Easy Chicken Parmigiana With Steamed Green Beans

This chicken parmigiana makes for a quick and (mostly!) healthy dinner. Paired with some steamed and lightly salted green beans, it’s a simple, delicious meal that provides some lean protein along with a great veggie. The tomato and mozzarella give the chicken a wonderful flavor, while the green beans give that much needed crunch to complete the texture.

We had this for dinner a few nights ago and it was a big success, both for its easy preparation and its taste factor. Cooking and recipe credit on this one go entirely to my husband. This was one of those watch and learn experiences for me!

Chicken Parmigiana With Steamed Green Beans

Yield: 2 portions 


2 small chicken breasts, washed and patted dry

1 egg, beaten

1 1/2 cups of bread crumbs

1 cup of flour

1/2 cup of tomato sauce

1 buffalo mozzarella ball, about 2 inches in diameter, sliced

2 servings of raw green beans (serving size of your preference)

About 1 cup of vegetable oil for frying

Salt and pepper to taste


Preheat the oven to 400 F.

Butterfly the chicken breasts so that they lie flat. Using a meat pounder, pound them until they are about an 1/8 of an inch thick. Rub a pinch each of salt and pepper onto both sides.

Measure the flour onto a plate and set aside.

Pour the beaten egg into a bowl or onto a large plate (a dinner plate or pie plate will work well).

Measure the breadcrumbs onto another plate and set it beside the egg and flour plates.

One at a time, place the chicken breasts in the flour and rub to coat well. Shake off any extra flour. Next, transfer the chicken to the beaten egg and rub to coat. Finally, transfer to the bread crumbs and coat again.

Heat the oil in a pan over low heat. Gently add the chicken breasts and cook until the crust is golden brown, about 8 minutes. Turn halfway through the cooking time.

Meanwhile, bring a small pot of water to a boil.

Remove the chicken from the oil and place on a plate lined with paper towel or a clean dishcloth. Pat down the chicken thoroughly, so as to remove as much excess oil as possible.

Transfer the chicken to a baking dish and pour half of the tomato sauce on top of each one. Next, do the same with the mozzarella. (Unfortunately, we can’t get buffalo here, so we used shredded.) Bake for 3-4 minutes, or until the cheese has just melted.

While the chicken is in the oven, blanch the green beans in the prepared water for 1-2 minutes, or until they have just started to become tender, but are still crunchy.

Drain the beans and either salt lightly, or sautée for 2 minutes in a little garlic, butter and a squeeze of lemon juice.


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