Chicken Parmigiana

Staff Writer
Chicken Parmigiana
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). 

Ready in
30-40 m
3
Servings
983
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. 

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.

Nutritional Facts

Total Fat
63g
97%
Sugar
7g
N/A
Saturated Fat
23g
100%
Cholesterol
227mg
76%
Protein
79g
100%
Carbs
24g
8%
Vitamin A
291µg
32%
Vitamin B12
3µg
49%
Vitamin B6
2mg
77%
Vitamin C
24mg
40%
Vitamin D
1µg
N/A
Vitamin E
4mg
21%
Vitamin K
21µg
26%
Calcium
847mg
85%
Fiber
5g
20%
Folate (food)
37µg
N/A
Folate equivalent (total)
62µg
15%
Folic acid
15µg
N/A
Iron
5mg
25%
Magnesium
116mg
29%
Monounsaturated
28g
N/A
Niacin (B3)
26mg
100%
Phosphorus
934mg
100%
Polyunsaturated
8g
N/A
Potassium
1020mg
29%
Riboflavin (B2)
0.7mg
40.4%
Sodium
1359mg
57%
Thiamin (B1)
1mg
96%
Trans
0.2g
N/A
Zinc
5mg
36%

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