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Chicken Parmigiana Recipe

Name: Tony's Italian Restaurant & Pizzerias Chicken Parmigiana Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each boneless skinless chicken breasts; 1 cups all-purpose flour; 2 each large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs (or panko); 0.25 cups grated Parmesan (for breading); 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp salt (for breading); 0.5 tsp black pepper (for breading); 4 tbs olive oil (for frying); 1 tbs olive oil; 0.5 each yellow onion, finely chopped; 2 each garlic cloves, minced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried basil; 1 tsp dried oregano; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt (for sauce); 0.25 tsp black pepper (for sauce); 0.75 cups grated Parmesan cheese; 2 cups mozzarella cheese, shredded; 8 each fresh basil leaves (optional, for garnish); 12 oz spaghetti; 1 tbsp salt (for pasta water); 0.5 cups reserved pasta cooking water

Inspired by Tony's Italian Restaurant & Pizzeria

Time1h

Serves4

Chicken breast covered with our marinara sauce. Topped with parmesan and mozzarella cheese. Served with spaghetti.

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Ingredients

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Chicken & Breading

4 each boneless skinless chicken breasts

1 cups 00 bread flour

2 each Large eggs

2 tbs Milk

1 1/2 cups plain breadcrumbs (or panko)

1/4 cups grated Parmesan (for breading)

1 tsp Watkins garlic powder

1 tsp Dried oregano

1 tsp salt (for breading)

1/2 tsp black pepper (for breading)

4 tbs olive oil (for frying)

Sauce

1 tbs olive oil

1/2 each yellow onion, finely chopped

2 each Garlic cloves, minced

28 oz crushed tomatoes (canned)

1 tbs tomato paste

1 tsp dried basil

1 tsp Dried oregano

1/2 tsp sugar (optional, to balance acidity)

1 tsp salt (for sauce)

1/4 tsp black pepper (for sauce)

Cheese & Finishing

3/4 cups Grated Parmesan cheese

2 cups Mozzarella cheese, shredded

8 each fresh basil leaves (optional, for garnish)

Pasta

12 oz spaghetti

1 tbsp salt (for pasta water)

1/2 cups reserved pasta cooking water

Method

Sauce

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, careful not to brown.

Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and black pepper. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally. Taste and adjust seasoning. Keep warm on very low heat while preparing other components.

Chicken & Breading

If breasts are thick, slice each horizontally to make 2 thinner cutlets or pound each breast between plastic wrap to about 1/2 inch thickness for even cooking.

Set up a breading station: place the flour in a shallow dish; whisk eggs with 2 tablespoons milk in a second dish; combine breadcrumbs, 1/4 cup grated Parmesan, garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a third dish.

Pat chicken pieces dry with paper towels. Dredge each piece in flour, shaking off excess; dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a tray.

Heat 4 tablespoons olive oil in a large skillet over medium-high heat. When oil is hot (shimmering), add breaded cutlets in a single layer (work in batches if needed). Cook until golden brown, about 3–4 minutes per side. Transfer cooked cutlets to a paper towel–lined plate to drain.

Pasta

Bring a large pot of water to a boil. Add 1 tablespoon salt and the spaghetti. Cook until al dente according to package directions (usually 8–10 minutes).

Reserve 1/2 cup pasta cooking water, then drain the spaghetti. Toss spaghetti with a few spoonfuls of warm marinara sauce and up to 1/4–1/2 cup reserved pasta water as needed to lightly coat and keep it moist. Keep warm.

Assembly & Baking

Preheat oven to 400°F (200°C). Spread a thin layer (about 1 cup) of the warm marinara sauce in the bottom of a baking dish large enough to hold the cutlets in a single layer.

Place the fried chicken cutlets in the baking dish on top of the sauce. Spoon 1/4–1/3 cup marinara over each cutlet to fully cover the top surface.

Sprinkle about 2 tablespoons grated Parmesan over each cutlet, then evenly distribute shredded mozzarella across all cutlets (about 1/2 cup per cutlet depending on size).

Bake uncovered in the preheated oven until cheese is melted and bubbly and the internal temperature of chicken is 165°F (74°C), about 10–12 minutes. If you prefer a browned top, switch to broil for 1–2 minutes watching closely so it doesn't burn.

Remove from oven and let rest 2–3 minutes. Garnish with torn fresh basil leaves if desired.

Serve each chicken parmigiana over a bed of the sauced spaghetti, spoon additional marinara from the baking dish over the pasta if desired. Sprinkle extra grated Parmesan at the table.