Homemade Chicken Parmigiana

This is an easy and delicious dish.

I made this last night. It is delicious and easy! We liked it better than any of the other chicken parmigiana recipes I have tried! The quick tomato sauce is excellent. I pureed it a bit with my immersion blender, but the texture is a personal preference. The taste is what counts! I used homemade bread crumbs for the breading. I pounded out the chicken breast fillets a bit, and they were done in the 10 minutes stated. I liked not having to transfer it to the oven to complete the cooking and melt the cheeses. The cheese melted beautifully over the hot tomato sauce while the chicken was "resting". My husband raved! I'm throwing out all my other chicken parmigiana recipes. This one is it!!

This was so good! My sauce came out a little thinner than I would have liked, so I added a can of tomato paste; that made it perfect. Also, I adjusted it a bit so I wouldn't have to do anything when I came home from work. Rather than cook the chicken all the way through, I just browned it in the frying pan. Then, I transferred it to a casserole dish, covered it with the sauce, and topped it with the mozzarella cheese. I then covered it and baked it at 350 for about an hour and a half. This worked out great for my situation.

I can only give this three stars because the sauce was absolutely terrible!!! (sorry, no offense). We find can tomatoes are so bitter they are awful. What I did was make the chicken as it says (but without the egg due to allergy) then instead of the sauce I served with Ragu jar speghetti sauce and then the moz cheese and speghetti noodles; then it was a 5/5.

Im not a great fan of Chicken Parmigiana but my husband is. I used this recipe last night and it is absolutely wonderful. The only trouble was i kept taking a spoonfull of the sauce whilst waiting for the chicken to cook. I will definately use this again :D

Me likes !!!!! The only change: up the spices in the sauce ( at least 2t garlic, add some basil and don't forget good ol' salt 'n peppa) and the breading. I also used a bit more cream in the sauce. I love that it doesn't need an oven or broiler. Have to admit that I sometimes give this a zap under the grill to help if I use sliced Mozzarella. Serve with good, crunchy garlic bread.... hmmm what's for supper??

Awesome recipe. Made this for my wife on our anniversary. Im a chef by trade and I think I'm going to use the idea for the sauce at work. thanks a ton.

Gave this recipe a try and was very pleased. Took the hint from Junebug and pounded the chicken a bit and also replaced the sugar with a single packet of Splenda then hit it with the blender. The sauce flavor is quite similar to a traditional marinara sauce I found at Trader Joes. A jar of the sauce makes this a quick and easy recipe.

Delicious, and highly recommended! I made two changes. One, I used fresh, peeled and seeded tomatoes instead of the canned diced tomatoes. Second, I used a slice of smoky provolone cheese instead of the mozzarella and parmesan cheese topping, but left the parmesan in for the breading. Both changes turned out really well. Thanks for the recipe!

Thank you for this recipe, it's fantastic!

I doubled the sauce and added about a tsp of sugar. I zapped it with my immersion blender prior to adding the cream. I baked the chicken for 30 minutes at 350 instead of pan frying. It was quite good and my family loved it. It will absolutely make more appearances on my dinner table.

This beats the chicken parmigiana at Olive Garden and Johnny Carino's hands down. Fabulous, and super easy!

For those that really liked the recipe (REAL Italian or not), just use your own favorite sauce, and then follow the directions. I find, putting the sauce on the chicken before baking produces a soggy breading. Put chicken in baking dish after sauteing, place lots of Mozzarella on top, then bake until cheese melts. Take out of oven, pour desired sauce over and sprinkle with fresh Parmesan! Delicious.

My 11 year old daughter, who wants to be a chef, decided that this would be her first recipe to try out on the family and guests!! Well, with a little help in pounding the chicken and frying in oil, she created a masterpiece that everyone raved about for days!! She did decide to use a jar of 4 cheese "Classico" spaghetti sauce, instead of diced tomatoes, and then add all the cream and spices to that. Otherwise, we kept the recipe the same. The cheese didn't melt quite right, so we stuck it under the broiler for a minute, and PRESTO!! Her signature dish...OK, this was her first dish, but she's well on her way to becoming the next Food Network Star.....with a little help from Allrecipes!! Thanks for a wonderful recipe you can be proud of!! We are!!

This is a great recipes, everyone in my house love it!, I have been making a lot of recipes from this page, I consider this one the best of all. This one is keeper I will make it again.

My kids LOVED it and so did my husband...great recipe, thanks!

Such a WONDERUFL dish! Thank you so much for sharing! This recipe rocks! Well done my dear!

