Chicken Parmigiana

Chicken Parmigiana


Chicken Parmigiana is a Southern Italian (Campania & Sicily) dish made with layers of tomato sauce and a combination of Parmesan & mozzarella cheese. Serve this dish with a side of spaghetti and a salad and you have a delicious meal. Chicken Parmigiana also makes a nice grinder!



4 Boneless Skinless Chicken Breast Halves

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/2 Cup Italian Breadcrumbs

2 Beaten Eggs

5 Tablespoons Butter

2 1/2 Cups Marinara Sauce

4 Large Slices Mozzarella Cheese

2 Tablespoons Grated Parmesan Cheese


Pound the chicken breasts to get them good and flat.  Salt and pepper the chicken.  In a medium size bowl (you want to be able to get the chicken breast in the bowl) beat the eggs.  In another bowl or I like to use a plate place the breadcrumbs.  Dip the chicken in the beaten eggs and then the breadcrumbs.  In a large skillet over a medium heat melt the butter.  Place the chicken in the skillet and brown for 15 minutes making sure to turn so they cook on both sides.  Remove the chicken from the skillet and transfer to a plate.  Set aside.  Add the marinara sauce to the skillet and heat thoroughly.  Add the chicken breasts back to the skillet and cook for another 10 minutes.  Place the mozzarella on top of the chicken and then sprinkle with the Parmesan.  Cover and cook until the cheese has melted.  Remove the chicken along with the sauce from the skillet and transfer to a serving platter.  Serves 4



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes