Learn to make restaurant style Chicken Parmesan to enjoy from the comfort of your own home.
I always used to order chicken parmesan at italian restaurants. Then I mastered this recipe. Now I won’t even try it when we go out because most restaurant’s just can’t compete! That’s how good this recipe is!Print
Restaurant Style Chicken Parmesan
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Entree
- 2.5 lbs boneless skinless chicken breast, sliced thinly into three thin pieces per breast.
- 3 eggs
- 3/4 c. milk
- 1/2 can italian bread crumbs
- 4 T. olive oil
- 4 C. shredded mozzarella cheese
- 1 large jar spaghetti sauce
- 1 1/2 C. shredded parmesan cheese
- Pulse 1/2 the parmesan cheese with breadcrumbs in a food processor.
- Whisk together egg and milk.
- Dip the chicken breast slices in the milk and egg mixture, then in the breadcrumb mixture.
- Heat olive oil in large skillet over medium high heat. Brown the chicken in the oil on both sides until golden, about 2-3 minutes on each side. The chicken does not need to be cooked throughout because it will finish baking in the oven. Typically I change my oil 2-3 times while cooking to avoid burnt blackened crumbs. Lay chicken in 9×13 baking dish.
- Spread the sauce over chicken, then spread the rest of the cheeses over the top.
- Bake covered at 350 for about 25-30 minutes or until bubbly, remove cover for last 5 minutes of baking.
- Serve over spaghetti.
Typically I double the ingredients and fill 3-4 tin casserole pans.
This recipe freezes also really well. To freeze it I just assemble the chicken in a foil pan and pour the sauce and cheese over the top. Then I cover it with foil. Then when we’re ready to eat it I just thaw it for 24 hours in the refrigerator and then cook at 400 for 40 minutes.
Restaurant style chicken parmesan is one of my favorite meals to deliver to friends as well. Before delivering the meal I just cook the spaghetti and slide it under the chicken. I love making it in these foil pans so there is nothing to have to return. When paired with a bagged caesar salad and some good bread it’s a perfect meal.
This may be a silly question, but I am new to freezing meals. Do you cook this and then freeze it or do you assemble everything and freeze?
I’m so thankful for your comment! I updated the post to be more specific. I assemble it then I freeze it, just waiting to cook the spaghetti until we’re ready to serve it. Thanks for stopping by!
I’m new to freezing as well is it okay to half way cook the chicken and then freeze it?
Honestly I’m not sure what the proper “food safety” answer is, but I’ve been doing it that way for years without issue.
Ok i am a freezer meals mom but I am still a bit unclear… fry the chicken, instead of baking it, you assemble it in a pan to freeze. Is this correct?
Correct! I fry the chicken just ensuring the outside is golden, and then instead of baking it I assemble it in the pan. Then when we’re ready to eat it I bake the pan.
Thanks so much! I’m going to give this a try! And thanks for the quick response:)
Definitely! Thanks for reading and commenting! I think you’ll love it like we do!
What size can of breadcrumbs do you use? I have a couple different options in my grocery store.
The 15oz can! I’ll add that into the post! Thanks!
I’m a little confused about the servings. It shows 8 servings, but 3 pieces out of 2.5 lbs. So 6 pieces? Just trying to figure out what one batch makes so if I double it to make one freeze one, I know how many pieces I’m getting total.
In the Wal-mart packages of chicken that I buy there are 5lbs of chicken breasts, typically 6 fat breasts that I slice into three pieces each, ending up with 18 pieces. So divided into 2.5lbs that’s 9 pieces. I always cook the entire 5lbs and freeze half. Hopefully that helps? It’s a delicious dish!
Hi! So excited to try this, thanks for sharing. After freezing and once ready to bake, do you leave the foil on to bake or remove the foil? Thanks! 🙂
I should have mentioned that! I leave the foil on for most of the baking time.
Emma Kok says
Do I still brown the chicken before freezing?