Chicken Parmesan

Welcome back to the week-I hope it was a laborless labor day for everybody! IMG_2882

I CAN’T WAIT for you to try this chicken parmesan recipe we had tonight. It blew our socks off.


first things first..

We had a wonderful, refreshing trip to the beach. We grilled snapper and veggies and made grilled pizzas, walked on the beach, ran on holiday isle and got some rainy day shopping in. 




We used a delicious store bough marinara for our pizza’s that I thought would make for great chicken parmesan tonight…which happens to be Bowen’s favorite meal of all time.


When a Tuesday feels like a Monday you need your favorite meal for supper. 


My favorite part of this recipe was the crispy crust, not too much breading but the perfect amount of crunch and the chicken stayed very moist. The most time consuming part of this recipe is the breading and it doesn’t take more than 5 min.


dredge in whole wheat flour, dip in egg bath, finish in panko then lightly pan fry in olive oil 


finish in the oven! 



Best Ever Chicken Parmesan
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  1. 2 chicken breast, pounded out evenly
  2. 2 eggs mixed with 1/4 cup milk
  3. 1 cup whole wheat flour
  4. 2 cups panko bread crumbs
  5. 2 tsp garlic powder
  6. 1 T dried basil
  7. 1 bunch fresh basil
  8. kosher salt and cracked pepper
  9. 2 cups marinara ( I used Riserva brand with no added sugar)
  10. 1 1/2 cups mozzarella/provolone cheese
  1. Preheat oven to 350. Pour sauce into the bottom of baking dish and top with basil.
  2. Place chicken breast in ziplock bag and using a rolling pin or heavy bottomed pan, pound chicken breast to even thickness. Set up your breading station with one plate of flour, one egg wash bowl, and plate of panko seasoned with garlic powder and dried basil. Next, coat chicken with flour then dip in egg and finally press chicken into panko breadcrumbs until evenly coated. Heat a large saute pan on medium high heat and coat the bottom with olive oil (maybe 1/4 cup), once the oil is hot, pan fry both sides of chicken breast. Remove from pan and place on top of marinara in baking dish, top with cheese and bake covered for 20-25 minutes or until internal temp is 160. Enjoy!
Mississippi Made
Run/bump update:

6 months woohoo! I’ve lost some energy and gained an outie!


Running is getting way tougher, it’s not necessarily the bump that’s slowing me down but some serious leg fatigue. I’m finding I can run a slow mile then need to walk a quarter then run a mile, walk a quarter etc.. quite an adjustment but feeling very thankful I can still get in some exercise outdoors. I know the Lord is at work on my heart during these season of change. This morning I listened to an awesome John Piper sermon..I love the Desiring God app! Here’s today’s Word. 

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