My hubby LOVES chicken parmesan. It’s his go-to dish at Italian restaurants and he requests it for dinner all the time. This is a super fast and easy version I often make for a quick weeknight meal and we both love it! I love adding fresh spinach for a little twist.
Print this recipe
4-5 boneless, skinless chicken tenders (or 2-3 chicken breasts, pounded thin)
1/2 cup Panko bread crumbs
1/4 cup milk3 Tbs. olive oil
1 cup mozzarella cheese
1/2 cup parmesan cheese
1 1/2 cups fresh spinach
Sprinkle the bread crumbs on a large plate. Add the egg and milk to a medium sized bowl and beat until combined.
Place a large skillet on medium heat. Add olive oil.
Dip the chicken tenders in the milk mixture and then dredge them in the breadcrumbs.
Place chicken tenders in hot skillet and cook 3-4 minutes on each side, until chicken is nearly cooked all the way through and golden brown on each side.
Spoon marinara sauce on the bottom of a casserole dish. Add the chicken tenders. Layer chicken with spinach. Add marinara sauce over top. Sprinkle with Parmesan cheese and mozzarella cheese.
Broil on high until cheese is melted and bubbly, about 5 minutes. Serve over spaghetti noddles.