Chicken Parmigiana Recipe

Prepare chicken

If breasts are thick, slice horizontally to make 4 evenly sized cutlets (about 1/2 inch thick). Pat dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp dried oregano.

Set up dredging stations

Place flour in a shallow dish. In a second shallow bowl whisk eggs with 2 tbsp milk. In a third bowl combine breadcrumbs, 1/2 cup finely grated Parmesan, 1/2 tsp red pepper flakes and remaining 1/2 tsp salt and 1/2 tsp black pepper.

Dredge chicken

One cutlet at a time: dredge in flour, shake off excess, dip into egg mixture, then press firmly into breadcrumb mixture to coat evenly. Place on a tray and let rest 5 minutes so coating adheres.

Pan-fry cutlets

Heat 3/4 cup olive oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Fry cutlets in batches (do not overcrowd) 3–4 minutes per side until golden brown and internal temperature reaches ~150°F. Adjust heat as needed. Transfer to a paper towel–lined rack to drain. They will finish cooking in the oven.

While frying chicken, heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add chopped onion and sauté 5–7 minutes until translucent and beginning to brown.

Add minced garlic and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor.

Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1/2 tsp sugar (optional), 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook, uncovered, 15–20 minutes to thicken, stirring occasionally.

Stir in chopped fresh basil at the end, taste and adjust seasoning. Keep warm. For a spicier sauce, add extra crushed red pepper flakes to taste.

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook 12 oz spaghetti according to package al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water before draining.

Return pasta to the pot off heat, add 1 tbsp olive oil, 1/2 cup reserved pasta water and 1/2 cup (or to taste) of the warm arrabbiata sauce; toss to coat. Keep warm until plating.

Preheat oven to 425°F (220°C). Spread a thin layer (~1 cup) of arrabbiata sauce in the bottom of a baking dish large enough to hold the cutlets in a single layer.

Place each fried chicken cutlet in the dish atop the sauce. Spoon a generous 1/3 to 1/2 cup of sauce over each cutlet (use remaining sauce for pasta or extra on top).

Top each cutlet with sliced or torn fresh mozzarella (about 2 oz per cutlet) and sprinkle with remaining 1/2 cup grated Parmesan evenly across cutlets.

Bake in preheated oven 8–10 minutes until cheese is melted and bubbly and chicken reaches 165°F internal temperature. If you like a lightly browned top, broil 1–2 minutes, watching closely to prevent burning.

Remove from oven and let rest 2–3 minutes. Garnish with fresh basil leaves.

Plate a bed of sauced spaghetti, place a hot chicken parmigiana cutlet on top, spoon additional arrabbiata sauce around and finish with extra grated Parmesan and a basil leaf.