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You work hard all week — you deserve some real comfort food.

Chicken Parmigiana

serving timeServes 2


  • 2 boneless, skinless chicken breasts

  • 1/2 cup vegetable oil

  • 2 cloves garlic, minced

  • 1 cup onion, chopped

  • 3 cups tomato sauce

  • 1 sprig basil

  • 2 eggs, beaten

  • 1 cup Italian breadcrumbs

  • 1/2 cup Parmesan cheese, freshly grated

  • 4 ounces mozzarella cheese, sliced into coins

  • 1 cup Italian breadcrumbs

  • 4 ounces mozzarella cheese

  • 200 grams (about 1/2 pounds) thin linguine, cooked

  • 1/4 cup fresh parsley, chopped

  • Salt and pepper


  1. Pound chicken until 1/3-inch thick. Season with salt and pepper.

  2. Dip chicken in the beaten eggs, then roll in breadcrumbs.

  3. Heat oil in a large oven-safe skillet. When oil is hot, brown chicken on all sides. Remove and set aside.

  4. Preheat oven to 350°F.

  5. Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet. Sauté chopped onion and garlic until onions are slightly translucent. Stir in tomato sauce, drop in a sprig of basil, and bring to simmer for 10 minutes. Remove the basil.

  6. Place chicken in the sauce. Sprinkle Parmesan over the chicken and place a round of mozzarella on top of each chicken breast. Transfer to oven and bake at 350°F for 15 minutes, or until cheese has melted and browned.

  7. Serve with linguine, and garnish with parsley.

Chicken Parmigiana




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