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    You are in: Home / Recipes / Chicken Parmigiana Recipe
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    Chicken Parmigiana

    Chicken Parmigiana. Photo by Ridmintz

    1/9 Photos of Chicken Parmigiana

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Bayhill's Note:

    I like to serve this when I have company. It is always a big hit. My family thinks this is better than any they get at the local Italian restaurants. Note: cooking time does not include the time it takes to cook the pasta.

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    Units: US | Metric




    1. 1
    2. 2
      In a medium saucepan, cook the onion, garlic, and parsley in the oil for approximately 15 minutes. Add stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Cover and simmer for 30 minutes, stirring occasionally. Taste for flavor and add more sugar if sauce is too tart.
    3. 3
      In a shallow bowl or pie plate, stir together the egg, milk, and dash of salt and pepper; set aside. In another shallow bowl or pie plate, combine the bread crumbs, 1 Tablespoon Parmesan cheese, and dash of salt and pepper; set aside.
    4. 4
      Preheat oven to 350 degrees. Lightly pound chicken breasts, between 2 sheets of plastic wrap, with a mallet. Heat the oil in a large frying pan. Dip each breast in the egg mixture and then the bread crumbs, coating well with crumbs. Cook the breasts in the hot oil until golden brown, about 3 minutes on each side.
    5. 5
      Spread 1 cup of the sauce on the bottom of a 9"x13" baking dish. Place the breasts over the sauce. Spread 1-1/2 cups of sauce over the breasts, then sprinkle with 1/4 cup Parmesan cheese.
    6. 6
      Cover with foil and bake in preheated oven for 25 minutes. Remove foil and sprinkle with mozzarella cheese. Bake until cheese melts.
    7. 7
      Toss cooked pasta with remaining sauce. Serve pasta on the side.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on January 21, 2015


      Absolutely love the easy to make marinara sauce! I used tomato puree because right now I have a picky eater that will not eat tomato "chunks" in his sauce. LOL. It was perfect. I'll use this often. I hate to admit it, but when I grabbed my chicken out of the freezer to thaw, I mistakenly grabbed boneless thighs instead of breasts....made the recipe anyway and although it wasn't as pretty as it would have been, I do believe it was just as delicious. Thanks for sharing! Made for your win in Football Tag 2014!

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    • on September 24, 2014


      I prepared the recipe with 500 g chicken breast and followed your recipe. Turned out delicious and very tasty.The sauce with very rich with all herbs (from the gardeni) and evene the sauce is a delicious recipe itself. Thaks a lot for posting this recipe. Made for culinary quest 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2014


      This was fabulous, Bayhill. Making the sauce from scratch (instead of using canned pasta sauce) made the difference. Made for 2014 Culinary Quest (Italy).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)


    Nutritional Facts for Chicken Parmigiana

    Serving Size: 1 (750 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1105.2
    Calories from Fat 399
    Total Fat 44.4 g
    Saturated Fat 10.7 g
    Cholesterol 153.4 mg
    Sodium 2594.2 mg
    Total Carbohydrate 121.8 g
    Dietary Fiber 11.0 g
    Sugars 25.9 g
    Protein 57.9 g

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