Mediterranean Chicken Parmesan
This Mediterranean Chicken Parmesan is a flavorful twist on the Italian classic, infused with the sun-kissed ingredients of the Mediterranean. Juicy, golden-crusted chicken breasts are layered with a tangy tomato-olive sauce, fresh basil, and crumbled feta instead of the traditional mozzarella. Finished in the oven until bubbly and golden, it’s a satisfying dish that’s lighter, brighter, and full of herby goodness—perfect for weeknights or a cozy dinner.
Time Required
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients
For the Chicken:
2 large boneless skinless chicken breasts, halved horizontally to make 4 cutlets
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko or seasoned breadcrumbs
½ cup grated Parmesan cheese
1 tsp dried oregano
Salt and pepper, to taste
3 tbsp olive oil (for frying)
For the Mediterranean Tomato Sauce:
2 tbsp olive oil
3 cloves garlic, minced
1 (14 oz) can crushed or diced tomatoes
⅓ cup Kalamata olives, sliced
2 tbsp capers (optional)
1 tsp dried oregano
1 tsp red wine vinegar or lemon juice
Salt and pepper, to taste
Handful of fresh basil, chopped (or parsley)
For Topping:
½ cup crumbled feta cheese
2 tbsp grated Parmesan
Optional: more basil or parsley for garnish
Instructions
Prepare the Chicken:
Season chicken cutlets with salt and pepper.
Set up a dredging station: one bowl of flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan and oregano.
Dip each cutlet in flour, then egg, then breadcrumbs. Press to coat evenly.
Pan-Fry the Chicken:
In a large skillet, heat olive oil over medium heat.
Cook chicken cutlets 3–4 minutes per side or until golden brown and cooked through. Set aside on a paper towel-lined plate.
Make the Mediterranean Sauce:
In the same skillet, heat 2 tbsp olive oil. Add garlic and sauté until fragrant (about 30 seconds).
Add tomatoes, olives, capers, oregano, and vinegar or lemon juice. Simmer for 8–10 minutes until slightly thickened. Stir in chopped basil. Taste and adjust seasoning.
Assemble the Dish:
Preheat oven to 400°F (200°C).
Place chicken cutlets in a baking dish. Spoon Mediterranean sauce over each cutlet.
Top with crumbled feta and a sprinkle of Parmesan.
Bake:
Bake uncovered for 10–12 minutes, or until the cheese is bubbly and slightly golden.
Serve:
Garnish with more fresh herbs if desired. Serve with pasta, rice, or a simple green salad.
Tips for Best Results
Pound Chicken Evenly:
If your chicken cutlets are uneven, lightly pound them for uniform thickness. This ensures even cooking and a tender texture.
Use Panko for Crispiness:
Panko breadcrumbs create a lighter, crunchier crust than regular breadcrumbs—great for contrast with the saucy topping.
Don’t Skip the Sear:
Pan-frying the chicken before baking locks in flavor and gives it that signature golden crust.
Make the Sauce Ahead:
The Mediterranean tomato-olive sauce can be made a day in advance. Just reheat before assembling the dish.
Drain Excess Oil:
After frying, set chicken on paper towels to avoid sogginess before layering with sauce and cheese.
Bake Uncovered:
Baking uncovered helps the cheese brown slightly and keeps the crust from softening too much.
Tasty Variations to Try
Add Veggies:
Add sautéed spinach, zucchini slices, or artichoke hearts to the sauce or layer them over the chicken before baking.
Make It Spicier:
Add red pepper flakes to the tomato sauce or a touch of harissa paste for a spicy Mediterranean kick.
Use Different Cheese:
Swap feta for goat cheese, fresh mozzarella, or even ricotta for different textures and flavors.
Low-Carb/Keto Version:
Use almond flour or crushed pork rinds instead of regular breadcrumbs and serve over cauliflower rice or roasted veggies.
Lighter Option:
Skip the breading and pan-frying altogether—just grill or sear the chicken and top it with the Mediterranean sauce and feta.
Use Chicken Thighs:
Boneless, skinless chicken thighs stay juicy and add a richer flavor to the dish.
Try It with Fish or Eggplant:
Use the same method with seared white fish fillets or breaded eggplant slices for a pescatarian or vegetarian alternative.
Q&A – Mediterranean Chicken Parmesan
Q: Can I use store-bought marinara instead of making the Mediterranean sauce?
Yes, but for that Mediterranean twist, stir in olives, capers, garlic, and fresh herbs to give it a similar flavor profile.
Q: Is feta cheese necessary?
Feta gives it a tangy Mediterranean flair, but you can substitute with crumbled goat cheese, ricotta salata, or even traditional shredded mozzarella if preferred.
Q: Can I make this recipe ahead of time?
Yes! You can fry the chicken and make the sauce ahead. Assemble just before baking to keep the crust crisp. Reheat leftovers in the oven at 350°F until hot and bubbly.
Q: Can this dish be made gluten-free?
Absolutely—use gluten-free breadcrumbs or almond flour for the coating and ensure your flour and Parmesan are gluten-free.
Q: What’s the best side dish to serve with it?
Try orzo, lemon-herb rice, roasted vegetables, couscous, a Greek salad, or even crusty bread to soak up the sauce.
Nutrition Facts (Estimated per Serving – Serves 4)
Calories: 480 kcal
Protein: 36g
Carbohydrates: 17g
Fat: 30g
Saturated Fat: 9g
Fiber: 3g
Sugar: 5g
Sodium: 720mg
Calcium: 20% DV
Iron: 15% DV
Vitamin A: 12% DV
Vitamin C: 18% DV
Note: Values may vary depending on ingredients used and serving size.
Conclusion
Mediterranean Chicken Parmesan is a bold and delicious reinvention of a beloved classic. By swapping heavy marinara for a zesty tomato-olive sauce and using feta instead of mozzarella, this version brings a lighter, herbier, and more vibrant character to the table. The crispy chicken pairs perfectly with the briny notes of olives and capers, making it a flavorful standout that’s just as comforting as the original.
It’s versatile, impressive enough for guests, yet simple enough for a weeknight dinner. Serve it with your favorite Mediterranean sides and enjoy a refreshing, elevated spin on a classic favorite!