This quick and easy recipe for 30 Minute Chicken Parmesan has been a supper standard in our family for many, many, years. It is still my kid’s absolute favourite no fuss dinner.
There’s no easier way to get Noah home on time for dinner than to tell him that this chicken and pasta is on the menu. My mom first started making her version of this recipe longer ago than I can remember.
You can of course use dried breadcrumbs or cracker crumbs in this recipe. However, my kids always insist that we use the old fashioned cornflake crumb version that they grew up with.
It really does make the crust on the chicken super crispy and goes a terrific job of sealing in the chicken juices so it never dries out while cooking. The best part of this satisfying family meal is that you can easily have this one on the table in a half hour.
Substitutions for a gluten-free version.
We sometimes have guests who are required to eat gluten-free. With some great new gluten-free products out there, this is one of the meals we serve to everyone on those occasions.
Excellent gluten-free dry pastas are now available, as are gluten free versions of some breakfast cereals like corn flakes.
The only other substitution necessary is to replace the flour for the dredge with practically any gluten-free flour, like the rice flour mentioned in the recipe.
I love it when everyone at the table, no matter what their dietary requirements, can enjoy the exact same meal together. This is an exceptional recipe to accomplish that goal.
Recipe updated and re-photographed on March 19, 2014
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Quick and Easy 30 Minute Chicken Parmesan
Quick and Easy No Fuss 30 Minute Chicken Parmesan – my kids absolute favorite quick and easy meal. Using corn flake crumbs as the crust for the chicken makes it super crispy and seals in all the juiciness of the chicken breasts.
Ingredients
For the Sauce
- 3 cloves garlic,
- 2 tbsp olive oil
- 4 cups pureed canned tomatoes, San Marzano if possible
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp chili flakes (optional)
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
For the crispy coated chicken
- 4 boneless skinless chicken breasts
- salt and pepper to season
- 1 ½ cups corn flake crumbs, use a gluten free brand if needed
- 1/2 cup flour, for dredging (use rice flour for gluten free version)
- 2 eggs
- 2 tbsp water
- 1/2 cup canola oil, for frying
In addition, for this recipe you will need
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, grated
- 4 servings of your favorite cooked pasta use gluten-free pasta here if needed
Instructions
To Prepare the sauce
- In a medium saucepan heat 2 tbsp olive oil over medium low flame and sauté the minced garlic for about 30 seconds.
- Add the pureed tomatoes, thyme, oregano, chili flakes, brown sugar, balsamic vinegar, salt and pepper.
- Simmer over low flame for about 20 minutes, stirring occasionally, while you prepare the chicken as instructed below.
To prepare the chicken
- Crush the cornflakes until into small crumbs by placing them in a Ziploc bag and rolling over them with a rolling pin. I find this to be a better method than using the food processor for a more uniform crumb that doesn't turn to dust.
- Pound the chicken breasts out to a uniform thickness of about a half inch which will help them to cook more quickly and evenly. I usually remove the chicken tenders and fry them separately.
- Season the chicken with salt and pepper before dredging it completely in flour, covering it well on all sides.
- Whisk together the eggs and water to create an egg wash. Dip the floured chicken into the egg wash, then coat it well in the corn flake crumbs. Firmly press the chicken into the cornflake crumbs on all sides to make it adhere well.
- Heat ½ inch canola oil in a large heavy bottomed skillet over medium flame. Add chicken breasts and reduce flame to medium low. Fry for about 3-4 minutes on each side until evenly golden brown and the chicken is completely cooked through. If using dried pasta, I usually cook that while the chicken is frying.
- Place cooked chicken breasts in a baking dish and top with a little of the tomato sauce.
- Mix together the grated mozzarella and Parmesan cheeses. Top the chicken breasts with the cheese and place under the broiler for just a couple of minutes to melt. Watch it closely and don't walk away.
- Serve with the cooked pasta, tomato sauce and a generous sprinkle of additional Parmesan cheese.
- NOTE: for extra flavor in the crust, add about 1/4 cup of extra grated Parmesan to the corn flake crumbs.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 737Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 195mgSodium 720mgCarbohydrates 85gFiber 7gSugar 13gProtein 49g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Lori
Wednesday 23rd of February 2022
My mom used to use the corn flake crumbs on chicken and bake it. We always added a little parm , garlic powder to the mix. Sprinkled with paprika. For serving heat up some honey. Pass the honey at the table, drizzle on the crispy corn flake baked chicken. Add a little hot peppers to the honey for a little punch.
Rose Martine
Thursday 13th of February 2020
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Barry C. Parsons
Tuesday 18th of February 2020
There is already a print option on the recipe card in every post.
Pat Letkemann
Saturday 13th of April 2019
I made this a couple weeks ago and everyone in the family loved it. Thank you so much!
Marlene
Sunday 19th of August 2018
Love this with the extra grated Parmesan in with the cornflakes!
tmcurry71 Has anyone tried baking this rather than frying?
Thursday 13th of September 2012
Has anyone tried baking this rather than frying?
Louise
Tuesday 24th of September 2024
@tmcurry71 Has anyone tried baking this rather than frying?, I have…after browning in oil I put some marinara on the bottom of a casserole then the chicken with cheese then more marinara & bake 30 minutes at 350*. I also put grated Parmesan in the corn flak mixture.
Louise
Tuesday 24th of September 2024
@tmcurry71 Has anyone tried baking this rather than frying?,