Chicken Parmigiana Recipe

Prepare chicken

Halve each chicken breast horizontally to make 8 cutlets or pound each breast to about 1/2-inch thickness between plastic wrap. Pat dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper (divide evenly).

Set up breading station

Place flour in a shallow dish. In a second shallow dish, whisk together 2 large eggs and 3 tbsp milk. In a third dish, combine 1.5 cups Italian-style breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano, and 1/2 tsp garlic powder.

Bread the cutlets

Dredge each cutlet first in flour, shaking off excess, then dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Set on a baking sheet while you finish breading the rest.

Pan-fry the cutlets

Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering. Fry cutlets in batches, 2–3 minutes per side, until golden brown (they will finish cooking in the oven). Transfer to a paper-towel-lined plate. Reduce heat slightly if crumbs brown too quickly.

Assemble for baking

Preheat oven to 400°F (200°C). Spread 1 cup marinara sauce in the bottom of a 9x13-inch or similar baking dish. Arrange fried cutlets single layer in dish. Spoon remaining marinara (about 2 cups) over cutlets, then top each with equal portions of the 8 oz fresh mozzarella. If using, tuck basil leaves between sauce and cheese or sprinkle on after baking.

Bake

Bake uncovered for 12–15 minutes, until cheese is melted, bubbling, and just beginning to brown and chicken registers 160–165°F (71–74°C). If you want extra browning, switch to broil for 1–2 minutes—watch closely to avoid burning.

Rest

Remove from oven and let rest 3–5 minutes before serving. Sprinkle with 1/4 cup grated Parmesan and red pepper flakes if desired.

While the chicken bakes, bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt and the 12 oz pasta (use gluten-free pasta and add 3 minutes to cook time if GF requested). Cook until al dente according to package instructions.

Reserve 1/2 cup of the pasta cooking water, then drain pasta. Return pasta to the pot off the heat, add 1 tbsp extra-virgin olive oil, 1/2 cup reserved pasta water as needed, and 1 cup of the warmed marinara (from the chicken dish or additional). Toss to coat and season to taste with salt and pepper.

Keep warm until ready to plate alongside the chicken.

While pasta cooks or chicken bakes, steam or blanch 12 oz broccoli florets: bring 1–2 inches of water to a boil in a saucepan with a steamer basket or use boiling water directly. Steam for 4–5 minutes until bright green and tender-crisp. Alternatively, blanch in boiling water 2–3 minutes then shock in ice water to stop cooking.

Drain well. Toss broccoli with 1 tbsp butter or olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and a squeeze of 1/2 lemon if using. Keep warm.

Divide pasta among 4 plates. Place one chicken parmigiana cutlet over or beside the pasta. Spoon extra marinara from the baking dish over the chicken and pasta if desired. Add a portion of the seasoned broccoli to each plate.

Garnish plates with remaining grated Parmesan and optional basil leaves. Serve immediately.