Chicken parmigiana in a large oven dish with serving spoon

Chicken parmigiana

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(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
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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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13th May, 2011
Simple recipe but had absolutely bags of flavour and is a really economical way to use chicken. I think it serves 3 rather than 4 but then we're really greedy!
10th May, 2011
This was really tasty and simple. I served with rice and brocolli and was a big hit.
libby0's picture
10th May, 2011
This is delicious and everyone in the family loved it, will make again. I served it with garic bread and salad. It was not "easy" but very fiddly and took me much longer than stated. But worth the effort!
5th May, 2011
Yum, very easy and tasty. The whole family enjoyed it.
2nd May, 2011
Made with our 12 year old son who loved the bashing. Surprisingly rich flavours. Amazed how far the chicken breasts went. Misread recipe, added all parmesan to crumbs but made no difference - good excuse to add more later. Served with pasta and green beans. Prep time longer than 15 mins but possibly due to young assistant.
30th Apr, 2011
YUM.Made this tonight after seeing in magazine,everyone loved it.Very economical,had everything i needed in the house already except for the passata so i blitzed a tin of chopped tomato worked great will do this all the time now.Served with pasta and salad.Agree with previous comment about the chicken wasn't sure at first about only using two but after bashing them out there was plenty
25th Apr, 2011
A hit with the entire family. Added a shallot to the sauce as had one going spare. Served with pasta and petit pois. Fabulous way to make 2 chicken breasts serve 4 people without feeling mean!
19th Apr, 2011
I made this after seeing it in the may 2011 issue of BBC GoodFood Magazine and it is a dish I will definitely be making again. Rich and packed full of flavor, my boyfriend absolutely loved it. Had a bit of difficulty with bashing the chicken, as it started to fall apart, even between the clingfilm, but in the end it was fine. I followed the recipe with no changes and it was perfect. Served with new potatoes, cabbage and leeks (as it needed using up). Next time i would serve with pasta.


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