Jul 14 2026
Restaurants›Cafe Grazie›Pollo Parmigiana Recipe

Pollo Parmigiana Recipe

Inspired by Cafe Grazie
Time55m
Serves4

Tender chicken breast coated with grated Parmesan and Italian breadcrumbs, baked with our classic marinara sauce, topped with Italian cheese blend.

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Ingredients

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Chicken & Coating

Sauce & Topping

Serving (optional)

Method

Prep & Pound Chicken

  1. 1

    Preheat and prepare

    Preheat oven to 425°F (220°C). Place a rack on a baking sheet and lightly oil or line with parchment. If you plan to finish under the broiler for browning, position the oven rack in the upper third.

  2. 2

    Butterfly or pound breasts

    If chicken breasts are thick, butterfly them or place between plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch (1.2 cm). This ensures even cooking. Pat dry with paper towels.

  3. 3

    Season

    Season both sides of each breast with 3/4 tsp kosher salt and a pinch of black pepper (adjust remaining salt/pepper across other breasts so total equals listed amounts).

Breading & Searing

  1. 4

    Set up dredging stations

    In three shallow bowls or rimmed plates: place flour in the first. In the second, whisk together eggs and milk until combined. In the third, combine breadcrumbs, grated Parmesan, dried Italian seasoning, remaining salt and pepper.

  2. 5

    Dredge chicken

    Working with one piece at a time, coat the chicken in flour shaking off excess, dip into the egg mixture, then press into the breadcrumb-Parmesan mixture to fully coat. Press firmly so coating adheres well. Set coated breasts on a plate.

  3. 6

    Pan-sear

    Heat a large ovenproof skillet over medium-high heat and add olive oil. Once shimmering, add 2 chicken breasts (don't overcrowd) and cook 2–3 minutes per side until golden brown (the crust should be set but chicken will not be fully cooked through). Transfer seared breasts to the prepared baking sheet or keep in the ovenproof skillet and repeat with remaining oil and chicken.

Assemble & Bake

  1. 7

    Arrange in baking dish

    Spread about half of the marinara sauce (about 1 cup) in the bottom of a 9x13-inch baking dish (or use the same ovenproof skillet). Place the seared chicken breasts on top of the sauce.

  2. 8

    Top with sauce and cheese

    Spoon remaining marinara evenly over each chicken breast (about 1/2 cup per breast). Sprinkle shredded mozzarella evenly over the chicken, then finish with the Italian cheese blend and a light dusting of extra grated Parmesan.

  3. 9

    Bake

    Bake in the preheated 425°F (220°C) oven for 12–18 minutes, until chicken reaches an internal temperature of 165°F (74°C) and cheese is melted and bubbling.

  4. 10

    Optional broil

    If you want a browned, slightly crisp top, switch oven to broil on high and broil 1–2 minutes, watching closely to avoid burning.

Finish & Serve

  1. 11

    Rest and garnish

    Remove from oven and let rest 3–5 minutes. Sprinkle with fresh basil leaves and optional red pepper flakes to taste.

  2. 12

    Serve

    Serve each chicken breast over cooked spaghetti or your preferred pasta, spooning extra sauce from the baking dish over the pasta. Offer extra grated Parmesan at the table.

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