If you’re anything like me, you love a cozy dinner that’s full of flavor but doesn’t take forever to make. Well, this Chicken Parmigiana recipe is just that. It’s warm, cheesy, crunchy, and baked in a rich tomato sauce that will make your kitchen smell amazing. And guess what? It’s lighter than the traditional version, so you can enjoy it without feeling heavy afterward.
Method
Slice and Flatten the Chicken
Start by taking each chicken breast and carefully slicing it in half horizontally. This will give you four thinner pieces of chicken, which cook more evenly and get crispier when breaded. Once sliced, place each piece between two sheets of cling film (plastic wrap). Use a meat mallet or a rolling pin to gently pound the chicken until it’s evenly flattened. You’re not trying to make it paper-thin just a bit more even so it cooks better and stays juicy inside.
Make the Tomato Sauce
Now it’s time to prep the sauce that gives this dish its rich, comforting flavor. In a baking dish (you’ll be using this to cook everything together), combine the passata, chopped tomatoes, tomato purée, water, garlic, oregano, and chilli flakes. Stir the mixture well until everything is evenly combined. Don’t forget to season with a little salt and pepper to bring all the flavors together. Once mixed, set the dish aside for now this will be the base where the chicken bakes and soaks up the flavor.
Prepare the Coating
In one bowl, crack the egg and whisk it until it’s smooth and slightly frothy. In a separate bowl, mix the breadcrumbs with the grated parmesan cheese. This breadcrumb mix adds a nice crunch and cheesy flavor to the outside of the chicken. Keep a small portion of this mixture aside you’ll use it later as a topping before the dish goes into the oven.
Coat and Cook the Chicken
Take each flattened chicken piece and dip it into the beaten egg, making sure it’s fully coated. Then, place it into the breadcrumb and parmesan mixture, pressing gently so the coating sticks well to both sides. Once all the chicken is coated, spray a frying pan with low-calorie cooking spray and heat it over medium heat. Fry the chicken pieces for about 3 minutes on each side until they turn golden brown. Don’t worry if they’re not fully cooked through that’s exactly how we want them. They’ll finish cooking while baking in the sauce.
Bake It All Together
Once the chicken is golden and crispy, lay each piece gently into the prepared tomato sauce in the baking dish. Make sure the chicken is sitting nicely in the sauce but not completely submerged. Sprinkle the reserved breadcrumb-parmesan mix over the top of the chicken for extra crunch. Finally, add the grated lighter cheddar cheese evenly across all the pieces. Pop the whole dish into the oven at 180°C (350°F) and bake for 25 minutes. During this time, the chicken will finish cooking through, the cheese will melt beautifully, and the sauce will bubble up around the edges for that delicious, cozy finish.
Necessary Tools
- Sharp knife
- Chopping board
- Two mixing bowls
- Baking dish
- Frying pan
- Spoon or spatula
- Whisk or fork
- Cling film (plastic wrap)
- Meat mallet or rolling pin
Chicken Parmigiana
Cuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes40
minutesIngredients
2 chicken breasts
400g passata
1 tin of chopped tomatoes
2 tbsp tomato purée
100ml water
2 garlic cloves (crushed or finely chopped)
1 tbsp oregano
1/2 tsp chilli flakes
Salt and pepper to taste
1 egg
90g breadcrumbs
20g parmesan cheese (grated)
40g lighter cheddar cheese (grated)
Directions
- Slice and flatten the chicken
Carefully slice each chicken breast in half horizontally so you end up with 4 thin pieces. Place each piece between cling film and give it a gentle bash to flatten them out. You want them nice and even. - Make the tomato sauce
In your baking dish, mix together the passata, chopped tomatoes, tomato purée, water, crushed garlic, oregano, and chilli flakes. Sprinkle in some salt and pepper too. Stir it well and set it aside. - Prepare the coating
Crack your egg into one bowl and whisk it. In another bowl, mix together the breadcrumbs and parmesan. - Coat and cook the chicken
Dip each chicken piece into the egg, then into the breadcrumb mixture. Keep a little bit of the breadcrumbs mix aside we’ll use it later. Now, spray your pan with some low-calorie cooking spray and cook the chicken for 3 minutes on each side until golden. Don’t worry about cooking it all the way; it’ll finish in the oven. - Bake it all together
Place the golden chicken right into the tomato sauce in the baking dish. Sprinkle the leftover breadcrumbs on top, then finish with a layer of cheddar cheese. Bake in the oven at 180°C (or 350°F) for about 25 minutes.
Notes
- When slicing the chicken, always cut away from your body and use a steady hand.
- Don’t skip flattening the chicken this helps it cook evenly and gives you that restaurant-style crisp.
- Only fry the chicken until golden, not fully cooked. It will finish cooking in the oven.
- Keep an eye on your breadcrumbs so they don’t burn while frying.
- If your sauce looks too thick, add a splash more water before baking.
Serving Suggestions
This dish is delicious on its own, but you can jazz it up with
- A side of spaghetti or garlic bread
- Steamed veggies like broccoli or green beans
- A fresh salad with a balsamic drizzle
- A sprinkle of fresh basil on top
- A squeeze of lemon if you like a little zing
Fun Fact
Did you know that Chicken Parmigiana isn’t originally from Italy? It was actually created by Italian immigrants in America! It’s inspired by Italian eggplant parm but made with chicken and lots of melty cheese.
Conclusion
There you have it my easy and lighter take on Chicken Parmigiana. It’s crispy, saucy, and super cheesy without feeling too heavy. Whether you’re cooking for the family or just treating yourself on a weeknight, this dish is sure to become a favorite in your kitchen.
