Chicken Parmigiana
This chicken builds boneless skinless chicken breasts, dried basil and dried breadcrumbs into a weeknight-friendly meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Place each chicken breast between two sheets of plastic wrap and pound to an even 1 cm thickness, then season all over with the salt, pepper, garlic powder and half the oregano and basil.
- Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with the parmesan and remaining herbs.
- Coat each breast in flour, dip it into the egg, then press firmly into the breadcrumb mixture so it is evenly crusted on both sides.
- Heat the olive oil in a large oven-safe skillet over medium-high heat and fry the chicken for 3 to 4 minutes per side until the crust is deeply golden.
- Preheat the oven to 200 C (400 F), then spoon the tomato puree over and around the chicken and top each piece with sliced mozzarella.
- Transfer the skillet to the oven and bake for 12 to 15 minutes until the cheese is melted and bubbling and the chicken reaches an internal temperature of 74 C (165 F).
- Rest for a few minutes, then serve over pasta or with a green salad, spooning the sauce over the top.
You'll use: Oven · Frying pan / skillet
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Chicken Parmigiana take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chicken Parmigiana is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken parmigiana.jpg by Tristan Kenney, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.