This easy, best chicken Parmesan has a crispy crust, juicy interior, zesty marinara sauce, and a crusty golden layer of gooey cheeses. It is served with rigatoni pasta.

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Marinara Sauce:
Breading:

Directions

Instructions Checklist
  • Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.

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  • Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.

  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

  • Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.

  • Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.

  • Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.

  • Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.

  • Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.

Editor's Notes:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

1168 calories; protein 63g 126% DV; carbohydrates 139.4g 45% DV; fat 38.9g 60% DV; cholesterol 188.9mg 63% DV; sodium 1527.8mg 61% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2018
My husband and I both loved it! I will definitely prepare this one again. Thank you for sharing. Read More
(4)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/22/2018
My husband and I both loved it! I will definitely prepare this one again. Thank you for sharing. Read More
(4)
Rating: 5 stars
03/27/2018
This was better than any chicken Parmesan recipe that I have tried! Great reviews by everyone at the table. I made it just as described but used Perdue thin sliced chicken breast to avoid having to pound the chicken. Yum! Read More
(1)
Rating: 5 stars
01/22/2018
Absolutely delicious! Read More
(1)
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Rating: 5 stars
05/19/2020
Very good flavor. Read More
Rating: 5 stars
07/18/2020
Delicious! made no changes, except that I accidentally shredded some Gouda into the Mozzarella, before I realized it wasn't the Parmesan cheese. Was wonderful! My husband loved it, too. Read More
Rating: 5 stars
08/14/2020
We definitely enjoyed this recipe. I have tried other chicken parm recipes, but this one was a well balanced mixure of tastes and textures. The little bit of red-pepper taste is a great addition. Definitely will go into the rotation. Read More
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Rating: 5 stars
08/09/2020
My daughter and I made this and loved it. We made it exactly as written except we added a handful of panko crumbs to the Italian style bread crumbs. We also subbed a ready made marinara sauce for convenience. The chicken came out wonderfully crispy and tender inside. I was skeptical that the cooking time would be sufficient but it was perfect. We both feel we could make this for company. Deliciious! Read More
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