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Even Easier Chicken Parmigiana

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“I found this recipe in a Cooking Light cookbook and after I made it, added it to my pile of keeper recipes. It is really easy to make and while it may not be traditional chicken parm, it always satisfies my cravings. I used the whole jar of pasta sauce just because I like things saucy but you can use whatever amount you like OR you can use your own homemade sauce.”

Ingredients Nutrition

  • 13 cup parmesan cheese, divided
  • 12 cup Italian seasoned breadcrumbs
  • 1 egg, beaten
  • 1 lb chicken breast tenders
  • 1 12 cups tomato-basil pasta sauce
  • 2 teaspoons balsamic vinegar
  • 13 cup shredded mozzarella cheese


  1. Place beaten egg in a shallow dish and place the bread crumbs and 2 tbsps Parmesan in a shallow dish as well.
  2. Dip each tender in the egg and then in the breadcrumbs/Parmesan mixture and set aside.
  3. Melt 1 tbsp butter in a large, ovenproof skillet and add chicken.
  4. Cook 3-4 minutes on each side until browned and no pink remains in the chicken.
  5. While chicken is cooking, preheat broiler.
  6. Combine the sauce and vinegar in a microwave safe bowl, cover with plastic wrap, vent, and heat on HIGH for 2 minutes or until heated through.
  7. Pour over the chicken in the skillet.
  8. Sprinkle with remaining Parmesan and the mozzarella.
  9. Wrap skillet handle with aluminum foil if needed (I don’t have to wrap mine) and broil, watching carefully, until the cheese melts, about 2 minutes or so.
  10. Serve with your favorite pasta.

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