No-Fuss Chicken Parmigiana Bake

Chicken is simmered in a tasty marinara sauce, topped with breadcrumbs and mozzarella, and then baked until golden – making this take on the classic not only easier but also healthier.

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Toast 1 Tbsp of pine nuts. (Store in a airtight jar in the pantry) 

  • Make sure the pan is nice and hot before adding the chicken thighs, the aim is to brown the chicken which not only tastes delicious but also helps to seal in the juices so your chicken stays moist and tender.

Vegetables

  • Add capsicum and eggplant for extra vegetables.

 

Protein

  • For a vegetarian option, swap chicken for roasted eggplant. Simply slice 2 eggplants into 3 slices lengthways, drizzle with olive oil and season with salt; pop into the oven and cook for 25 minutes or until golden brown and tender. Add to the tomato sauce then top with breadcrumbs and cheese; cook until golden brown.

 

Other

  • Swap fresh mozzarella for grated. Mix ½-1 cup of grated cheese with 1 cup of breadcrumbs then sprinkle over. Mixing the two ensures the breadcrumbs are exposed allowing them to get nice and crispy.

 

Ingredients
  • 600g chicken thighs
  • 1 brown onion (diced)
  • 1 garlic clove (crushed)
  • 2 Tbsp fresh herbs (we used rosemary, oregano and thyme) or 1 Tbsp of dried mixed herbs
  • 2 zucchini (finely diced)
  • ¼ cup pitted olives (roughly chopped)
  • 2 Tbsp capers
  • 400g tin crushed tomatoes
  • 3 Tbsp tomato paste
  • ½ cup water
  • 1 cup breadcrumbs
  • ½ cup parmesan
  • 150g fresh mozzarella (sliced)
  • ½ cup fresh basil (roughly torn)


Salad

  • 1 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 1 zucchini (shaved)
  • 60g rocket (½ bag)
  • 1 Tbsp pine nuts (toasted)

 

Method
  1. Preheat the oven to 180 degrees, fan bake.
  2. Heat 1-2 Tbsp of olive oil in a large pan or sauté dish over medium-high heat. Add the chicken thighs and cook for about 3 minutes on each side until nicely browned; remove and set aside.
  3. In the same dish, over medium heat, add a little more olive oil, onion, salt and pepper; sauté until the onions start to soften.
  4. Add the garlic, herbs and zucchini; sauté for 5 minutes or until the zucchini is soft and starting to brown.
  5. Add the olives, capers, crushed tomatoes, tomato paste and water; simmer for 10 minutes before adding the chicken thighs back into the pan. Spoon the tomato sauce over the chicken thighs.
  6. Sprinkle over the parmesan, followed by the bread crumbs and then the slices of mozzarella. Pop into the oven and cook for 30 minutes. Once cooked scatter over the basil.
  7. While the chicken is cooking, prepare the salad. In a large bowl, add the rocket and shaved zucchini, then drizzle over the red wine vinegar and olive oil. Gently toss, then sprinkle over the pine nuts.
Variations

Vegetables

  • Add capsicum and eggplant for extra vegetables.

 

Protein

  • For a vegetarian option, swap chicken for roasted eggplant. Simply slice 2 eggplants into 3 slices lengthways, drizzle with olive oil and season with salt; pop into the oven and cook for 25 minutes or until golden brown and tender. Add to the tomato sauce then top with breadcrumbs and cheese; cook until golden brown.

 

Other

  • Swap fresh mozzarella for grated. Mix ½-1 cup of grated cheese with 1 cup of breadcrumbs then sprinkle over. Mixing the two ensures the breadcrumbs are exposed allowing them to get nice and crispy.

 

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