Chicken parmesan also known as chicken parmigiana or chicken parmo is a truly delicious meal and kids absolutely love it. It is particularly nice since it's a baked chicken parmesan, not fried hence healthier you can have it with pasta, mashed potatoes, or topping portobello mushrooms for a lower-carb, protein-packed version.
You will only need a few ingredients for this delicious baked chicken parmesan recipe and this will be ready in no time.
How to make your own tomato sauce?
You will need:
- chicken thighs (approx 7-8 oz each) or chicken breast - skinless
- parmesan cheese finely grated
- bread crumbs or matzo meal
- any good melting cheese (grated)
- homemade tomato sauce (see recipe below) I also use the Marinara sauce for quickness
- garlic - finely grated or made into a paste
- salt - Himalayan or kosher
- black pepper
- yogurt
- lemon juice
Use your own homemade tomato sauce it is the best one when not in a rush.
This homemade tomato sauce is so great to make more of and use for so many dishes. It is great to have some made and at hand for any pizza, pasta, or homemade baked chicken parmesan like this one here. Make it and store it in the fridge for up to two weeks or freezer for up to 3 months.
Ingredients :
- 1 larger onion finely chopped ( onion adds to the sweetness of the sauce)
- 1/2 tsp garlic ( minced or grated on the finest grater holes)
- 1 tablespoon of olive oil
- 250g ( or approx 13 oz) Passata paste or blended chopped canned or fresh tomatoes
- Salt and black pepper
- 1/2 teaspoon dried Italian herbs
- 1 pinch of sugar or honey
- fresh basil, oregano, or thyme
How to make the sauce for chicken parmesan?
- Heat oil in a smaller pan or a pot. Shallow fry or sautee the chopped onion for a couple of minutes or so, add and stir in the garlic and cook for a further minute. do not caramelize or burn the garlic or onions. You want them nice, sweet, and fragrant.
- Add the tomato sauce, salt and pepper, dried herbs, and sugar if you are using them. If you decide on the honey, leave this to add at the end after turning the heat off. Cover ajar the pan or pot with a lid and allow this to simmer for 10- 15 minutes, or until the sauce has reduced slightly. Season more if you feel it is necessary. Add the freshly chopped basil and thyme for extra flavor
What can I serve chicken parmesan with?
Here are some serving suggestions side ideas this delicious baked chicken parmesan dish can be served with:
- Courgette and carrot noodle salad
- Best ever summer courgette salad
- Orzo, halloumi and olive salad
- Quinoa pasta with courgette and pesto sauce
This chicken parmesan can also be served on any pasta like angel hair, spaghetti, linguini or fettuccini, on mashed potatoes (I have made a delicious colcannon - the one in the picture above), over a nice herby couscous, or portobello mushrooms ( picture below) for a lower carbs option.
FAQs:
No worries, any hard mature cheese will do, provolone, pecorino, Romano cheese, Asiago (a saltier version) or Manchego cheese.
Chicken breast is great for this recipe as well as drumsticks as long as it's deboned.
Yes, absolutely and keep refrigerated or even frozen.
Yes, you will need to bake in the oven again for a good 20 minutes so I suggest you do freeze it uncooked and bake for 30 minutes from frozen at 190C or 375F
Other chicken recipes you may like:
- Teriyaki chicken and egg fried recipe
- Chicken with garlic and-polenta
- Teriyaki chicken skewers
- One-pot chicken, chorizo and Nduja bake
- Buffalo chicken bites with spinach and blue cheese
- Spinach and mushrooms stuffed chicken breast
- Creamy Chicken And Mushroom With Polenta
Easy Baked Chicken Parmesan
Equipment
- knife
- ovenproof dish
- spoon
- parchment paper
- grater
Ingredients
- 4 large chicken thighs (approx 7-8 oz each) or chicken breast (skinless)
- ½ cup parmesan cheese finely grated
- ¾ cup bread crumbs or matzo meal
- 8 tablespoons cheese any melting cheese (grated)
- 1.5 cup tomato sauce I used Marinara sauce
- 2 cloves garlic finely grated
- 1 pinch salt Himalayan or kosher
- ½ teaspoon pepper split
- 2 tablespoons yoghurt
- 2 tablespoons lemon juice
Instructions
- Prepare the chicken thighs by de-boning them. Place into a glass bowl and add the yoghurt, lemon juice the garlic ( grated or made into a paste, sprinkle 1 pinch of salt, and one of pepper. Mix this into a sauce and coat the chicken well. Allow 10-15 min (or longer) to marinade.
