There’s something undeniably comforting about a plate of chicken parmigiana crispy, golden-brown chicken smothered in rich tomato sauce and melted cheese. Whether enjoyed at a restaurant or made at home, this classic Italian dish is a favourite for many.
Though traditionally fried, this homemade chicken parmesan recipe offers a simple yet delicious way to prepare it with a crispy breaded chicken base, rich tomato sauce, and perfectly melted cheese all baked to perfection.
Whether you’re new to cooking or a seasoned chef, this guide will help you make the perfect chicken parmigiana recipe from scratch.
What is Chicken Parmigiana?
Chicken Parmigiana, also known as Chicken Parmesan, is a popular Italian-American dish consisting of breaded and fried chicken cutlets topped with rich tomato sauce and melted cheese, usually mozzarella and Parmesan. The dish is then baked until the cheese is bubbly and golden.
Although it has Italian roots, chicken parmigiana gained popularity in the United States and other Western countries, becoming a staple in Italian-American cuisine. It is often served with pasta, garlic bread, or a fresh salad.
The dish is an adaptation of Eggplant Parmigiana, a traditional Italian recipe where slices of eggplant are breaded, fried, and layered with tomato sauce and cheese. Over time, chicken became a popular substitute, resulting in the crispy, cheesy, and flavourful dish we know today.
Ingredients for Chicken Parmigiana
To make this traditional chicken parmigiana, you’ll need the following ingredients:
For the Chicken
- 2 large chicken breasts (halved lengthwise)
- 1 cup breadcrumbs (panko or Italian-style)
- ½ cup grated Parmesan cheese
- 2 eggs (beaten)
- ½ cup plain flour
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and black pepper (to taste)
- 2 tbsp olive oil
For the Tomato Sauce
- 1 can (400g) chopped tomatoes
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper (to taste)
For Assembling
- 150g mozzarella cheese (grated or sliced)
- 50g Parmesan cheese (grated)
- Fresh basil (for garnish)
Step-by-Step Guide to Making Chicken Parmigiana
Step 1: Preparing the Crispy Breaded Chicken
- Preheat the oven to 200°C (180°C fan/gas mark 6).
- Slice the chicken breasts in half lengthwise to create thinner fillets.
- Season the chicken with salt, pepper, and garlic powder.
- Coat each piece in plain flour, then dip into the beaten eggs, and finally coat in the breadcrumb mixture (breadcrumbs, grated Parmesan, and dried oregano).
- Heat olive oil in a pan over medium heat. Fry each piece for 2-3 minutes per side until golden brown, then set aside.
Step 2: Making the Tomato Sauce
- In a pan, heat olive oil and sauté the garlic until fragrant.
- Add the chopped tomatoes, dried basil, and sugar. Simmer for 10 minutes, stirring occasionally.
- Season with salt and pepper, then remove from heat.
Step 3: Assembling the Chicken Parmigiana
- Spread a thin layer of tomato sauce at the bottom of a baking dish.
- Arrange the breaded chicken on top.
- Spoon the remaining sauce over the chicken.
- Sprinkle mozzarella and Parmesan cheese evenly.
Step 4: Baking to Perfection
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Tips for the Best Homemade Chicken Parmesan
- Use panko breadcrumbs for extra crunch.
- Shred your own mozzarella for better melting and texture.
- Don’t overcook the chicken to keep it juicy.
- For extra crispiness, bake the chicken for 5 minutes before adding the sauce and cheese.
Serving Suggestions for Chicken Parmigiana
Wondering what to serve with chicken parmigiana? Here are some great options:
| Side Dish | Why It Works? |
| Spaghetti | Classic pairing with tomato sauce |
| Garlic Bread | Adds a crispy, buttery touch |
| Green Salad | Balances the richness of the dish |
| Mashed Potatoes | Creamy and comforting |
Variations of Chicken Parmigiana
Jamie Oliver Chicken Parmigiana Recipe Variation: Basil Pesto Drizzle
Difference:
- Adding a drizzle of fresh basil pesto gives the dish a vibrant, herby finish that complements the cheesy, crispy chicken.
Instructions:
- Preparation: Follow Jamie Oliver’s method of breading and frying chicken breasts. Coat the chicken in breadcrumbs and parmesan before frying until golden and crisp.
