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Chicken Parmigiana

This recipe would be my claim to fame in the kitchen! If ever asked what my best dish was I would say “Chicken Parmigiana.” How I didn’t end up cooking this for my husband until we were married for 6 months is beyond me. However, had I made it for him before we got married I would have bet money this was the main reason he married me. He LOVES this dish! I am required to make it regularly!

It is a rich tomato sauce (that is so very simple to make), over breaded chicken with Parmesan and mozzarella cheeses. Your family will think that you slaved away all day to make this one!


Tricia Callahan @ onceamonthmeals.com


  • 1 1/2    pounds Chicken Breasts (approx 6)
  • 2    each Eggs
  • 1    teaspoons Salt
  • 1/8    teaspoons Pepper
  • 3/4    cups Dry Bread Crumbs, fine
  • 1/2    cup Oil
  • 32    ounces Tomato Sauce, oz
  • 1/4    teaspoons Garlic Powder
  • 2    Tablespoons Butter (or margarine)
  • 1/2    cup Parmesan cheese
  • 8    ounces Mozzarella cheese, sliced or shredded


Place chicken breasts on cutting board, pound lightly until 1/4 inch thick. Combine lightly beaten eggs, salt, and pepper. Dip chicken into egg mixture, then bread crumbs. Heat oil in skillet until hot, quickly brown chicken on both sides, remove to shallow baking dishes. Stir in tomato sauce and garlic powder into skillet, heat to boiling. Simmer 10 minutes until thickened. Stir in butter. Pour over chicken, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.

I like to serve this meal over cooked spaghetti noodles.



printable recipe

44 Responses to “Chicken Parmigiana”

  1. evi says:

    Sounds great – but this recipe isn’t for freezing, is it? I suppose the breadcrumb-coating would get all soggy…
    I am looking for recipes with meat that I can make in advance and freeze in one-portion-packages since I am vegetarian but my fiancee is not and I want him to have a home-made lunch.
    If you could help me, I’d be so grateful! So far I have had difficulties finding my way around your site, but I will keep trying – it just does look too promising!

    keep going, I will keep reading!
    thank you and all the best from Austria,

  2. Betsy says:

    I have the same question! I feel like I’m an experienced freezer – once a month cooker, are all these recipes good for the freezer?

  3. Tasha says:

    How do you freeze it? Just with the sauce poured over, wouldn’t that make the breading soggy?

    • tricia says:

      The breading on this chicken parmigiana is NOT thick. Because the chicken is breaded and browned before going into the freezer (with the sauce over it) it DOES NOT get soggy. I have done it this way a dozen times and never had a soggy chicken.

  4. evi says:

    Dear Tricia,
    Thank you for the explanation. I will see if my fiancee wants breaded chicken (he is a bit picky… ;->). I really enjoy your site!

  5. This is the same recipe I have from Grandma Reisert. Is that where you got it? Was going to share it as MY family recipe but guess I don’t have to now!

  6. Jessica says:

    Sorry if I’m being dense… but do you bake it before you freeze it, after, or both? Do the same reheating instructions apply?

    • tricia says:

      actually, I realize that is not one I went back and updated with freezing instructions. Sorry. You actually just do everything up to putting the pans together (browning chicken, making sauce, etc). Then place foil over and freeze. When you heat it you will thaw it in refrigerator first and then bake according to same instructions. IF you haven’t thawed it just bake it double the amount of time. I will make a note to update that recipe.

      • Lisa says:

        Just to be clear, after we have (“stir in tomato sauce and garlic powder into skillet, heat to boiling. Simmer 10 minutes until thickened. Stir in butter. Pour over chicken, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil”. We THEN freeze. After freezing, we take out and thaw it in refrigerator first and then bake according to same instructions. IF you haven’t thawed it just bake it double the amount of time. I will make a note to update that recipe.

        Is this right? I am VERY new! Thanks..

