Recipe Collection: Chicken Parmesan |

Recipe Collection: Chicken Parmesan

admin October 27, 2011

Chicken parmesan is delicious.  Really, what else can I say?  What’s not to love about flavorful, pan-fried chicken with rich tomato sauce and lots of cheese?

We’ve made this recipe for years, and my kids even make it for themselves now. Yes…they throw this together last-minute because they’re hungry.  But it works.

It’s traditionally served with white pasta, which is not healthy and makes for a very grain-heavy meal.  Sometimes I serve it with spaghetti squash, or zoodles, or some type of alternative-grain pasta.  Your choice — there are lots of ways to make this a healthier meal, if you’re so inclined.

Recipe Collection: Chicken Parmesan



Step 1: Prepare the breading for the chicken.  That’s the flour, breadcrumbs, onion powder, sea salt, parsley.  Combine it in a medium bowl.

Step 2: In another bowl, combine the egg and milk, and mix it together.

Step 3: Dip the chicken into the egg/milk mixture, and then into the breadcrumb mixture.  Pour oil into a large frying pan, and add the chicken and garlic cloves.  The garlic will give it a great flavor.

Step 4: Cook the chicken about 5 minutes on each side, until it’s cooked through and the breading is golden brown.

Step 5: Put the chicken into a 9×13 baking dish.  Top the chicken with the sauce and cheese.

Step 6: Pop it into the oven at 350 for 10 – 15 minutes, until the cheese is melted.

Step 7: Serve alongside pasta or your favorite veggie!

So yummy!  Every bite was devoured by our family.

What’s your favorite way to serve chicken parmesan?

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  1. Kate……you make me hungry. That looks AWESOME!


  2. Looks great! I love chicken parm and haven't eaten it since we stopped eating out at restaurants two years ago. I will have to try this recipe! One question – the squash in central Ohio are (mostly) non-organic and often coated with wax. I buy the organic ones from Whole Foods but they are so pricey! I cook them like you do, cut side down in a pan with some water, and my concern is that any non-organic residues left on the skin (after washing, pesticide residue remains) get into the water and then cook into the flesh of the squash. Hence my buying the organic ones. Any tips? I bought some from Lynd Farms but they are non-organic. Boo.


    • Rebecca,
      Check for a farm near you that sells vegetables. Many are not certified organic due to the cost and rigamarole, but the farmers are usually happy to tell you how they farm, and you can decide if it is close enough (we belong to a CSA, and the farmers are older and have no plans to certify, but they’ve farmed essentially organic for decades — we don’t really pay extra because they aren’t officially organic, and they avoid the paperwork). Also, by going straight to the farmer, you eliminate the (trendy/pricey) middleman and save money.


  3. I am about to make this recipe for the second time. We all loved it the first time! Not one complaint and it was GONE! I’ve tried spaghetti squash with other dishes with no success. We had success with this one! They ate it all! Thanks! So good!


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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