Chicken Parmesan
Crispy breaded chicken breast topped with marinara sauce and melted mozzarella. Classic Italian-American comfort food.
Crispy breaded chicken breast topped with marinara sauce and melted mozzarella. Classic Italian-American comfort food.
Per serving · Adjust servings below to scale ingredients
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5/5 · 3 ratings
Pound chicken to even thickness. Set up breading: flour, beaten eggs, breadcrumbs mixed with parmesan and herbs.
Bread each cutlet: flour → egg → breadcrumb mixture.
Pan-fry in olive oil 3-4 minutes per side until golden. Transfer to a baking dish.
Top each cutlet with marinara and mozzarella. Bake at 200°C for 10-12 minutes until cheese is bubbly.
Garnish with fresh basil. Serve over spaghetti.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Parmesan delivers 44g of protein at 520 calories — that's 12 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 34% of total calories in this dish. The 38g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 22g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Chicken Parmesan is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 44g of protein and 520 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Parmesan also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 44g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
Use a meat thermometer for proteins: chicken 74°C (165°F), beef medium 60°C (140°F). For baked dishes, look for golden brown on top and bubbling around the edges.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
