Baked Chicken Parmigiano so good and cheesy the perfect Company is Coming or Family Dinner Recipe.
Baked Chicken Parmigiano
has to be one of my favourite dishes, seriously. Do you ever make one of your favourite dishes and it is so freaking good that you always say to yourself, “why don’t I make this more often”?
Well this is my why-don’t-I-make-it-more-often recipes.I can remember whenever I went out with my friends in Canada for dinner, Baked Chicken Parmigiano was usually what I ordered.
I adore it. Although in Canada it is usually served with pasta, I served it separate, because in Italy pasta is considered a primo piatto (first plate) and Meat or Fish secondo piatto (second plate), although, yeah this would have been amazing served with Pasta. Maybe next time.
For this recipe I like to buy a boneless piece of chicken and cut it myself. I prefer thicker pieces of chicken for this dish.
More Chicken Recipes you may Enjoy!
Italian Herb Roasted Chicken and Potatoes
Italian Chicken and Tomato Skillet with Roasted Peppers
Easy Skillet Italian Chicken Cacciatore
I also learned from my Mom that the best coating for pretty well anything are crushed crackers, instead of bread crumbs.
Although bread crumbs work well also. Remember though if you use salted crackers, cut back on the extra salt.
Baked Chicken Parmigiano is a great dish to serve when you have guests for dinner or when you are craving a tasty comfort food dish, easy and quick to put together.
Baked Chicken Parmigiano
I love baked dishes because I always think it looks like you did so much more and it’s healthier too, which is always a bonus.
Besides who can resist a delicious chicken dish with an amazing sauce and melted cheese? I know I can’t. Buon Appetito!
- 6 pieces of boneless chicken
- 2 large eggs
- 1 cup crushed salted crackers (or bread crumbs)
- FOR THE SAUCE
- 1 1/4 cups tomato puree
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 clove garlic chopped
- 1/2 cup water
- 1 tablespoon butter
- TOPPING
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup grated firm mozzarella
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Pre-heat oven to 350° (180° celsius). Lightly grease a medium to large baking dish.
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In a medium bowl beat eggs.
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On a medium plate add cracker crumbs.
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Dip chicken pieces first in egg and then roll and cover well in cracker crumbs.
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In a medium frying pan add 3 tablespoons (45 grams) olive oil and brown chicken. (approximately 3 minutes on each side).
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Place in baking pan in a single layer.
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FOR THE SAUCE
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In a medium pot add olive oil, garlic, puree, water, salt, oregano and basil, stir to combine, bring to a boil then lower heat to low-medium and continue to cook until thickened, stirring occasionally (approximately 10-15 minutes). Stir in butter.
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Pour sauce over chicken, sprinkle with Parmesan cheese.
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Cover with foil and bake for 30 minutes, remove cover, top with grated mozzarella cheese and continue to bake for approximately 10 minutes. Serve immediately. Enjoy!
Re published from March 2015.
Carolyne says
This is absolutely a wonderful meal. I have made this several times now
Always a hit. Thankyou
Rosemary says
Hi Carolyne, thanks so much, so glad you enjoyed it. Have a great weekend.
Lana says
This chicken is my favorite recipe. My family loves it! Thank you!!
Rosemary says
Hi Lana, so glad you enjoyed it. Have a great week.
Linda G. Dierking says
Looks delicious
Rosemary says
Thanks so much.
Lyn says
Just beautiful chicken was so tender. Could you prepare this the day before.
Rosemary says
Hi Lyn, glad you enjoyed it. I don’t see why not, just keep it refrigerated, (remove it 15-20 before baking). 🙂
Janet says
Just made this, excellent, used my own homemade tomatoe sauce however. Will definitely make again.
Rosemary says
Hi Janet, so glad you enjoyed it. Have a great week.
Heather Kinnaird says
this has always been a favorite dish of mine and I have never made it at home. I need to get on that pronto
Rosemary says
Hi Heather, I hope you like it, it’s quite easy. Let me know.
Michelle | A Dish of Daily Life says
Thanks for the tip on the crushed crackers…I am definitely trying that! My kids love chicken parmigiano and I am always on the lookout for new weeknight dinners…this will be going on the menu! 🙂
Rosemary says
Thanks Michelle, I hope you all enjoy it!
Veronica@downcakerylane says
I love this dish! I’ve never tried using the crackers, it does sound way better than bread crumbs. The photos are so enticing
Rose says
Hi Veronica, thanks, I love using crackers instead of bread crumbs. Have a great day.
Diane P. says
Just looking at your pictures makes my mouth water!! Will have to make this VERY SOON! I have never used crushed saltines instead of breadcrumbs. Very interesting. Can’t wait to try this! I subscribed again, but it told me I was already subscribed to Mail Chimp. Don’t know how—but that’s my story!
Rose says
Hi Diane, thanks, hope you like it. So glad you are still following, have a great day.
April @ Girl Gone Gourmet says
Another great one – I love chicken parm! The cracker crust totally makes sense — your mom has the best ideas 🙂
Rose says
Hi April, thanks, yes she did have some good ideas.
Judit + Corina @Glamorous Bite says
Mmm… what a cheese goodness Rose! This is one of our all time favorite Italian dishes and every time we are in Italy we are ordering it for at least 2-3 times. Just love that you used Mozzarella and Parmesan on top 🙂
Ciao,
J+C
Rose says
Hi Judit and Corina, thanks I know I love this dish too. Thanks for stopping by.
Marisa Franca @ All Our Way says
Yum this sounds delicious!! I’ve always loved chicken parmesan I like how you do your recipe — I’ll have to make it next time I make chicken. Grazie per la ricetta. Now, if I got this post, do I still have to subscribe again? I certainly don’t want to miss anything. 😉
Rose says
Hi Marisa, thanks one of my favourite dishes, actually what don’t I like? lol. Yes you do have to subscribe again because you are subscribed through wordpress. Maybe because you blog too. Who knows. Thanks have a great day.