D Chicken Parmigiana Recipe
Tender pieces of boneless chicken breast lightly breaded, topped with melted mozzarella cheese and tomato sauce. Served with linguini in our homemade tomato sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Topping
Pasta
Method
Preparing Chicken
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Place the boneless chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
- 2
Breading Process
Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and place the breadcrumbs in a third dish. Season the flour with salt and pepper.
- 3
Coat the Chicken
Dredge each chicken breast in the flour, shaking off the excess. Dip it into the beaten eggs, then coat it in the breadcrumbs, pressing gently to adhere.
- 4
Frying the Chicken
Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts for about 3-4 minutes on each side until golden brown. Transfer to a baking dish.
Topping the Chicken
- 5
Add Sauce and Cheese
Pour the tomato sauce evenly over each piece of chicken. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
- 6
Baking
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking the Pasta
- 7
Cook the Linguini
While the chicken is baking, bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente.
- 8
Serving
- 9
Plate the Dish
Serve the chicken parmigiana alongside the linguini, topped with any remaining tomato sauce and garnished with fresh basil.
