Easy Baked Chicken Parmigiana

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their monthly free magazine May 2017."

Original recipe yields 6 servings


  • Serving Size: 1 (157.8 g)
  • Calories 269.8
  • Total Fat - 7.8 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 136.5 mg
  • Sodium - 221.8 mg
  • Total Carbohydrate - 7.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.8 g
  • Protein - 39.9 g
  • Calcium - 82.1 mg
  • Iron - 2.1 mg
  • Vitamin C - 3.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C.

Step 2

Combine breadcrumbs and 2 teaspoons of soup mix in a bowl.

Step 3

Dip chicken into egg, then in breadcrumb mix to coat and place in a large ovenproof dish and spray or drizzle with oil and bake for 15 to 20 minutes unil golden and cooked.

Step 4

Place soup mix into a large heatproof jug and add boiling water up to 1 cup (250ml), while stirring continuously until mixture thicken and then let stand for 1 minute.

Step 5

Spoon soup mixture evenly over chicken, top with spinach leaves and sprinkle with cheese and return to the oven for 5 to 10 minutes until cheese has melted and is golden brown.

Step 6

Serve with salad or steamed vegetables.

Tips & Variations

No special items needed.



This was pretty good. We used a can of tomato soup instead of the package of soup indicated in the recipe and 4 chicken breasts which were huge. I also used mozzarella cheese instead of already shredded pizza cheese and served with spaghetti. We liked the addition of spinach to this version of chicken parmesan. Thanks for sharing!

review by:
(21 Dec 2017)