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Simple Chicken Parmesan

Total Time

Prep/Total Time: 30 min.


2 servings

This unique combination of chicken breasts in spaghetti sauce makes a pretty dish, and it's so flavorful. —Mary Dennis, Bryan, Ohio
Simple Chicken Parmesan Recipe photo by Taste of Home


  • 2 boneless skinless chicken breast halves (8 ounces each)
  • 2 teaspoons canola oil
  • 1-1/2 cups spaghetti sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • Hot cooked linguine


  1. Brown chicken in oil in a large ovenproof skillet over medium heat. Add spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°.
  2. Sprinkle with cheeses. Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted. Serve with linguine.

Nutrition Facts

1 serving (calculated without linguine): 420 calories, 20g fat (7g saturated fat), 87mg cholesterol, 1417mg sodium, 21g carbohydrate (13g sugars, 4g fiber), 38g protein.

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Average Rating:
  • mother of 3
    Jun 14, 2018

    The chicken was really tough. It was simple but......I should have pounded the breasts first. I heated the sauce in a separate pot to avoid boiling as that would be shoe leather! Good taste.

  • lpugh9
    Apr 1, 2014

    Great flavor, quick and easy to make. I will serve this chicken when company comes.

  • myben9
    Nov 12, 2012

    No comment left

  • Femminapsicotic
    Oct 24, 2010

    No comment left

  • Tiger Girl
    Aug 19, 2010

    We are a family of 4 and my husband and boys are picky thay just loved it. I will be making this again.

  • Mommerz
    Mar 11, 2010

    Very simple, very quick, very tasty!! I've made this a few times and this recipe is now on my list of favorites.Chicken comes out moist & delicious. The spaghetti sauce acts as a tenderizer. Add a salad and some garlic bread and you have an easy, quick meal. Doubling the recipe again tonight to serve company!

  • sadonna
    Apr 12, 2006

    No comment left