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Homemade Chicken Parmigiana Recipe

Homemade Chicken Parmigiana is a popular Italian Main
Author :
On :
Thursday, 20 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Italian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 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:

    1. Melt butter in a saucepan over medium heat.
    2. Stir in garlic and onion and cook until the onion has softened and turned translucent, roughly about two minutes.
    3. Pour in diced tomatoes and sugar.
    4. Increase the heat to medium-high and bring to a simmer.
    5. Then reduce the heat to medium-low and continue simmering for 10 minutes, stirring occasionally.
    6. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper.
    7. Simmer for an additional three minutes.
    8. Lower the heat and keep the sauce warm.
    9. Stir together bread crumbs, two tablespoons parmesan cheese and dried oregano.
    10. Set aside.
    11. In a small bowl, whisk together egg and two tablespoons milk until blended.
    12. Dip chicken breasts into the egg, then coat both sides with the breadcrumb mixture, shaking off the excess.
    13. Heat olive oil in a large skillet over a medium heat.
    14. 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).
    15. To serve, spoon sauce over chicken and top with mozzarella and parmesan cheese.
    16. Let it stand for a few minutes until the cheese has melted from the heat of the sauce.


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