Homemade Chicken Parmigiana Recipe

This dish is simple to make and incredibly tasty.

I made a delicious variation of chicken parmesan using chicken scallopini cutlets. I used a generous amount of bread crumbs - 2 1/2 cups seasoned with oregano, basil, garlic powder, onion powder, pepper, and parmesan cheese. I followed a flour dredge, egg wash, then bread crumb coating method for the chicken, which gave it a perfect crunch. After pan frying the chicken, I kept it warm in the oven while preparing the sauce. The sauce was made with fire-roasted tomatoes and seasoned with brown sugar, basil, oregano, garlic powder, and onion powder. I poured the flavorful sauce over the chicken, sprinkled it with cheese, and baked it again while cooking pasta. This chicken parmesan variation was a hit with my family. My son, who usually doesn't like tomato-based sauces, enjoyed this dish. The sauce was not too saucy, so if you prefer a saucier dish, I would recommend doubling or tripling the sauce portion. A definite winner for a cozy homemade meal!

I made this recipe last night and it was absolutely delicious! It was so easy to make and turned out better than any other chicken parmigiana recipes I've tried before. The quick tomato sauce was fantastic - I even used my immersion blender to puree it slightly, but the texture can be adjusted to personal preference. What really matters is the amazing taste! I used homemade bread crumbs for the breading and pounded the chicken breast fillets a bit, cooking them in just 10 minutes as directed. I appreciated not having to transfer the dish to the oven to finish cooking and melt the cheeses. The cheese melted beautifully over the hot tomato sauce while the chicken was resting. My husband couldn't stop raving about it! I am getting rid of all my other chicken parmigiana recipes because this one is definitely a keeper!

This dish was absolutely delicious! I found that my sauce was a bit thinner than I preferred, so I decided to add a can of tomato paste, which helped to thicken it perfectly. Moreover, I made some adjustments to streamline the cooking process for when I returned home from work. Instead of fully cooking the chicken, I simply browned it in a frying pan. After that, I transferred the chicken to a casserole dish, covered it with the sauce, and sprinkled a generous amount of mozzarella cheese on top. I then covered the dish and baked it at 350 degrees for approximately an hour and a half. This method worked wonders for my busy schedule and the end result was fantastic.

My husband and I absolutely adore this recipe! We made some adjustments to suit our preferences. We prefer to drain most of the juice from the diced tomatoes to avoid it becoming too watery. Adding half a small can of tomato paste not only thickens the sauce but also enhances the flavor beautifully. Instead of letting the cheese melt on its own, we prefer to place the chicken in a casserole in the oven on broil for a few minutes. We recently served this dish to guests for dinner, and it was a huge success! It has now become a regular favorite in our household.

Delicious!! I really enjoy the new air fryer recipes. It was simple to make and my family absolutely loved it. I even added some shredded Parmesan cheese to the mozzarella on top, which took it to the next level.

This dish is delicious and simple to prepare. However, the recommended 10 minutes of frying for the chicken breasts is way too long and impractical. Next time, I plan to try baking them in the oven instead to prevent the coating from burning and to ensure that my family and I are safe from salmonella. Despite the tasty flavor, due to the excessive frying time, I can only give it 3 stars.