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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7th Mar, 2014
A new family favourite. Just love cooking meals which are met with ' Wow Mummy this is delicious!" Used cheddar as did not have mozzerella, added onion and cherry tomotoes to passata. Served with rice and green beans. Perfect family meal. Will definitely be doing this again ...and again.
4th Feb, 2014
This dish took a little longer to cook than otherwise suggested but it was well worth the wait! Absolutely delicious and really got rid of those Sunday blues. I used cheddar cheese as I didn't have any mozzarella and it worked perfectly. I also added chopped onion and mushrooms to the sauce to add extra vegetables. Amazing, definitely a new favourite!
27th Nov, 2013
Nice recipe but only got 4 stars as I found it a little more difficult to prep and cook than the above suggestion,
7th Nov, 2013
This is such a relaxed and simple dish to make. I rustled this up the other night with roast potatoes and broccoli and it went down well. My only comment would be that I think I used too much passata (500g for 3 people) so I will definitely use less next time. The Parmesan breadcrumbs were a nice touch. Lovely winter supper which requires little concentrating which is always a bonus after a long day!
2nd Nov, 2013
Excellent recipe! Very easy to do and delicious. My 4 year old cleaned her plate (twice!). Doubled the recipe to freeze half of it (minus the mozzarella). I used chicken mini fillets 700g (for 4 adults or 3 adults 3 children) to avoid the hassle of beating the chicken breast, 400g can passata and 400g chopped tomatoes. This made just about enough sauce to eat with baby potatoes and broccoli (but it's quite thick and that wouldnt be enough for pasta as a side). I prepare the dish the day before: cooked the chicken (used the oven, 200 for 5-10min), set it on the top of the passata mixture. Once cool/cold, add the pieces of mozzarella and parmesan on the top and left it in the fridge. Rewarm for the evening dinner in 15min in oven 200 deg C (or until it's gold and bubbly).
1st Oct, 2013
Absolutely lovely dish, it's amazing that a dish with so few ingredients can be so very tasty. Will definitely do again and again.
20th Sep, 2013
This dish was delicious, the chicken was very tender, and it was quick to make, however, the downside is that you end up with significant portion of ingredients left over, namely beaten egg( I wonder if one egg would have been enough), breadcrumbs and parmesan mix (probably half of that would have been enough), and passata ( I would probably do all of it next time). I can do scrambled egg for lunch today, I'm not sure what I'll do with the passata, and sadly, the dog pinched the breadcrumb and parmesan mix!! :(
9th Sep, 2013
Love this recipe, whole family enjoyed. We served it with new potatoes and chantenay carrots - delicious. Also quite cheap to make for a family of four the ingredients cost £7 and that's including the veg.
30th Aug, 2013
Added a tin of chopped tomatoes to the passata, as well as basil. Next time I'll add chillis to make it more of an arrabiata sauce. Did it in the oven instead of under the grill and it was fine
24th Aug, 2013
This is great and it makes not very much chicken go very far. I'd say it needs more sauce though - I used 500 ml and that was by far not enough, especially if you want to eat it with pasta or so, so I'd use double next time.


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