Name: Chicken Parmigiana
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 chicken breasts (300g/10oz each), halved horizontally to form 6 pieces; 1 tsp salt (cooking/kosher or 3/4 tsp table salt); 1/2 tsp black pepper; 1/2 tsp Italian mixed herbs; 1/3 cup flour (plain/all-purpose); 2 eggs; 1 garlic clove, minced; 1/4 tsp each salt and pepper; 1/4 tsp Italian mixed herbs; 1 1/2 cups panko breadcrumbs; 1/2 cup parmesan, finely grated; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups olive oil (or vegetable or canola); 1 tbsp olive oil; 2 garlic cloves, finely minced; 1/4 cup onion or eschallots, very finely chopped; 1/4 tsp red pepper flakes (optional); 1/4 tsp Italian mixed herbs; 1/4 cup white wine (optional); 400g / 14 oz tomato passata (aka tomato puree); 1/2 cup chicken stock/broth (or water); 1/4 tsp each salt and pepper; 10 basil leaves, roughly chopped; 2 cups mozzarella cheese, shredded; 3/4 cup parmesan, finely grated; 1 tbsp extra virgin olive oil; 5 basil leaves, roughly chopped

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When I first made Chicken Parmigiana, I was instantly transported to an Italian trattoria, the delightful aromas sweeping through the kitchen. This classic dish combines juicy, breaded chicken with rich tomato sauce and molten cheese, creating a comfort meal that’s perfect for both casual dinners and special occasions. Whether you’re feeding a family on a hectic weeknight or impressing friends at a gathering, this recipe is sure to make everyone happy. Let’s dive in!

Why You’ll Love This Dish

So, why should you make Chicken Parmigiana? For starters, it’s a dish that hits all the right notes: crispy, tender chicken paired with a vibrant, homemade sauce. It’s budget-friendly, allowing you to feed a crowd without breaking the bank. Plus, it’s a fantastic option for picky eaters—who can resist gooey mozzarella and savory chicken?

“I made this Chicken Parmigiana for a family dinner, and it was a huge hit! Everyone was asking for seconds. The flavors are incredible!”

This recipe shines as an easy weeknight go-to but is also elevated enough to serve at a dinner party. Comforting, satisfying, and downright delicious, Chicken Parmigiana truly deserves a spot in your meal rotation.

Step-by-Step Overview

Making Chicken Parmigiana is straightforward and rewarding. We’ll start by dry brining the chicken for enhanced flavor, then whip up a flavorful tomato sauce while pan-frying the chicken to golden perfection. Finally, we’ll layer everything with cheese and bake it until bubbling, creating a dish that’s both impressive and comforting.

What You’ll Need

Here’s everything you’ll need to whip up this mouthwatering Chicken Parmigiana:

3 chicken breasts (300g/10oz each), halved horizontally to form 6 pieces
1 tsp salt (cooking/kosher or 3/4 tsp table salt)
1/2 tsp black pepper
1/2 tsp Italian mixed herbs
1/3 cup flour (plain/all-purpose)
2 eggs
1 garlic clove, minced using a garlic press
1/4 tsp each salt and pepper
1/4 tsp Italian mixed herbs
1 1/2 cups panko breadcrumbs (sub normal)
1/2 cup parmesan, finely grated
1/2 tsp salt
1/4 tsp black pepper
2 cups olive oil (or vegetable or canola)
1 tbsp olive oil
2 garlic cloves, finely minced
1/4 cup onion or eschallots, very finely chopped
1/4 tsp red pepper flakes (chilli flakes, optional)
1/4 tsp Italian mixed herbs
1/4 cup white wine (optional)
400g / 14 oz tomato passata (aka tomato puree)
1/2 cup chicken stock/broth (or water)
1/4 tsp each salt and pepper
10 basil leaves, roughly chopped (sub with a pinch of dried or omit)
2 cups mozzarella cheese, shredded
3/4 cup parmesan, finely grated
1 tbsp extra virgin olive oil
5 basil leaves, roughly chopped

Directions to Follow

Dry Brine Chicken: Lightly sprinkle salt on the chicken pieces and let them rest in the refrigerator for about 30 minutes.
Parmigiana Tomato Sauce: Heat 1 tbsp of olive oil in a skillet over medium heat. Sauté minced garlic and onion until translucent. Add red pepper flakes if using, then pour in the white wine and cook until it reduces slightly. Stir in the tomato passata, chicken stock, and herbs. Let it simmer for about 10 minutes until it thickens a bit. Season with salt and pepper, then stir in chopped basil.
Crumbing: Set up a dredging station with three shallow dishes: one for flour, a second for beaten eggs, and a third for panko breadcrumbs mixed with grated parmesan. Dip each chicken piece first in flour, followed by egg, and finally coat with the breadcrumb mixture.
Frying: In a large skillet, heat the olive oil over medium heat. Fry the chicken pieces for about 3-4 minutes on each side until golden brown and cooked through.
Assembling & Baking: Preheat your oven to 200°C (392°F). Spread a thin layer of the tomato sauce in a baking dish, place the fried chicken on top, and cover each piece with more sauce, mozzarella, and grated parmesan. Drizzle with extra virgin olive oil. Bake until the cheese is bubbly and golden, about 15-20 minutes. Sprinkle with fresh basil before serving.

Best Ways to Enjoy It

Presenting your Chicken Parmigiana beautifully can elevate the meal even further. Serve it over a bed of spaghetti or alongside a fresh green salad. Garlic bread makes for an excellent side to soak up all that delicious sauce. For drinks, a crisp white wine complements the flavors perfectly, or you could opt for a sparkling fizzy drink for a family-friendly pairing.

How to Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven until warmed through, ensuring the cheese remains melty. If you’re planning to freeze it, bake the dish first, let it cool, then wrap it tightly in plastic before placing it in the freezer. It can last for up to 3 months.

Tips to Make It Perfect

Adjust the seasoning in the breading—add a pinch of garlic powder for extra flavor.
For a lighter version, consider baking the chicken instead of frying.
Ensure the oil is hot enough to fry the chicken so it gets that beautiful golden crust.
Let the chicken rest after frying to retain its juiciness.

Recipe Variations

Feeling adventurous? Here are a few variations to try:

Mediterranean Twist: Add sun-dried tomatoes and olives to the sauce for a Mediterranean flair.
Vegetarian Option: Swap the chicken for eggplant slices for a delicious Eggplant Parmigiana.
Spicy Kick: Mix in some diced jalapeños or a spicier chili sauce for a hot version.

Frequently Asked Questions

How long does it take to prepare Chicken Parmigiana?

Prep time is about 15-20 minutes, with cooking time around 30 minutes.

Can I use breadcrumbs instead of panko?

Yes, traditional breadcrumbs can be used, but panko will give you a lighter, crunchier texture.

Is it possible to prepare Chicken Parmigiana ahead of time?

Absolutely! You can prepare the chicken and sauce in advance, just assemble and bake when you’re ready to serve.