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. 

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