Chicken Parmigiana Recipe

Prepare the Chicken

Preheat the oven to 190°C (375°F). Season the chicken breasts with salt and black pepper.

Breading the Chicken

Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs. In the third dish, add the Italian breadcrumbs.

Coat the Chicken

Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat evenly with Italian breadcrumbs.

Sauté the Chicken

In a large skillet over medium heat, heat some olive oil. Add the breaded chicken breasts and sauté until golden brown on both sides, about 4-5 minutes per side.

Make the Sauce

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add Tomatoes and Season

Stir in the canned crushed tomatoes, dried oregano, salt, and sugar. Simmer for 15-20 minutes, stirring occasionally.

Finish the Sauce

Add chopped fresh basil to the sauce and stir well. Remove from heat.

Combine Chicken and Sauce

In a baking dish, place the sautéed chicken breasts. Top each breast with the sugo (sauce) and shredded mozzarella cheese.

Bake the Chicken

Bake in the preheated oven for 20 minutes, until the cheese is bubbly and golden.

Cook the Spaghetti

While the chicken is baking, cook the spaghetti according to package instructions. Drain and set aside.

Serve

Serve the chicken parmigiana over a bed of spaghetti, garnished with grated Parmesan cheese.