Crispy, parmesan crumbed chicken breasts, cooked in a fresh herby tomato sauce and topped with golden, stringy mozzarella. An easy guide on how to make this famous Italian dish.
I remember the first time I had chicken parmigiana. It was at a pub in Australia and all I could think was - what is this amazingness?
It turns out, everyone agrees and this is one of the most popular chicken dishes in the world! My latest version, this Chicken Parmigiana Tray Bake is an amazing recipe where the chicken cooks in fresh pasta sauce. Not to confuse you, but I also have a Baked Chicken Parmigiana on my website if you want to check that out too.
Or for another impressive chicken bake, why not try my One Pot Teriyaki Chicken Drumsticks on Rice?
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Ingredient notes:
- Chicken breast: This cut is perfect for chicken parmigiana. To ensure the chicken cooks all the way through, it is important to slice the chicken in half and flatten it as described in the method below.
- Mozzarella: One of two key cheeses in this recipe. The fresh mozzarella turns bubbly and golden while cooking, then becomes stringy when being cut up. Perfection!
- Parmesan: The other important cheese - this is where the dish gets its name from! Parmigiana is the Italian word for parmesan.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 180°C fan grill. Cut each chicken breast in half through the centre. Place each piece of chicken under a sheet of baking paper and flatten with a mallet or rolling pin to make it an even thickness, about 1.5cm.
Mix together breadcrumbs, parmesan, garlic powder, salt and pepper in a shallow bowl. In separate bowls, place the flour and egg. Coat each piece of chicken in flour then egg and finally the breadcrumb mixture.
Heat olive oil in a frying pan and fry chicken for 4 minutes on each side until golden
Pour half the pasta sauce into the base of an ovenproof dish then place the cooked chicken breast on top. Spoon the rest of the pasta sauce onto the top of the chicken breasts. Then add a couple of slices of mozzarella onto each piece.
Place under the grill for 10 minutes or until the cheese has melted and the chicken has cooked through.
Serve immediately with a side salad and fries or on top of freshly cooked pasta.
Recipe FAQs:
Parmigiana is Italian for parmesan - the crucial ingredient in this recipe. Sometimes this is called Chicken Parmesan (English translation) or Pollo alla Parmigiana (the original Italian name).
Sadly, no. You could make substitutions to make it gluten free though. Swap the flour and breadcrumbs for gluten free alternatives.
Storage:
If you want to get ahead, the chicken can be crumbed in advance.
Any leftover cooked chicken can be refrigerated in an airtight container for up to three days. You can either it cold, with a salad or in a sandwich, or reheat until piping hot.
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Chicken Parmigiana Tray Bake
Crumbed chicken breast cooked in fresh pasta sauce with topped with golden mozzarella.
Ingredients
- 500g chicken breast
- ½ cup breadcrumbs
- 25g parmesan, grated
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 4 Tbsp flour
- 1 egg, whisked
- 2 Tbsp olive oil
- 325g fresh pasta sauce
- 200g fresh mozzarella, sliced
- Fresh basil
Instructions
- Preheat oven to 180°C fan grill.
- Cut each chicken breast in half through the centre. Place each piece of chicken under a sheet of baking paper and flatten with a mallet or rolling pin to make it an even thickness, about 1.5cm.
- Mix together breadcrumbs, parmesan, garlic powder, salt and pepper in a shallow bowl. In separate bowls, place the flour and egg. Coat each piece of chicken in flour then egg and finally the breadcrumb mixture.
- Heat olive oil in a frying pan and fry chicken for 4 minutes on each side until golden.
- Pour half the pasta sauce into the base of an ovenproof dish then place the cooked chicken breast on top. Spoon the rest of the pasta sauce onto the top of the chicken breasts. Then add a couple of slices of mozzarella onto each piece.
- Place under the grill for 10 minutes or until the cheese has melted and the chicken has cooked through.
- Serve immediately with a side salad and fries or on top of freshly cooked pasta.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 639Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 218mgSodium: 1017mgCarbohydrates: 41gFiber: 2gSugar: 3gProtein: 59g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Phylis says
This has become a family fave! We didn't have parmesan but it still tasted so good! We make extra and use the leftovers for work lunches
VJ cooks says
That's such a great idea. I love leftovers for lunch.
Jo Montgomery says
I have made many of dishes & have loved everyone, even hubby has never complained thankyou so much, tonight Iam making Parmie Chicken looks so good, just doing g vegies, can't wait to make it disappear lol
Thankyou VJ Cook
VJ cooks says
Thanks so much for your lovely feedback, Jo. It makes me so happy to hear about people's successes.