Chicken Parmesan Recipe
Breaded chicken breast, baked with marinara, mozarella and parmesan cheese, served over linguini pasta.
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Ingredients
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Chicken and Breading
Sauce and Topping
Pasta
Finishing
Method
Chicken and Breading
- 1
Prepare chicken
Trim any fat from the chicken breasts. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch thick using a meat mallet between two pieces of plastic wrap. Pat dry with paper towels.
- 2
Season and set up breading station
Season both sides of each chicken breast with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder divided evenly. Set up three shallow bowls: one with 1 cup flour, one with 2 beaten eggs mixed with 2 tablespoons milk, and one with 1.5 cups breadcrumbs + 1/2 cup grated Parmesan + 1 tsp dried Italian seasoning. Mix breadcrumbs and cheese thoroughly.
- 3
Dredge chicken
Working one piece at a time, coat chicken first in flour (shake off excess), then dip into the egg mixture, then press firmly into the breadcrumb mixture to fully coat. Place breaded breasts on a wire rack while you finish the rest.
- 4
Shallow-fry to set crust
Heat a large ovenproof skillet over medium heat and add 4 tablespoons olive oil. When shimmering, add 2-3 breaded breasts without crowding. Cook 2-3 minutes per side until golden-brown (they will not be fully cooked through). Transfer browned breasts to a plate and repeat with remaining pieces, adding a little more oil if needed.
Sauce and Topping
- 5
Assemble for baking
Preheat the oven to 425°F (220°C). In the same ovenproof skillet (wipe excess oil if there's too much but leave browned bits), spread about 1 cup of marinara sauce in the bottom. Place the browned chicken breasts on top of the sauce. Spoon remaining marinara over each breast (about 1/2 cup total per breast, adjust to preference).
- 6
Add cheese
Divide 2 cups shredded mozzarella evenly over the chicken (about 1/2 cup per breast) and sprinkle 1/2 cup grated Parmesan over the top. If you like heat, sprinkle 1/2 tsp red pepper flakes across the dish.
- 7
Bake to finish
Transfer the skillet to the preheated oven and bake 12-15 minutes, until chicken reaches an internal temperature of 165°F (74°C) and cheese is melted and bubbling. For a golden-brown cheese crust, switch the oven to broil on high for 1-2 minutes, watching closely to avoid burning.
Pasta
- 8
Cook pasta
While the chicken bakes, bring a large pot of water to a rolling boil, add 1 tablespoon salt, and cook 12 oz linguine according to package al dente timing (usually 9-11 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta.
- 9
Dress pasta
Return drained linguine to the pot over low heat, add 1 tablespoon butter or olive oil and up to 1/2 cup reserved pasta water as needed, toss to coat and loosen the pasta. Taste and adjust salt if necessary.
Finishing and Serving
- 10
Plate
Divide warm linguine among 4 plates or shallow bowls. Place one baked chicken breast on top of each portion of pasta. Spoon additional hot marinara from the skillet over the chicken and pasta as desired.
- 11
Garnish
Sprinkle a little extra grated Parmesan over each portion and garnish with fresh basil leaves. Serve immediately.