Chicken Parmigiana

Chicken Parmigiana

Background and History:

Chicken Parmigiana, also known as Chicken Parmesan, is a beloved Italian-American dish that has become a staple in the world of comfort food. Its origins can be traced back to the traditional Italian dish Melanzane alla Parmigiana, which features eggplant instead of chicken. The dish gained popularity in the United States and has since become a classic. In our user-friendly guide, we’ll take you through the history and preparation of this crispy, cheesy, and saucy delight.


  • 4 boneless, skinless chicken breasts
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups breadcrumbs (preferably panko)
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Fresh basil leaves for garnish
  • Olive oil for frying

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 25 minutes


  • Preheat your oven to 375°F (190°C).
  • Season the chicken breasts with salt and black pepper.
  • Dredge each chicken breast in flour, then dip in beaten eggs, and coat with breadcrumbs.
  • Heat olive oil in a large skillet over medium-high heat. Fry the chicken breasts for about 3-4 minutes on each side, or until they are golden brown and cooked through.
  • In a baking dish, spread a thin layer of marinara sauce. Place the cooked chicken breasts on top.
  • Spoon more marinara sauce over the chicken, then sprinkle with mozzarella and Parmesan cheese.
  • Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
  • Garnish with fresh basil leaves before serving.

Nutrition Facts: (Per serving)

  • Calories: 550
  • Total Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 190mg
  • Sodium: 1200mg
  • Total Carbohydrates: 31g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Protein: 48g


  • You can serve Chicken Parmigiana over a bed of pasta or with a side of garlic bread.

Allergy Warning:

  • Be cautious of any allergies to chicken, eggs, or dairy among your diners. Adapt the recipe as needed to accommodate any dietary restrictions or allergies.
Fitzroy Neville
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