Family-Favorite Italian Chicken Recipe
Family-Favorite Italian Chicken Recipe photo by Taste of Home

Family-Favorite Italian Chicken Recipe

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Crispy chicken is treated to a jazzed-up sauce in this simple main dish that’s oh, so comforting and good. —Carol Heeren, Parker, South Dakota
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 cans (8 ounces each) tomato sauce
  • 2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3/4 cup dry bread crumbs
  • 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tablespoons water
  • 1/2 cup all-purpose flour
  • 1/4 cup olive oil
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • Hot cooked angel hair pasta

Nutritional Facts

1 each: 483 calories, 25g fat (7g saturated fat), 188mg cholesterol, 1050mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 39g protein


  1. In a small saucepan, combine the tomato sauce, basil and garlic powder; heat through.
  2. Meanwhile, flatten chicken breasts to 1/4-in. thickness. In a shallow bowl, combine the bread crumbs, oregano and salt. In a separate shallow bowl, whisk eggs and water. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with bread crumb mixture.
  3. In a large skillet, cook chicken in oil in batches for 4-6 minutes on each side or until juices run clear. Spoon sauce over chicken; sprinkle with cheeses. Serve with pasta. Yield: 4 servings.
Originally published as Family-Favorite Italian Chicken in Simple & Delicious December/January 2011, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Oct. 15, 2015

"Great flavor!! My "I don't like chicken" 6y had 2 servings!!"

Reviewed Jun. 11, 2014

"Very good. Next time, after browning the chicken, I would bake them with a slice of mozzarella cheese on top so it melts easily with a little sauce on top for a few minutes"

Reviewed Apr. 27, 2012

"LOVED this! the best chicken parm i've made. i browned the chicken on both sides, then put them in baking pan, spooned sauce on sauce, topped with parm - then baked uncovered at 375 for 15 min. turned out fabulous!"

Reviewed Jun. 6, 2011

"two thumbs up! this dish is wonderful!!"

Reviewed May. 2, 2011

"I baked this instead of frying it, still very good. I would have liked more sauce to accompany the pasta."

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