Chicken parmigiana

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Chicken Parmigiana is the ultimate comfort‑food classic, and it’s exactly the kind of recipe people search for when they want something crispy, cheesy, saucy, and guaranteed to satisfy. This Italian‑American favourite combines golden, breadcrumb‑coated chicken, a rich homemade tomato sauce, and a bubbling layer of mozzarella and Parmesan, making it one of the most popular weeknight dishes on the internet.

With simple ingredients, big flavours, and a family‑friendly appeal, Chicken Parmigiana is a recipe readers return to again and again—perfect for anyone craving a hearty, crowd‑pleasing dinner that feels both nostalgic and indulgent.

Serving suggestions for Chicken Parmigiana

  • Spaghetti or linguine tossed with olive oil, garlic, and extra tomato sauce
  • Creamy mashed potatoes for a cosy, indulgent side
  • Garlic bread or focaccia to soak up the rich marinara
  • Crisp green salad with rocket, cherry tomatoes, Parmesan, and balsamic
  • Caprese salad for a fresh, Italian‑inspired contrast
  • Steamed or roasted greens like broccoli, green beans, or courgettes
  • Buttered noodles — simple, kid‑friendly, and fuss‑free
  • Creamy polenta or risotto for a restaurant‑style twist
  • Roast potatoes for a British comfort‑food pairing
  • Extra Parmesan and fresh basil to finish the dish beautifully

Chicken parmigiana

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Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner
Cuisine American, Italian
Servings 4 people

Ingredients
  

Chicken

  • 3 chicken breasts, butterflied
  • 60 g plain flour
  • 1 tsp Italian seasoning
  • ½ tsp garlic granuals
  • 2 eggs
  • 80 g panko breadcrumbs
  • 1 tbsp parmesan cheese, grated
  • salt and pepper
  • Oil for frying

Tomato sauce

  • 2 tbsp olive oil
  • 1 large garlic clove, crushed
  • ½ onion, sliced
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • ½ tbsp oregano
  • ½ tbsp basil
  • 75 ml water see top tip

Topping

  • Mozzarella cheese, grated
  • parmesan, grated
  • basil leaves for garnish

Instructions
 

  • In one bowl, add the plain flour, garlic granules and a large pinch of salt and pepper and stir until all mixed together.
  • In another bowl, add the eggs and whisk with a fork.
  • In a third bowl add the breadcrumbs, parmesan cheese, Italian seasoning and salt and pepper.
  • Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in breadcrumbs.
  • Transfer to plate and repeat with remaining chicken and set aside.
  • Make the sauce. Put the olive oil, onion and garlic in a pan and fry for around a couple of minutes until the onions become translucent.
  • Add the tomatoes, tomato puree and oregano and stir together.
  • If you want a smooth sauce, pour the tomato sauce into a blender and blitz until smooth.
  • If you have blended your sauce, return to the pan and add the basil leaves and seasoning and set aside. Add the water and stir together. if using a blender, add the water to the blender and then pour into the pan.
  • Heat half the oil in a pan over medium high heat.
  • Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1½ minutes.
  • Transfer to a shallow dish, then repeat with remaining chicken.
  • Carefully pour the sauce around the chicken, top the chicken with a mixture of mozzarella and parmesan and place in a preheated oven for around 15mins until the chicken is fully cooked through and the cheese has melted.