Chicken parmigiana

Chicken parmigiana

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(167 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4

This classic chicken Parmesan 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 breasts, halved through the middle
  • 2 eggs, 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

    Olive oil

    ol-iv oyl

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

  • 2 garlic cloves, 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


  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, questions and tips

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Emily Williams's picture
Emily Williams
28th Jan, 2018
Very tasty with fried potatoes and garlic
OneTr1ck's picture
27th Nov, 2017
Tried this, the sauce was so bland no matter what I added to it! The chicken came out lovely and I made it with potatoes and greens, I am unsure how I could make a more flavourful sauce, my guess is that it was the passata that I had used
1st Oct, 2017
Very tasty recipe will cooks again as a treat
21st Sep, 2017
The children love this - even my more fussier son. I have adapted the cooking method also. I fry the chicken instead of putting it under the grill and then finish it off in the oven until the cheese has nicely melted (so for about 20 minutes) I also sometimes double the quantity of chicken and cheese and use the entire jar of passata sauce which makes the dish last for a second meal. I serve it with pasta for the children and usually some fresh new potatoes and veg for my husband and I. A hit!
2nd Aug, 2017
A really tasty recipe - I have made it a few times and have adapted it slightly. I make double the quantity of tomato sauce as it is little dry. I also cook the chicken in the oven, - just brush the chicken with a little oil and cook for 20 minutes in the oven at 200 degrees C, gas 6 - turn after 10 minutes and brush with oil. This gives a crisp golden brown finish. I also use the whole ball of mozzarella. A family favourite
elsatizi's picture
30th May, 2017
I made this for 6 last night and it was very well received by all. I did make some adaptions to it. I had made a batch of the good food tomato pasta sauce the day before as we had pasta for dinner and so I put that through the blender and added extra passata to get rid of a lot of the lumps and then used it as the sauce. My grill is worse than useless so I cooked the chicken in a frying pan first and then transferred it to the dish - no issue with mushy breadcrumbs as other reviewers have had - once done I transferred it to a dish and put it in the over at 170 (fan) for about 20 minutes until everything browned. I will absolutely make this again.
3rd May, 2017
Delicious recipe
27th Feb, 2017
Excellent recipe, i can recommend
11th Feb, 2017
11th Jan, 2017
Lovely tasty recipe, although the breadcrumbs tend to go a bit soggy in the sauce. I think I might just add breadcrumbs to the top of the chicken next time.


20th Jun, 2013
Where have all the ingredients gone?
8th Mar, 2016
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.
22nd May, 2014
I freeze left over passata, seems to work just fine.
22nd May, 2014
I always freeze any leftover passata which seems to be just fine. Would presume you could also freeze the breadcrumb/Parmesan mix.
20th Sep, 2013
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.