Chicken Parmigiana Food

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Easy Chicken Parmigiana image

No one will notice (or care) that this is the Easy Chicken Parmigiana and not the Very Time-Consuming Chicken Parmigiana. All you'll hear is applause.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 6

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce (about 1-1/2 cups)
1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend, divided
1/3 cup seasoned dry bread crumbs
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/4 cup (1/2 stick) butter or margarine, melted
6 cups hot cooked spaghetti


  • Preheat oven to 375°F. Pour pasta sauce into 13x9-inch baking dish; set aside.
  • Mix 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over pasta sauce in baking dish.
  • Bake 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti.

Nutrition Facts : Calories 540, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 750 mg, Carbohydrate 51 g, Fiber 4 g, Sugar 6 g, Protein 39 g


Easy Chicken Parmesan image

A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with a crisp green salad and plenty of garlic bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
Salt and freshly ground pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices


  • Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
  • Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
  • Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.


Chicken Parmigiana image

This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.

Provided by Candy

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 2

Number Of Ingredients 6

1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
¾ (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  • Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
  • Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 44.9 g, Cholesterol 184.1 mg, Fat 18.3 g, Fiber 5.6 g, Protein 43.5 g, SaturatedFat 7.6 g, Sodium 1309.5 mg, Sugar 17.2 g


Chicken Parmigiana image

Provided by Tyler Florence

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente


  • Preheat the oven to 350 degrees F.
  • Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
  • Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.
  • Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
  • Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.


Chicken parmigiana image

This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 large, skinless chicken breasts, halved through the middle
2 eggs, beaten
75g breadcrumb
75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
half a 690ml jar passata
1 tsp caster sugar
1 tsp dried oregano
half a 125g ball light mozzarella, torn


  • Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
  • Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
  • Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
  • Heat grill to High and cook the chicken for 5 mins each side, then remove.
  • Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
  • Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
  • Serve with vegetables or salad and some pasta or potatoes, if you like.

Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium


Chicken Parmesan image

Make and share this Chicken Parmesan recipe from

Provided by MizzNezz

Categories     Chicken

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
salt and pepper
1/2 cup Italian breadcrumbs
1 egg, beaten
4 tablespoons butter
2 cups spaghetti sauce
4 slices mozzarella cheese
parmesan cheese, grated
spaghetti, for serving (optional)
2 tablespoons chopped parsley, for garnish (optional)


  • Pound chicken to flatten.
  • Salt and pepper to taste.
  • Dip chicken in egg; then in bread crumbs.
  • Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
  • Remove from skillet.
  • To skillet add spaghetti sauce.
  • Heat thoroughly.
  • Add chicken.
  • Place slices of mozzarella on top of chicken.
  • Sprinkle with parmesan.
  • Cover and cook until cheese is melted.
  • Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.

Nutrition Facts : Calories 454, Fat 24.8, SaturatedFat 12.8, Cholesterol 176.8, Sodium 963.5, Carbohydrate 19.8, Fiber 2.4, Sugar 6.9, Protein 36.4


Classic chicken parmigiana image

Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 14

2 large chicken breasts
50g plain flour
1 egg, beaten
75g fresh breadcrumbs
15g parmesan, finely grated, plus extra to serve
4 tbsp sunflower oil
125g ball mozzarella, cut into 4 slices
300g spaghetti
2 tbsp olive oil
4 garlic cloves, finely sliced
pinch of caster sugar
splash of red wine vinegar
2 x 400g cans chopped tomatoes or passata
1 tsp dried oregano


  • Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
  • Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
  • To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
  • Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.

Nutrition Facts : Calories 405 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium


Homemade Chicken Parmigiana image

I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!

Provided by Jules203

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 3

Number Of Ingredients 16

1 tablespoon butter
1 teaspoon minced garlic
⅓ cup minced onion
1 (14.5 ounce) can diced tomatoes with juice
½ teaspoon sugar
¼ cup heavy cream
salt and pepper to taste
⅓ cup fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
½ teaspoon dried oregano
1 egg, beaten
2 tablespoons milk
3 (5 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
¾ cup shredded Mozzarella cheese
1 tablespoon freshly grated Parmesan cheese


  • Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce 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, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip 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 sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

Nutrition Facts : Calories 609.2 calories, Carbohydrate 18.6 g, Cholesterol 209.1 mg, Fat 37.6 g, Fiber 2.1 g, Protein 46.4 g, SaturatedFat 14.6 g, Sodium 690.2 mg, Sugar 6.6 g


