Chicken Parmigiana

Ingredients

• 2chicken breasts
• 60 g (½ cup)breadcrumbs
• 25 g (¼ cup)grated Parmesan
• ½ tspgarlic powder
• 1 tspdried oregano
• 1 tspsalt
• ½ tspblack pepper
• 1egg
• 120 ml (½ cup)tomato sauce
• 1 tbspolive oil
• ½onion, diced
• 1 clovegarlic, minced
• ½ tsporegano
• 4–5basil leaves, chopped
• to tastesalt and pepper
• 56 g (½ cup)grated mozzarella

Instructions

1. 1

   Prepare the chicken

   Make the chicken breasts thin and an even thickness. If needed, slice them lengthways and pound them to even them out, then sprinkle with salt and pepper.

2. 2

   Mix the coating

   Whisk the egg in one dish. In another, combine the breadcrumbs, Parmesan and all the seasoning.

3. 3

   Coat the chicken

   Dip each chicken breast in the egg, then in the breadcrumb mixture. Press the coating onto both sides so it sticks.

4. 4

   Bake the chicken

   Put the coated chicken in a baking dish lined with parchment paper and bake at 200°C for 30 minutes. While it bakes, prepare the marinara sauce.

5. 5

   Cook the onion

   Heat the olive oil over medium heat and cook the onion for a few minutes.

6. 6

   Finish the sauce

   Add the garlic and cook for 1 minute. Stir in the tomato sauce, oregano, salt and pepper, and cook for a few more minutes. Add the basil leaves and take the pan off the heat.

7. 7

   Top the chicken

   When the chicken is done, spoon 2–3 tablespoons of marinara over each breast, then add the cheese.

8. 8

   Bake until golden

   Bake for another 10–15 minutes, or until the chicken is cooked through and the cheese is golden. Serve warm.

What is Chicken Parmigiana?

Chicken Parmigiana is an Italian-American-style dish of breaded chicken topped with tomato sauce and melted cheese. It draws on the flavours of Italian parmigiana dishes while using chicken as the centrepiece.

This version bakes the crumb-coated chicken rather than frying it, then adds a quick onion, garlic and tomato sauce. Parmesan in the coating adds savoury flavour beneath the mozzarella topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 41g protein, 22g carbs, 14g fat.

The chicken and cheeses provide most of the protein, while the breadcrumbs and tomato sauce contribute most of the carbohydrates. Olive oil, mozzarella and Parmesan account for much of the fat. Serve one breast with vegetables or a modest portion of spaghetti to round out the plate.

Getting an even coating

Even chicken: Slice the breasts lengthways if they are thick, then pound them to a consistent thickness. This helps them cook evenly during the first bake.

Adhesion: Dip each piece in egg before pressing it into the breadcrumb mixture. Press both sides gently so the coating stays in place.

Making the quick sauce

Onion first: Cook the diced onion in olive oil for a few minutes to soften it. Add the garlic afterwards so it gets less time in the hot pan.

Seasoning: Let the tomato sauce simmer with oregano, salt and pepper for a few minutes, then stir in the basil off the heat. The recipe uses dried oregano in the coating and a separate measure in the sauce.

Baking and checking doneness

First bake: Bake the coated chicken at 200°C for 30 minutes, as directed. The breasts should be cooked through before you add the sauce and cheese.

Final bake: After topping, bake for 10–15 minutes, until the cheese is golden and the chicken is cooked through. If the coating looks browned before the chicken is ready, check the thickest part and continue baking as needed.

Serving suggestions

Pasta: Serve the chicken warm with spaghetti, as suggested in the recipe. A little extra tomato sauce alongside the pasta makes a natural pairing.

Fresh side: A simple green salad or steamed vegetables can add freshness alongside the rich coating and melted cheese.

Recipe notes & tips

• Pound thicker parts of the chicken so each breast has an even thickness.
• Press the breadcrumb coating onto both sides rather than shaking it on loosely.
• Keep the onion cooking over medium heat so it softens without browning too quickly.
• Add the basil after cooking the sauce to preserve its fresh flavour.
• Allow the cheese to turn golden during the final bake, while checking that the chicken is cooked through.

Variations

• Add chilli: Stir a pinch of chilli flakes into the tomato sauce for gentle heat.
• Use fresh herbs: Replace the dried oregano in the sauce with fresh oregano, adjusting to taste.
• Try provolone: Swap the mozzarella for grated provolone for a different melted-cheese flavour.
• Add vegetables: Serve with roasted courgette or peppers for a vegetable side.
• Make extra sauce: Double the sauce ingredients if you want more to serve with spaghetti.

Common mistakes to avoid

• Uneven chicken: Slice and pound thicker areas so the breasts cook at a similar rate.
• Loose coating: Press the crumbs onto both sides after dipping the chicken in egg.
• Burnt garlic: Add it after the onion has softened and cook for only 1 minute.
• Sauce added too early: Wait until the first bake is complete before topping the chicken.
• Skipping the doneness check: Check that the thickest part of the chicken is cooked through before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot throughout; the coating may soften after storage.

Frequently asked questions