- Preheat the oven at 200°C or 400°F.
- Combine the parmesan cheese, bread crumbs and a pinch of freshly ground back pepper into a deep plate. Mix all until homogenised.
- Prepare the oven tray or a baking sheet by lining it with parchment paper.
- Dip each piece of chicken into the parmesan cheese and breadcrumb mixture. Coat well and generously. Place on the parchment paper. Do the same with the remaining three chicken thighs.
- Place the tray in the oven and bake the chicken for 20 minutes until golden brown.
- Carefully remove from oven and spoon over each chicken piece 2-3 tablespoons of the tomato sauce. Add 2 tablespoons grated cheese on top of the tomato sauce on each chicken.
- Return to the oven and bake for an extra 5-7 minutes.
- Serve over pasta, potato mash or a previously baked/cooked portobello mushroom or even rice with remaining tomato sauce.
Notes
Nutrition
Neha says
This one looks like baked to perfection-chicken to me! I miss dining in at olive garden and enjoying chicken parm. at this time. Making my own at home sounds so cool, thanks for an excellent recipe.
Tara says
One of my favorite dishes! My chicken turned out so crispy on the outside, yet so tender and juicy on the inside. Perfect!
Ramona says
Yayy, I am so glad it turned out perfect for you dear Tara, thank you so much for your feedback!
Eva says
I never made chicken parmesan, but I like the idea of baking it. I think I'll use chicken breast, as that is my favourite cut (I know, weird!) and I have quite a supply in my freezer that was just waiting for the perfect recipe to be used. I think I found it!
Jane Saunders says
I hate frying anything (apart from doughnuts) so this just perfect. It was a lovely change from plain chicken in sauce and the family loved it.
Ramona says
Same here, thank you so much, Jane!
Cindy says
This is such a great idea! I'm not a huge fan of traditional chicken parm, but the chicken thighs in your recipe make it taste amazing and it's super juicy. Plus it's easier to prepare 🙂
Ramona says
Thank you, dear Cindy, I agree, so much easier to prepare, no frying, no mess yet still very delicious!
Chef Dennis says
I wish it's dinner soon! I just can't wait to have this Baked Chicken Parmesan on my plate! I am craving right now.
Ramona says
Thank you Chef Dennis.
Valerie Skinner says
This is such a great twist on Chicken Parm. I never thought to use chicken thighs but it's more budget friendly and the taste is divine. Thanks for sharing!
Ramona says
Thank you Valerie, it is so true, much tastier and budget friendly.
Gloria says
You can never go wrong with a great chicken recipe. This is perfect for Sunday supper, or any night of the week. Also a great recipe to serve to guests.
Chef Dennis says
I've made your chicken parm 3 times now and it always comes out perfectly!
Ramona says
Thank you so much, Dennis, it is soo good to hear you like this baked chicken parmesan three times, it is a great easy recipe and so easy to make too indeed.
Lilly says
I love that this chicken parm is baked! It makes it ten times easier to make! Thanks for the great recipe!
Ramona says
Thank you dear Lilly, easier and a lot healthier too xx
Jill | Sugar Spice Life Blog says
Such a simple and healthy prep for chicken parm! I love the yogurt marination, I like to do the same!
Tammy says
Ooh sounds and looks so good! Love the idea of using matzo too for breading...such a delicious meal for the family 🙂
Moop Brown says
This looks so tasty. I especially love the addition of the homemade tomato sauce! Can't wait to try making this one
Karyl says
I love that you bake this chicken parmesan instead of frying! And also that you use chicken thigh instead of breast. I've never tried marinating chicken in yogurt, but definitely want to try that method. I'm adding this recipe to my menu plan for sure
Aditi Bahl says
really liked the recipe. The dish looks so tempting and inviting. The flavors must be lovely. will try it soon for aure.
Loreto and Nicoletta Nardelli says
A wonderful classic meal that all the family loves! The baked version sounds like a great change, and it does look so crispy and delicious!