- Sauce: Prepare the tomato sauce as per Jamie’s recipe (simmering tomatoes with garlic, onion, and basil).
- Assemble: Once the chicken is fried, top each breast with a generous spoonful of sauce and mozzarella cheese, then bake until the cheese is melted and bubbly.
- Finish: Drizzle a spoonful of fresh basil pesto over the top just before serving. Garnish with additional fresh basil leaves for an aromatic finish.
- Result: The pesto adds a fresh, herbaceous layer that pairs wonderfully with the tomato sauce and mozzarella, making the dish more aromatic and flavorful.
M&S Chicken Parmigiana Recipe Variation: Lemon Zest and Chilli
Difference:
- Adding lemon zest and a pinch of chili flakes introduces a zesty and spicy kick, enhancing the overall flavor profile with a bit of brightness and heat.
Instructions:
- Preparation: Follow the M&S method for breading and pan-frying the chicken breasts until golden and crisp.
- Sauce: Use a tomato sauce made from canned tomatoes, garlic, and a dash of balsamic vinegar, just like in the M&S recipe.
- Assemble: After frying, place the chicken on a baking tray, spoon over the tomato sauce, and top with mozzarella cheese. Bake until the cheese is melted.
- Finish: Once out of the oven, sprinkle the chicken with lemon zest and a pinch of chili flakes for a zesty and spicy kick.
- Result: The lemon zest adds brightness, while the chili flakes bring heat, making the dish more vibrant and bold in flavor.
Keto Chicken Parmigiana Recipe Variation: Almond Flour Breading
Difference:
- Use almond flour instead of breadcrumbs for a low-carb, keto-friendly alternative, keeping the crust crunchy without the carbs.
Instructions:
- Preparation: Instead of breadcrumbs, use a mixture of almond flour and grated parmesan for the breading. Dip the chicken in beaten egg, then coat with the almond flour mixture.
- Fry: Fry the coated chicken breasts in coconut oil or olive oil until golden and crispy.
- Sauce: Prepare a low-carb marinara sauce by simmering crushed tomatoes with garlic, onions, and a pinch of sweetener (like stevia) to balance the acidity.
- Assemble: Top each chicken breast with the marinara sauce and mozzarella cheese, then bake until the cheese is melted and bubbly.
- Result: The almond flour provides a crunchy, low-carb coating, and the dish remains keto-friendly while still offering the indulgent flavors of a classic chicken parmigiana.
Frankie and Benny’s Chicken Parmigiana Recipe Variation: Smoky Paprika
Difference:
- Adding smoky paprika to the tomato sauce gives the dish a rich, smoky depth of flavor that mimics a barbecue-style taste.
Instructions:
- Preparation: Follow Frankie and Benny’s recipe for breading and frying the chicken breasts, ensuring they are crispy and golden.
- Sauce: Make the tomato sauce by adding a teaspoon of smoked paprika to the garlic and tomato mix, along with a splash of Worcestershire sauce for extra depth.
- Assemble: Place the fried chicken on a baking tray, spoon over the smoky tomato sauce, and top with mozzarella and parmesan cheese.
- Finish: Bake until the cheese is melted and golden, then garnish with chopped parsley or basil.
- Result: The smoky paprika infuses the sauce with a BBQ-like flavor, adding complexity and a unique twist to the dish.
BBC Good Food Chicken Parmigiana Recipe Variation: Spinach and Ricotta Filling
Difference:
- Adding a spinach and ricotta filling between the chicken breasts creates a creamy, flavorful surprise inside, making the dish richer and more indulgent.
Instructions:
- Preparation: Follow the BBC Good Food recipe for breading and frying the chicken breasts.
- Filling: Before breading the chicken, slice the chicken breasts horizontally to create a pocket. Fill each with a mixture of ricotta cheese, cooked spinach, and a pinch of nutmeg.
- Assemble: After frying, top the stuffed chicken with the tomato sauce and mozzarella cheese, then bake until the cheese is melted.
- Result: The spinach and ricotta filling adds a creamy and fresh element inside the crispy chicken, making each bite even more satisfying.
Waitrose Chicken Parmigiana Recipe Variation: Provolone Cheese
Difference:
- Swapping mozzarella for provolone cheese adds a sharper, more intense flavor to the dish, creating a more sophisticated take on the classic parmigiana.
