Chicken Parmesan Recipe

Prepare chicken breasts

Pound the chicken breasts to an even thickness (about ½ inch thick) using a meat mallet. Season both sides with salt and pepper.

Bread the chicken

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs and water, and one with a mixture of breadcrumbs and Parmesan cheese. Dredge each chicken breast first in flour, then in egg wash, and finally in the breadcrumb mixture. Press to adhere crumbs evenly.

Pan-fry the chicken

Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken and cook for 4–5 minutes on each side until golden brown and cooked through. Remove and set aside on a paper towel-lined plate.

Roast the tomatoes

Preheat oven to 400°F (200°C). Toss cherry tomatoes, garlic, olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tomatoes are blistered and soft.

Make the sauce

In a medium saucepan, combine roasted tomatoes, crushed tomatoes, and chopped basil. Simmer over low heat for 10 minutes, stirring occasionally. Adjust seasoning to taste.

Assemble chicken for baking

Preheat oven to 375°F (190°C). Place fried chicken breasts in a baking dish. Spoon roasted tomato sauce over each piece. Top each with slices of mozzarella and a sprinkle of Parmesan.

Bake the chicken

Bake in preheated oven for 15 minutes, or until cheese is melted and bubbly.

Cook the pasta

Bring a large pot of salted water to a boil. Add linguine fini and cook according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta.

Toss with pesto

In a large mixing bowl, combine cooked pasta with pesto sauce. Add a splash of reserved pasta water as needed to help coat the pasta evenly.

Plate a portion of pesto linguine fini on each plate. Top with a piece of baked chicken parmesan. Garnish with fresh basil or additional Parmesan if desired. Serve hot.