My Chicken Parmigiana image

This is a family favorite meal and one I make for special occasions, such as birthday dinners. The cooking method of this particular version is different from the conventional chicken parmigiana recipes I always used to make. Once I tried this much easier and moister version, I never went back to the "old" method. I often use homemade sauce in this, but a good-quality bottled sauce, such as Classico or Barilla, is perfectly acceptable as well. I serve this chicken atop mounds of freshly cooked pasta with some additional heated sauce. I have often chosen to replace the mozzarella with thin slices of Provolone cheese. NOTE: Edited to add that pounding the chicken is not necessary with this method. Part of what is unique about this recipe is that even the meatier pieces of chicken get so moist & tender as it braises in the sauce.

Provided by HeatherFeather

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 egg, beaten lightly
1/2 cup Italian seasoned breadcrumbs
1 -2 tablespoon margarine or 1 -2 tablespoon butter
1 3/4 cups prepared spaghetti sauce (homemade or bottled)
1/2 cup shredded mozzarella cheese or 1/2 cup sliced provolone cheese
1 tablespoon parmesan cheese, freshly grated
1/4 cup fresh parsley, finely chopped
cooked spaghetti, to serve


  • Beat egg and set into a rimmed plate.
  • Set bread crumbs in a second rimmed plate.
  • Dip chicken breasts into the egg, then into the crumbs,coating both sides and shaking off excess.
  • Melt butter or margarine over medium heat in a large, deep skillet. Add chicken breast halves to the pan and brown on both sides - just enough to brown the chicken, not to fully cook it yet.
  • Pour spaghetti sauce into the pan, immediately reduce heat to low, cover, and simmer until the chicken has cooked all the way through, about 15-20 minutes but the time will vary depending upon the thickness and size of your chicken breasts.
  • Sprinkle with parsley and cheeses, re-cover, and simmer just until cheese melts- about 5 minutes.
  • Serve with cooked spaghetti.

Nutrition Facts : Calories 332.6, Fat 12.9, SaturatedFat 4.3, Cholesterol 135.4, Sodium 790.3, Carbohydrate 18.7, Fiber 2.3, Sugar 6, Protein 33.5


Chicken Parmigiana image

Serve a side salad alongside this Chicken Parmigiana recipe for a well-rounded meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

8 chicken breast cutlets, or 4 boneless skinless chicken breast halves, split horizontally into 8 cutlets (1 1/2 pounds total)
1/2 cup dried breadcrumbs
1/2 cup finely grated Parmesan cheese
Salt and freshly ground pepper
2 large eggs, lightly beaten
1/4 cup olive oil
2 cups spaghetti sauce, homemade or purchased
8 slices (1/4-inch-thick) mozzarella cheese, preferably fresh (6 ounces)


  • Preheat broiler with rack set 4 inches away from the heat source. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Place the egg in a second shallow dish. Season chicken on both sides with salt and pepper. Dip chicken in egg, turning to coat. Transfer to breadcrumb mixture, turning to coat; set aside.
  • Pour spaghetti sauce into a 10-by-15-inch baking dish, or a rimmed baking sheet. In a large nonstick skillet, heat half of the oil over medium heat. Add half of the chicken, and cook until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet to drain, then place in prepared baking dish. Repeat with remaining oil and chicken.
  • Top each piece of chicken with a slice of mozzarella. Broil until sauce is hot, and mozzarella is melted and lightly browned in spots, 5 to 8 minutes.


Chicken Parmigiana image

Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you'll ever have in your life are: layers upon layers on seasoning, dry brining for the most juicy chicken ever, and extra crispy chicken. Because I'll never understand why you'd go to the trouble of making crispy crumbed chicken if the whole thing goes soggy when smothered in tomato sauce!Bonus baked option in Note 10. So golden and crunchy it will blow your mind!

