Chicken Parmigiana
Prep time
Cook time
Total time
Easy chicken parmigiana, perfect for a family dinner. Loaded with veggies!
Recipe type: main course
Serves: 4
  • 2-4 chicken breasts
  • Crumb Coating:
  • 1 cup of bread crumbs
  • Parmesan cheese
  • 1 tsp oregano
  • 1 tsp pepper
  • ½ tsp salt
  • one egg
  • butter for frying
  • Sauce
  • 1-2 cups of mozzarella cheese
  • 1 large can of crushed tomatoes
  • 2 tsp oregano
  • 1-2 tsp sugar
  • 1 tsp onion powder
  • 1-2 cloves of minced garlic
  • 3-4 cups of chopped vegetables to roast, such as zucchini,onions, mushrooms,carrots
  1. Kick the tires and light the fires to 400 for roasting the veggies, and back to 350 to cook the chicken.
  2. Pound the chicken breasts until they are about ½ inch thick.
  3. Combine the crumb coating ingredients. Pat dry your chicken breasts, then dip into the egg, then dredge through the flour mix.
  4. Fry them up in the butter until both sides are golden brown. You aren’t cooking them completely at this time, just giving them a nice crispy coating.
  5. Start combining everything for the sauce. When the vegetables are done, add them in.
  6. Place your chicken in a baking dish that has a cover.
  7. Pour, or in my case, glop on the sauce. My sauce tends to be mainly vegetables.
  8. For some reason, vegetables don’t pour well. Go figure.
  9. Bake in the oven until almost done.
  10. I used a meat thermometer, stick it right into one of the pieces of chicken and test it.
  11. Then about 15 degrees away from done-ness, add on the mozzarella cheese. Bake it until it’s a gorgeous golden brown on top, and of course, the chicken is done.
Recipe by The Kitchen Magpie at