Homemade Chicken Parmigiana Recipe - Allrecipes.com
Homemade Chicken Parmigiana Recipe
  • READY IN 50 mins

Homemade Chicken Parmigiana

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2012

This is an easy and delicious dish.

Most Helpful Critical Review
Jun 21, 2007

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 says (but without the egg due to allergy) then instead of the sauce I served with Ragu jar speghetti sauce and then the moz cheese and speghetti noodles; then it was a 5/5.

Apr 14, 2007

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 immersion blender, but the texture is a personal preference. The taste is what counts! I used homemade bread crumbs for the breading. I pounded out the chicken breast fillets a bit, and they were done in the 10 minutes stated. I liked not having to transfer it to the oven to complete the cooking and melt the cheeses. The cheese melted beautifully over the hot tomato sauce while the chicken was "resting". My husband raved! I'm throwing out all my other chicken parmigiana recipes. This one is it!!

Feb 18, 2008

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 anything when I came home from work. Rather than cook the chicken all the way through, I just browned it in the frying pan. Then, I transferred it to a casserole dish, covered it with the sauce, and topped it with the mozzarella cheese. I then covered it and baked it at 350 for about an hour and a half. This worked out great for my situation.

Mar 28, 2007

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 waiting for the chicken to cook. I will definately use this again :D

May 25, 2007

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.

Feb 08, 2011

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 sauce. I love that it doesn't need an oven or broiler. Have to admit that I sometimes give this a zap under the grill to help if I use sliced Mozzarella. Serve with good, crunchy garlic bread.... hmmm what's for supper??

Feb 05, 2008

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. The sauce flavor is quite similar to a traditional marinara sauce I found at Trader Joes. A jar of the sauce makes this a quick and easy recipe.


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  • Calories
  • 609 kcal
  • 30%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 209 mg
  • 70%
  • Fat
  • 37.6 g
  • 58%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 46.4 g
  • 93%
  • Sodium
  • 690 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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