Provided by Nagi

Categories     Mains

Number Of Ingredients 28

3 chicken breasts (300g/10z each) (, halved horizontally to form 6 pieces (Note 2))
1 tsp salt (, cooking / kosher (or 3/4 tsp table salt, Note 3))
1/2 tsp black pepper
1/2 tsp Italian mixed herbs ((Note 4))
1/3 cup flour (, plain/all purpose)
2 eggs
1 garlic clove (, minced using garlic press)
1/4 tsp each salt and pepper
1/4 tsp Italian mixed herbs ((Note 4))
1 1/2 cups panko breadcrumbs ((sub normal, Note 5))
1/2 cup parmesan (, finely grated (store bought sand-like is best) (Note 6))
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 (Note 7))
1/4 tsp red pepper flakes ((chilli flakes), optional)
1/4 tsp Italian mixed herbs ((Note 4))
1/4 cup white wine (, anything (optional, Note 10))
400g / 14 oz tomato passata ((aka tomato puree) (Note 8))
1/2 cup chicken stock/broth ((or water))
1/4 tsp each salt and pepper
10 basil leaves (, roughly chopped (sub pinch of dried - or omit))
2 cups mozzarella cheese (, shredded (or enough slices to cover))
3/4 cup parmesan (, finely grated (best to grate your own, Note 6))
1 tbsp extra virgin olive oil
5 basil leaves (, roughly chopped)


  • Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
  • Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
  • Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
  • Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
  • Preheat oven to 180°C/350°F.
  • Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
  • Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
  • Transfer to plate and repeat with remaining chicken.
  • Line a tray with paper towels and place rack on tray.
  • Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
  • 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 1 1/2 minutes.
  • Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
  • Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
  • Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
  • Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
  • Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)

Nutrition Facts : Calories 633 kcal, Carbohydrate 25 g, Protein 46 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 171 mg, Sodium 1705 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving


Chicken Parmigiana image

This is one of the go-to dishes I make for my family of six.

Categories     main dish     poultry

Time 1h

Yield 6 servings

Number Of Ingredients 13

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 c. All-purpose Flour
Salt And Pepper, to taste
1/2 c. Olive Oil
2 tbsp. Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 c. Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 tbsp. Sugar
1/4 cube Chopped Fresh Parsley
1 c. Freshly Grated Parmesan Cheese
1 lb. Thin Linguine


  • Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.At this time, you can start a pot of water for your pasta. Cook linguine until al dente.Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.


Chicken Parmigiana image

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper


  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

More about "chicken parmigiana food"

chicken-parmigiana-recipe-good-food image
Chicken parmigiana with roast capsicum and tomato salad. Photo: Marcel Aucar Dietary Kid-friendly. The keys to an awesome parmigiana are …
Servings 6
Total Time 45 mins
Category Dinner
  • Cut off any fat, bone or gristle on chicken, then slice on an angle into 1-centimetre-thick slices (about 4 slices per breast). Season lightly with salt and pepper.
  • Spread flour on a plate. Mix breadcrumbs, rosemary and sesame seeds and spread on another plate.
  • Beat eggs in a wide, shallow bowl. Piece by piece, coat chicken in flour and tap off excess. Dip into beaten egg, letting excess egg drip back into the bowl, then coat in breadcrumbs, making sure each piece is well crumbed.
  • Heat oil in a wide, heavy frypan over medium-high heat until a chicken piece gives off a lively sizzle when dipped in. Add as many chicken pieces that fit without touching. Fry, turning once, until golden on both sides and cooked through, about 8 minutes.

chicken-parmigiana-recipe-good-food image
Combine the tomatoes, wine, garlic, olive oil, oregano, sugar, salt and pepper in a saucepan and simmer, stirring occasionally, for 20 minutes until …
Servings 4
Total Time 30 mins
Category Main-Course
  • Combine the tomatoes, wine, garlic, olive oil, oregano, sugar, salt and pepper in a saucepan and simmer, stirring occasionally, for 20 minutes until thick.

chicken-parmigiana-wikipedia image
Chicken parmigiana was known in Australia by the 1950s. It was offered in restaurants in Adelaide as early as 1953. It is regularly served as a main meal …
Main ingredients chicken breast, tomato sauce, …
Place of origin United States
Alternative names Chicken Parmesan

