Homemade Chicken Parmigiana

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1 tbsp - butter
  • 1 tsp - minced garlic
  • 1/3 cup - minced onion
  • 250 gms - diced tomatoes with juice
  • 1/2 tsp - sugar
  • 1/4 cup - heavy cream
  • 1/3 cup - fine dry bread crumbs
  • 2 tbsp - freshly grinded Parmesan cheese
  • 1/2 tsp - dried oregano
  • 1 egg, beaten
  • 2 tbsp - milk
  • Three medium-sized skinless, boneless chicken breast halves
  • 3 tbsp - olive oil
  • 3/4 cup - shredded Mozzarella cheese
  • Salt and pepper to taste

How to Make Homemade Chicken Parmigiana

  • Melt butter in a saucepan over medium heat.
  • Stir in garlic and onion and cook until the onion has softened and turned translucent, roughly about two minutes.
  • Pour in diced tomatoes and sugar.
  • Increase the heat to medium-high and bring 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 three minutes.
  • Lower the heat and keep the sauce warm.
  • Stir together bread crumbs, two tablespoons parmesan cheese and dried oregano.
  • Set aside.
  • In a small bowl, whisk together egg and two tablespoons milk until blended.
  • Dip chicken breasts into the egg, then coat both sides with the breadcrumb mixture, shaking off the excess.
  • Heat olive oil in a large skillet over a medium heat.
  • Add the coated chicken breasts and cook on both sides until they are cooked (Internal temperature of 70 degrees C) and the breadcrumb crust turns golden brown (about 10 minutes).
  • To serve, spoon sauce over chicken and top with mozzarella and parmesan cheese.
  • Let it stand for a few minutes until the cheese has melted from the heat of the sauce.