I love pasta. And noodles. And sauces. And cheese. And all of them mixed together. I could eat pasta every single day for the rest of my life. And be very, very happy.
I love this classic meal. It’s juicy, tender chicken breasts, lightly breaded in Parmesan cheese, golden fried, then topped with marinara sauce and soft, melty, mozzarella cheese. All served on a bed of pasta. And it’s delicious!
This recipe looks like it’s got a lot of ingredients, but most of it is stuff you’ve probably got in your pantry already.
Here’s what you’ll need for the breading. Flour, grated parmesan cheese, salt and steak seasoning (you can also just use pepper).
Whisk all ingredients together in a medium sized bowl.
Now get your chicken… BTW, have you seen this chicken?? Each breast is individually wrapped, so you can use however many you need and save the rest for later.
The best part is that they’re already pounded all nice, flat, and even.
Coat both sides of the chicken with the breading.
And then set it aside for a sec while we make…
The Marinara Sauce!
Begin melting 2 tbsp of butter in a medium sized sauce pan over medium to medium low heat. Add in 3-4 cloves minced garlic, stirring constantly.
My garlic was on steroids tonight.
When the garlic is golden and soft, pour in the tomatoes and add in the sugar. Increase heat to medium-high, bring to a simmer, then reduce heat back to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. I used 1 tsp salt and 1 tsp pepper. Cover and simmer for an additional 3 minutes, then lower heat and keep sauce warm until we’re ready for it.
While your sauce is simmering, let’s go ahead and start the noodles. Bring a large pot of water to boil and add 1 tbsp of salt. Then add your favorite pasta. Tonight I used angel hair pasta. But you could also use spaghetti or linguine.
Our sauce is simmering, our noodles are boiling, what are we missing?? Oh yes!! The perfectly Parmesany breaded chicken. This is going to be good.
Begin heating 2 tbsp of butter and 2 tbsp of olive oil in a large skillet over medium heat until it is nice, hot, melted and brown.
Add your chicken breasts and cook 4 to 5 minutes each side until they are golden.
While the chicken is cooking you can chiffonade your basil and chop up the parsley for the sauce! To chiffonade basil, stack up 6-8 leaves, roll them tightly and thinly slice.
For parsley, you could just use a knife and chop it up, but I find it much easier to use my Pampered Chef chopper. It does the job for me. :)
You’ll want to keep chopping the parsley until you have 1 tbsp to add to the sauce, plus a little more for garnishing the chicken.
As soon as your chicken is done, remove to a plate, top with a little sauce and then sprinkle on mozzarella cheese.
You know what just occurred to me just now as I’m typing this? I didn’t top the chicken with sauce tonight.
Huh.
You know what? It still tasted amazing. lol. Oh well! So top it, or don’t top it with sauce, but either way you want to top it with cheese immediately so it’ll start getting melty. Then sprinkle on a little parsley.
With the rest of the parsley and basil, throw it in the sauce, stir together, and serve over noodles placed next to the chicken. Top everything with an abundance of Parmesan cheese. For this is Chicken Parmigiana.
Then prepare to be worshiped.
For at least the rest of the evening.
Chicken Parmigiana
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1 tbsp steak seasoning
1 tbsp salt
1 tbsp olive oil
1 lb noodles – angel hair, spaghetti, linguine, etc
2 tbsp butter
3-4 cloves minced garlic
1 (28 oz) can crushed tomatoes
1/4 tsp sugar
1/4 cup heavy cream
salt and pepper to taste
6-8 basil leaves, chiffonaded
1-2 tbsp fresh, finely chopped parsley, divided
2 tbsp butter
2 tbsp olive oil
shredded mozzarella cheese
grated parmesan cheese
Layer chicken between wax paper and pound breasts to even thickness. Whisk together flour, parmesan cheese, salt, and steak seasoning in a medium bowl. Coat chicken in flour mixture. Add 1 tbsp of salt and 1 tbsp olive oil to a large pot of water and bring to boil. Boil noodles according to package. Melt 2 tbsp butter in a saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well just before serving. Heat butter & olive oil in a large skillet over medium heat. Add chicken breasts and cook 4-5 mins each side until the crust is golden brown.
