Tips To Make Chicken Parmigiana Recipe Nz Quick

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This recipe brings a taste of Italy straight to your kitchen with a bit of New Zealand flair. Chicken parmigiana, or “parm” as it’s affectionately called down under, is a classic comfort food. Crispy crumbed chicken smothered in rich tomato sauce and melted cheese – what’s not to love? This version uses readily available ingredients in Kiwi supermarkets and delivers a familiar, yet flavoursome, twist on the beloved dish.


Chicken Parmigiana Tray Bake - VJ Cooks
Chicken Parmigiana Tray Bake – VJ Cooks

4 boneless, skinless chicken breasts

  • 1 cup plain flour seasoned with salt and pepper
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil (or 1 tablespoon dried)
  • 1/4 cup olive oil
  • 1 (400g) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated tasty cheese (like cheddar)

  • Instructions:

    1. Prep the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/2-inch thick. This ensures even cooking.

    2. Set Up the Coating Stations: Prepare three shallow dishes. In the first, add the seasoned flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, Parmesan cheese, and chopped basil.

    3. Coat the Chicken: Dredge each chicken breast in the flour, then dip it in the egg mixture, letting any excess drip off. Finally, coat the chicken generously in the panko crumb mixture, pressing to adhere.

    4. Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate lined with paper towels to drain any excess oil.

    5. Make the Sauce: In the same skillet (use a spatula to scrape up any browned bits), add the diced tomatoes, tomato paste, garlic, and oregano. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 10 minutes, allowing it to thicken slightly.

    6. Assemble and Bake: Preheat your oven to 180°C (350°F). Spread a thin layer of the tomato sauce in a baking dish. Top with the cooked chicken breasts. Pour the remaining sauce over the chicken and sprinkle with the mozzarella and tasty cheese.

    7. Bake the Parmigiana: Bake the dish for 15-20 minutes, or until the cheese is melted and bubbly.

    8. Serve and Enjoy: Serve your chicken parmigiana hot with a side of pasta, roasted vegetables, or a simple salad.

    Nutrition Facts (per serving):

    This recipe yields approximately 4 servings. Please note that these are approximate nutritional values and may vary depending on the specific ingredients you use.

    Calories: 500

  • Fat: 25g
  • Saturated Fat: 10g
  • Carbohydrates: 40g
  • Sugar: 10g
  • Protein: 40g
  • Sodium: 500mg

  • Conclusion:

    This chicken parmigiana recipe is a crowd-pleaser, perfect for a weeknight dinner or a casual gathering with friends. The combination of crispy chicken, tangy tomato sauce, and gooey melted cheese is simply irresistible. Plus, it’s easy to customize! If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.


    1. Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs are a great, more flavourful alternative. Just be sure to adjust the cooking time slightly, as thighs take a bit longer to cook through than breasts.

    2. What if I don’t have panko breadcrumbs? Regular breadcrumbs will work in a pinch, but they won’t achieve the same level of crispness as panko. You could also try crushed crackers or cornflakes for a similar texture.

    3. How can I make this recipe vegetarian? For a vegetarian option, substitute the chicken with eggplant slices. Follow the same breading and cooking instructions, then layer the eggplant slices in the baking dish with the sauce and cheese. Bake until the eggplant is tender and the cheese is melted.