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Best Easy Pollo alla Parmigiana Recipe

Name: Best Easy Pollo alla Parmigiana Recipe
Total time: 55 min
Yield: 260 g
Ingredients: boneless skinless chicken breast 1.5 lbs; all-purpose flour 0.5 cup; eggs 2 pieces; panko breadcrumbs 1 cup; parmesan cheese, grated 0.5 cup; mozzarella cheese, sliced 6 oz; olive oil 0.25 cup; marinara sauce 1.5 cups; kosher salt 1 tsp; black pepper 0.5 tsp; dried oregano 0.5 tsp; fresh basil (optional, for garnish) 0.25 cup

Breaded chicken topped with tomato sauce and melted mozzarella, Italian-style. This high protein chicken dish is a mediterranean family favorite that's comforting, fresh, and crowd-pleasing.

Cook 55 min Difficulty NORMAL 420 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

boneless skinless chicken breast 1.5 lbs
all-purpose flour 0.5 cup
eggs 2 pieces
panko breadcrumbs 1 cup
parmesan cheese, grated 0.5 cup
mozzarella cheese, sliced 6 oz
olive oil 0.25 cup

Seasonings/Sauce

marinara sauce 1.5 cups
kosher salt 1 tsp
black pepper 0.5 tsp
dried oregano 0.5 tsp
fresh basil (optional, for garnish) 0.25 cup

Nutrition summary

Carbohydrates 24 g 23%

Protein 37 g 35%

Fat 18 g 42%

Serving size 260g

Cooking steps

1

Set oven to 400°F. Pound chicken breasts to even 1/2-inch thickness for uniform cooking.
2

Set up three bowls: flour with salt and pepper, beaten eggs, and combined panko with grated parmesan and dried oregano.
3

Dredge each chicken breast in flour first, then dip in egg, and coat thoroughly with the panko-parmesan mixture. Press firmly for even adherence.
4

Heat olive oil in a large oven-safe skillet over medium heat. Once hot, add coated chicken and cook 3–4 minutes per side until golden brown. Do not overcrowd—cook in batches if needed.
5

Transfer all browned chicken to skillet or a baking dish. Top each piece with warm marinara sauce, then layer mozzarella slices evenly on top.
6

Bake in preheated oven 18–22 minutes, until chicken reaches 165°F internal temperature and cheese is bubbly and golden in spots.
7

Let rest for 3 minutes. Garnish with fresh basil before serving.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Pollo alla Parmigiana Recipe?

The essential ingredient is boneless skinless chicken breast, which provides the main protein and defines the dish’s heartiness and texture. The coating of parmesan cheese and panko breadcrumbs also plays a crucial role in creating the signature crispy crust unique to Pollo alla Parmigiana.

Q. How do I keep the breaded chicken crispy after adding sauce and cheese?

For a crisp crust, thoroughly brown the breaded chicken in olive oil over medium heat before baking. Apply marinara sauce and mozzarella in a single layer just before transferring to the oven, and avoid over-saucing to prevent sogginess. Baking at a relatively high heat (400°F) allows the cheese to melt and brown while keeping the breading crisp.

Q. What is the nutrition breakdown per serving?

Each serving (260g) contains approximately 420 kcal, with 24g carbohydrates (23% of calories), 37g protein (35%), and 18g fat (42%). The recipe is high in protein and provides a balanced mix of carbs and fat, making it both hearty and satisfying.

Q. Which step is most important for keeping the chicken juicy and well-cooked?

Pounding the chicken to an even 1/2-inch thickness in Step 1 ensures uniform cooking, preventing the edges from overcooking while the center finishes. Monitoring heat during pan-frying and finishing in a preheated oven until just reaching 165°F internal temperature also helps retain juiciness.

Q. Does this recipe qualify as a Mediterranean diet-friendly meal?

Yes, this recipe is Mediterranean-friendly—it’s built on lean chicken, olive oil, tomatoes (in the marinara sauce), and fresh herbs like basil, reflecting classic Mediterranean ingredients.

Best Easy Pollo alla Parmigiana Recipe

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