Design a site like this with
Get started

Chicken Parm Meatballs


16 oz pasta (fettucine in the picture)

30 0z pasta sauce

1 pound ground chicken

1/2 cups Panko

1/3 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

1 large egg

2 tablespoons cooking oil


Combine the Panko and seasoning (Parmesan cheese, garlic powder, basil, oregano, salt, and pepper) into a small bowl and stir.

Place the ground chicken in a large bowl. Add the Panko/seasoning mixture to the chicken, along with the egg. Evenly distribute the contents by hand.

Shape the combined mixture into meatballs.

Heat 1 tablespoon of cooking oil in a large skillet over medium heat.

Once skillet is hot, add half the meatballs. Cook meatballs for one minute each side (6 sides) until browned and completely cooked through.

Transfer the cooked meatballs to a clean plate.

Repeat with the other half of meatballs.

While meatballs are cooking, boil water in a large pot and cook the pasta for 7-10 minutes. Drain when cooked.

Add the sauce to a medium sauce pot and heat over medium-low. Stir occasionally.

Add all meatballs to the heated pasta sauce and stir.

Pour meatballs and sauce to the drained pasta and stir.

Chicken Parm Casserole


4-6 boneless, skinless chicken breasts (cut into bite size pieces)

1 cup mayo

1 cup Parmesan cheese

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Panko bread crumbs


Preheat the oven on BAKE for 375 degrees.

Cut the chicken breasts in cubes or bite size pieces.

In a small bowl, combine the mayo, 3/4 cup Parmesan cheese, seasoning salt, pepper, garlic powder, and paprika.

Place sliced chicken into a lightly greased 9X13 casserole dish.

Spread mayo mixture evenly on top of the chicken. Make sure to cover each piece, including getting down into the gaps.

Sprinkle remaining 1/4 cup Parmesan cheese, as well as the bread crumbs evenly across the top of the chicken.

Place baking pan into the oven and bake for 30-35 minutes.


Everyone needs a quick and easy go-to meal for those busy days and this is mine.  INGREDIENTS  6 boneless, skinless chicken breasts – pounded slightly and sliced on the diagonal and cut into bite size pieces  1 cup mayonnaise   1 cup shredded Parmesan cheese  1 tsp seasoning salt  1/2 tsp ground black pepper  1 tsp garlic powder  1 tsp paprika  DIRECTIONS  In a small bowl, combine…


Homemade Chicken Parm

Chicken Parmesan:

This image has an empty alt attribute; its file name is on-the-plate-2.jpg


NOTE:  The quantity of each ingredient will depend on how many people you are feeding, as well as how much leftovers you desire.  Here, I am feeding myself and three other people.

  • Boneless Chicken Breasts (6)
  • 1 cup flour
  • 6 eggs
  • 1 can Panko breadcrumbs
  • 1 can Italian breadcrumbs (I go heavy on the breading)
  • 2 cups shredded cheese (feel free to experiment with different flavor cheeses)
  • 3 tablespoons Italian seasoning (feel free to experiment with seasonings)
  • Vegetable oil (eyeball it!)
  • 36 ounces marinara sauce (can be jarred, which is my lazy way out!)
  • 1 cup parmesan cheese


Preheat oven to 425 degrees F.

Place the eggs in a pan and beat/whip.

This image has an empty alt attribute; its file name is egg-2.jpg
Whipped egg

Place the flour on a piece of wax paper or in a dish.

Combine the Panko breadcrumbs, regular breadcrumbs, parmesan, and seasonings onto a separate piece of wax paper or a dish.

This image has an empty alt attribute; its file name is breadcrumbs-2.jpg
Flour and breadcrumb mix

Slice chicken breasts in thirds.  Depending on the size of the breast, you may be able to slice into fourths.

This image has an empty alt attribute; its file name is sliced-chicken-2.jpg
Sliced chicken into thirds or fourths

Dip each chicken slice into the flour and gently wipe off any excess.

Dip each chicken breast into the whipped egg.

Dip each chicken breast into the breadcrumbs.  Use a little muscle in order to get a lot of this particular mixture on the chicken.

Preheat vegetable oil in a large pan.  Brown the chicken on each side.  They do not need to cook all the way through.  That said, I like to brown them to where they are quite crispy.

This image has an empty alt attribute; its file name is browned-chicken-2.jpg
Crispy browned chicken

Place enough marinara sauce in the bottom of a glass cooking dish to cover in a thin coat.    Add browned chicken and lightly spread marinara sauce and a healthy amount of shredded cheese and parmesan over the top.  Again, I tend to go heavy on the cheese.  Apply any way you wish.  Experiment!  Have fun!

Bake 20 minutes or until golden. 

This image has an empty alt attribute; its file name is set-in-oven.jpg
Heading in to bake

Use an oven thermometer to determine thorough cooking of the chicken.  Depending on the number of chicken breasts you are cooking, you may need repeat steps 10 and 11.

This image has an empty alt attribute; its file name is out-of-oven.jpg
Out of oven

Cook ¾ box of pasta.  The pictures in this example are of linguine, however, I usually prefer angel hair.

Mix chicken with pasta, serve, and enjoy!

This image has an empty alt attribute; its file name is on-the-plate-3.jpg
On the table