Chicken Parmigiana Recipe

Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5–7 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, dried basil, dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer gently, uncovered, 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in fresh basil leaves near the end if using. Keep warm on the lowest heat while preparing chicken.

Prepare chicken breasts

Place each chicken breast between two pieces of plastic wrap or inside a resealable bag. Using a meat mallet or heavy pan, pound each breast to an even thickness about 1/2 inch thick. Trim any large thin edges if needed.

Season both sides of the pounded chicken breasts with 2 tsp kosher salt and 1 tsp black pepper.

Set up breading station

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

Working one piece at a time, dredge a chicken breast in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press firmly into the breadcrumb mixture to coat both sides, pressing to adhere. Place breaded cutlets on a wire rack or plate. Repeat for remaining breasts.

Pan-fry cutlets

In a large skillet over medium heat, add 6 tbsp olive oil and 1 tbsp butter. When shimmering and butter foam subsides, add breaded cutlets (do not overcrowd; cook in batches if necessary). Fry until golden brown and crisp, about 3–4 minutes per side. Adjust heat as needed to prevent burning. Transfer cooked cutlets to a paper towel–lined plate or a wire rack.

Preheat the oven to 425°F (220°C). Spoon a thin layer (about 2–3 tbsp) of the warm tomato sauce into the bottom of a baking dish just large enough to hold the cutlets in a single layer.

Place the fried chicken cutlets in the dish. Spoon 1/3 to 1/2 cup tomato sauce over each cutlet, spreading slightly but not drowning the crust.

Top each sauced cutlet with about 2 oz (roughly 2 slices or a generous 1/4 cup shredded) fresh mozzarella and sprinkle each with about 2 tbsp grated Parmesan.

Bake in the preheated oven 8–10 minutes, until cheese is melted and bubbly. For light browning on the cheese, switch oven to broil and broil 1–2 minutes while watching closely.

Remove from oven and let rest 2–3 minutes. Sprinkle chopped fresh parsley if using before serving.

While chicken is baking, bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz spaghetti or linguine and cook according to package directions until al dente.

Reserve 1/2 cup pasta cooking water, then drain pasta. Return pasta to the pot off the heat, add 1 tbsp extra-virgin olive oil, 1/4–1/2 cup of the warm tomato sauce (to taste), and enough reserved pasta water to loosen and coat the pasta. Toss to combine.

Taste and adjust seasoning. Portion pasta onto plates or a large serving platter and place Chicken Parmigiana on top or alongside. Serve immediately.