by A to Z for Moms Like Me

This is a dish that I will crave! It’s pretty easy to do and aside from your pasta, everything is cooked in one pan. Personally I love zucchini & squash so I always include those, but if you don’t like them feel free to leave them out- just no guarantees how awesome it will be without them 😉


Parmesan Chicken

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 chicken breasts- flattened
  • 2 c. Italian bread crumbs
  • 1/4 c. parmesan cheese- shredded or powdered
  • 3 eggs- beaten
  • olive oil
  • 1 bag of frozen sliced zucchini & squash- or fresh
  • 1-2 T butter
  • 2 jars of spaghetti sauce
  • 1 package of pasta of choice- cooked


Once you flatten your chicken breasts set up 2 plates next to your pan on the stove.  Put the bread crumbs and parmesan cheese on one plate (mixed together), and put the beaten eggs on the other plate.

Coat the bottom of your pan on the stove with some olive oil and set to a medium-high heat.

Dip the chicken breasts into the eggs, flip over to coat well, then coat it the same way with the bread crumb mixture and place into the hot pain with olive oil.

Once all the chicken breasts are in the pan cover it with a lid and let cook for about 10 minutes or until the bottom side is golden brown.  Flip each chicken breast and again cover with a lid and let cook for another 5-10 minutes until the other side is also golden brown.

Once the chicken is cooked, remove it from the pan and set aside. You can cover it with the lid to help it stay warm if you want. 

In the hot pan add the butter and zucchini/squash and cook until it's brown. (keep any chicken bits in the pan and cook the veggies with them)  Once the zucchini is cooked add the spaghetti sauce and cook until it's warm.

Plate by putting pasta first, then the sauce mixture, then the chicken on top.  

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