The Best Chicken Parmigiana

with Italian Salad and Roasted Onion

  • 35 min
Staff Pick
Spicy
Poultry
Family Friendly
High Protein
Think Mom makes the best chicken parmigiana? Think again! This tender breaded chicken breast, baked in the oven with marinara sauce and parmesan, is served with a fresh arugula and cucumber salad. So good, it will not only satisfy that Italian craving, but also have your mom calling for the recipe.

Allergens: Dairy, Egg, Mustard, Sulphite, Wheat
The Best Chicken Parmigiana

Ingredients

1/2
Red Onion(s)
2
Chicken Breasts
2 tbsp
Mayonnaise
1/2 cup(s)
Panko
4 tbsp
Olive Oil (not included)
3/4 cup(s)
Pizza Sauce
40 g
Parmesan
1 tsp
Italian Spice
50 g
Arugula
1 tsp
Dijon Mustard
1 tbsp
Red Wine Vinegar
1
Mini Cucumber(s)
1 tsp
Crushed Red Pepper Flakes
Nutritional facts
Per serving
Amount / Serving
Calories
766 kcal
Total fat
49 g
Saturated Fat
9 g
Sodium
894 mg
Total Carbohydrate
36 g
Fiber
5 g
Sugar
6 g
Proteins
44 g

Instructions

Prepare the chicken
1

Prepare the ingredients

Preheat the oven to 400F

Slice the red onion.

Pat chicken dry with a paper towel. Season with salt and pepper. Rub mayonnaise all over the chicken, then dip in the panko and coat well.

Grill the chicken
2

Sear the chicken

Heat 1 Tbsp of olive oil (double for 4 ppl.) in a pan over medium heat. Sear the chicken for 3 minutes on each side until golden, but not fully cooked. Transfer to one side of a baking sheet lined with parchment paper.

Prepare the chicken
3

Prepare the chicken for baking

Spoon half of the pizza sauce over the chicken. Sprinkle parmesan on top.

Cook the chicken
4

Add and prepare the onion

Add the sliced onion to the baking sheet and toss with 1 Tbsp of olive oil (double for 4 ppl.) and the Italian spices. Place the tray in the oven and bake for 15 minutes. Switch the oven to broil, and bake about 5 minutes or until onion is roasted and chicken is cooked through until the internal temperature of the chicken is 74 °C.

Prepare the salad
5

Prepare the salad

Slice cucumber.

In a bowl, whisk 1 Tbsp of olive oil (double for 4 ppl.), Dijon mustard, the red wine vinegar, salt and pepper. Toss with aragula and cucumbers.

Garnish and serve
6

Serve

Divide the salad into plates and top with roasted onions. Serve chicken parmigiana on the side and the remaining of the pizza sauce. If desired, serve with spicy oil by mixing the red chili flakes with some oil.