Chicken Parmigiana with Peas

Chicken Parmigiana, often called Chicken Parmesan or simply Chicken Parm in some areas, is a popular Italian-American dish. It consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. The dish is then typically baked or broiled until the cheese is bubbly and brown. It’s often served over spaghetti or with a side of bread.

Despite its name suggesting an origin in Parma, Italy, Chicken Parmigiana is actually believed to have originated among Italian immigrants in the United States in the early to mid-20th century. It is a variation of Eggplant Parmigiana (Melanzane alla Parmigiana), a classic Italian dish made with breaded and fried slices of eggplant covered with cheese and tomato sauce. Substituting chicken for eggplant was likely a modification made by Italian immigrants in America, adapting their traditional recipes to local tastes and available ingredients. The dish reflects the culinary traditions and adaptations of Italian immigrants, combining elements of Italian cuisine with American influence.

This Chicken Parmigiana with peas recipe is a great small-batch meal for two.  Perfect for lunch or dinner or even as reheat and serve lunch. The chicken and peas make this a relatively high-protein meal with a little pasta for some healthy carbs. 

Ingredients:

For chicken

• 2 large chicken breast
• Salt and mix pepper, to taste
• 1 egg, beaten
• 2 cups bread crumbs (unseasoned)

For Pea Sauce

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp butter
• 2 cups green peas
• ½ cup chicken stock
• 2 cups marinara sauce
• 1 ½ cups pasta, cooked al dente
• 1 cup mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• Fresh parsley, chopped

Preparation Directions

• Season two chicken breasts on both sides with salt and pepper mix.
• Soak the chicken breast in the beaten egg, then roll it in breadcrumbs on both sides.
• Place the chicken breasts on a small baking sheet lined with parchment paper and bake them for 45 minutes at 350°F.
• Meanwhile, melt 1 tbsp of butter in the pan, add the chopped onion and sauté for 5 minutes, then add the garlic and sauté for 1 minute.
• Add the peas to the pan and cook for 2 minutes, then add the chicken stock and continue cooking for 5 minutes.
• Add the marinara sauce and al dente cooked pasta to the pan. Mix well and bring the mixture to a boil, then take the pan off the heat.
• Remove the chicken breast from the oven.
• In a pan, add the pea sauce, keeping 2 spoons aside, put it on top of the chicken breast, add the remaining pea sauce, sprinkle mozzarella and parmesan over the chicken breast and put the pan in the oven. Bake for 15 minutes at 350°F.
• Take the baking pan out of the oven and sprinkle freshly chopped parsley on top.

Servings

• Makes two servings

Enjoy!