Chicken parmigiana in a large oven dish with serving spoon

Chicken parmigiana

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(286 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. Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.

  2. Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.

  3. Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.

  4. Heat grill to High and cook the chicken for 5 mins each side, then remove.

  5. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.

  6. Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

  7. 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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8th Jun, 2020
I used regular mozzarella as couldn't get the light. It was really tasty
1st May, 2020
For those who find this too bland, there is a hint in step 3! It says “season”! This means taste, add salt and pepper and anything else to give it more flavour, then taste again! Repeat till satisfied. Recipes do not have to be followed slavishly - if you like more flavour, you are free to add it.
27th Nov, 2019
Yummy recipe, and went down well for our family. I struggle to find recipes that my autistic child will eat, this one he does!
1st Apr, 2019
I’ve been making this recipe for several years and it’s a firm family favourite. I don’t find it bland at all but try adding sun dried tomato paste if you do, adds warmth
31st Jan, 2019
I am with those reviewers who found this dish bland. It really needs some other cheese than mozzarella on the chicken, as there is very little taste to this even though parmesan is added.I used panko breadcrumbs and they did stay crispy but I don’t think I would make this dish again as I was expecting big flavours.
26th Sep, 2018
Absolutely lovely. I listened to previous reviews and made tomatoe sauce using three garlic cloves, two tins of tomatoes, salt pepper and sugar. I added garlic granules to bread crumbs and cheese mix. Also fried chicken before adding to sauce. Clean plates all round.
8th Aug, 2018
Really loved this, but as with so many of the low calorie recipes on here the portion size is tiny!
french_cook's picture
6th Jun, 2018
I used Lloyds Grossman's roasted garlic tomato sauce with the passata to give more flavour to the sauce, shallow fried the chicken then cooked it for 20 min in a hot oven. It was very tasty and moist, perfect with fresh pasta and some garlicky green beans.
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


20th Jun, 2013
Where have all the ingredients gone?
dhoohar's picture
5th Jun, 2018
Perhaps someone ate them?
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.
tillyfloss80's picture
22nd May, 2014
I freeze left over passata, seems to work just fine.
tillyfloss80's picture
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.
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