Chicken Parmesan Recipe
pan seared, herb breadcrumb, arrabbiata, house bucatini
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Ingredients
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Chicken
Arrabbiata Sauce
Pasta
Method
Chicken
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredging Station
Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
- 3
Coat the Chicken
Dredge each chicken breast in flour, then dip into the egg, and finally coat with the breadcrumb mixture.
- 4
Pan Sear the Chicken
In a large skillet, heat olive oil over medium heat. Add the coated chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Arrabbiata Sauce
- 5
- 6
Add Tomatoes and Spices
Add crushed red pepper flakes and canned crushed tomatoes. Season with salt and stir to combine. Let simmer for 10 minutes.
- 7
Add Fresh Basil
Stir in fresh chopped basil and let the sauce simmer for an additional 5 minutes.
Pasta
- 8
Cook the Pasta
In a large pot, bring salted water to a boil. Add bucatini pasta and cook according to package instructions until al dente. Drain and set aside.
Assembly
- 9
Combine and Serve
On a plate, place a serving of bucatini, top with arrabbiata sauce, and then place the pan-seared chicken on top. Garnish with additional Parmesan cheese and basil if desired.
