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20 Minute Garlic Parmesan Panko Crusted Chicken Parmigiana Recipe

  • Author: Jeana
  • Total Time: 20 minutes
  • Yield: 4


Combining fresh baked Garlic Parmesan Crusted Chicken with your favorite pasta sauce over veggie enriched pasta, this is my Easy 20 Minute Chicken Parmigiana recipe.


  • 4 boneless skinless chicken breasts
  • salt
  • pepper
  • 1 tbsp garlic (minced)
  • 1/4 cup olive oil
  • 1/3 cup Panko bread crumbs
  • 1/3 cup fresh parmesan cheese (shredded)
  • 1/4 tsp garlic powder
  • 1/2 tsp Italian Seasoning
  • 1 jar pasta sauce (warmed)
  • 1 box pasta (cooked)


  1. Preheat oven to 425 degrees. At same time start a pot of boiling water for pasta.
  2. Spray aluminum covered baking sheet with with cooking spray.
  3. To reduce cooking time, filet chicken breasts so that you have 8 thinner slices. Sprinkle salt and pepper on chicken breasts and set aside.
  4. Saute garlic and olive oil about 3-5 minutes or until fragrant. Remove from heat. Don’t forget to add pasta to your boiling water!
  5. Mix Panko, parmesan cheese, Italian seasoning, and garlic powder in a shallow dish (I like to use sandwich size tupperware.)
  6. I like to leave the garlic oil in the pan instead of dirtying up another dish, but if you really want to you can place the mixture into a shallow dish as well.
  7. Dredge both sides of a chicken breasts in olive oil mixture. Then turn to coat in breadcrumb mixture.
  8. Place in single layer on baking sheet.
  9. Bake 15-20 minutes until chicken is cooked through and juices run clear.
  10. Place cooked pasta (I used Barilla® Veggie mixed with Barilla® White Fiber) on plate. Top with sauce and 1-2 chicken breasts slices.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Chicken, Italian

Keywords: italian, chicken, parmesan

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