Chicken Parmesan Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly each breast or pound between plastic wrap to an even thickness of about 1/2 inch so they cook evenly.

Season both sides of the chicken with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl whisk together the 2 eggs and 2 tbsp whole milk until combined. In a third shallow bowl combine 1 cup fine dry breadcrumbs, 1 cup grated Parmesan, and 1 tsp dried Italian seasoning; mix well.

Dredge each chicken breast: first coat lightly in flour shaking off excess, then dip into the egg mixture letting excess drip off, then press into the breadcrumb-Parmesan mixture to fully coat both sides. Press firmly so the crust adheres.

Pan-fry the chicken

In a large skillet heat 4 tbsp olive oil and 1 tbsp butter over medium heat until shimmering. Add the coated chicken breasts (work in batches if needed) and cook until golden brown, about 3-4 minutes per side. You are not cooking through completely — just developing color and a crisp crust. Transfer browned cutlets to a paper-towel-lined plate.

Cook bucatini

Bring a large pot of water to a boil. Add 1 tbsp kosher salt. Add 8 oz bucatini and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta.

Warm the sauce

While pasta cooks, heat 1 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add 3 minced garlic cloves and 1 tsp crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in 2 cups marinara sauce and bring to a gentle simmer, stirring. Stir in torn basil leaves. If sauce seems very thick, thin with up to 1/4-1/2 cup reserved pasta water.

Combine pasta and sauce: add drained bucatini to the sauce and toss over low heat until evenly coated, adding a splash of reserved pasta water if needed to loosen. Keep warm while you assemble the chicken.

Preheat oven & arrange

Preheat the oven to 425°F (220°C). Spread a thin layer (about 1/2 cup) of the warmed marinara in a shallow baking dish or rimmed sheet pan just large enough to hold the cutlets. Place the pan-fried chicken cutlets on top of the sauce.

Top each cutlet with slices of fresh mozzarella (use about 3 oz total across the 2 breasts) and sprinkle 2 tbsp grated Parmesan evenly over the breasts.

Bake to melt and finish cooking

Bake in the preheated oven until the mozzarella is melted, the cheese is bubbly, and the chicken is cooked through to an internal temperature of 165°F (74°C), about 8-10 minutes. If you want a lightly browned cheese top, switch the oven to broil for 1-2 minutes while watching closely.

Plate

Spoon a portion of bucatini and marinara onto each plate. Place one chicken cutlet atop the pasta (or to the side). Spoon a little extra sauce over the chicken, then garnish with chopped fresh parsley and extra torn basil if desired. Serve immediately.