Chicken Parmigiana Recipe in Urdu/Hindi

chicken parmigiana recipe

chicken parmesan recipe by tasty


2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder

1 cup flour (125 g)
2 eggs
1 cup seasoned breadcrumb (115 g)
2 cups marinara sauce (520 g)

8 slices fresh mozzarella cheese
½ cup grated parmesan cheese (55 g)
fresh basil, thinly sliced, to serve
vegetable oil, for frying


Cut the chicken breasts in half widthwise to make 4 thin breasts.

Season the chicken with salt, pepper, and onion powder.

Coat the chicken in flour, then egg, and then bread crumbs.

Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat.

Add the chicken and fry on both sides until brown, about 4 minutes.

Transfer to a paper towel-lined plate to drain.

Preheat oven to 450°F (230°C).

Place the fried chicken breasts in a baking dish. If they don’t fit side by side, gently overlap them.

Pour the marinara over the chicken.

Top with mozzarella slices and Parmesan.

Bake for 10-15 minutes, or until the cheese is browned and bubbling.

Serve with freshly chopped basil.


chicken parmigiana recipe

chicken parmesan recipe by pioneer woman


4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 c. All-purpose Flour
Salt And Pepper, to taste
1/2 c. Olive Oil

2 tbsp. Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 c. Wine (white Or Red Is Fine)

3 cans (14.5 Oz.) Crushed Tomatoes
2 tbsp. Sugar
1/4 cube Chopped Fresh Parsley
1 c. Freshly Grated Parmesan Cheese
1 lb. Thin Linguine


Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat.

When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.

Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes.

Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom.

Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes.

Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan.

Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated.

Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.