Easy 30-minute chicken parmigiana bake

May 22, 2020
There's nothing better than a chicken parmigiana on a cool night! Source: Getty.

With most pubs still closed or only offering service to limited patrons – why not bring the classic pub foods into your own home! This delicious chicken parmigiana is the ultimate comfort food that will leave absolutely everybody satisfied.

You can dish this meal up with just a small side including hot chips or creamed potato or keep it simple with just a light green salad. As long as you ensure the chicken remains the star of the show, you’re good to go!


  • 1 1/2 tablespoons olive oil
  • 6 (700g) chicken breasts, halved crossways
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 340g jar fire-roasted pepper strips, drained
  • 230g tub diced antipasto chargrilled eggplant, drained
  • 1 1/2 cups tomato pasta sauce
  • 1/3 cup spicy red sauce
  • 1/4 cup fresh basil leaves, torn
  • 100g mozzarella cheese, thinly sliced
  • 1/3 cup fresh breadcrumbs
  • Basil leaves, to serve


  1. Preheat oven to 220C/200C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a plate.
  2. Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peppers and eggplant. Cook, stirring, for 1 minute. Add pasta sauce and spicy red sauce. Bring to the boil. Stir in basil. Season with salt and pepper.
  3. Place half the chicken in a 10 cup-capacity ovenproof dish. Pour over half the sauce mixture. Top with remaining chicken and sauce mixture. Top with cheese. Sprinkle with breadcrumbs.
  4. Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.

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