Non - Vegetarian Meals

Easy Chicken Parmigiana

First of all, thank you for all the love about my picky eating article! I actually wrote the article a long time ago but was nervous about posting it, so thank you for all the supportive comments. It really means a lot to me.


There isn’t much of a recipe behind this easy chicken parmigiana. It is more just a method of assembling all the yummy bits! After you’ve made it once, it is easy enough to throw it together by memory the next time which is always appreciated on a busy weeknight!


I am not really sure where I got this recipe from, but I think I must have adapted the veal parmigiana that my grandma used to make. . . or perhaps my mom used to make this? Gosh, I must be getting old . . . or tired! Ha! Either way, I’m guessing my mom will comment below on where this likely came from! Thanks in advance, ma. 😉



Easy Chicken Parmigiana

Print Recipe


  • 4 chicken breasts
  • panko style bread crumbs
  • 2 eggs
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried marjoram
  • olive oil
  • 100g (1 cup) grated mozzarella cheese (use more if you prefer!)
  • plenty of pasta sauce (I used two of these* which are currently on sale!)



pre-heat the oven to 200°C (400°F)


use a meat mallet to thin out your chicken breasts (or don't, but I prefer them this way)


pour your bread crumbs into a shallow bowl and mix in herbs


in another shallow bowl, whip up your eggs


individually coat each chicken breast in egg before coating it in the breadcrumbs. Use your fingers to press the crumbs into the chicken where necessary.


using a generous drizzle of olive oil (approximately 4 tablespoons) fry up your chicken in a large pan over medium heat until each side is a nice, golden brown (3-5 minutes each side)


coat a baking dish with a layer of pasta sauce before laying your cooked chicken into the dish


spoon more sauce onto each chicken breast


cover each breast with a handful of mozzarella cheese (still talking about the chicken here . . . )


bake until the cheese begins to brown and bubble (approximately 15 minutes)


while the chicken bakes, cook your pasta and veg (we had green beans)


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  • Reply
    Karen Joiner Peterka
    March 1, 2016 at 7:58 am

    I used to make this, but it was based on Grandma’s recipe. You can also do eggplant parmesan – I really like it a lot. Btw, I love your blog! Signed: A proud Mama

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