Chicken Parmigiana

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Nutrition facts:240 calories,9 grams fat
Category: Festive Recipe
Difficulty: Medium

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  • 3 - Chicken breast halves (5 ounce), skinless and boneless
  • 3/4 cup - shredded mozzarella cheese
  • 1 tbsp - freshly grated parmesan cheese
  • 1 tbsp - Butter
  • 1 tsp - minced Garlic
  • 1/3 cup - minced Onion
  • 250 g - Tomatoes with juice
  • 1/2 tsp - Sugar
  • 1/4 cup - heavy Cream
  • 1/3 cup - fine dry bread crumbs
  • 2 tbsp - freshly grated parmesan cheese
  • 1/2 tsp - dried Oregano
  • 1 - egg, beaten
  • 2 tbsp - Milk
  • 3 tbsp - Olive oil
  • pepper - to taste
  • salt - to taste

How to Make Chicken Parmigiana

  • Melt butter in a saucepan over medium heat. Stir in garlic and onion.
  • Cook until, the onion has softened and turned translucent, about 2 minutes.
  • Add diced tomatoes and sugar.
  • Increase heat to medium-high, and bring it to a simmer.
  • Then reduce the heat to medium-low, and continue simmering for 10 minutes, stirring occasionally.
  • Once the sauce has simmered, stir in the cream and season to taste, with salt and pepper.
  • Simmer for an additional 3 minutes.
  • Lower heat and keep sauce warm.
  • Stir together bread crumbs, parmesan cheese and dried oregano. Set aside.
  • In a small bowl, whisk together the egg and milk, until it blends.
  • Dip the chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
  • Heat olive oil in a large skillet, over medium heat.
  • Add chicken breasts and cook on both sides, until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown( about 10 minutes).
  • To serve, spoon the sauce over the chicken.
  • Top with mozzarella and parmesan cheeses.
  • Let it stand for a few minutes, until the cheese has melted from the heat of the sauce.