Make the chicken Preheat the oven to 350°.In a large baking dish, beat the eggs. Spread the flour and panko in 2 separate large baking dishes. Sprinkle the chicken breasts all …
5/5 (6)
Category Chicken Breast
Servings 4-6
Total Time 1 hr 20 mins
  • Make the sauce In a medium saucepan, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 8 minutes. Add the tomatoes, crushed red pepper, 1 tablespoon of the basil, 1 teaspoon of the oregano and a generous pinch each of salt and black pepper and cook, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes. Stir in the butter until melted, then stir in the remaining 1 tablespoon of basil and 1 teaspoon of oregano. Season the sauce with salt and black pepper.
  • Make the chicken Preheat the oven to 350°. In a large baking dish, beat the eggs. Spread the flour and panko in 2 separate large baking dishes. Sprinkle the chicken breasts all over with the thyme and rosemary and season with salt and pepper. Dust the chicken in the flour, then dip in the beaten egg and dredge in the panko, pressing to help the crumbs adhere.
  • In a very large skillet, melt the butter in the canola oil until shimmering. Add 1 piece of chicken and fry over moderate heat, turning once, until golden and cooked through, about 7 minutes. Transfer to paper towels to drain. Repeat with the remaining chicken.
  • Transfer the chicken breasts to a large rimmed baking sheet. Spread the sauce evenly over them and top with the mozzarella and Grana Padano. Bake for about 10 minutes, until the cheese is melted and hot. Serve right away.

In a large, heavy saucepan, heat the olive oil until shimmering. Add the shallot and garlic and cook over moderate heat until just beginning to brown, about 1 minute.
5/5 (1)
Total Time 2 hrs 30 mins
Servings 6
  • In a large, heavy saucepan, heat the olive oil until shimmering. Add the shallot and garlic and cook over moderate heat until just beginning to brown, about 1 minute. Stir in the crushed red pepper and tomato paste and cook for 1 minute. Pour in the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Stir in the tomato sauce, chopped tomatoes, oregano and basil season with salt and pepper. Reduce the heat to moderately low, cover partially and simmer gently until the sauce is slightly thickened, about 45 minutes; stir in the grated cheese during the last 15 minutes of cooking.
  • Preheat the oven to 350°. In a large skillet, heat 1/2 inch of canola oil to 350°. Meanwhile, put the beaten eggs in a shallow bowl. In another shallow bowl, mix the panko with the oregano, basil and grated cheese and season with salt and pepper. Season the chicken cutlets with salt and pepper and dredge them in the flour; shake off the excess. Dip the floured cutlets in the egg, allowing any excess to drip back into the bowl, then coat with the panko, pressing lightly to help it adhere. Fry the cutlets in 2 batches until cooked through and browned, about 6 minutes per side. Transfer the cutlets to a rack set over a rimmed baking sheet.
  • Brush the bottom and sides of a deep 9-by-13-inch ceramic baking dish with the olive oil. Spread half of the tomato sauce on the bottom of the dish and top with half of the sliced provolone and grated Parmesan. Arrange the breaded chicken in the dish and top with the remaining tomato sauce, provolone and grated cheese. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.

A cheesy, tomato sauce-covered comfort food, this recipe is best served with a side of pasta. This variation of the recipe is a little lighter than traditional chicken parmigiana but …
3.2/5 (98)
Total Time 35 mins
Servings 3
Calories 983 per serving
  • In a wide, straight-sided skillet over medium-high heat, add 2 tablespoons of the olive oil. When hot, add the garlic and red chile flakes and cook until just before the garlic browns, about 1 minute. Then add the tomatoes, breaking them up with a spoon. Season with salt and pepper and bring to a simmer. Cook for about 15-20 minutes, or until it's reached your desired consistency and taste.
  • Season the chicken cutlets with salt, pepper, and the 1 1/2 tablespoons of olive oil. In a heavy skillet or cast-iron pan, cook the chicken pieces (in batches if necessary) for about 2 minutes on each side. Then, in a baking pan, place a layer of the tomato sauce on the bottom. Add the chicken pieces, then top with a generous layer of mozzarella, Parmigiano-Reggiano, and the breadcrumbs. Spoon the remaining tomato sauce on top, and add another layer of the Parmigiano if desired.
  • Cook in the oven for about 10-12 minutes, until the cheese has melted and the chicken has cooked through. Serve with a side of pasta if desired.


Cuisine American
Category Main Course
Servings 4
  • Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes.
  • Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly.
  • Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs.
  • Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through.
  • Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil.
  • Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve.

