Chicken Parmigiana Recipe
House-breaded chicken breast over spaghetti marinara, baked with mozzarella.
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Ingredients
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For the chicken
For the marinara & pasta
For finishing
Method
For the chicken
- 1
Prepare chicken
If chicken breasts are thick, butterfly them or slice horizontally to make 4 even cutlets ~1/2 inch thick. Pat dry with paper towels. Lightly season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2
Set up breading stations
Place flour in a shallow dish. In a second shallow bowl whisk eggs with 2 tablespoons milk until smooth. In a third shallow bowl combine breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 3
- 4
Pan-fry until golden
Preheat a large skillet over medium-high heat and add 3 tablespoons olive oil and 1 tablespoon butter (optional) until shimmering. Fry breaded cutlets 2-3 minutes per side until golden brown (they will finish cooking in the oven). Work in batches to avoid crowding. Transfer cooked cutlets to a baking sheet lined with foil or parchment.
For the marinara & pasta
- 5
Start the sauce
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add finely chopped onion and cook until soft and translucent, about 4-5 minutes. Add minced garlic and cook 30-45 seconds until fragrant.
- 6
Simmer
Stir in tomato paste and cook 1 minute. Add crushed tomatoes, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper. If sauce looks too thick, add up to 1/4 cup water. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12-15 minutes, stirring occasionally. Stir in torn basil at the end.
- 7
Cook spaghetti
While sauce simmers, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta. Toss the drained spaghetti with 1/2 cup of the marinara (add a splash of reserved pasta water if needed) to coat and keep warm.
For assembly & bake
- 8
Preheat oven
Preheat the oven to 400°F (200°C).
- 9
Assemble
Spoon a thin layer (about 1/2 cup) of marinara onto the bottom of a baking dish or keep on the sheet used for fried cutlets. Place each breaded chicken cutlet over the sauce. Spoon 1/3 to 1/2 cup marinara over each cutlet (enough to cover but not drown). Divide shredded mozzarella evenly over the cutlets, about 1/2 cup per piece, and sprinkle the remaining 1/4 cup grated Parmesan on top.
- 10
Bake
Bake in the preheated oven until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F (74°C), about 12-15 minutes. For a browned top, switch oven to broil for 1-2 minutes—watch carefully to avoid burning.
- 11
Rest and serve
Remove from oven and let rest 3-5 minutes. Plate a portion of spaghetti marinara, place a chicken Parm cutlet on top or alongside, spoon extra sauce from the baking dish over the chicken, and garnish with chopped parsley and additional grated Parmesan if desired.