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Chicken Parmesan

(4 Votes)
Chicken Parmesan
25 Min

The pure simplicity of this Italian-style Chicken Parmesan is why it is always such a favorite. Easy to make and great-tasting, it is one of the most popular Italian chicken dishes around.

What You'll Need

  • 4 boneless, skinless chicken breast halves
  • 2 (14 ounce each) cans Italian-style stewed tomatoes
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried oregano
  • 1/4 cup grated Parmesan cheese

What to Do

  1. Preheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray. Place chicken breasts in baking dish and bake 15 to 20 minutes.
  2. In a saucepan, combine tomatoes, cornstarch and oregano, cook over a medium-heat, stirring constantly until sauce thickens. Pour heated sauce over chicken and sprinkle with Parmesan cheese. Bake an additional 5 minutes (just long enough to melt Parmesan cheese.)


We also like to add a touch of hot pepper sauce, basil or a sprinkle of garlic. We sometimes top the chicken with mozzarella cheese slices during the last few minutes of baking to make it even more "authentic."

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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The chicken appears breaded in the picture but the recipe indicates otherwise. I love Parmesan Chicken and will try this but I believe I will roll my chicken in seasoned panko crumbs before baking. Thanks.

I would think that you could do this in the Summer on the grill. Season the chicken and cook til almost done. Then top with fresh tomatoes and mozzarella. I might almost add some fresh basil between the tomato and the cheese.

This dish definately sounds delcious and very easy to prepare. I always wonder what a recipe means when it calls for 'grated parmesan cheese'. Does it mean freshly grated parmesan cheese, or the dry kind which comes is a plastic jar? If anyone knows the answer, please clue me in. Perhaps either one would do, but I'm not sure. Thanks.

when a recipe refers to grated parmesan cheese, you can use whatever you like, fresh, from a bag or a jar. But fresh grated cheese always tastes best.

I like what I see and will enjoy using your recipes and encouraging others to seek you out.


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