Chicken Parmigiana

by irene on November 2, 2009


Chicken Parmagiana is perhaps one of the simplest, most under-made recipes.  At least it is here at Cuisine Capers.  It is hard to say why that is, given that it is a full-flavored, hearty dish that really hits the comfort spot.

You may be asking yourself – Chicken Parmigiana?  Is that the same thing as Chicken Parmesan?  To most people, I’d say that it is the same thing — Chicken, covered in tomato sauce  and cheese and baked.  I will have to confess that I do not consider these things the same thing, as I have a different recipe that I make that I call Chicken Parmesan.  There also seems to be a plethora of ways to spell Chicken Parmigiana, including parmagiana.

It doesn’t really matter what you call it or how you spell it – all that it really matters is that it’s a satisfying dish.


  • 1/2 cup flour
  • 1 egg, beaten
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 2 teaspoons Italian Seasoning, 
  • Salt and Pepper to taste
  • 3 – 4 boneless, skinless Chicken Breast halves
  • 1 jar prepared spaghetti sauce
  • 1 cup grated pozzarella cheese
  • 1/4 cup grated parmesan cheese


Setting up the dunking stationPreheat oven to 375 degrees.

Prepare 3 bowls used for dredging the chicken breasts.  In bowl #1, add the flour.  In bowl #2, beat one egg.  In bowl #3 combine bread crumbs, parmesan cheese, Italian Seasoning, and salt and pepper to taste.

Pat chicken breasts dry and dip into each bowl in order.  First, coat with flour lightly.  Next, add the chicken breast to the egg wash, ensuring that the breast is coated, yet not dripping with egg.  Last, dredge thoroughly in the bread crumb mixture, coating evenly.  

Dredged Chicken Breasts

Add olive oil to ovenproof sautee pan, and heat until nearly smoking.  Slowly immerse each dredged chicken breast into the oil and allow to fry until a crunchy coating has formed.  Flip the chicken carefully, making sure that the coating maintains its integrity.  Once both sides are fried crisp, remove from the pan.

Sauteing the Chicken Breasts

Here’s where you can make this recipe as complex or as easy as you would like.  There are many people who would recoil in horror at the thought of using a jarred spaghetti sauce.  I will admit that there are times that I am one of those poeple.  But when I want to make good food fast, I don’t mind compromising on a quality, jarred sauce.

Tomato Sauce

Drain the leftover olive oil out of the pan, add the sauce to the same pan, and bring to a simmer. Add the chicken breasts to the sauce pan and remove from heat.  Spoon some of the sauce in the pan over the chicken breasts to lightly coat.  Add mozzarella and parmesan cheese to each breast.

Ready for the oven

Place in pre-heated oven and bake for 45 minutes, until cheese is melted and beginning to brown.

Serve with a side of pasta tossed in the sauce left in the pan, or with a roasted spaghetti squash, also tossed with the remaining pan sauce.

Piping Hot


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{ 3 comments… read them below or add one }

Indu November 12, 2009 at 9:23 am

yummmyyy! this chick looks and sounds great. love it.


Ed Schenk January 6, 2010 at 5:20 pm

I always bread up a couple of xtra breasts and freeze them. Makes a quick and easy supper


wine blog February 9, 2010 at 3:58 am

That is some wonderful looking chicken parm! Makes me want to bust out the Chianti Classico and prepare a nice frsh cesar salad! Cheers~


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