Chicken Parmigiana
Crispy, golden breaded chicken breasts topped with tangy tomato sauce and bubbling mozzarella — an Italian classic that’s comfort-food theatre on a plate.
This is the Chicken Parmigiana you remember from favourites lists and family recipes — crunchy, cheesy, saucy and unapologetically comforting. It's an Italian-American hero, simple enough for a midweek supper but showy enough for guests.
Make it when you want something that feels indulgent without being fussy. The trick is even chicken thickness, a properly hot pan (for crisping) and a short bake so the cheese melts without turning the crumb soggy.
Serve with a crisp salad, al dente spaghetti, or just crusty bread to mop up the sauce. Leftovers are stubbornly good the next day, too — but they’re best reheated carefully to keep the crust crisp.
Ingredients
- 600 g chicken breasts (boneless, skinless) — about 4 small/medium breasts (≈150g each)
- 60 g plain/all-purpose flour
- 2 large eggs
- 100 g panko or dried breadcrumbs — panko gives extra crisp
- 40 g grated Parmesan — plus extra to sprinkle when serving (about 10g)
- 200 g fresh mozzarella — sliced or torn
- 60 ml olive oil (for frying) — about 4 tbsp — you won’t use it all but need enough for shallow frying
- 15 ml extra virgin olive oil (for sauce) — 1 tbsp
- 400 g canned crushed tomatoes — or passata / good-quality marinara
- 1 small onion — finely chopped (≈100g)
- 2 garlic cloves — minced
- 5 ml dried oregano
- 5 ml caster sugar — balances acidity
- 8 leaves fresh basil leaves — to finish
- salt — about 1 1/2 tsp total — adjust to taste
- black pepper — freshly ground, to taste
- 4 wedges lemon wedges — optional, to serve
Equipment
- meat mallet or rolling pin
- shallow dishes for dredging
- frying pan (heavy-based)
- ovenproof dish or baking tray
- wire rack (optional but recommended)
- instant-read thermometer
Instructions
Preheat the oven to 200°C (400°F). Lightly oil a shallow ovenproof dish or tray big enough for the four breasts.
Put the chicken breasts between two pieces of cling film and gently pound with a meat mallet or rolling pin to an even thickness of about 1–1.2 cm. This ensures even cooking.
Season both sides of each breast with salt and black pepper. Set up a dredging station: one shallow dish with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with the 40g grated Parmesan and dried oregano.
Dredge each breast: press into flour (shake off excess), dip into the beaten eggs, then press firmly into the breadcrumb mix so each breast is well coated. Put the crumbed breasts onto a plate and let them rest 5 minutes — this helps the coating adhere.
Heat the 60ml olive oil in a wide, heavy frying pan over medium–high heat until shimmering but not smoking. Fry the breasts in batches (do not overcrowd) for 3–4 minutes per side until deep golden — they will not be fully cooked through. Use tongs to turn gently.
While the chicken is frying, make the quick tomato sauce: heat 15ml extra virgin olive oil in a small saucepan over medium heat, sauté the chopped onion for 4–5 minutes until soft, add the garlic and cook 30 seconds, then add the crushed tomatoes, sugar, a pinch of salt and black pepper. Simmer gently for 10 minutes to thicken, taste and adjust seasoning.
Place the fried breasts into the oiled ovenproof dish (a wire rack over a tray is ideal to keep the bottom crisp). Spoon a generous 3–4 tablespoons of tomato sauce over each breast, then top each with an even layer of mozzarella and a little extra grated Parmesan.
Bake in the preheated oven for 12–15 minutes, until the cheese is melted and golden in spots and the chicken's internal temperature reaches 74°C (165°F).
Remove from the oven and rest for 5 minutes. Scatter torn fresh basil leaves over the top and serve with lemon wedges (if using).
Tips
- Pound the breasts to equal thickness — this is the single best move for evenly cooked, juicy chicken.
- Don’t overcrowd the frying pan. Leaving space keeps the oil temperature steady and the crust properly crisp.
- If you want extra-crisp bottoms, lift the fried breasts onto a wire rack over a tray before baking rather than placing them directly into a sauce-filled dish.
- Make the sauce 1–2 days ahead; it develops flavour and speeds assembly on the day.
- To re-crisp leftovers, reheat in a 180°C oven on a wire rack for 10–12 minutes rather than microwaving.
Substitutions
panko or dried breadcrumbs → gluten-free breadcrumbs (same quantity)
Stays closefresh mozzarella → low-moisture mozzarella or provolone (same quantity)
Stays closechicken breasts (boneless, skinless) → boneless chicken thighs (use 600g total, cook to same internal temp)
Noticeably differentgrated Parmesan → grated Pecorino Romano (same quantity)
Stays close
Nutrition
Per serving · estimated
- 690
- Calories
- 50 g
- Protein
- 28 g
- Carbs
- 36 g
- Fat
- 3 g
- Fibre
- 6 g
- Sugar
- 820 mg
- Sodium
FAQ
Can I make this ahead and reheat?
Yes. Bake it, cool, then refrigerate. To reheat and keep the crust crisp, warm in a 180°C oven on a wire rack for 10–15 minutes. Microwaving will make the crumb soggy.
How do I keep the breadcrumb coating from falling off?
Press the crumbs onto the egg-wet chicken firmly and let the coated pieces rest 5 minutes before frying. Don’t crowd the pan and turn gently with tongs.
Can I use store-bought marinara sauce?
Absolutely — use a good-quality marinara to save time. If it’s very runny, simmer a few minutes to thicken so it doesn’t sog the crust.
How do I know the chicken is cooked?
An instant-read thermometer in the thickest part should read 74°C (165°F). Alternatively, the juices should run clear and the meat have no pink in the centre.
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