Baked Penne with Sausage and Ricotta
A cosy baked penne packed with browned sausage, creamy ricotta, and a tomato-chilli sauce, finished with a golden parmesan crust.
Easy Chicken Parmigiana
This easy Chicken Parmigiana keeps the process simple while still delivering proper texture and flavour. The chicken is crumbed and browned first, then finished in the oven with tomato sauce and bubbling mozzarella.
Serve it with spaghetti to make it a complete, budget-friendly meal for two. The method is straightforward, uses familiar ingredients, and works well for a midweek dinner.
Method
15m30m45m
- Preheat the oven to 200°C (180°C fan). Season the chicken with salt and black pepper.
- Set up three bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with grated Parmesan in the third.
- Coat each chicken breast in flour, dip in egg, then press into the breadcrumb mixture until fully coated.
- Heat olive oil in a large frying pan over medium heat. Fry the chicken for 2–3 minutes per side until golden, then transfer to a baking dish.
- Spoon tomato sauce over each piece of chicken and top with mozzarella.
- Bake for 15–18 minutes until the chicken is cooked through and the cheese is melted and bubbling.
- Meanwhile, cook spaghetti in salted boiling water until al dente. Drain, reserving a splash of pasta water if needed.
- Toss spaghetti with a little tomato sauce, plate alongside the chicken, and finish with basil if using.
Ingredients
- 2 tbsp Olive Oil For frying
- 125 g Mozzarella Shredded
- 180 g Spaghetti Dry weight
- 60 g Plain Flour For dredging
- 30 g Parmesan Cheese Finely grated, mixed into crumbs
- 300 ml Tomato pasta sauce Ready-made or homemade
- 2 Eggs Beaten
- 2 Chicken Breasts Pounded to even thickness
- Salt For seasoning, to taste
- Small handful Fresh Basil Optional, to serve
- Black Pepper Freshly ground, to taste
- 120 g Breadcrumbs Use panko if available
Notes
Pound the chicken to an even thickness so it cooks through at the same rate.
Use panko breadcrumbs for extra crunch, or regular breadcrumbs for a softer coating.
If the top browns too quickly in the oven, loosely cover with foil for the final minutes.
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