Chicken Parmigiana


Don't go to a restaurant for this classic Italian favorite. With just 30 minutes preparation time, this classic chicken Parmesan recipe of breaded chicken, cheese, tomatoes and herb dish can be on the table in less than an hour.

Chicken Parmigiana
Photo: Andy Lyons
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins


  • cup chopped onion

  • 1 clove garlic, minced

  • 1 tablespoon butter or margarine

  • 1 14.5 ounce can diced tomatoes, undrained

  • ½ teaspoon sugar

  • teaspoon salt

  • dash black pepper

  • ¼ cup snipped fresh basil

  • 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)

  • cup seasoned fine dry bread crumbs

  • 3 tablespoon grated Parmesan cheese

  • ½ teaspoon dried oregano, crushed

  • 1 beaten egg

  • 2 tablespoon milk

  • 3 tablespoon olive oil or cooking oil

  • ¼ cup shredded mozzarella cheese (1 ounce)

  • 1 tablespoon grated Parmesan cheese


  1. For sauce, in a 2-qt. saucepan melt butter over medium heat. Add onion and garlic; cook until tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.

  2. Meanwhile, using the flat side of a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.

  3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In a second bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat.

  4. In a 12-inch skillet cook chicken in hot oil over medium heat for 4 to 6 minutes, or until golden, turning onice. Transfer chicken to a serving platter.

  5. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. If desired, serve with hot cooked pasta. Makes 4 servings.

Veal Parmigiana:

Prepare as above, except substitute 1 pound boneless veal sirloin steak or boneless veal leg round steak, cut 1/2-inch thick for the chicken breast halves. Cut meat into 4, serving-size pieces and pound to 1/4-inch thickness as above.

Creamy Tomato Chicken Parmigiana:

Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil.Nutrition Facts per 3 ounces chicken + 1/3 cup sauce: 418 cal., 24 g total fat (9 g sat. fat), 152 mg chol., 715 mg sodium, 15 g carbo., 1 g fiber, 34 g pro.Daily Values: 11% vit. A, 24 % vit. C, 19% calcium, 11% iron.Exchanges: 1 Vegetable, 1/2 Other Carbohydrate, 4 1/2 Very Lean Meat, 4 Fat

Nutrition Facts (per serving)

398 Calories
19g Fat
15g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 398
% Daily Value *
Total Fat 19g 24%
Saturated Fat 6g 30%
Cholesterol 137mg 46%
Sodium 761mg 33%
Total Carbohydrate 15g 5%
Total Sugars 5g
Protein 41g
Vitamin C 14.2mg 71%
Calcium 181.7mg 14%
Iron 2mg 11%
Potassium 310mg 7%
Folate, total 16.1mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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