Baked Chicken Parmesan Recipe

Baked Chicken Parmesan Recipe

Here's a delightful recipe for Chicken Parmesan that promises a burst of Italian flavours with every bite. Tender Irish chicken breasts are coated with a crispy breadcrumb and parmesan crust, then smothered in a savoury tomato sauce and gooey mozzarella cheese. It's a comforting dish that's perfect for any day of the week. This recipe serves four people.


  • 2 large chicken breasts
  • 2 beaten eggs
  • 75g of breadcrumbs
  • 75g fresh grated parmesan
  • 1 tbsp of olive oil
  • 2 diced garlic cloves
  • Half a 690ml jar of passata
  • 1 tsp of sugar
  • 1 tsp of dried oregano
  • Half a 125g ball of mozzarella


  1. Split the chicken breasts into two. Place them in between sheets of cling firm and use a rolling pin or meat hammer to beat down to create flat pieces, about 2-3cm thick.
  2. Mix the breadcrumbs in with half of the grated parmesan in a bowl. Dip the chicken breasts into the beaten egg mixture, then into the breadcrumbs mixture. Cover and set aside in the fridge.
  3. Fry the garlic in the olive oil on high for about 1 minute. Add the passata, oregano and sugar. Season to taste and simmer for about 10 minutes.
  4. Fry the chicken in a separate pan on high, about 6 minutes per side and remove. Put the tomato sauce into an oven proof dish and add in the chicken, pushing it down to cover with the sauce.
  5. Tear up the mozzarella and sprinkle over the dish. Grate over the rest of the parmesan and grill in the oven until the cheese has melted. Serve with a fresh salad.
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