Easy Chicken Parmigiana
Italian Recipes

Easy Chicken Parmigiana

Baking
serves 2

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.

QuickBudget-FriendlyPastaDinner
15 mins prep30 mins cook45 mins total

  1. Preheat the oven to 200°C (180°C fan). Season the chicken with salt and black pepper.

  2. Set up three bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with grated Parmesan in the third.

  3. Coat each chicken breast in flour, dip in egg, then press into the breadcrumb mixture until fully coated.

  4. 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.

  5. Spoon tomato sauce over each piece of chicken and top with mozzarella.

  6. Bake for 15–18 minutes until the chicken is cooked through and the cheese is melted and bubbling.

  7. Meanwhile, cook spaghetti in salted boiling water until al dente. Drain, reserving a splash of pasta water if needed.

  8. Toss spaghetti with a little tomato sauce, plate alongside the chicken, and finish with basil if using.

Keep cooking

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