This is amazing! The recipe is simple, and the outcome is phenomenal! I did add a half a can of tomato paste to thicken the sauce a little, but it was delicious even before that! So yummy!

This is an awesome recipe. I did season my chicken more. I also added more parmesan cheese, salt and pepper to the bread crumbs. I used panko bread crumbs.

Fresh tomatoes in the summer are the #1 choice

My 14 year old decided to give her brother an early valentine and choose this recipe..he loves this dish when we go out to eat. She was able to fix it and it tasted great we all liked it even tho I have never used cream before I found it good and a easy dish to fix for a family dinner that pleased everyone..no complaints! Sometimes the kids complain if it's to "different" Thanks for posting.

Very tasty recipe. I used a can of tomato paste to thicken the sauce like some recommended. For the breading, I used dry Italian bread crumbs with some melted butter mixed in. For the pasta to go with this, I used Linguine. After cooking the Linguine pasta, I placed it in the bottom of a casserole dish and then spooned a little of the sauce on top. Then I placed the cooked/fried breaded chicken, sauce and cheese' on top. I then put on low Broil for a few min to just melt/brown the cheese'. I used fresh sliced mozz cheese along with the parma .

My boyfriend thinks I'm some kind of Italian chef now haha :) The recipie is very easy to follow and it didn't seem to take that long to make. Add pasta and garlic bread and it's an instant hit! I did double the sauce to have enough for pasta.

This tastes like something from a restaurant! The sauce has wonderful flavor and I love the chunks of tomato and onion! The only addition I made was adding some basil to the sauce. I'll definitely make this again!

This was REALLY good...I used thinly sliced chicken breast...and it was perfect!! Husband asked me to make it again tonight! LOL! Said he didn't believe I made it..bought it and preteneded!! Fairly easy to make too.

I had what I thought was a decent chicken parmigiana but tried this one and will be changing recipes. I stuck with the recipe and thought it was great. My boyfriend loved it too.

This is a really great recipe-We will DEFINITELY make it again!!! While its strength was the amazing sauce I would DEFINITELY double the recipe as there wasn't nearly enough. We sided it with Fiori pasta and would have loved to have draped it with more sauce! The chicken itself was a little bland- not sure what seasoning I'd use to spice it up a little though...hmmm. Also, instead of flattening the chicken we sliced it into cutlets. *Made this with the help of my 10 and 11year olds. There were plenty of things for each to do to feel involved- but be careful as there's a LOT going on in the stovetop area.

Pretty good, not sure why others seemed to have trouble with the chicken staying crispy. I pounded the chicken until it was pretty thin. Then I soaked in the egg mixture, dipped in breadcrumbs, soaked in egg mixture, dipped in breadcrumbs again. Then I cooked in olive oil for about 8 minutes...came out perfect. I think double dipping may be the key

I have made this recipe, exactly as it is, many times now and it is by far the tastiest Chicken Parmigiana I've ever eaten! I have had this dish in restaurants too and loved it but this one had the yummiest flavour! My husband and I love it and I've shared the recipe with friends and told them they must try this one!!!!

Absolutely Delicious! I made the sauce only as I already had premade coated chicken schnitzels but AUTHENTIC Italiana this definately IS! A winner in the recipe department and I will definately make again. The hint of cream throughout really tantalises the tastebuds! 5 Stars all the way!

This is a good base to start with but I had to make a lot of tweaks to get it where I thought it needed to be. Chicken first: I used panko bread crumbs instead of plain, added about 1tsp oregano, 1tsp basil, 1/2 tsp parsley, 1/4tsp ground rosemary, and 1/2tsp granulated garlic. I pounded the breasts out to 1/4" thickness, then let them sit in the breading mixture in the fridge after dipping in the egg while I prepped sauce. To the sauce I also added about 3tbsp more sugar because canned tomatos are kind of bitter, basil, organo and parsley as well as using my own roasted garlic instead of minced. You have to use more because the roasted garlic is very mellow, I used around 6 cloves, and I mashed it and steeped it in the cream after heating the cream in the microwave. I added a bit of red pepper flake for just a bit of bite, too maybe 1/8 tsp, 1/4 if you like it spicy. I simmered the sauce for as long as it took to boil the water and cook the pasta, then added the garlic steeped cream just 2 min before serving. I started the chicken on medium high heat about halfway through the pasta cook time, and with it pounded so flat it was timed perfect to be done right as the pasta needed to be drained. The panko made sure the breading stayed crisp and the extra seasoning in the breading and sauce made a huge flavor difference. My husband isn't normally a fan of chicken with anything tomato and he loves this and asks for it at least once a month.