Instructions:
- Preparation: Follow Waitrose’s method for breading and frying the chicken breasts.
- Sauce: Make the tomato sauce with garlic, basil, and a dash of red wine for depth, similar to Waitrose’s recipe.
- Assemble: Instead of mozzarella, top the chicken with slices of provolone cheese before baking.
- Result: The provolone provides a sharper, more complex flavor, balancing beautifully with the rich tomato sauce.
Sainsbury’s Chicken Parmigiana Recipe Variation: Sun-Dried Tomatoes
Difference:
- Adding sun-dried tomatoes to the sauce provides an intense, slightly tangy, and savory flavor that complements the richness of the chicken.
Instructions:
- Preparation: Follow the standard breading and frying instructions from Sainsbury’s recipe for the chicken.
- Sauce: Incorporate chopped sun-dried tomatoes into the tomato sauce, simmering them along with garlic and onions to add a rich umami flavor.
- Assemble: After frying, top the chicken with the sun-dried tomato-infused sauce and mozzarella cheese, then bake until bubbly and golden.
- Result: The sun-dried tomatoes give the sauce a deeper, more robust flavor that elevates the overall dish with a savory complexity.
Nutritional Information
Here’s an approximate breakdown per serving:
| Nutrient | Amount (per serving) |
| Calories | 480 kcal |
| Protein | 40g |
| Carbohydrates | 35g |
| Fat | 22g |
| Saturated Fat | 9g |
| Fibre | 3g |
Values may vary depending on ingredients used.
Conclusion
This chicken parmigiana recipe is the perfect way to enjoy a classic Italian dish at home. With crispy breaded chicken, a rich tomato sauce, and gooey melted cheese, it’s an irresistible comfort meal. Try this easy recipe today and impress your family with an authentic homemade chicken parmesan!
FAQs
What is the difference between chicken parmigiana and chicken parmesan?
Both names refer to the same dish, but “chicken parmigiana” is the traditional Italian name, while “chicken parmesan” is more common in the US.
Can I make chicken parmigiana without frying?
Yes! You can bake the breaded chicken at 200°C for 15 minutes before adding the sauce and cheese.
What is the best cheese for homemade chicken parmesan?
Fresh mozzarella is the best choice, but you can also mix in provolone or cheddar for extra flavour.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10 minutes.
Can I use pre-cooked chicken for this recipe?
It’s not recommended, as fresh breaded chicken gives the best texture. However, if using pre-cooked chicken, bake for only 10-15 minutes to avoid drying it out.
What’s the best pasta to serve with baked chicken parmigiana?
Spaghetti is a classic choice, but penne or fettuccine also work well.
Can I freeze chicken parm after baking?
Yes! Let it cool, then wrap tightly in foil and freeze for up to 3 months. Reheat at 180°C for 20 minutes.
Chicken Parmigiana Recipe
Ingredients
- 2 large chicken breasts halved lengthwise
- 1 cup breadcrumbs panko or Italian-style
- ½ cup grated Parmesan cheese
- 2 eggs beaten
- ½ cup plain flour
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and black pepper
- 2 tbsp olive oil
- 400 g chopped tomatoes
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp sugar
- Salt and pepper
- 150 g mozzarella cheese
- 50 g Parmesan cheese
- Fresh basil
Instructions
- Preheat the oven to 200°C (180°C fan/gas mark 6).
- Slice the chicken breasts in half lengthwise to create thinner fillets.
- Season the chicken with salt, pepper, and garlic powder.
- Coat each piece in plain flour, then dip into the beaten eggs, and finally coat in the breadcrumb mixture (breadcrumbs, grated Parmesan, and dried oregano).
- Heat olive oil in a pan over medium heat. Fry each piece for 2-3 minutes per side until golden brown, then set aside.
- In a pan, heat olive oil and sauté the garlic until fragrant.
- Add the chopped tomatoes, dried basil, and sugar. Simmer for 10 minutes, stirring occasionally.
- Season with salt and pepper, then remove from heat.
- Spread a thin layer of tomato sauce at the bottom of a baking dish.
- Arrange the breaded chicken on top.
- Spoon the remaining sauce over the chicken.
- Sprinkle mozzarella and Parmesan cheese evenly.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
