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Chicken Parmigiana

35 Minute Chicken Parmigiana. Honestly this is a winning dish!

Serves: 2 Time: 35 minutes



  • 2 large, skinless chicken breasts, halved through the middle

  • 2 eggs, beaten

  • 75g breadcrumb

  • 75g parmesan, grated

  • 1 tablespoon olive oil

  • 2 garlic cloves, crushed

  • half a 690ml jar passata

  • 1 teaspoon caster sugar

  • 1 teaspoon dried oregano

  • Half a 125g ball light mozzarella, torn

  • Serve with vegetables or salad


  1. Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.

  2. Dip in the egg, then breadcrumbs, mixed with half the Parmesan.

  3. Set aside on a plate in the fridge while you make the sauce.

  4. Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.

  5. Heat grill to High and cook the chicken for 5 mins each side, then remove.

  6. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

  7. Serve with vegetables or salad


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Hope you loved it!

Rosie ❤️


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