Chicken Parmesan Recipe
herb + panko breaded / pan fried / mozzarella/ house sugo / rigatoni + parmesan cream / basil / arugula / evoo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Sauce and Pasta
Garnish
Method
Chicken Preparation
- 1
Prepare the Chicken
Flatten the chicken breasts to an even thickness by pounding them gently. This helps them cook evenly.
- 2
Bread the Chicken
In a shallow dish, combine panko bread crumbs, dried oregano, dried basil, garlic powder, salt, and black pepper. In another dish, beat the egg. Place all-purpose flour in a third dish. Dip each chicken breast in flour, then in the egg, and finally coat with the panko mixture.
- 3
Pan-Fry the Chicken
Heat EVOO in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Sauce and Pasta
- 4
Cook the Pasta
In a large pot, bring salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
- 5
Prepare the Sauce
In the same skillet used for the chicken, add house sugo and bring to a simmer. Add the cooked rigatoni to the sauce and toss to coat well.
- 6
Add Cheese
Preheat your oven to 375°F (190°C). Transfer the rigatoni and sauce mixture to a baking dish. Place the fried chicken breasts on top and sprinkle with mozzarella cheese and grated parmesan cheese.
- 7
Bake
Bake in the preheated oven for about 15 minutes or until the cheese is melted and bubbly.
