Easy Chicken Parmigiana (Crispy, Cheesy & Family-Friendly)

This easy chicken parmigiana has crispy crumbed chicken topped with rich tomato sauce and melted cheese for a comforting family dinner that's simple to make at home.

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9/23/20262 min read

Crispy homemade chicken parmigiana with cheese

Prep: 20 minutes | Cook: 25 minutes | Total: 45 minutes | Serves: 4
Best For: Family dinners, weekend meals, homemade pub favourites

Easy Homemade Chicken Parmigiana

This easy chicken parmigiana starts with crispy crumbed chicken breast, then adds tomato sauce and plenty of melted cheese before everything goes into the oven until bubbling and golden. It's comforting, filling and much easier to make at home than it might look.

Serve it with hot chips and salad for the classic combination, or keep things simple with roast vegetables or potatoes. Put the tray in the middle of the table and you've got the sort of familiar family dinner that doesn't need much convincing.

Ingredients for Chicken Parmigiana

2 large chicken breasts
½ cup plain flour
2 large eggs
1 tablespoon milk
1½ cups breadcrumbs
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 cup tomato pasta sauce
1½ cups grated mozzarella cheese
¼ cup finely grated Parmesan cheese

Optional:

1 teaspoon dried Italian herbs
Fresh parsley or basil
Extra Parmesan, for serving
Chips and salad, for serving

Step-by-Step Instructions

Prepare the chicken. Slice each chicken breast horizontally to create four thinner pieces.
Flatten evenly. Place the chicken between two sheets of baking paper and gently pound until approximately 1–1.5 cm thick.
Prepare the coating. Place the flour in one shallow bowl. Whisk the eggs and milk in another. In a third bowl, combine the breadcrumbs, garlic powder, paprika, salt and pepper.
Coat the chicken. Dip each piece first into the flour, then the egg mixture and finally the breadcrumbs. Press the crumbs gently onto the chicken.
Heat the pan. Add the olive oil to a large frying pan over medium-high heat.
Cook until golden. Cook the crumbed chicken for approximately 3–4 minutes per side, until golden. It doesn't need to be completely cooked through yet because it will finish in the oven.
Transfer to a baking dish. Arrange the chicken pieces in a large oven-safe dish or on a lined baking tray.
Add the tomato sauce. Spoon tomato pasta sauce over each piece, keeping some of the crispy edges uncovered.
Add the cheese. Sprinkle generously with mozzarella and Parmesan.
Bake. Place in a 200°C conventional or 180°C fan-forced oven for approximately 10–15 minutes, until the chicken is cooked through and the cheese is melted and bubbling.
Brown the cheese. If you'd like a more golden top, place under the grill briefly at the end. Keep a close eye on it.
Serve immediately. Finish with parsley or basil if desired and serve with chips, salad or vegetables.

Helpful Tips

Keep the chicken an even thickness so every piece cooks at approximately the same rate.
Don't completely cover the schnitzel with sauce — leaving some crumb exposed helps preserve that crispy texture.
Freshly grated mozzarella melts beautifully, but regular supermarket grated cheese works perfectly well too.
Cooked chicken should reach an internal temperature of 75°C at its thickest point.

Why This Recipe Works

Thin chicken pieces cook quickly and evenly.
The flour, egg and breadcrumb coating creates a crispy exterior.
Tomato sauce keeps the chicken underneath moist and adds plenty of flavour.
Mozzarella gives you the classic stretchy melted-cheese topping.
Uses familiar supermarket ingredients.
Easy enough for beginner cooks.
Turns your basic chicken schnitzel into a completely different family meal.

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