel hair pasta

  • 1 ½ cups prepared marinara sauce, divided

  • 3 ounces shredded Italian cheese blend


  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(R) 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
25g Fat
80g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 695
% Daily Value *
Total Fat 25g 32%
Saturated Fat 9g 43%
Cholesterol 121mg 40%
Sodium 3504mg 152%
Total Carbohydrate 80g 29%
Dietary Fiber 6g 21%
Total Sugars 11g
Protein 41g
Vitamin C 4mg 21%
Calcium 388mg 30%
Iron 5mg 28%
Potassium 676mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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