Chicken Parmigiana
A classic dish featuring tender chicken breasts, flavorful tomato sauce, and melted cheese, all baked to perfection.
Ingredients
For the Chicken
- 3 pieces chicken breasts (300g/10oz each), halved horizontally
- 1 tsp salt (cooking/kosher)
- 1/2 tsp black pepper
- 1/2 tsp Italian mixed herbs
- 1/3 cup flour (plain/all-purpose)
- 2 pieces eggs whisked
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Italian mixed herbs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup parmesan, finely grated
- 2 cups olive oil (or vegetable/canola)
- 1 tbsp olive oil
For the Sauce
- 2 cloves garlic, finely minced
- 1/4 cup onion or shallots, very finely chopped
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup white wine (optional)
- 400 g tomato passata (tomato puree)
- 1/2 cup chicken stock/broth (or water)
- 10 leaves basil, roughly chopped
For the Topping and Baking
- 2 cups mozzarella cheese, shredded
- 3/4 cup parmesan, finely grated
- 1 tbsp extra virgin olive oil
- 5 leaves basil, roughly chopped
Instructions
Preparation
- Dry brine the chicken by sprinkling both sides with salt, pepper, and Italian herbs. Refrigerate for 30 minutes.
Parmigiana Tomato Sauce
- Heat oil in a saucepan over medium heat. Add garlic and onion, cooking until the onion is translucent (about 3 minutes).
- Add red pepper flakes and herbs, stir for 15 seconds. Add wine and let it simmer until mostly evaporated.
- Add tomato passata, chicken stock, salt, and pepper. Cover and simmer for 10 minutes.
Crumbing
- Preheat the oven to 180°C/350°F.
- Set up crumbing stations: flour in one bowl, whisked eggs in another, and panko breadcrumbs mixed with salt, pepper, and herbs in a third.
- Dredge chicken in flour, then egg, and finally in breadcrumbs. Set aside.
Frying
- Heat oil in a skillet over medium-high heat. Cook chicken pieces in batches until golden brown on both sides. Transfer to a rack to drain.
Assembling & Baking
- Place chicken on a tray. Spoon sauce over it, leaving the edges crispy. Add basil, mozzarella, and sprinkle with parmesan. Drizzle olive oil over the top.
- Bake for 15 minutes until cheese is melted and slightly golden.
Notes
Serve hot out of the oven, paired with pasta, salad, or garlic bread. Leftovers can be stored in an airtight container for up to 3 days. To reheat, place in the oven at 180°C/350°F.