1 Boil or steam potatoes for 10 minutes, or until tender, adding beans for last 2 minutes of cooking time. Drain. 2 Meanwhile, heat olive oil in a large non-stick ovenproof frying …
Total Time 20 mins
Category Mains
Calories 405 per serving
  • 1 Boil or steam potatoes for 10 minutes, or until tender, adding beans for last 2 minutes of cooking time. Drain.
  • 2 Meanwhile, heat olive oil in a large non-stick ovenproof frying pan over medium-high heat. Cook chicken for 2–3 minutes each side, or until golden and almost cooked through. Transfer to a plate. Add ratatouille, basil and balsamic to the same pan, and bring to a simmer. Return chicken to pan, making sure that it is covered by the sauce. Simmer for 2–3 minutes or until the chicken is cooked through.
  • 3 Preheat the grill on high. Top chicken with mozzarella slices and grill for 1–2 minutes, or until cheese is golden and melted. Sprinkle with extra basil leaves and serve with steamed beans and steamed potatoes.


4.5/5 (43)
Calories 478 per serving
  • Preheat oven to 400º. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour.
  • In a deep cast-iron skillet over medium-high heat, add 1/4" oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through.
  • Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10 minutes.
  • Pour sauce into a 9"-x-13" baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.


  • Marinate The Chicken. Butterfly the chicken breasts by slicing each breast into two pieces. Using a meat tenderiser or rolling pin, bash them out between two sheets of clingfilm.
  • Make The Tomato Sauce. Peel and roughly chop the garlic for the sauce. Add the olive oil to a medium saucepan with the garlic, brown sugar and oregano, then cook gently for 5 minutes.
  • Coat The Chicken. Tip the flour into a mixing bowl, crack the eggs into another and beat them together. Tip the panko breadcrumbs into a third bowl with the onion powder and oregano.
  • Fry The Chicken. Heat the olive oil in a large frying pan. Test the heat with a few breadcrumbs… if they sizzle then the oil is hot enough. Lower the chicken into the oil gently and cook for 2-3 minutes, until the bottom side is golden brown, then turn and repeat on the other side.
  • Bake And Serve. Preheat the oven to 200ºC. Spread a little of the tomato sauce over a baking tray and place the chicken on top. Cover with more sauce, then cover generously with the two types of cheese.

Bake the chicken parmigiana in the oven for 5 minutes (12-15 minutes if starting with cold cutlets) then broil for 30-60 seconds to brown the top. Remove the pan from the oven and sprinkle the remaining parmesan cheese all over. Let the chicken parmigiana settle for 5 minutes before eating. Enjoy!
Ratings 1
Calories 904 per serving
Category Main Course

Step 2. 2. Mix the breadcrumbs and Parmesan cheese together. Coat the chicken in flour. Dip into the beaten egg and then coat in the mixed breadcrumbs and Parmesan. Step 3. 3. Heat a little oil in a frying pan and brown the crumbed chicken schnitzels on each side. Place into a lasagne-style baking dish.
4/5 (22)
Category Main Ingredient
Servings 4

Chicken parmigiana encompasses everything we love about Italian food in one bite—the chicken's juicy interior, the crisp coating of the fried breadcrumbs on the meat's exterior, the bright and slightly sweet flavor of the rich tomato sauce, and the silky texture of the mozzarella, slightly browned under a broiler.
Estimated Reading Time 5 mins

Chicken Parmigiana quantity. Add to cart. Calories 544. Protein 34.8g. Carbs 38.1g. Fat 26.1g. SKU: STFC-0139 Category: Meals. Delivery straight to your door. Order by 11am Monday and it leaves our kitchen on Wednesday or Order by 9am Thursday and it leaves our kitchen on Saturday. Select your delivery date at the checkout. Ingredients Nutritional …
5/5 (1)
Availability In stock

Arrange chicken and eggplant slices evenly in the pan of tomato sauce. Sprinkle with the two cheeses and bake in the preheated oven until browned and bubbling, 20 to 25 minutes. Serve hot.
Author Julian Armstrong

Brown the chicken in the hot oil on both sides until golden brown, about 3 to 4 minutes per side. Pour 1/3 of the pasta sauce at the bottom of the prepared baking dish. Place the fried chicken on top and use 7 mozzarella slices to cover the chicken. Pour the remaining sauce over the chicken and cheese.
Ratings 397
Calories 807 per serving
Category Entree, Dinner, Lunch

Homemade chicken parmigiana is also known as chicken parmesan is a great Aussie pub favourite but we call it the chicken parmi, chicken parma or schnitty topped with tomato sauce. This recipe has tender and succulent chicken schnitty aka chicken schnitzel with a crispy crumb and flavoursome tomato passata sauce topped with oozing cheese.
5/5 (2)
Category Main Course

