Chicken parmigiana in a large oven dish with serving spoon

Chicken parmigiana

  • 1
  • 2
  • 3
  • 4
  • 5
(242 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
rebeccamottershead's picture
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.
koolk_2009's picture
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.
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?