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

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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
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 each: 787 calories, 35g fat (16g saturated fat), 244mg cholesterol, 2081mg sodium, 68g carbohydrate (19g sugars, 6g fiber), 52g 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.

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Agetta User ID: 7432869 267747
Reviewed Jun. 8, 2017

"Everyone liked it. Next time I will pound the chicken flat because they took too long to cook through."

tika07 User ID: 7250105 142794
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."

Katielabonte User ID: 4997099 55293
Reviewed Jan. 18, 2012

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

LauraManning User ID: 968398 106827
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!"

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