Chicken Parmigiana for 2 Recipe
Chicken Parmigiana for 2 Recipe photo by Taste of Home

Chicken Parmigiana for 2 Recipe

Read Reviews
4.5 3 6
Publisher Photo
These tender crumb-coated chicken breasts are topped with a savory homemade spaghetti sauce and served over pasta. "You can adjust the seasonings in this dish to your taste. My husband and I like lots of garlic, onion and herbs in everything," writes Heather Powers Sauter of Silver Spring, Maryland.
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 2 servings


  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 teaspoon each dried basil, thyme and oregano
  • 1/4 teaspoon pepper
  • 1/4 cup 2% milk
  • 1/2 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt-free garlic and herb seasoning
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 1/2 cup shredded mozzarella cheese
  • Hot cooked spaghetti

Nutritional Facts

1 serving (1 each) equals 787 calories, 35 g fat (16 g saturated fat), 244 mg cholesterol, 2081 mg sodium, 68 g carbohydrate, 6 g fiber, 52 g protein.


  1. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato sauce, tomatoes, herbs and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.
  2. Meanwhile, place the milk, flour and egg in separate shallow bowls. In another bowl, combine the bread crumbs, Parmesan cheese and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg, then coat with crumb mixture.
  3. In a small skillet, brown chicken in butter over medium heat until golden brown and a meat thermometer reads 170°. Sprinkle with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve with spaghetti and tomato sauce. Yield: 2 servings.
Originally published as Chicken Parmigiana in Taste of Home August/September 2004, p14

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Parmigiana for 2

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 5, 2013

"I followed recipe with one smalll change. Take grape tomatoes, halve them, mix with 1tsp olive oil, 1tsp good quality balsamic vinegar, lay them on a parchment paper covered cookie sheet and roast at 350 for 25 minutes. Serve them on top of the chicken."

Reviewed Jan. 18, 2012

"Very good recipe. Wouldn't change a thing. Will make again. Thanks!!"

Reviewed Jun. 21, 2011

"This is really good! I've made it many times. The sauce is great, and we serve it over angel hair pasta. Wonderful!"

Loading Image