Best Chicken Parm I've ever tasted...and from my own kitchen! Will definitely make again!!!

As written, I would give this recipe 4 stars, but all it needs to elevate it to the five stars I did give it is to add some basil and oregano to the sauce as it simmers. It is far too bland without the addition of these classic and delicious herbs. Otherwise, this is a delicious recipe!

I made this as exactly written. Im not a big fan of tomato sauce but this was so delicious from the cream in it. I almost but licked my plate clean (I had guests over).. I did flatten the chicken and I served with spaghetti noodles..

I've never used heavy cream with my tomato sauces to get that "creamy" texture - but have had good success using either Gorgonzola or Ricotta cheese.

Made this tonight for supper. It was really easy to make and tasted really good. I will be making this one again! Thanks for sharing:)

My fiance loves the sauce for this recipe (I like it as well, but he LOVES it!), and with a tiny bit of tweaking, we both love the chicken portion. I make sure to pound the chicken down and reduce the cook time, plus I use a heavy-handed teaspoon of both basil and oregano in the crumb mixture. If I'm short on time, I skip the sauce portion and just make the chicken part and top with spaghetti sauce and a mixture of 1/4c mozz and 1 T packaged parmesan. Yum.

I thought this was good. I didn't think it was easy enough for a weeknight meal, but really tasty.

I have been making this recipe for a couple years now and can't believe I've never rated or reviewed it! This is my and my BFs, and everyone in his house, favorite! This recipe is perfect as is; however, every time I end up adding may more cream than stated- simply because I simmer it much longer (about 25 minutes total) and just keep adding the cream. The end result as far as thickness goes though, is the same. Also, I take a sweet onion and just chop it up into small pieces, instead of using minced onion, same with the garlic. I think everyone has their own way of breaking chicken- whatever your favorite way is, do that. This recipe is what everyone now calls my specialty. And I couldn't be happier that it was posted! Thanks Jules! If you're thinking about trying this, but are unsure or intimidated- TRY IT!! You will be thanking Jules as well. ENJOY!!

The sauce was excellent. I would do my chicken different next time (bake it instead) but the sauce...fantastic!

Excellent, my home smelt so good. Next time I will double the sauce as I found it could have used more. It was like a gourmet meal that took little fuss. I will definately make this again. My family loved it.

Not so good

Delicious! I'll make it again. I double-coated the chicken by dipping in egg/crumbs/egg/crumbs because we like a thicker "crust." Also, baked it instead of frying. I plan to make it again with a different sauce I found in this recipe: Eggplant Parmigiana Caponata. By the way, I used a generic brand of diced tomatoes... don't do that. This recipe hinges on ingredients that taste good before you start cooking.

Made this last night almost exactly as stated & it was absolutely delicious! The simple sauce I would not change at all. I did bake my chicken in the oven after pounding the pcs flat & coating them. Just a bit healthier. But thank you for the awesome recipe! It's a keeper.

wife says this is the best she's had so far.i liked the sauce

Made this for Valentine's Day because I really liked the "romantic meal" idea mentioned here and in other reviews. My hubby also *loves* chicken parmigiana - it's his staple at most italian restaurants. So, this dish was kind of a no-brainer. :) His only complaint? "You didn't make enough." HAHA! This really is a fantastic dish, and perfect for special occasions. I will be making this again!

What a great, easy-to-make recipe! Love how easy the sauce is to make. The first time I made this I used sour cream as I didn't have heavy cream on hand. The second time I made it with the heavy cream and found that I liked it with the sour cream better. I never dreamed that chicken parmigiana could be so easy to make!

Delicious...the chicken was really flavorful, and I loved the tomato and onion chunks in the sauce. I made a little more sauce by doubling the cream and adding about half a jar of spaghetti sauce that I had leftover in the fridge. Served over linguine with a garden salad...a really hearty meal!

We made this recipe tonight, and we were very dissapointed. Because of the canned tomatoes and sauteeing the onions and garlic, wish gave it a bitter taste, this dish has a bad after taste, not to mention it needs Italian seasoning. If we ever make this dish again, I would use roma tomatoes sautee the onions only until transparent then add the garlic .

good I baked mine for about 45 mins at 350 I also used slabs of Mozzarella cheese instead of shreds. That sauce is bliss Great meal easy and tasty

Last minute company and what to do. This was a snap to make and so inexpensive. It was perfect! And what a hit it was.

followed the recipe exactly. there was not nearly enough sauce for the pasta and chicken. listen to others suggestions about adding herbs to the sauce too. otherwise it is bland. it was a good recipe, but would definitely double the sauce next time

Love this. I made a few alterations to it (brined the chicken, used some panko crumbs along with regular crumbs) and made my own sauce. Hubby and son loved it, will make again!

