Juicy Chicken Parm


Just your average chicken parm here! This is a pretty simple and basic recipe, but it’s one of my husbands favorites so I decided to share!

I only had plain bread crumbs at home so that is why I added a few things to give my chicken some flavor.


1 package of chicken tenderloins or thin chicken breasts (I prefer tenderloins because they are so juicy, tender, and cook quickly)

1 cup plain bread crumbs

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon dried parsley leaves

Pinch of salt

1/2 cup olive oil

2 eggs

1 tablespoon water

1 cup Gravy of your choice (I use my homemade gravy that I make in large amounts and then freeze in mason jars for nights like these!)

1 cup shredded mozzarella cheese


Preheat oven to 350 degree F. In a soup bowl crack two eggs, add water and mix well (the water helps make the egg not have a snotty consistency). In another soup bowl, mix together the bread crumbs, garlic powder, paprika, parsley, and salt. In a large pan over medium heat, add olive oil.  Place about 4 pieces of chicken at a time in the egg and let sit for amount minute to soak up some of the egg wash. Next, using a fork remove one peice of chicken at a time and place into bread crumb mixture coating well. Once all chicken has been covered in bread crumbs and oil is heated, add chicken to fry pan. Cook each side of chicken until a crispy golden brown, remove, and place on a foil covered baking sheet. Using a small ladle, pour a generous amount of gravy over each piece of chicken and top with mozzarella cheese. Bake in oven for about 15 minutes until cheese is completely melted and serve with with your favorite pasta.


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