Chicken Parmesan

Chicken Parmesan

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  • 2-3 Tbsp of cup olive oil (to pan fry)

  • 4 whole chicken breasts (approximately 2 pounds; You can easily sub eggplant or zucchini)

  • 1.5 cups of tomato pasta sauce

  • 8 oz of whole milk mozzarella

  • 1/4 cup of finely grated Parmesan cheese


    For chicken breading

  • 1/2 cup potato starch

  • 1/2 cup almond flour (SUB: GF flour)

  • 1/4 cup corn flour (SUB: GF flour)

  • 1.5 tsp salt

  • 2 tsp garlic powder

  • 2 tsp dried basil

Serves 6-8


  1. Cut chicken breasts in half horizontally to make 8 thin fillets.

  2. Add all the breading ingredients to a bowl and mix.

  3. Add the chicken breast fillets one by one in the breading bowl coating on both sides really well with the flour. Get every nook and cranny.

  4. Heat a large cast iron skillet (12”) on medium high.

  5. Once skillet is hot, add 1-2 Tbsp of olive oil to thoroughly cover the bottom of the pan.

  6. Once the oil is hot (1-2 minutes) add the breaded chicken. Fry on medium heat for 7-9 minutes on the first side and about 5-7 minutes on the other side. It should be golden brown. I had to cook the chicken in 2 batches in a 12” cast iron.

  7. While the chicken is cooking, heat the pasta sauce to a low simmer on stove or in microwave. In order for this recipe to work the pasta sauce must be at least room temperature or warmer.

  8. Cut the mozzarella cheese and grate the Parmesan cheese.

  9. Turn the oven on broil.

  10. Once the chicken has finished frying, place each piece on a cookie sheet. add about 2-3Tbsp of pasta sauce to cover each fillet, sprinkle with Parmesan cheese and cover with slices of mozzarella.

  11. Broil for about 3-6 minutes depending on the heat and intensity of your broiler. Rotate the pan if necessary. You want to lightly brown the cheese.

  12. Its great served over pasta with fresh basil and chili flakes sprinkled on top.

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