This comes from a recipe book that Jeff’s Mom put together, so I like to think of it as Grandma Marilyn Mitchell’s recipe–except I may have added a little more parmesan cheese. I love it so much. It’s easy, we basically always have the ingredients, it’s delicious, and it’s healthier than breaded chicken parmesan. In fact, I even prefer the flavor to breaded chicken parmesan. Also, this calls for parmesan cheese–don’t bother with the fancy shredded kind. The regular powdered Kraft kind works great.
Depending how thick the chicken is, if it’s still slightly frozen when you put it in the oven, or if you have lots of chicken in the pan, it may take longer than 30 minutes. So of course check for doneness by checking for an internal temperature of 165°.
And luckily this one is naturally gluten free. I’ve also made it with dairy-free cheese instead of mozzarella on top, and it’s still delicious.
Easy Chicken Parmesan
Great for weeknight meals or special occasions.
- 1 jar Pasta Sauce
- 1/2 c. + Parmesan Cheese
- Salt and Pepper to taste
- 3 Chicken Breasts, cut in half to make 6 (about 1 1/2 lb.)
- 1 1/2. c. Mozzarella Cheese
Pour sauce into a greased 9×13″ pan. Stir in 6 Tbsp. parmesan cheese. Lightly salt and pepper the chicken breasts. Add the chicken to the sauce and turn over to coat both sides. Top with mozzarella and remaining parmesan cheese. Bake at 375° for 30 minutes or until the chicken’s internal temperature reaches 165° and the cheese is melted and slightly brown. Serve over pasta.