Chicken Parmegiana
Juicy breaded chicken breasts topped with rich tomato sauce, melted cheese, and fragrant basil, making a hearty and flavorful Italian-inspired dish perfect for family dinners.
Ingredients
- 3 boneless, skinless chicken breasts ⓘ
- 2 eggs ⓘ
- 1 tsp salt ⓘ
- 1/8 tsp pepper ⓘ
- 3/4 cup fine dry bread crumbs ⓘ
- 1/2 cup vegetable oil ⓘ
- 2 (8 oz) cans tomato sauce
- 1/4 tsp sweet basil ⓘ
- 1/8 tsp garlic powder ⓘ
- 1 Tbsp butter ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
- 8 oz mozzarella cheese, sliced and cut into triangles ⓘ
Instructions
- Place chicken breasts on a cutting board and pound lightly with a cleaver until 1/4-inch thick.
- Combine eggs, salt, and pepper in a shallow dish.
- Dip chicken breasts into the egg mixture, then coat with bread crumbs.
- Heat vegetable oil until very hot in a large frying pan.
- Quickly brown the chicken on both sides, then remove to a shallow baking dish.
- Pour excess oil from the frying pan.
- Stir tomato sauce, basil, and garlic powder into the frying pan.
- Heat to boiling and simmer for 10 minutes or until thickened.
- Stir in butter into the sauce.
- Pour the sauce over the chicken breasts.
- Sprinkle grated Parmesan cheese over the top and cover.
- Bake in a 350°F oven for 30 minutes.
- Uncover and place sliced mozzarella cheese over the chicken.
- Bake for an additional 10 minutes or until the cheese melts.
Tips & Substitutions
For an extra layer of flavor, consider adding fresh herbs like thyme or oregano to the bread crumbs. If you don't have fine dry bread crumbs, crushed crackers or panko can work as substitutes. You can also use turkey cutlets instead of chicken for a lighter option. If you prefer a spicier dish, sprinkle some red pepper flakes into the sauce.
Serving Suggestions
Serve your Chicken Parmegiana with a side of spaghetti or a fresh garden salad for a complete meal. Garlic bread or a loaf of crusty Italian bread are excellent accompaniments. This dish pairs beautifully with Italian recipes like Pasta Chicken Carbonara or Chicken Lasagna Bake for a comforting dinner spread.
Storage & Reheating
Store any leftover Chicken Parmegiana in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave it, but this may result in a softer texture for the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Parmegiana contains roughly 567 calories, with 31g protein, 27g carbohydrates, and 37g fat. It is an excellent source of protein (62% of the Daily Value), vitamin A (41% of the Daily Value), and calcium (30% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2494mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Chicken Parmegiana ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Assemble the dish without baking it, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, simply bake as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
What can I use instead of mozzarella cheese?
If you don't have mozzarella cheese, provolone or fontina can be good alternatives as they melt well and add a creamy texture. For a non-dairy option, try using a plant-based mozzarella substitute to keep the dish vegan-friendly.
How do I know when the chicken is cooked through?
The best way to ensure the chicken is fully cooked is to use a meat thermometer; it should read 165°F in the thickest part. Alternatively, you can cut into the chicken to check that the juices run clear and there is no pink meat remaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).