Grilled Chicken Parmigiano Recipe

Prep

If chicken breasts are thick, butterfly or pound them to an even thickness about 1/2 inch. Pat dry with paper towels.

Season

Brush both sides of each breast with 3 tbs olive oil. Season with 1 tsp garlic powder, 1 tsp dried oregano, 1.5 tsp salt and 1 tsp black pepper, rubbing the seasoning into the meat.

Dredge

Set up three shallow bowls: flour in first; beaten eggs mixed with 2 tbs milk in second; breadcrumbs in third. Lightly dredge each breast in flour, shaking off excess, dip into the egg mixture, then press into breadcrumbs to coat evenly. Let rest 5 minutes to set the coating.

Grill

Heat a gas or charcoal grill to medium-high (about 400°F/200°C). Oil the grill grates lightly. Grill chicken 5–6 minutes per side with lid closed, flipping once, until internal temperature reaches 160°F (71°C). Avoid overcooking—carryover will bring it to 165°F.

Top with cheeses

Move grilled breasts to a cooler part of the grill or a baking sheet. Spoon 1/2 cup marinara (or Alfredo) over each breast, then evenly sprinkle with about 3/8 cup shredded mozzarella and about 2 tbsp grated parmesan on each. Close the grill lid or place under a broiler for 2–4 minutes until cheese melts and bubbles. Remove and let rest 3 minutes. Squeeze a little lemon if desired and garnish with fresh basil.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta.

If serving with marinara: toss drained spaghetti with marinara sauce (see below). If serving with Alfredo: toss with Alfredo sauce (see below). Use reserved pasta water to loosen sauce if needed.

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/2 cup finely diced onion and sauté until translucent, 4–5 minutes. Add 2 minced garlic cloves and sauté 30 seconds until fragrant.

Stir in 28 oz crushed tomatoes and 1 tbs tomato paste. Add 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer 15–20 minutes, stirring occasionally. Taste and adjust salt or sugar as needed.

If using for spaghetti, combine sauce and drained pasta in the pot or a large skillet, tossing to coat. Add up to 1/4 cup reserved pasta water to reach desired consistency.

Melt 4 tbs unsalted butter in a skillet over medium heat. Add 2 minced garlic cloves and sauté about 30 seconds until fragrant but not browned.

Pour in 1 cup heavy cream and bring to a gentle simmer. Reduce heat to low and simmer 2–3 minutes to slightly thicken.

Whisk in 3/4 cup grated parmesan until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper and a pinch (1/8 tsp) of nutmeg if using. If sauce is too thick for the pasta, thin with reserved pasta water 1–2 tbsp at a time.

Toss drained spaghetti with Alfredo in the skillet until evenly coated.