Chicken Parmesan Recipe
Lightly breaded chicken breast, Italian cheeses and Ricco's marinara served with linguine and vegetable of the day. Served with either our house salad, Caesar salad or soup
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 Preparation
Toppings and Sauce
Pasta and Vegetables
Salad or Soup
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and black pepper on both sides.
- 2
Bread the Chicken
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs mixed with grated Parmesan cheese. Dredge each chicken breast in flour, dip in the egg, and then coat with the breadcrumb mixture.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for 5-7 minutes on each side until golden brown. Transfer to a baking dish.
Toppings and Sauce
- 4
Add Sauce and Cheese
Pour Ricco's marinara sauce over the cooked chicken breasts. Sprinkle shredded mozzarella cheese on top.
- 5
Bake
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden.
- 6
Garnish
Remove from the oven and garnish with fresh basil leaves if desired.
Pasta and Vegetables
- 7
Cook the Pasta
In a large pot, bring salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Drain and set aside.
- 8
Prepare Vegetables
In a separate pan, steam or sauté the vegetable of the day (e.g., broccoli) until tender.
Salad or Soup
- 9
Prepare Salad or Soup
Serve with either a house salad or Caesar salad, or provide a bowl of the soup of the day.