This easy recipe for chicken Parm boasts juicy, tender chicken with a crispy Parmesan crust, a zesty homemade marinara sauce, and a golden layer of gooey melted cheese. Served over rigatoni pasta.
Ingredients
- extra-virgin olive oil: 3 Tbsp
- medium onion: 0.5 piece (chopped)
- garlic: 4 clove (minced)
- Italian crushed tomatoes with basil: 1 can (14 ounce can)
- chicken broth: 0.5 cup
- red wine: 2 Tbsp
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
- oregano: 0.5 tsp (dried)
- italian seasoning: 0.5 tsp
- pinch crushed red pepper flakes: 1 piece
- pinch white sugar: 1 piece
- salt and ground black pepper: (to taste)
- rigatoni: 1 box (16 ounce box)
- all-purpose flour: 1 cup
- garlic powder: 1 tsp (divided)
- salt: 0.5 tsp (divided)
- ground black pepper: 0.25 tsp
- eggs: 2 piece
- milk: 3 Tbsp
- Italian-seasoned bread crumbs: 1 cup
- Parmesan cheese: 0.25 cup (grated)
- oregano: 1 tsp (dried)
- italian seasoning: 1 tsp
- garlic powder: 0.5 tsp
- salt: 0.25 tsp
- boneless, skinless chicken breasts: 4 piece
- canola oil for frying: 2 cups (or as needed)
- mozzarella cheese: 0.75 cup (shredded)
- Parmesan cheese: 0.25 cup (grated)
- Fresh Basil Leaves: 3 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Make the sauce: Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Add crushed tomatoes, chicken broth, wine, garlic powder, onion powder, oregano, Italian seasoning, red pepper flakes, and sugar; season with salt and pepper. Stir to combine, reduce the heat to low, and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Keep warm until needed.
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While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and keep warm.
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At the same time, start the chicken: Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
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Set out three large mixing bowls for breading chicken. Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and pepper in the first bowl. Whisk together eggs and milk in the second bowl. Combine bread crumbs, Parmesan cheese, oregano, Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
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Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to a thickness of 1/4 inch. Dredge a chicken breast in flour mixture and shake off excess. Dip into egg mixture, then coat with bread crumb mixture. Place onto a plate. Repeat to bread remaining chicken.
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Fill a large, cast iron skillet with 1 inch oil; heat over medium-high heat until oil is hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the prepared baking sheet. Sprinkle mozzarella and Parmesan over chicken.
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Bake in the preheated oven until chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes.
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Plate pasta portions. Stir basil into sauce and ladle over pasta. Top each portion with chicken.
