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Homemade Chicken Parmigiana


"I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!"
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50 m servings 609 cals
Original recipe yields 3 servings


  • Calories:
  • 609 kcal
  • 30%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 46.4 g
  • 93%
  • Cholesterol:
  • 209 mg
  • 70%
  • Sodium:
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
  2. Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
  3. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
  4. To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

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Read all reviews 135
  1. 171 Ratings

Most helpful positive review

This is an easy and delicious dish.

Most helpful critical review

I can only give this three stars because the sauce was absolutely terrible!!! (sorry, no offense). We find can tomatoes are so bitter they are awful. What I did was make the chicken as it say...

Most helpful
Most positive
Least positive

This is an easy and delicious dish.

I made this last night. It is delicious and easy! We liked it better than any of the other chicken parmigiana recipes I have tried! The quick tomato sauce is excellent. I pureed it a bit with my...

This was so good! My sauce came out a little thinner than I would have liked, so I added a can of tomato paste; that made it perfect. Also, I adjusted it a bit so I wouldn't have to do anythin...

I can only give this three stars because the sauce was absolutely terrible!!! (sorry, no offense). We find can tomatoes are so bitter they are awful. What I did was make the chicken as it say...

Im not a great fan of Chicken Parmigiana but my husband is. I used this recipe last night and it is absolutely wonderful. The only trouble was i kept taking a spoonfull of the sauce whilst waiti...

Awesome recipe. Made this for my wife on our anniversary. Im a chef by trade and I think I'm going to use the idea for the sauce at work. thanks a ton.

Me likes !!!!! The only change: up the spices in the sauce ( at least 2t garlic, add some basil and don't forget good ol' salt 'n peppa) and the breading. I also used a bit more cream in the sau...

Gave this recipe a try and was very pleased. Took the hint from Junebug and pounded the chicken a bit and also replaced the sugar with a single packet of Splenda then hit it with the blender. Th...

Delicious, and highly recommended! I made two changes. One, I used fresh, peeled and seeded tomatoes instead of the canned diced tomatoes. Second, I used a slice of smoky provolone cheese instea...