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.
Main Ingredient Chicken
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories
Author Jeana
Ingredients
4boneless skinless chicken breasts
salt
pepper
1tbspgarlicminced
¼cupolive oil
⅓cupPanko bread crumbs
⅓cupfresh parmesan cheeseshredded
¼tspgarlic powder
½tspItalian Seasoning
1jarpasta saucewarmed
1boxpastacooked
Instructions
Preheat oven to 425 degrees. At same time start a pot of boiling water for pasta.
Spray aluminum covered baking sheet with with cooking spray.
To reduce cooking time, filet chicken breasts so that you have 8 thinner slices. Sprinkle salt and pepper on chicken breasts and set aside.
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!
Mix Panko, parmesan cheese, Italian seasoning, and garlic powder in a shallow dish (I like to use sandwich size tupperware.)
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.
Dredge both sides of a chicken breasts in olive oil mixture. Then turn to coat in breadcrumb mixture.
Place in single layer on baking sheet.
Bake 15-20 minutes until chicken is cooked through and juices run clear.
Place cooked pasta (I used Barilla® Veggie mixed with Barilla® White Fiber) on plate. Top with sauce and 1-2 chicken breasts slices.