Chicken Parmesan Recipe

Prepare chicken

If chicken breasts are thick, slice horizontally to make 4 even cutlets or pound to 1/2" thickness between plastic wrap. Pat dry with paper towels.

Season both sides of each cutlet evenly with 1.5 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder.

Brush both sides lightly with 2 tbs olive oil and sprinkle 1/2 cup grated Parmesan over both sides, pressing gently so it adheres. Set aside while you prepare breading (if using) or preheat grill/pan.

Set up three shallow bowls: flour in bowl 1, beaten eggs in bowl 2, and breadcrumbs mixed with 1 tsp dried Italian seasoning in bowl 3.

Dredge each seasoned chicken cutlet first in flour, shaking off excess; then dip into beaten eggs; then press into breadcrumb mixture to coat evenly. Place on a plate and let rest 5 minutes so coating adheres.

Heat a large ovenproof skillet or grill pan over medium-high heat with 1 tbs olive oil. When hot, cook cutlets 2–3 minutes per side until golden brown (internal temp ~150°F/65°C). You are not finishing cooking — grill/pan sear to develop color.

Preheat oven to 425°F (220°C). Spoon about 1/4 cup marinara onto each browned cutlet (reserve remaining sauce for pasta). Place cutlets in a single layer in the ovenproof skillet or a baking dish.

Top each sauced cutlet with about 1/2 cup shredded mozzarella. Sprinkle a little extra grated Parmesan if desired.

Bake in the preheated oven 8–10 minutes, until cheese is melted and chicken reaches an internal temperature of 165°F (74°C). If you want the cheese bubbly and browned, switch to broil for 1–2 minutes while watching carefully.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz linguine and cook according to package for al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water before draining.

Return drained pasta to the pot off heat. Add 1 tbs extra-virgin olive oil, 1 tbs butter (optional), about 1 to 1 1/2 cups marinara (from reserved sauce), and 1/4–1/2 cup reserved pasta water as needed. Toss until sauce coats the linguine. Adjust seasoning with salt or red pepper flakes to taste.

Divide the sauced linguine among 4 plates (about 3 oz pasta per serving dry weight). Place one chicken Parmesan cutlet on top of the pasta.

Spoon any pan juices or additional warm marinara over the chicken. Garnish with torn fresh basil leaves and a light sprinkle of grated Parmesan. Serve immediately with optional red pepper flakes on the side.