Homemade Chicken Parmigiana

Homemade Chicken Parmigiana

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Jules203 0

"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
Serving size has been adjusted!

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

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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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 166 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...

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