Rating: 4.85 stars
13 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

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; carbohydrates 139.4g; fat 38.9g; cholesterol 188.9mg; sodium 1527.8mg. Full Nutrition
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Reviews (10)

13 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 1
  • 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
(5)
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: 3 stars
08/16/2021
I will give this a five out of ten. After baking the breasts with sauce and cheese they were mushy, tasty yes not what I thought and wanted. I spoke with a restaurant cook and was told The parmesan should be assembled on the plate, pasta, sauce, cheese and topped with the mozzarella and parmesan. By precooking until done results in a crispy crust and may be reheated in a hot oven. I plan on a rematch I think my version will be as tasty as intended. Thanks AR! Read More
(1)
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Rating: 5 stars
01/22/2018
Absolutely delicious! Read More
(1)
Rating: 5 stars
01/22/2022
Straight-forward recipe. Followed it as written and pleased with the results. This is a keeper. Read More
Rating: 5 stars
05/19/2020
Very good flavor. Read More
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Rating: 5 stars
08/08/2021
Well this is the Best Parmesan Chicken even my 95 year old Italian father in law says so. Only changes were due to not enough Italian bread crumbs, used regular bread crumbs. I also added a fresh home grown green pepper to marinara, personal preference. I have been asked to make this again. 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