Panko Parmesan Chicken

This is a family favorite and I love making it for them for 2 reasons.

1) It has a few assembly steps, but then I can put it in the oven and carry on with other things while it bakes.

2) I love hearing them tell me how great dinner is when I serve it!

INGREDIENTS {to bread the chicken}
1 cup Panko Bread Crumbs**
1/3 cup Parmesan Cheese
1 tablespoon dried sweet basil*
1 teaspoon garlic salt
{the above ingredients can be bagged as a dry mix and kept in the pantry for quick use in the future}
3 pounds boneless, skinless chicken breasts (about 6 breasts)
2 eggs, beaten
2-4 tablespoons canola oil

INGREDIENTS {to make the sauce and top the chicken}
If you have the Entrees Cookbook, combine 5 tablespoons (or 1 mix) of the Simple Spaghetti Sauce Blend with:
1 15 oz can of diced tomatoes
1 8 oz can of tomato sauce

Otherwise, use your favorite jarred spaghetti sauce, chunky style if possible.  

1-2 cups of shredded mozzarella 


  1. Preheat the oven to 350.  Prepare the breading ingredients by putting the dry blend onto a large plate and the beaten eggs into a wide rimmed bowl.  Pat dry the chicken breasts.  Set all three items onto the counter, beside the stove top.  (chicken first, then egg, then dry blend)
  2. Heat the oil in a large skillet over medium heat.  Oil is hot when the tip of a wooden spoon is placed into the oil and bubbles form around the edge.  
  3. Dip chicken breasts one at a time in the egg mixture and then coat with the bread crumb mixture.  
  4. Place the breaded breasts into the hot skillet and brown each side to a golden color. The chicken will NOT be cooked through.  This step is just to get a crisp sear on each side. Place the browned breasts into a 9x13 baking dish.  
  5. If using the homemade version of the tomato topping, combine the Simple Spaghetti Sauce Blend with the diced tomatoes and tomato sauce.  Pour this sauce (or the jarred substitute) over the browned breasts and top with 1-2 cups of shredded mozzarella.  
  6. Bake, uncovered, for 30 minutes.  Serve warm.  
Do not pour sauce or mozzarella over the browned breasts in the 9x13 pan.  Bake at 350 for 30 minutes.  While they bake, heat the sauce of your choosing (microwave or stove top) and pour it over the breasts after they finish baking.  

Use chicken tenderloins instead of breasts.  Follow the directions for the  'crispier option' and instead of pouring sauce over baked tenderloins, serve them with the sauce on the side for dipping.  

Make a double batch.  Bake one as the full casserole recipe and bake the other following the dippers option (bake in 2 separate pans, but all at the same time)  Serve the casserole tonight, refrigerate the dippers and serve them within 5 days with bbq dipping sauce.  You can reheat the Chicken Strips in a 350 oven for about 10 minutes.  


 Line up the dipping bowls so that they go right into the hot skillet 
{in this case, I went left to right...skillet is on the other side of the bowl of crumbs)
 1. coat with egg 
2. coat with crumbs
 3. place in hot skillet!
{when the first side starts to show a golden color on the edge, 
it's time to flip the breast}

 Browned and into a 9x13 pan

{NOTE: because I made 1/2 of the recipe with breasts and 1/2 with tenderloins for dipping, 
my dish is not a 9x13.  However, a 9x13 will hold all of the breasts snuggly}

 Top with chunky tomato sauce
{highly recommend the Simple Spaghetti Sauce Blend found in my cookbook
for the perfect blend of complementary seasonings}
 On this day I made 1/2 of the recipe as the full casserole and 1/2 of the recipe as dippers
{the dippers were supposed to be for a meal the next night....they never made it to the fridge!}

 This is ready to serve!
You can place it on top of pasta if you want a more traditional Parmesan Chicken,
but this is fabulous with a simple side salad.  

Serve with the tomato sauce as a dipping choice 
try some old favorites, like ranch or bbq sauce!

Gourmet Style Spaghetti Sauce

Dreamy Baked Spaghetti

Stocking the Pantry with Homemade Seasoning Blends

Find more recipes for Homemade Seasoning Blends  HERE...look for the Entrees and Seasonings eCookbook. 

**Need Panko Bread Crumbs?
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