  7. Heidi says:

    DEE-LISH! I made this a couple of weeks ago, but failed to bookmark it or save a copy to my computer. I’ve been trying to remember where I found it! And here it is. This is one I am printing off right now so I will not lose it again! :)

  8. Jessica says:

    This was a TOTAL hit in my house. We LOVED it! Can’t believe it’s taken me this long to try chicken parm! Oh yummy!!! I couldn’t stop eating it! Thanks!

  9. M Parker says:

    Really like your posts – as I’m a kindred chicken addict I’ll be back.

  10. Pam B. says:

    found it!!

  11. AllieZirkle says:

    Found it! Boy, the bolded letters were hard to read!!!

  12. Kim H. says:

    This recipe looks great. I am going to try it this week. But I have a question about the Parmesan Cheese. Are you talking about fresh Parmesan Cheese or the grated stuff in the green can? Thanks so much!

  13. […] love the Chicken Parmigiana recipe so much that I thought I might experiment with different “meats”. We had […]

  14. janie says:

    do you think you could freeze this chicken after breading but before cooking? After freezing I would like to take out and then fry. What do you think?

    • tricia says:

      I’m not sure that would work so well because the bread crumbs won’t “stick” to the chicken like they do when you cook it. I would either cook the chicken a bit to get the breadcrumbs to stick or don’t bread the chicken at all. It doesn’t get soggy once breaded and the sauce is added as you might imagine.

  15. Interesting. I don’t do this much. I certainly wish I did.

  16. […] used the marinara from the Eggplant Parmesan, very smart indeed. It is the same marinara from my Chicken Parmigiana recipe. Any one of these should be delicious because that sauce is to die […]

  17. […] Chicken Parmigiana recipe has been up almost since the beginning of the blog. However, it never had pictures. What was I […]

  18. […] Chicken Parmigiana freezer meal from Once a Month Mom (she is my go to for freezer recipes […]

  19. […] – Chicken Parmigiana, spaghetti noodles, green […]

  20. […] Chicken Parmigiana over Angel Hair Pasta + 1 for the Freezer. I use OAM mom’s recipe when I freeze it. Except I […]

  21. Vicki says:

    Like several of the mom’s, I’m definitely looking for meals and tips to freeze in advance. I’m wondering for freezing (and advance prep) on the chicken parm, what do you think about either 1. just breading and cooking the chicken (add sauce and cheese on the night that it’s served OR 2. bread and cook the chicken, cover with sauce and THEN freeze (add cheeses on night you are going to serve)?

    Came across this thread looking for freezing tips but will definitely take a look around! Thanks!

    • Tricia says:

      I always prepare this as suggested but don’t bake it. I place it in the freezer and then let it thaw in the refrigerator and bake according to directions. It turns out perfect. Not soggy at all!

  22. Julie says:

    Does this recipe make one 8×8 pan or one 9×13 pan? Are there several layers of chicken in the pan, or just one layer with a bunch of sauce on top? Thanks!

  23. […] Day, so I’m planning a departure from our usual Breakfast for Dinner Monday. I usually make Chicken Parmigiana (courtesy Once a Month Mom) on Sundays since it takes a lot of time to flatten the chicken. The […]

  24. Amy says:

    Hi, when you quickly brown the chicken, should the chicken be completely cooked, or still pink on the inside?

  25. Anne says:

    Hi! Looks like a great recipe! I am going to a meal swap tonight for 4 families and plan to bring this frozen! Question: can I boil and freeze the pasta to place under the chicken before I freeze? Will the pasta be okay in the oven then when reheated for the 30 minutes?

    • Tricia says:

      I don’t boil and freeze the pasta before. I simply make the pasta the day of and serve over the pasta. You could make the pasta and freeze it but you want to cook it aldente and not put the chicken over it before baking, it would be in a separate bag.

  26. Pat says:

    I am not interested in freezing but would like to make this the night befor, is that possible?

  27. […] Chicken Parmigiana – needs a little more spice, like more basil/parsley and/or garlic to it somewhere, as is, it’s kinda bland Lasagna – pretty easy, just noodles, sauce, ricotta and mozzarella cheeses with some spices of choice […]

  28. I am rating the concept of this recipe. Thank you for submitting a recipe that made my life a little simpler.

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