The recipe is phenomenal!! The only thing I changed was the amount of sauce, which I doubled. My boyfriend and I love this recipe and will make over and over again.

This is probably the first recipe I've followed exactly as written and I'm glad I did! The sauce was very flavorful and the chicken was perfect. I'm going to use this sauce for a lot of recipes now.

This chicken dish was delicious! I have had it in restaurants but this was better. Tender and juicy, instead of frying it all the way, I browned the crumbed pieces and baked them in the turbo oven until they were done. This gives the oil a chance to drain as well. I couldn't help but tamper with the sauce. I didn't add the cream and I added oregano. To the crumbs I added onion powder, paprika and a pinch of salt.

I made this for my family and it seems to be a favorite with all! We enjoyed the chicken and sauce with cheese on top over thin spaghetti noodles, with a salad on the side, and a slice of garlic toast! AMAZING!!!!!

This is really good. I only made a couple of tweaks. I used a can of tomato sauce instead of diced tomatoes (I don't like chunks of tomato in my sauce), omitted the sugar, and added some oregano to the sauce. My 22 year old pronounced it fantastic. I made 4 chicken breasts instead of 3 and the amount of sauce was perfect. (I did need a half cup of bread crumbs instead of 1/3.) I put it under the broiler because I like my cheese browned and bubbly, not just melted, but that's just my preference. Really tasty and easy dish.

This is the first time I've fried chicken, and it turned out great. Only changes I made were substituting the heavy cream w/1 tbl. butter & 3 tbl. of milk and I used finely crushed Ritz crackers for the breading (which was wonderful!). We had leftovers for the sides, but next time I'll definitely make it with pasta b/c this recipe makes a lot of sauce. I also might blend the tomatoes as others have suggested to make it smoother. This is probably going to be a regular from now on!

I added 2/3 can of tomatoe sauce. Flavor was great

This was a pretty good chicken parmigiana recipe. One of the better ones I have tried. I doubled the sauce and I was happy I did!

This recipe is awesome!! Me and my husband loved it, and will have again soon. I didn't have diced tomatoes or heavy cream, so I substituted crushed tomatoes and evaporated milk. I will make it again that way, as we enjoyed it so much. It tasted like a restaurant dish. We served it with spaghetti (with the same sauce on top) and green beans.

What a keeper! Thanks! I did as written ... it turned out delicious ... I did double the sauce though! yummy! And I served it with homemade noodles!

Amazing! Easy and delicious, didn't change a thing!

Not bad. :)

Quite nice. I add a little bit of lemon juice to sauce because it was insipid.

I was amazed at good this taste and the sauce was so good! I used Evaporated milk instead of the heavy cream and I used flour instead of bread crumbs and no eggs or milk was added to my chicken. Next time when I do this recipe...I will add more sauce though.

This was easy and my husband loved it. I always put cream cheese in my spaghetti sauce. It helps cut the acid. So I subbed the cream cheese for the light cream. I would add a little seasoning to the sauce next time as it was a tad bland. But I love a recioe I can make with stuff I already have in the cupboard. All of the ingredients are pretty common. It's a keeper.

This was totally AWESOME! The sauce was creamy and rich...we just wanted more. I served it on spaghetti with butter and parsley, but would have used the extra sauce if we had it. The only thing I changed was to add a bit of Italian seasoning to the sauce itself and used seasoned bread crumbs (it was all I had). Otherwise, I followed the recipe exactly as written.

I didn't make the sauce because I prefer my own sauce. The chicken came out fantastic! Everyone including the kids ate every last bite. This ones a keeper!

This turns out to be a definite keeper. I didn't have heavy cream but it worked fine with half and half. My husband asked me to keep this one and make it again. He's not usually big on heavy tomato sauces so this was perfect! Thank you for sharing.

My wife didn't know if she would like chicken parmasen this way, but she was smitten by it. Great as written up.

Amazing! I was a little skeptical about the sauce due to other user's comments, but WOW! The longer you keep the sauce warm, the thicker it begins to get, so I added another can of tomatoes and another 1/4 cup heavy cream. My whole family loved this last night, and actually requested left overs for lunch today.

Chicken was good, but something missing in the sauce. Tasted too much like canned tomatoes.

The recipe was unbelieveable! I would definitely make it again without hesitation!

