Chicken parmigiana in a large oven dish with serving spoon

Chicken parmigiana

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(250 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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28th Jul, 2015
This is amazingly tasty! my picky kid wolfed it down and asked for more. Its delicious. Although I differed from the instructions and baked mine in the oven while the spaghetti cooked.
14th Feb, 2015
My New Years resolution was to try a new recipe every week and this was my first choice. My husband and I Ioved it. Very tasty. Thanks to reading Shaennes comment, I am definitely going to cook in the oven next time.
14th Jan, 2015
What a delicious dish! Very easy and very tasty. I would perhaps leave out the oregano next time (but that's just a personal preference)- I served with spaghetti and myself and my 3 year old both cleared out plates. Just wish I had a self cleaning grill ;)
gohalal's picture
30th Sep, 2014
Its a delicious chicken with breadcrumbs. Its a nice way to make dish innovative and fine. Halal London
7th Sep, 2014
I made this tonight for my husband and I and it was a huge hit. We both really enjoyed it as a slight twist on traditional chicken parmigiana. It made two humble chicken breasts go a long way and I was very impressed when my annoyingly fussy husband went back for seconds. I changed it up a little bit though. Instead of using sugar, I added a couple tablespoons of tomato paste as a sweetener but also a thickener because the passata was a tad too runny for our liking. I used all of a 700ml bottle of passata which was the perfect amount so I recommend that for anyone who is curious.. Half a bottle would make the sauce far too scarce. I also added a roughly chopped onion and doubled the garlic. We really like cheese, so I covered the top with grated mozzarella, and instead of cooking it under the grill, I baked it in the oven for an hour at 180c (30 mins covered with foil, 30 mins uncovered). I made my own bread crumbs and didn't measure the amount I made, and I had some of the bread crumb/parmesan mixture left over which I sprinkled on top when I took the foil off for the 2nd half of baking, it added a little more crunch and was a lovely touch. All in all, a fantastic recipe and i'll definitely be making this again!
28th Jun, 2015
I'm cooking this tonight using mostly Shaenne' s method. It's currently in the oven for 30 mins but I plan to leave it for only 15 mins uncovered and then add extra Parmesan and pop it under the grill for a few minutes until it's golden and bubbling. Serving with French baguette and butter and a side of green beans.
14th Feb, 2015
I love reading other people's comments on recipes, as you get to pick up great tips. I found yours extremely helpful and will use the oven method in future. So thanks. I tend to stick to recipes I know and get a bit nervous with new ones, hence doing exactly what they tell me to do!!!! The more recipes I try, the more confident I will get.
10th Aug, 2014
This was absolutely delish! Turned out better than we thought it would be. Can't wait to make this again. Yummy!
8th Apr, 2014
Really tasty. Wasn't too particular with quantities and didn't bother with the mozzarella. Oh and used chicken thighs which were super tender and tasty.
31st Mar, 2014
Made this tonight and it was delicious! 1 egg was definitely enough and I left out the mozerella. Added onions to the sauce and it was lovely!


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