Chicken Parmigiana Recipe !


Hello guys! Its been a while since I have shared any recipe on the blog. Specially since I love creating new recipes and doing food photos. But I guess in the past many months, I have mostly just been cooking classic recipes : lots of curries, rice and pasta dishes. Good old comfort food during those chilly winter months. 1I6A1451Currently, I am trying to go Carb-free in my diet. Including mostly proteins, lots of veggies (and fats as well). I am exploring new options to cook the veggies, like broccoli bake or cauliflower rice, instead of going for pasta or rice. And roasted veggies are always a favorite with me. Some impromptu backyard BBQs are also happening which leave little room to crave for the carbs or the starchy vegetables.1I6A1389

Anyways, I shared an Italian crumbed chicken on my insta story a few days ago, which then led to me doing a poll if viewers wanted a recipe on the blog, which resulted in more than 90% saying yes, so here I am, doing just that.1I6A1426

Except that when I started making the same crumbed chicken again for the photos, I decided to take it a step further and make things more interesting (and delicious!). I ended up doing Chicken Parmigiana, the most classic Italian-American dish and my favorite thing to order around diners around here.1I6A1445

Pretty basic recipe over. Chicken breasts, parmesan crumb, oven-baked, topped with marinara and mozzarella, baked till melted. Haha, don’t worry, I am detailing the full recipe and method below. Hope you guys try it out and enjoy it.1I6A1424


  • 4  chicken breast, sliced in half to make 8
  • 3/4 cup breadcrumbs, seasoned with salt and pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter, melted (or olive oil)
  • 3/4 cup mozzarella cheese (I used Polly-o)
  • 1 cup marinara (or Pasta sauce)
  • cooking spray


  1. Preheat oven to 450°. Spray a large baking sheet lightly with spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.
  3. Lightly spray a little more oil on top and bake in the oven for 25 minutes.
  4. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
  5. Bake 5 more minutes or until cheese is melted.


I served mine with roasted cherry tomatoes tossed in the leftover crumb, salt and pepper. I popped the halved tomatoes in with the chicken about half way through. I also made a green leafy salad with coconut lime dressing.


One Comment Add yours

  1. mistimaan says:

    Loved your recipe


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