Comida Kraft
Recipe Box

Easy Chicken Parmesan

Prep Time
10
min.
Total Time
45
min.
Servings

6 servings

Save time with this easy chicken parmesan dish. Bake the chicken in spaghetti sauce to infuse it with flavor, no breading or frying required.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
  • Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
  • Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.
  • Drain spaghetti. Serve topped with chicken and sauce.

Cooking Know-How

If using larger chicken breasts, cut them lengthwise in half before using as directed.

Substitute

Substitute your favorite pasta for the spaghetti.

Substitute

Prepare using KRAFT Shredded Low-Moisture Part Skim Mozzarella Cheese.

Servings

  • 6 servings

Healthy Living

  • Generally Nutritious

Diet Exchange

  • 3-1/2 Starch
  • 5 Meat (L)

Nutrition Bonus

Baking the chicken instead of frying it let's you enjoy this classic recipe and still eat right.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 510
Total fat 13g
Saturated fat 6g
Cholesterol 90mg
Sodium 870mg
Carbohydrate 53g
Dietary fiber 4g
Sugars 8g
Protein 43g
% Daily Value
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 35 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I used 2c Italian bread crumbs, 2 tbsp of Parmesan cheese and 2 tbsp garlic flakes as the breading. I used 2c Italian bread crumbs, 2 tbsp of Parmesan cheese and 2 tbsp garlic flakes as the breading. I mixed together 2 eggs and some milk for the coating to make the bread crumb mixture stick. I coated the baking dish with about half a jar of spaghetti sauce and cooked the chicken 30 mins. Added the mozzarella cheese for another 7 mins and served with roasted garlic and olive oil couscous and french style green beans. Everything turned out really well but I might pan fry the chicken next time. The coating was a little soggy. My husband loved it! He said he knows it's healthier baked but thought frying it would give it 5 stars instead of 4 :)
Date published: 2009-09-13
Rated 3 out of 5 by from 30 minutes was definitely not enough time to fully cook the regular-thickness chicken breast halves... 30 minutes was definitely not enough time to fully cook the regular-thickness chicken breast halves that I used. My first bite, I thought I'd bitten into a completely fatty portion. Back into the oven it went for 10 minutes, which still didn't do the trick. After an additional 15 minutes of baking (total 1 hour), the chicken was finally edible. Except that my appetite was completely squelched from that first bite I took. Besides that, the flavor was good. Might be a while before I'll try making it again, though.
Date published: 2012-01-04
Rated 4 out of 5 by from I now make this on the stove top. I now make this on the stove top. I have also added minced garlic with mushrooms cooked first then I add the chicken to brown the outside. Then I add the sauce and cook it in the sauce till the chicken is done. After the noodles are boiled in water I then mix it with the sauce to give the noodles more taste. My husband complained the first time that the noodles were bland. We love this recipe and it's really easy for me to throw together after work.
Date published: 2007-03-10
Rated 2 out of 5 by from Not sure what went wrong - followed directions exactly. Not sure what went wrong - followed directions exactly. After 35 minutes the chicken ended up still being pink and I had cut them in half and then still cut down the middle of those to ensure they were done. Put it back in another 10 minutes, still pink. Another 5 and it was finally done. It ruined the timing for the rest of the meal and the cheese was completely melted into the sauce - ended up with a weird taste. I probably will not make again - but if I do I will cook it at a higher temperature.
Date published: 2007-08-01
Rated 4 out of 5 by from We had this for dinner tonight and it was very good, so simple to make. We had this for dinner tonight and it was very good, so simple to make. My chicken did take about 1hr to cook because they were medium sized breasts and we like alot of sauce so the chicken was covered in sauce and thats why it took longer to cook. I'm guessing you can do this on the stove top, cook the chicken directly in the sauce (poach) and then after you serve cover with cheese. I'm guessing that will work just as good. Anyway very good recipe and will definitely make again.
Date published: 2007-03-09
Rated 5 out of 5 by from I altered the recipe a bit. I altered the recipe a bit. Everytime I have ever had parmesan chicken, the chicken has always been breaded. So, what I did was I poured half the sauce in the pan with the parmesan cheese. Then, I crushed up sour cream and onion potato chips, dipped the chicken in a whipped egg, and then put it in the sauce. I poured the rest of the sauce over the chicken and cooked according to the recipe. It made the flavor pop. My husband enjoyed it, and we will definitely have it again!
Date published: 2008-06-16
Rated 5 out of 5 by from I made this for 5 kids and 2 adults and plates were cleared. I made this for 5 kids and 2 adults and plates were cleared. I did slice the chicken in halt length wise and it came out perfect. I love this recipe!!!
Date published: 2012-01-28
Rated 5 out of 5 by from Used Bertolli Organic Olive Oil, Basil, and Garlic spaghetti sauce and 1 1/2 pounds of chicken... Used Bertolli Organic Olive Oil, Basil, and Garlic spaghetti sauce and 1 1/2 pounds of chicken tenders. My Italian friend who always cooks his own sauce said that this recipe was as close to authentic Italian cooking (his mother's) of any that he had even eaten from a bought sauce. We enjoyed the meal and plan to have it again. It is so wonderful to prepare a great meal that is quick and easy without sacrificing the taste. Thank you.
Date published: 2008-01-24
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