How To Make Chicken Parmigiana

The first time I made this, I didn't take pictures. I whipped it up one night when we had company and didn't have time time nor patience to document it all.

But it turned out so tasty that I made it again, this time making sure to take pictures and finesse it that little bit more to our liking and to show you How To Make Chicken Parmigiana.

I used roasted vegetables to make my own sauce, since my son-the-poser-vegetarian won't eat chicken that isn't deep fried and battered. So in this house, the sauce matters.  I can't do a sauce that doesn't have substance and extra nutrition, otherwise I would have to make two meals.

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And that just ain't happening.

Ingredients Needed:

2-4 chicken breasts
Crumb Coating:
1 cup of bread crumbs
Parmesan cheese
1 tsp oregano
1 tsp pepper
1/2 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

Kick the tires and light the fires to 400 for roasting the veggies, and back to 350 to cook the chicken.

How To Make Chicken Parmigiana

Roast all those yummy chopped vegetables on a baking sheet with some olive oil drizzled on top.

How To Make Chicken Parmigiana

Pound the chicken breasts until they are about 1/2 inch thick.

How To Make Chicken Parmigiana

Combine the crumb coating ingredients.  Pat dry your chicken breasts, then dip into the egg, then dredge through the flour mix.

How To Make Chicken Parmigiana

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.

How To Make Chicken Parmigiana

Start combining everything for the sauce. When the vegetables are done, add them in.

How To Make Chicken Parmigiana

Place your chicken in a baking dish that has a cover.

How To Make Chicken Parmigiana

Pour, or in my case, glop on the sauce. My sauce tends to be mainly vegetables.

For some reason, vegetables don't pour well. Go figure.

How To Make Chicken Parmigiana

Bake in the oven until almost done.

I used a meat thermometer, stick it right into one of the pieces of chicken and test it.

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.

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Chicken Parmigiana
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Easy chicken parmigiana, perfect for a family dinner. Loaded with veggies!
Course: Dinner
Cuisine: Chicken
Servings: 4
Calories: 484 kcal
Author: Karlynn Johnston
Ingredients
  • 2-4 chicken breasts onions, mushrooms,carrots
  • 1 cup bread crumbs Crumb Coating ingredients
  • 100 grams Parmesan cheese
  • 1 tsp oregano
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 egg
  • 1 tbsp butter for frying
  • 1-2 cups mozzarella cheese Sauce Ingredients
  • 28 oz can crushed tomatoes
  • 2 tsp oregano
  • 1-2 tsp sugar
  • 1 tsp onion powder
  • 1-2 cloves minced garlic
  • 3-4 cups chopped vegetables(zucchini)
Instructions
  1. Kick the tires and light the fires to 400 degrees for roasting the veggies, and back to 350 degrees to cook the chicken.

  2. Pound the chicken breasts until they are about 1/2 inch thick. 

  3. Combine the crumb coating ingredients. 
  4. Pat dry your chicken breasts, then dip into the egg, then dredge through the flour mix.

  5. 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. 

  6. Start combining everything for the sauce. 
  7. When the vegetables are done, add them in. 

  8. Place your chicken in a baking dish that has a cover. Pour, or in my case, glop on the sauce. My sauce tends to be mainly vegetables. For some reason, vegetables don't pour well. Go figure. 

  9. Bake in the oven until almost done. I used a meat thermometer, stick it right into one of the pieces of chicken and tested it.

  10. Then about 15 degrees away from doneness, add on the mozzarella cheese. 

  11. Bake it until it's a gorgeous golden brown on top, and of course, the chicken is done.
Nutrition Facts
Chicken Parmigiana
Amount Per Serving (4 g)
Calories 484 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 123mg 41%
Sodium 1441mg 60%
Potassium 1145mg 33%
Total Carbohydrates 40g 13%
Dietary Fiber 6g 24%
Sugars 14g
Protein 36g 72%
Vitamin A 23.2%
Vitamin C 43.4%
Calcium 59%
Iron 29.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

How To Make Chicken Parmigiana

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

5 Comments

  1. Colorado payday loan Reply

    Thanks on your marvelous posting! I actually enjoyed reading it you might be a great author. I will make certain to bookmark your blog and may come back very soon. I want to encourage you to continue your great work, have a nice weekend!

  2. In everyday, grocery-store, culinary language, the words “fruit” and “vegetable” are mutually exclusive; plant products that are called fruit are hardly ever classified as vegetables, and vice-versa.

  3. Looks fantastic! I love the addition of all those gorgeous chopped, roasted vegetables to the sauce… much healthier than the usual chicken parm recipes I’ve seen, and with loads more flavour too, I’ll bet.

    • It’s a family favorite, the vegetarian boy gets loads of veggies and we get chicken and loads of veggies. It’s win-win! One gets very innovative when it comes to adjusting recipes to up the health factor. Those kids are a’ training me!

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