Homemade Chicken Parmigiana With Pasta Recipe

Prep and Pound

Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, pound to an even thickness about 1/2 inch. This ensures even cooking. Pat dry with paper towels.

Season both sides of each pounded chicken breast with 1 tsp kosher salt and 1/2 tsp black pepper (divide evenly).

Set up Breading Station

Place the 3/4 cup all-purpose flour in a shallow dish. In a second shallow dish whisk together 2 eggs and 2 tablespoons milk until combined. In a third shallow dish combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning and 1/2 tsp garlic powder; stir to combine.

Bread the Chicken

Dredge each seasoned chicken breast first in flour, shaking off excess; then dip into the egg mixture, allowing excess to drip; finally press into the breadcrumb mixture to coat thoroughly, pressing so the crumbs adhere. Place on a wire rack while you heat the oil.

Pan-Fry Until Golden

In a large skillet over medium heat, add 4 tablespoons olive oil and 1 tablespoon butter. When oil is hot and shimmering (but not smoking), add chicken breasts (work in batches if needed) and cook 3-4 minutes per side until golden brown and crisp. Transfer to a baking sheet lined with foil or an ovenproof dish.

Make the Tomato Sauce

While chicken rests, heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 4 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste, then add 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp sugar (optional), 1 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10-12 minutes to thicken slightly. Stir in 6 chopped fresh basil leaves at the end.

Assemble Chicken Parmigiana

Preheat oven to 425°F (220°C). Spoon about 1/3 to 1/2 cup of the tomato sauce over each browned chicken breast on the baking sheet or ovenproof dish. Top each breast with 1/2 cup shredded mozzarella and a sprinkle of the 1/2 cup grated Parmesan. Bake in the preheated oven 8-10 minutes until cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C). If you want the cheese lightly browned, switch the oven to broil for 1-2 minutes, watching carefully to avoid burning.

Cook the Pasta

About 10 minutes before the chicken is ready, bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz spaghetti or linguine and cook according to package al dente time (usually 8-10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Finish the Pasta

Return the drained pasta to the pot or a large skillet over low heat. Add 1-1/2 to 2 cups of the prepared tomato sauce (reserve the rest for the chicken or for serving), add some reserved pasta water a tablespoon at a time as needed to loosen and create a glossy sauce (use up to 1/2 cup). Toss well to coat. Adjust seasoning if necessary. Stir in 2 tablespoons chopped fresh parsley.

Plate a portion of the sauced pasta, place a finished chicken parmigiana breast on top or to the side, spoon extra sauce over the chicken, and sprinkle additional grated Parmesan and chopped basil or parsley if desired. Serve immediately.