Our chicken Parmesan bake is a crispy and hearty classic.
This chicken parmesan bake is so easy to put together and is full of melty oozy goodness. After all, what’s not to love about rich, bubbling cheese?
We think the chicken parmesan bake would make the perfect evening meal – whether it's just the two of you on a Friday night or the whole family on a Sunday. It might not be the quickest meal to make but it's certainly tasty and bound to be a hit with everyone around the table.
It would even make for a great alternative to Sunday lunch, as much like our recipe for citrus chicken traybake, this recipe can be made for any number of people - all you need to do is add a couple more pieces of chicken and dig out some spare plates!
Method
- Preheat the grill to 230C/Gas 8. Using a rolling pin, bash the chicken breasts between cling film until about 1/2cm thick. Place the flour, beaten eggs and panko on separate plates. Dip the chicken breasts in the flour, then the egg, then the panko. Place on a baking sheet.
- Drizzle over the oil and place in the oven. Grill for 10-12mins until cooked through and golden brown, turning every few minutes.
- Whilst the chicken is cooking: make your tomato sauce. Heat the olive oil in a pan with the garlic for two mins, then add the tinned chopped tomatoes and sugar. Cook for 2mins until heated through. Blend with a stick blender and season to taste. Layer the cooked chicken with the tomato sauce and mozzarella and parmesan, finishing with a little more cheese. Return to the oven and bake for 20mins until cooked through.
- Remove and allow to cool slightly before serving topped with lots of fresh herbs and a side of green salad.
Ingredients
- 4 chicken breasts
- 6tbsp flour
- 3 eggs, beaten
- 100g panko
- 3tbsp sunflower oil
- 2tbsp olive oil
- 2 cloves of garlic
- 2 tins of tomatoes
- 1tsp sugar
- 100g freshly grated parmesan
- 1 ball mozzarella, sliced
- basil leaves, to serve
Top Tip for making Chicken parmesan bake
Add some frozen spinach to the tomato sauce to add to your 5 a day!
Rose Fooks is the Deputy Food Editor at woman&home. Rose completed a degree in Art at Goldsmiths University before beginning her career in the restaurant industry as a commis chef at The Delaunay in 2015. She then worked at Zedel and went on to become part of the team that opened Islington’s popular Bellanger restaurant.
To hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. She ran a food market in Islington and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling.
-
Italian Chicken Soup
By Jess Findlay Published
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith Published
-
Roast coconut chicken
Spring wouldn’t be the same without a roast this coconut chicken recipe is full of Asian flavours
By Samuel Goldsmith Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Hosting a dinner party? Gwyneth Paltrow’s chic hexagonal plates are the contemporary touch that will elevate your table
The modern style will give your table setting a chic and sleek update
By Charlie Elizabeth Culverhouse Published
-
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
-
We all want a 'Chicken Brick' thanks to professional chef Andi Oliver
Everyone's talking about Habitat's iconic cooking dish – reimagined for 2024 and fans are already loving it
By Tamara Kelly Published