Chicken parmigiana

Chicken parmigiana

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(125 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
This classic cheesy recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal327
  • fat13g
  • saturates5g
  • carbs22g
  • sugars5g
  • fibre1g
  • protein33g
  • salt1.31g
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  • 2 large, skinless chicken breast, halved through the middle
  • 2 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75g breadcrumb
  • 75g Parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, crushed
  • half a 690ml jar passata
  • 1 tsp caster sugar
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • half a 125g ball light mozzarella, torn

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  1. Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.

  2. Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.

  3. 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 the mozzarella and remaining 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.

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Comments (117)

clough91's picture

Meh. Was a waste of time breading the chicken it just went soggy in the sauce and cheese. Would of been a lot healthier to just grill the chicken plain. Sauce was ok but it was just passata and not as tasty as a normal pasta sauce. also there was too much breadcrumb/parmesan mixture which is a waste of expensive cheese. Was nice enough but wouldn't make again

tmreynolds's picture

Great - has everything going for it! Easy quick and healthy. Next time I have friends over (all male) they can enjoy with a few beers.

This recipe allows me to be cook and host and have the time to enjoy the party. Thanks, more like this please.

Mandy21's picture

I am planning on making this for 8 on Saturday. Could anyone suggest how much chilli / garlic etc I should use and how much passata?

Also when people have suggested oven cooking, is that just the last stage (so I'd make the sauce in advance, then on the night grill the chicken, assemble then finish in the oven? )

Any help for dinner party host much appreciated!

Barn-Owl-By's picture

Very tasty. I made this with roast potatoes and everyone was extremely happy!

SJC92's picture

Very tasty! Served with linguine and added onion, chilli and parsley to the sauce.

SJC92's picture

Delicious - I served with linguine and added onion, chilli and parsley to the sauce.

yummymummy43's picture

Made this for the family tonight and it was VERY nice. I've never made chicken parmigiana before and was dubious about putting the crispy chicken on tomato sauce but it worked really well and the sauce was delicious. Yumtastic!

Samdips56's picture

Tried this tonight as a midweek dinner with friends. Only used one egg and added the whole mozzarella. Also used 500ml of passata. Absolutely delicious and very easy. Will be cooking this again soon.

alexofevil's picture

Excellent recipe, made as instructions although doubled the Mozzarella rather than having half left over.
Went down really well with all, looked restaurant quality.

vixvix's picture

Excellent. This recipe has become a firm favourite in my house.
I have made it exactly as specified and it was great, but I now usually modify it slightly - I sauté a chopped onion before adding the passata; I cook the sauce for longer until it is reduced and thick; I find I can usually manage to coat the chicken with just one egg, not the two specified; like some other commentators, I use the full bottle of passata, not just half of it.
The type of breadcrumbs are not specified in the recipe - I have found it works equally well, although the results are slightly different, with white bread, wholemeal bread and panko breadcrumbs.

kwilsea's picture

This is amazingly tasty! my picky kid wolfed it down and asked for more. Its delicious.
Although I differed from the instructions and baked mine in the oven while the spaghetti cooked.

Jodini's picture

My New Years resolution was to try a new recipe every week and this was my first choice.

My husband and I Ioved it. Very tasty. Thanks to reading Shaennes comment, I am definitely going to cook in the oven next time.

Harrysbakingmummy's picture

What a delicious dish! Very easy and very tasty. I would perhaps leave out the oregano next time (but that's just a personal preference)- I served with spaghetti and myself and my 3 year old both cleared out plates. Just wish I had a self cleaning grill ;)

gohalal's picture

Its a delicious chicken with breadcrumbs. Its a nice way to make dish innovative and fine. Halal London

shaenne's picture

I made this tonight for my husband and I and it was a huge hit. We both really enjoyed it as a slight twist on traditional chicken parmigiana. It made two humble chicken breasts go a long way and I was very impressed when my annoyingly fussy husband went back for seconds.

I changed it up a little bit though. Instead of using sugar, I added a couple tablespoons of tomato paste as a sweetener but also a thickener because the passata was a tad too runny for our liking. I used all of a 700ml bottle of passata which was the perfect amount so I recommend that for anyone who is curious.. Half a bottle would make the sauce far too scarce.
I also added a roughly chopped onion and doubled the garlic. We really like cheese, so I covered the top with grated mozzarella, and instead of cooking it under the grill, I baked it in the oven for an hour at 180c (30 mins covered with foil, 30 mins uncovered).

I made my own bread crumbs and didn't measure the amount I made, and I had some of the bread crumb/parmesan mixture left over which I sprinkled on top when I took the foil off for the 2nd half of baking, it added a little more crunch and was a lovely touch.

All in all, a fantastic recipe and i'll definitely be making this again!

Vivbev's picture

I'm cooking this tonight using mostly Shaenne' s method. It's currently in the oven for 30 mins but I plan to leave it for only 15 mins uncovered and then add extra Parmesan and pop it under the grill for a few minutes until it's golden and bubbling. Serving with French baguette and butter and a side of green beans.

Jodini's picture

I love reading other people's comments on recipes, as you get to pick up great tips. I found yours extremely helpful and will use the oven method in future. So thanks. I tend to stick to recipes I know and get a bit nervous with new ones, hence doing exactly what they tell me to do!!!!

The more recipes I try, the more confident I will get.

jo-d92's picture

This was absolutely delish! Turned out better than we thought it would be. Can't wait to make this again. Yummy!

ishouldbeeating's picture

Really tasty. Wasn't too particular with quantities and didn't bother with the mozzarella. Oh and used chicken thighs which were super tender and tasty.

Niamhie82's picture

Made this tonight and it was delicious! 1 egg was definitely enough and I left out the mozerella. Added onions to the sauce and it was lovely!


Questions (1)

heidimo's picture

Where have all the ingredients gone?

last edited: 15:59, 21st Jun, 2013

Tips (4)

Leahmichaela's picture

This was wonderful! I made it with gluten free breadcrumbs and worked a treat. However, you only need 1 egg and half the amount of Parmesan and breadcrumb mix. I had loads left over.

tillyfloss80's picture

I freeze left over passata, seems to work just fine.

tillyfloss80's picture

I always freeze any leftover passata which seems to be just fine. Would presume you could also freeze the breadcrumb/Parmesan mix.

fizzh89's picture

Use one egg not two, do half the amount of breadcrumb and parmesan mix, and use all the passata. I did this for the first time last night and had portions of all left over, I think these changes would reduce the wastage.

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