Perfectly Palatable Chicken Parmigiana

This has become one of my favorite meals to make when I feel like something saucy and warm, but don’t have time to spend hours on a traditional hearty dish.  It’s simple and a great crowd pleaser (kids and adults alike), or even perfect to eat alone with enough left over for lunch the next day.  There are hundreds of Chicken Parmigiana recipes out there, but I promise you this will be one of the most flavorful ones you’ll find, and it’s sure to hit the spot.  Details like using the same pan to cook the chicken and the sauce, as well as the added herbs in the breadcrumbs will make the biggest difference in the final product.

Chicken Parmigiana

For 2 people


  • 2-4 chicken breasts
  • 2 eggs
  • 2 cups of flour
  • 2 cubs of breadcrumbs (add some dried oregano, garlic powder, black pepper, and dried basil for extra flavor)
  • 1 large shallot
  • 2 garlic cloves
  • 1 Tablespoon Red Chili Flakes (or more if you like spice like me!)
  • 1 large can or 2 small cans of pealed Roma tomatoes (chopped) or tomato sauce
  • Extra Virgin Olive Oil
  • About half a box of spaghetti
  • 2 cups shredded mozzarella cheese
  • ½ cup of shaved Parmesan cheese
  • Sea Salt and Freshly Ground Black Pepper to taste


  1. Heat oven to 375 F.  Start heating a big pot of salted water over high heat, covered.
  2. Chop up the shallot into slivers.  Mince the garlic cloves.  Set aside
  3. Beat the eggs in a bowl.  Set another bowl aside filled with the breadcrumbs.  Make a third bowl for the flour.  Line these up like an assembly line with a clean plate on the end.  Order should be: 1) Flour 2) Eggs 3) Breadcrumbs
  4. Coat 1 chicken breast in the flour.  Once completely coated, shake of the excess, and coat in the egg.  Shake of the excess and cover in the breadcrumbs.  Once completely covered, set in the clean plate.  Repeat until all of the chicken breasts are prepped.
  5. Cover the bottom of the skillet with extra virgin olive oil and heat over medium heat.  After about a minute, add the chicken breasts to the oil.  Cook for about 7 minutes then turn each chicken breast over.  Cook for about another 7 minutes.  To test if they are done cooking, cut a small slit and see the meat is opaque white in the center.  Once cooking is complete, remove the chicken from the pan and set aside.
  6. In the same pan, over medium heat, add the garlic, red chili flakes, and shallots.  Once the garlic sizzles and starts to turn golden and the shallots soften, pour the chopped tomatoes and all their juices or the tomato sauce.  Add salt and pepper and stir. Be sure to scrape the chicken bits off the bottom of the pan and mix into the sauce.
  7. Cook the tomato sauce until it’s simmering.  Simmer for about 10-15 minutes.
  8. About 5 minutes into the simmering, add the pasta to the boiling water.
  9. Set the chicken breasts in a Pyrex container.  Turn off the heat on the tomato sauce and pour the sauce over the chicken breasts.  Cover with the mozzarella and Parmesan cheese.
  10. Place the Pyrex in the oven for about 5-7 minutes, or until the cheese is bubbly and golden on top.  If necessary, turn on the broiler for the last minute to get the nice cheesy browning effect.
  11. Once the pasta is done cooking, strain, and either add a bit of butter or olive oil, and some salt and pepper.
  12. Serve the chicken and pasta together.  Yum 🙂

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