Chicken Parmesan Recipe

Prepare the Chicken

Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt and black pepper on both sides.

Set up a breading station: one plate with flour, one bowl with beaten eggs, and a third plate with a mixture of bread crumbs and grated Parmesan cheese.

Dredge each chicken breast in flour, shaking off the excess, then dip into the egg, and finally coat with the bread crumb and Parmesan mixture.

Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and crispy.

Transfer the cooked chicken to a baking dish. Top each piece with shredded mozzarella cheese.

Make the Marinara Sauce

In a saucepan, heat 2 tablespoons of olive oil over medium heat.

Add minced garlic and sauté for about 1 minute until fragrant.

Stir in the crushed tomatoes, oregano, basil, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes until slightly thickened.

Cook the Rigatoni

In a large pot, bring salted water to a boil.

Add the rigatoni pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Drain the pasta and set aside.

Assemble the Dish

Pour the marinara sauce over the chicken in the baking dish.

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Serve the chicken Parmesan over the rigatoni pasta, garnished with fresh basil leaves.