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    Home ~ Recipes ~ Sunday Dinner Recipes

    Easy Mozzarella Chicken Parm Recipe for Two

    LAST UPDATED: Mar 25, 2021 · PUBLISHED: Mar 25, 2021 · BY: Sydney · Leave a Comment

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    This is one of those dishes that sounds difficult but it's not. Read on for how easy it is to make this mouthwatering and easy Chicken Parm (Parmigiana) recipe at home.

    What makes the chicken parmigiana so easy is I use premade sauce and cook on the stove top in a skillet. My easy Slow Cooker Marinara Sauce Recipe {Small Batch} is great to have in the freezer. This is also a perfect recipe for making in an electric skillet.

    chicken parm over pasta this Recipe

    You may enjoy my slow cooker chicken cacciatore recipe for two

    Ingredients to make chicken parmigiana

    Table of Contents
    • Ingredients to make chicken parmigiana
    • Ingredient Substitutions and Variations
    • How to Dredge the Chicken.
    • 📖 Recipe

    Ingredient Substitutions and Variations

    • I use an Italian Seasoned Bread Crumb or you can use Panko for a little lighter coating. Another option is to use homemade bread crumbs and add your own Italian blend of seasoning.
    • A plain jarred marinara sauce is a perfect base, use whichever brand you like best. I'll use my homemade marinara sauce when I have some leftover sauce stored in the freezer.
    • If you don't have or don't like Mozzarella cheese then try your Chicken Parm topped with a Provolone, or get crazy and go with a velvety Gruyere
    • If you don't want leftovers or like to eat smaller portions then cut the recipe in a half.

    How to Dredge the Chicken.

    Place the bread crumb, flour, and beaten egg in three shallow bowls. Coat the chicken with flour then coat with the egg mixture. Next, roll the chicken in the bread crumbs and transfer to a heated skillet.

    flour, egg, and bread crumbs in shallow bowls for dredging chicken.

    The chicken should me fried in a preheated skillet over a medium high heat. The chicken will release easy from the pan when it's ready to flipped. Don't force it before it's ready otherwise you will the nice crispy crust on the bottom of the pan and not on the chicken.

    The chicken should cook fast enough to crisp the crust but slow enough to ensure the chicken is cooked through without burning the crust.

    I used two chicken breast and cut one in half for the next days lunch.

    breaded chicken fried in skillet.

    Use a meat thermometer to check the chicken has reached a safe temperature of 165 degrees Fahrenheit.

    When the chicken is fully cooked, spoon the marinara sauce over each piece of chicken and top with Mozzarella. Lower the heat and cover the skillet and continue cooking just enough to heat the marinara and melt the cheese.

    chicken parmigiana in skillet and topped with marinara and mozzarell sprinkled with dried basil.

    Serve over spaghetti and add some garlic bread and a nice glass of Chianti.

    Surprisingly I never had this dish while living in Italy, well because it's not really an Italian dish like Eggplant Parmigiana. I personally prefer Chicken Parm. 🙂

    Visit A Weekend Cook's Small Kitchen Store for great recommendations on the best products to use when cooking in your small kitchen and whipping up simple and scrumptious recipes for two.

    Fun fact: Contrary to popular beliefs this is NOT an authentic Italian dish, however the recipe originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Never the less, damn, this is a tasty recipe! If you like chicken and tomato together, try my easy Chicken Cacciatore recipe.

    📖 Recipe

    chicken parm over pasta

    Chicken Parmigiana

    Crispy chicken topped with marinara sauce and mozzarella served over pasta for a hearty meal.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 2 servings
    Calories: 566kcal
    Author:Sydney Dawes

    Ingredients

    • 2 chicken breast boneless, skinless
    • ½ cup flour
    • 1 teaspoon garlic powder
    • ½ cup Italian seasoned bread crumbs
    • 1 egg lightly beaten
    • 1 teaspoon water
    • 1 tablespoon olive oil
    • 1 cup jar marinara sauce use your favorite brand
    • 2 slices mozzarella cheese
    • ½ pound dried spaghetti cooked per box instructions.

    Instructions

    • Place chicken on a parchment-lined cutting board and use a meat mallet on a heavy rolling pin to flatten the chicken out to about ½ inch thickness.
    • In a shallow dish mix together the flour and garlic powder and set aside.
    • In a medium-size bowl lightly beat the egg and add the water
    • Add the bread crumbs to a separate shallow dish.
    • Dredge the chicken in the flour and dip it into the egg mixture.
    • Next, roll the chicken in the bread crumbs to coat all sides.
    • Heat the oil and butter in a heavy skillet over medium-high heat.
    • Add the chicken to the skillet and fry each side until fully cooked. Add more oil if needed.
    • When chicken is cooked, reduce heat to medium.
    • Top each chicken breast with ¼ cup of premade pasta sauce and top with a slice of mozzarella,
    • Cover the skillet and continue cooking until the cheese has melted and the sauce is heated.
    • Sprinkle with basil and serve chicken over the spaghetti.

    Notes

    • If you don't want leftovers or like to eat smaller portions then cut the recipe in a half.
    • Substitute Panko for a lighter breading.
    • Provolone is another traditional cheese used to top the chicken parmigiana

    Nutrition

    Serving: 1g | Calories: 566kcal | Carbohydrates: 60g | Protein: 41g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 147mg | Sodium: 858mg | Fiber: 4g | Sugar: 7g

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

    More about me →

    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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