Chicken parmigiana

Chicken parmigiana

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(140 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 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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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.
17th Nov, 2016
Lovely, I'm a bit of a cheese lover so more mozzarella next time. Also my grill isn't working so swallow fried in frying pan then put in to oven proof dish i oven
26th Oct, 2016
I do a very quick cheat's version by using ready breadcrumbed chicken fillets from the supermarket (proper ones, not the reformed stuff), cook these as directed, put on top of the sauce then cover with parmesan and ready grated mozzarella and grill. Delicious.
16th Jul, 2016
Flour,egg,breadcrumbs then GRILL !....................eeeeeeeeeeeeeeeeeeeeeh
20th Jun, 2016
Lovely jubbly, Made this a few times now and has gone down well with all who delved in. I have started to add a little balsamic vinegar, basil and swapped the castor sugar for fine brown sugar. Served with roast veg this recipe is ace.
13th Mar, 2016
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
10th Feb, 2016
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.
13th Jan, 2016
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!


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.