Chicken Parmigiana

Chicken Parmigiana
Yasmin Fahr


  • 3 1/2 tablespoons  olive oil
  • 1   clove garlic, minced or grated with a Microplane
  •  Pinch of  red chile flakes, plus more to taste
  •   One 20-ounce can whole, peeled tomatoes
  •   Salt and pepper, to taste
  • Chicken cutlets (or 2 chicken breasts sliced in half horizontally)
  •  Pinch of  dried oregano
  • One  8-ounce ball mozzarella, roughly torn
  • 3/4 cups  fresh grated Parmigiano-Reggiano, plus more as needed
  • 1/2 cup  breadcrumbs

A cheesy, tomato sauce-covered comfort food, this recipe is best served with a side of pasta. This variation of the recipe is a little lighter than traditional chicken parmigiana but it's just as tasty (I promise). 


In a wide, straight-sided skillet over medium-high heat, add 2 tablespoons of the olive oil. When hot, add the garlic and red chile flakes and cook until just before the garlic browns, about 1 minute. Then add the tomatoes, breaking them up with a spoon. Season with salt and pepper and bring to a simmer. Cook for about 15-20 minutes, or until it's reached your desired consistency and taste. 

Preheat the oven to 400 degrees.

Season the chicken cutlets with salt, pepper, and the 1 1/2 tablespoons of olive oil. In a heavy skillet or cast-iron pan, cook the chicken pieces (in batches if necessary) for about 2 minutes on each side. Then, in a baking pan, place a layer of the tomato sauce on the bottom. Add the chicken pieces, then top with a generous layer of mozzarella, Parmigiano-Reggiano, and the breadcrumbs. Spoon the remaining tomato sauce on top, and add another layer of the Parmigiano if desired. 

Cook in the oven for about 10-12 minutes, until the cheese has melted and the chicken has cooked through. Serve with a side of pasta if desired. 


Calories per serving:

841 calories

Dietary restrictions:

Low Carb Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 166g 255%
  • Carbs 69g 23%
  • Saturated 63g 316%
  • Fiber 14g 56%
  • Trans 0g
  • Sugars 21g
  • Protein 187g 374%
  • Cholesterol 526mg 175%
  • Sodium 3,923mg 163%
  • Calcium 2,505mg 250%
  • Magnesium 282mg 70%
  • Potassium 2,487mg 71%
  • Iron 12mg 64%
  • Zinc 14mg 94%
  • Phosphorus 2,372mg 339%
  • Vitamin A 4,901IU 98%
  • Vitamin C 72mg 121%
  • Thiamin (B1) 4mg 279%
  • Riboflavin (B2) 2mg 109%
  • Niacin (B3) 53mg 265%
  • Vitamin B6 3mg 165%
  • Folic Acid (B9) 144µg 36%
  • Vitamin B12 8µg 132%
  • Vitamin D 3µg 1%
  • Vitamin E 12mg 60%
  • Vitamin K 59µg 73%
  • Fatty acids, total monounsaturated 74g
  • Fatty acids, total polyunsaturated 18g
See detailed nutritional info Have a question about nutritional data? Let us know.

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