Chicken Parmigiana
Chicken Parmigiana is the cozy, saucy dinner that comforts without fuss. Crispy, lightly seasoned chicken breasts are nestled over a bed of thin linguine and bathed in a bright tomato sauce, finished with a shower of grated parmesan and fresh parsley. This version keeps things straightforward: pantry-friendly ingredients, clear steps, and a reliable method that yields an elegant, family-style plate every time.
Why you’ll love this Chicken Parmigiana
This recipe balances crisp, golden chicken with a simple, flavorful tomato sauce. The sauce simmers quickly, so you get maximum flavor without a long wait. Thin linguine acts as the perfect base, catching sauce and melted cheese in every bite. It’s approachable weeknight food with special-occasion results.
Ingredients
- ▢1/2cupall-purpose flour
- ▢salt and pepper to taste
- ▢8chicken breaststrimmed and pounded flat
- ▢1lbthin linguine
- ▢1/2cupolive oil
- ▢2tbspbutter
- ▢4tspminced garlicminced
- ▢1tsponion powder
- ▢3/4cupschicken stock
- ▢43.5ozcrushed tomatoes
- ▢1tbspsugar
- ▢1/4cupparsleyfreshly chopped, plus more for serving
- ▢1 1/2cupsparmesan cheesegrated
Equipment
- Large skillet
- Large pot for pasta
- Tongs or spatula
- Measuring cups and spoons
- Meat mallet or rolling pin (for pounding breasts)
- Serving platter or plates
Prep
Begin by trimming each of the 8 chicken breasts and pounding them flat to an even thickness. This helps them cook uniformly and become tender. Measure out the flour into a shallow dish and season it with salt and pepper to taste. Mince garlic if not already minced and chop the parsley. Have the remaining ingredients measured and close at hand to keep the cooking flow smooth.
Step-by-step instructions
- Heat the pasta water and cook pasta: Bring a large pot of generously salted water to a boil. Add 1 lb thin linguine and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the linguine and set aside.
- Season and flour the chicken: In a shallow dish, combine 1/2 cup all-purpose flour with salt and pepper to taste. Lightly dredge each trimmed and pounded flat chicken breast in the seasoned flour, shaking off any excess so the coating is even but not clumpy.
- Brown the chicken: Heat 1/2 cup olive oil in a large skillet over medium-high heat. Working in batches if needed so the pan is not crowded, add the floured chicken breasts. Cook until golden brown on each side and cooked through, about 3–4 minutes per side depending on thickness. Transfer the browned chicken to a plate and keep warm.
- Start the sauce: In the same skillet, reduce heat to medium and add 2 tbsp butter. Once melted, stir in 4 tsp minced garlic and 1 tsp onion powder. Sauté briefly, about 30 seconds to 1 minute, until fragrant but not browned.
- Deglaze and build flavor: Pour in 3/4 cups chicken stock to deglaze the skillet, scraping up any browned bits from the bottom. Let the stock reduce slightly for 1–2 minutes.
- Add tomatoes and simmer: Stir in 43.5 oz crushed tomatoes and 1 tbsp sugar. Bring the mixture to a gentle simmer over medium-low heat. Allow the sauce to cook for about 8–10 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust salt and pepper if needed.
- Finish the sauce with parsley: Stir 1/4 cup parsley freshly chopped into the sauce to brighten the flavor. Keep the sauce warm over low heat.
- Assemble chicken with sauce and cheese: Return the browned chicken breasts to the skillet or arrange them in a baking-safe dish if you prefer to melt the cheese in the oven. Spoon a generous amount of the tomato sauce over each breast, then top each with a portion of the 1 1/2 cups parmesan cheese grated. If using the skillet, cover briefly to allow the cheese to soften and meld with the sauce; if using the oven, broil for 1–2 minutes until the cheese is just melted and golden—watch closely so it doesn’t burn.
- Toss linguine with sauce (optional): If you prefer your pasta sauced, return the drained linguine to the large pot or a serving bowl and toss with a few ladles of sauce and a splash of the reserved pasta water until the noodles are coated. Otherwise, plate the linguine as a bed for the chicken and spoon extra sauce over the top.
- Serve: Plate thin linguine, top with a chicken breast, extra sauce, and a final sprinkle of grated parmesan and chopped parsley. Serve immediately while hot.
Tasting notes and tips
The sauce benefits from a brief simmer so the crushed tomatoes mellow and the sugar balances acidity. Pounding the breasts thin helps them fry quickly and stay tender. Use a light hand when flouring—too much flour creates a gummy exterior. Reserve pasta water to loosen the sauce if it becomes too thick; the starches help it cling to the noodles.
Make-ahead and storage
Prepare the sauce up to two days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop, then add chicken to warm through. Leftovers keep well for 3–4 days refrigerated. Reheat in a 350°F oven covered with foil until warmed through, or reheat gently on the stovetop.
Variations
- Add a few red pepper flakes to the sauce for a subtle kick.
- Stir in a splash of cream or a knob of butter at the end for a silkier finish.
- Top with additional fresh herbs like basil or oregano for an aromatic lift.
Serving suggestions
Serve this Chicken Parmigiana over thin linguine with a simple green salad and crusty bread. A side of roasted vegetables or steamed greens balances the plate. Finish with an extra shower of parsley and freshly grated parmesan for a restaurant-style presentation.
Notes on ingredients
All ingredients and amounts listed reflect the quantities used in the method. The 8 chicken breasts should be trimmed and pounded flat so they cook evenly. Keep the 1/2 cup all-purpose flour ready for dredging, and have salt and pepper on hand to season to taste. The sauce is based on 43.5 oz crushed tomatoes, sweetened with 1 tbsp sugar and enriched with 3/4 cups chicken stock, 2 tbsp butter, and garlic. Parsley and parmesan finish the dish with bright herb and salty umami notes.
Final thoughts
This Chicken Parmigiana delivers a satisfying mix of textures and flavors: crisp-edged chicken, a vibrant tomato sauce, and nutty parmesan, all atop tender linguine. The method is forgiving and straightforward, making it easy to scale for family dinners or small gatherings. Follow the step-by-step directions, keep ingredients ready, and you’ll have a plateful of comfort and brightness in under an hour.
Chicken Parmigiana
Ingredients
Equipment
Method
- On a plate, combine the flour with salt and pepper.
- Coat each chicken breast in the flour mixture, pressing to adhere, and set aside.
- Cook the linguine according to package instructions until al dente, drain, and keep warm.
- In a large skillet over medium heat, heat the olive oil and butter until the butter is melted and shimmering.
- Fry the floured chicken breasts 3–4 minutes per side, until golden; remove and set aside.
- Add the minced garlic and onion powder to the skillet and cook 30–60 seconds until fragrant.
- Pour in the chicken stock and cook 2–3 minutes, scraping any browned bits from the pan.
- Add the crushed tomatoes and sugar, season with salt and pepper to taste, and simmer on low for 25–30 minutes.
- With about 5 minutes remaining, stir in the chopped parsley.
- Return the fried chicken to the sauce, top each breast with grated Parmesan, cover, and cook until the cheese is melted and the chicken is cooked through.
- Serve the linguine topped with sauce and place a chicken breast over each portion; sprinkle additional parsley and Parmesan if desired.
Notes
- Use freshly grated Parmesan for best melting and flavor.
- Pound chicken evenly so it cooks uniformly.
- Adjust salt and pepper to taste after the sauce has simmered.