My family loved this, however I'm not a huge fan of Chicken Parmigiana. I will make this again but I think I will use another reader's advice and blend it a bit as it was a pretty chunky sauce. I love chunky sauces but for this dish it might've been nice to have been a little smoother. I served this over spaghetti. Also, next time I might use fresh mozzerella rather than pre-shredded as it didn't melt as nicely as I would've liked.

I love, love, LOVE chicken parmigiana. This recipe was Awesome! I don't know what that other lady was talking about, because I WILL be making this according to THIS recipe. I ALSO intend to make this dish for friends and family. I thought my fiance would not like it due to the sugar that was added, but seasoning to taste with salt AND pepper? Trust me it does the trick. Very delicious.

Great recipe! Easy to prepare and turned out delicious. Added a little more sugar to the sauce but other than that I stuck to the recipe. Thanks for sharing!

The sauce could have been more Italian had the cream been omitted. Other wise the sauce was fine. Next time I make this dish I will omit the cream and add some basil that is frozen in ice cubes and I will cook the sauce down to thicken it.

This was a very easy to prepare. Best chicken parm I've had anywhere hands down. My picky family's favorite now.

This recipe was easy to make and tasted way better than chicken parm I've eaten in restaurants. Loved it.

NO changes made. It was very good and easy to make Thank you

AWESOME recipe!! I added a little ragu and a little more cream as others suggested, and everyone loved it!

awesome! i have made this several times! I blend the sauce (it's just what we prefer) it's great!

Very tasty but would like a little thicker sauce.

This is now my favorite chicken parmigiana recipe. I made a few minor changes. I used a couple of table spoons of corn starch in the bread crumbs for a better crust. I use fire roasted diced tomatoes which give it a really nice twist and for a bit of a kick a some red pepper flakes in the sauce. I won't make any other chicken parm now and anybody who tries it loves the different take on this classic dish. They're always asking for the recipe. Oh, and I double the sauce portion of the recipe so I have some for the pasta too.

Made this for my family of picky eaters and they loved it. I made mine more kid friendly by blending the sauce after it was done (my kids won't eat the sauce if it's chuncky) and it came out great! Will definetly make it again.

This is the beauty of Allrecipes, you get great recipes that you can build on, and this is one of them. My only recommendation is that you double the sauce, you're going to want more. I also put the chicken in a baking dish and poured the sauce over the chicken. I kept the dish warm until ready to serve. My family wanted mashed potatoes, so I added the cheese to the potatoes instead of on top of the chicken.

Made this last night. Tasted like a restuarant made it. Took the diced tomatoes and blended them in a processor (don't like the chunks) added a small can of tomatoe sause. Added a pinch of crush red pepper flakes. Also used light cream. Didn't have heavy cream. Served with linquini pasta. It was amazing. Try this recipe. It is a really good one.

Very tasty indeed! A few things we took from other reeviewers: 1. Add some fresh basil with the cream 2. More garlic is better 3. I doubled the sauce since this is plenty of chicken for six people and hey: more sauce. With the remainder of the greasing and egg mixture, I blended well and fried it in the pan after the chicken. Decadent, delicious, "free" appetizer!

Loved the lighter, more delicate sauce, and it was a good fit since I had all the ingredients. Served it over fettuccini noodles.

Decided to whip this up as the daily suggestion on Sunday, and I am glad I did! We had all the ingredients on hand, and it went very fast. I served it over spaghetti noodles, and everyone loved it, including my 2-1/2 year old! (of course she'll eat anything you tell her is "chicken", but this truly was!) Quick, easy, and tasty! I am not sure how it would turn out, but you might try draining the tomatoes and jsut adding a little water to simmer, and then add the cream as normal, it might thicken up the sauce a bit.

This recipe was delicious

This dish is a favorite. When I invite friends over for game night, this is the meal they request I make.

I used this recipe for the chicken part, and used a jar of marinara sauce, adding onions, garlic, and yellow squash. I also sliced fresh mozzarella and melted on top it while the chicken was cooking in the pan. Held off on the heavy cream, too. Tenderized the chicken so it cooked more evenly in the pan. All in all, pretty tasty!

Absolutely delicious!!! I left out the Parmesan cheese to melt on top, because I didn't have any. Also, I used milk with butter instead of heavy cream. I doubled the sauce recipe to have with penne pasta as well and it was soooo good! A new favorite!

This was deliciousand very easy to make. I served it with an artichoke and mixed greens salad recipe I found on here and rolls.

Easy and wonderful! I threw out my previous recipe!

I was very disappointed. The sause was thick after adding a little tomato paste was bland. The chicken was ok but I'd do it in the oven. Needs to be severed with a light noddle if any at all.er