Italian Chicken Parmigiana

Italian Chicken Parmigiana


4 people made this

About this recipe: An easy, Italian-style dish of chicken breasts, oven-baked with a chunky vegetable sauce and a Parmesan topping. Serve with warm ciabatta or baguette to mop up the delicious sauce.

Maggie Pannell

Serves: 4 

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g small mushrooms, quartered
  • 1 large brinjal, diced
  • 450g tomatoes, roughly chopped
  • 15g fresh basil, roughly torn
  • 4 skinless, chicken breast fillets, about 500g in total
  • 2 tbsp freshly grated Parmesan cheese

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat the oven to 190°C. Heat the oil in a deep frying pan add the onion and garlic and stir for 2 minutes over a medium heat. Add the mushrooms and cook for 3–4 minutes until lightly coloured, stirring frequently.
  2. Stir in the diced brinjal, cook for 2 minutes, then add the tomatoes and stir over a medium-high heat for 2 minutes to combine. Reduce the heat and leave the sauce to simmer for 15 minutes until thick. Stir in the basil and season to taste.
  3. Arrange the chicken in a single layer in a deep ovenproof baking dish and spoon the sauce over. Cover and bake for 25 minutes or until the chicken is thoroughly cooked. Now, sprinkle cheese and cook it till its melted.


Replace the mushrooms with a 400g can of artichoke hearts, drained and quartered, or with 4 turai, diced. * This dish would also work well using titar/bater breasts.

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