Chicken Parmesan - Everything Anna

Chicken Parmesan

This dish is so gorgeous tasting and so easy to make. And don't you just love picking the bubbly cheese parts right from the pan? Start with good quality chicken breasts, San Marzano tomato sauce and a well-aged Parmesan like Reggiano. The flavours can't be beat. So delicious!
Publish date:
Recipe & Styling Mari Loewen. Photography Ross Cornish.

Recipe & Styling Mari Loewen. Photography Ross Cornish.

Chicken Parmesan Table Setting
Recipe from ANNA Style & Purpose. BUY NOW.

Recipe from ANNA Style & Purpose. BUY NOW.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


Tomato Sauce

  • 4 tablespoons extra-virgin olive oil
  • 1 can (28 fluid ounces) diced San Marzano tomatoes
  • 1/2 small yellow onion, finely chopped
  • 1 teaspoon coarse salt
  • Bunch basil leaves, chopped


  • 4 chicken breasts, skinless and boneless
  • 1 cup all-purpose flour
  • 2 eggs, whisked
  • 1 cup breadcrumbs, seasoned with coarse salt and cracked black pepper
  • Coarse salt and cracked black pepper
  • 4 tablespoons cup extra-virgin olive oil
  • 1 cup mozzarella cheese, grated
  • 1/2 cup Parmesan cheese, freshly grated
  • Bunch basil leaves, chopped


Preheat oven to 350°F.

For tomato sauce, heat olive oil over medium heat, place onions into pot and cook 5 minutes until softened. Add tomatoes, salt and bring to quick boil, then reduce to simmer for about 10 minutes, stirring occasionally. Remove from heat, stir in Set aside.

Meanwhile for chicken, place each breast separately into heavy plastic storage bag and pound until slightly flattened. In 3 large dinner plates, place flour in one, eggs in another and crumbs in the third. Dredge each breast first in flour, then in egg, then in breadcrumbs. Place on parchment-lined baking sheet. Heat olive oil in heavy skillet over medium heat and fry each breast until golden about 2 minutes per side. Chicken should not be cooked through. Remove chicken and place in large glass baking dish. Top with tomato sauce and mozzarella cheese. Bake 20 minutes, or until cheese is bubbly and golden. Remove from oven, transfer to serving platter and top with Parmesan cheese and basil leaves.