Easy Chicken Parmesan Recipe

This parmesan chicken recipe was a “go-to” in my home growing up in the ’80’s and early 90’s. My mother would always serve it with thin spaghetti, Classico brand pasta sauce, and steamed broccoli.

I remember everyone in my family being excited when we were having parmesan chicken and pasta for dinner. Now, as a Registered Dietitian and mother of three very different eaters, I love this easy and quick dinner option that is enjoyed by young and old, picky and adventurous eaters alike! 

For this post, I asked my mother if the parmesan chicken recipe was written down anywhere and she brought out her From Julia Child’s Kitchen cookbook. She believes that the recipe we cook now originally came from this book. She found the entry for Sumpremes de volaille en goujons, meuniere (Sliced Chicken Breasts, Sautéed), which includes one variation with parmesan cheese mentioned. 

The impact of nutrition trends

How we prepare this easy meal has evolved over the years. I remember in the early 90’s, when fat-free or low-fat was the latest fad nutrition recommendation, my mother started to bake the chicken without butter or oil instead of pan-frying it. It never was as good baked.

30 – 40 years later, I’m cooking this parmesan chicken with spaghetti recipe for my family. I cook it on the stove top with oil, as it crisps up the chicken more and definitely tastes better. Everyone in my family loves it when parmesan chicken is on the menu! It’s perfect for a cold night and is great as leftovers.