Place chicken between 2 sheets of heavy-duty plastic wrap, and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Dip each chicken breast in egg, then coat with bread crumb mixture. In a large skillet over medium heat, heat oil; add chicken and cook 3 minutes on each side, or until golden.
4/5 (8)
Estimated Reading Time 1 min
Category Chicken

Chicken Parmigiana is definitely not a meal for the faint of heart. It is, however, a welcome comfort food when the weather is cool outside. To increase your family’s fiber intake, try substituting your favourite brand of whole grain pasta. Serves: 4. Prep Time: 30 min. Cook Time: 1 hour. Ingredients. Imperial Metric. extra virgin olive oil. 4 chicken breasts. 4 eggs. 1 cup …
Servings 4
Calories 1180 per serving

For the tomato sauce, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and stir for 5-6 minutes or until soft. Add the tomato passata and basil, reduce the …
Cuisine Italian
Category Dinner
Servings 4

Chicken: Meanwhile, between 2 sheets of plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut in half crosswise. Place flour in shallow dish. In separate shallow dish, whisk egg with 2 tbsp (25 mL) water. In third shallow dish, stir together bread crumbs, Parmesan cheese, oregano, cayenne pepper and salt. Dip chicken, turning to coat, into flour, then egg …

The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! Vote [Homemade] Chicken Parmigiana. OC. Close. Vote. Posted by 6 minutes ago [Homemade] Chicken Parmigiana. OC. 0 comments. share. save. …

Chicken parmigiana is a breaded chicken breast with tomato sauce and mozzarella, parmesan, and provolone cheese. Sometimes, a slice of ham or bacon will be added. It is also known as a chicken parm colloquially in the United States and as a parma, parmi, or parmy in Australia. Chicken Parmesan started back in Campania and Sicily in Italy. You can deep fry the …

This is not what I expected for chicken parm. It’s a few chicken nuggets with spaghetti and zucchini (which doesn’t belong). JC from Nepean. Verified Purchaser. Sunday, Jan. 23, 2022 . Ingredients Ingredients. Marinara Sauce (Water, Tomatoes, Tomato Paste, Onions, Canola Oil, Garlic In Oil [Garlic, Canola Oil, Citric Acid, Sodium Benzoate, Potassium …

Score: 4.1/5 ( 61 votes ) Chicken parmigiana, or chicken parmesan (Italian pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added. The dish originated from 20th-century Italian diaspora.

This is a simple and delicious recipe. . . .

To heat the Costco Chicken Parmigiana and Cheese Lasagna, preheat the oven to 375 degrees Fahrenheit, place the chicken breasts on a lined baking pan and cover the lasagna with foil, bake the lasagna by itself for 20 minutes, then remove the foil from the lasagna. Both the chicken and lasagna cooking in the oven.

Chicken Parmigiana is an Italian dish made with breaded fried Chicken Breast with Tomato sauce and Parmesan Cheese. Go for a medium bodied wine that is more acidic than the tomato sauce and low in tannins to match the white meat. The red wines above are easy to drink, have lots of fruit aromas like sour cherry and soft tannins. If the dish is served with buttered pasta …

Step 2. Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Step 3. Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish.

Spoon 2 tbsp of the tomato sauce over each chicken cutlet, spreading evenly; sprinkle with Parmesan. Bake in 400°F (200°C) oven until cheese is melted and chicken is no longer pink inside, about 10 minutes. Meanwhile, in saucepan of boiling lightly salted water, cook pasta according to package instructions. Drain and toss with remaining ...

Chicken Parmesan is made with breaded chicken breasts baked with tomato sauce and Parmesan cheese, although you can use Mozzarella or Provolone, too. Sometimes bacon is added to the sauce or used as a topping to add more layers to the dish. As Chicken Parmesan can be a pretty heavy meal, it is best enjoyed with a beverage.

Chicken Parmigiana & Wine Pairing. Chicken Parmesan pairs best with fruity but herbal reds like Chianti Classico, Barbera, Dolcetto, Primitivo, and Pinot Noir. When it comes to red wine, acidity is a must, as wines that are balanced heavier with tannin will clash with the tomato sauce. Thus, with Chicken Parmesan, you’ll want to avoid any red ...

Calories, carbs, fat, protein, fiber, cholesterol, and more for Chicken Parmigiana ( No Side Choice - East Side Mario's). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.

1) Preheat the oven to 180C/Gas mark 4. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.

Preheat the oven to broil. In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P.Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

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