Chicken Parmigiana

Chicken Parmigiana
Staff Writer
Chicken Parmigiana
Yasmin Fahr

Chicken Parmigiana

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). 

3
Servings
166
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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
  • 4 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

Directions

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. 

Nutritional Facts

Total Fat
18g
26%
Saturated Fat
15g
63%
Carbohydrate, by difference
1g
1%
Protein
2g
4%
Vitamin A, RAE
132µg
19%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
207µg
100%
Calcium, Ca
89mg
9%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
34µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Manganese, Mn
1mg
56%
Phosphorus, P
28mg
4%
Sodium, Na
2mg
0%
Water
46g
2%

Chicken Parmigiana Shopping Tip

If you’re buying chicken at the store, make sure that it’s the last thing you pick up before hitting the checkout – and to head straight home with it to the icebox.

Chicken Parmigiana Cooking Tip

Wash everything that chicken touches with soap and hot water.

Chicken Parmigiana Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.