Farm Lady's Delicious Chicken Parmesan

Farm Lady 4

"Even the kids love it! Thin chicken breasts are dusted in bread crumbs (seasoned with Parmesan cheese, basil, and oregano), then baked for 10-12 minutes. Top with mozzarella, return to oven for 1 minute. Serve with a favorite organic spaghetti sauce."

Ingredients 30 m {{adjustedServings}} servings 486 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1139 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Pour spaghetti sauce into a saucepan over low heat.
  2. Whisk egg white and water together in a shallow bowl until evenly combined. Spread the flour out onto a plate. In a shallow bowl, mix the bread crumbs, Parmesan cheese, basil, oregano, salt, and black pepper until thoroughly combined.
  3. Dip the chicken breasts into the flour, and shake off loose flour; dip them into the egg white, then gently press into the seasoned crumbs. Shake off loose crumbs; spray both side of the chicken breasts with the cooking spray. Lay the chicken breasts onto a nonstick baking sheet.
  4. Bake the chicken breasts in the preheated oven until golden brown, 10 to 12 minutes. Remove from oven, and sprinkle with the mozzarella cheese; return to oven and bake until the cheese is melted and starting to brown, 1 to 2 more minutes. Serve topped with the hot spaghetti sauce.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews 8

  1. 13 Ratings

Sarah Jo

I made my own marinara sauce and I doubled the spices in the breading as well as added garlic/onion powder. I did not use butter-flavored spray, either. I used a mixture of butter and extra virgin olive oil and I browned the breasts in the hot skillet before laying them in a baking dish and finishing them off. My family liked this meal very much, it was a nice change from spaghetti sauce with ground beef or sausage. They actually asked me to make this again soon. Next time, I'll make an extra breast for my husband as he wanted seconds and there wasn't enough for him to have another.


I recognized this as a slightly modified Weight Watcher recipe, so I thought I would give it a try. While the butter spray shaves off a fat gram or two, I found that the breading never really gets crispy or golden brown like a true parmesan chicken. By comparison, I still prefer frying the chicken in a hot skillet with a small amount of olive oil until the outside is golden and crispy (about 3min per side.) Transfer to a baking dish, top with sauce and cheese and bake until the chicken is done and the cheese is melted. Also, you can use Italian seasoned bread crumbs rather than using plain and adding seasonings.


My picky (REALLY picky) 7 yr old LOVED this recipe. I recommend choosing a thick and robust spaghetti sauce for best results. A few changes I did was to use 1/2 c. italian seasoned breadcrumbs and 1/2 c. panko breadcrumbs. I baked the chicken on parchment paper to help it stay crispy and for the non-stick benefit. It was crispy when done and the entire family loved this recipe, it is going into our regular menu rotation!