To serve: Spoon sauce over chicken and top with shredded mozzarella cheese. Sprinkle on parsley. Add noodles to the plate and cover with sauce. Generously cover the sauce on the noodles with parmesan cheese, and sprinkle some more Parmesan cheese on the chicken. Let stand until the mozzarella cheese on the chicken has melted from the heat of the sauce.
Serves 4.
Make for: Dinner / Main Dish
Tags: cheese, chicken, Italian, pasta
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32 Comments
I can’t wait to make this! It looks wonderful!
Looks like another yummy recipe. Thanks for sharing!
Yum! Now this is something I can attempt to healthy up and feed to the hubby. Can’t wait to try it.
This looks so delicious! Going to attempt this sometime this week, or next! Thank you for sharing!
This looks incredible! I’m a huge supporter of anything Italian too… so glad I found this recipe! BTW, I love how scrapbooky everything is on your site… and I use your fonts a lot – I think I’ll add you to my blogroll now…
Your site is soooo cute! I love it. Your recipes look fantastic. I can’t wait to try this one!
You are soooooooooo good Mandy! This recipe looks delectable. I am going to make it one night soon so that Hubby worships me, even if it’s just for one evening. Nothing better than being worshipped! :o)
Just wanted to let you know that I made the alfredo pizza you posted on Lollychops and it is going to be a family favorite. It was so good. Thanks so much!
Amanda..MORE recipes please!!! I love them!!!! Waiting on more!!
Wow! I’ve never been to your blog! I’ve been missing out. You’re a great writer, your pictures are awesome and your directions are very easy to follow. I’ll have to come back more often :)
Hi Amanda! I am going to make this, this weekend. It looks great. I have a question about the recipe…why steak seasoning? Curious whats in it or why its used for a chicken recipe. Thanks (=
Amanda,
This looks wonderful! I cannot wait to try this recipe out. Thanks so much for sharing!
Amanda, this is FANTASTIC. I made this for dinner last night and I LOVED it. Cannot wait to praise you on my blog today : )
Where have you been all my life?!
Hi Amanda.
I love your web site!!
I think your chicken parmigiana is ok, but it is surely not an Italian recipe… believe me: I’m Italian!
I’ll try to translate some traditional Italian recipes and post them to you as soon as I have a little bit of time.
Please accept my compliments again for your wonderful site and… sorry for my bad English.
Love.
Sandra
My mom makes this from scratch as well… we dip the chicken breasts into eggs to make the batter stick well before adding the bread crumbs. Instead of waiting for the cheese to melt, my mom likes to put it under the broiler for a bit to just brown it in places.
Oh, I love being a college student.
What a great site! This recipe looks sooo yummy. Gonna have to try this one out. :)
Made this dish tonight (followed your recipe exactly)…
my family loved it.. the sauce was amazing and the cutlets breaded in parm cheese instead of bread crumbs was a nice change… pls post more delicious recipes.
thanks
rosalie ( suffolk county, ny)
This is great Amanda. I’ve looked for a good, easy and yummy sauce recipe. Finally!
Also — putting oil in the pasta water is believed to keep the pasta from sticking, but it is really so the pot doesn’t get all foamy from the starch and boil over.
this looks yummy! (:
Do you have to use 3 to 4 cloves of minced garlic?? This looks so good, Im making it for my boyfriends birthdayy!
OMG!! I made this for my mother when I came back home from college and she was absolutely floored! She loved the chicken, the basil, the presentation, pretty much EVERYTHING. The next day she raved about it to all her co-workers and wouldn’t stop talking about it over the holidays. Great recipe!!!
Mine turned out looking nothing like this, even after following the recipe, but considering my mums boyfriend took thirds and I loooved the chicken, I’m calling it a success and will definitely be making this again in the future.
Just made this and it was delicious. As a 26 year old guy with little to no cooking experience, I was pleasantly surprised at how well it came out. The breading really made this taste great and the pictures helped a ton.
I just tried this for the first time last night & my whole family LOVED it!!! I love this recipe even more than The Olive Garden’s chicken parmigiana!!! This is definitely going to make it’s way into my box of favorite recipes. Thank you SO MUCH for sharing!! :)
I actually made this tonight and it was fantastic. The chicken was crunchy and tender. And the sauce was fabulous. I don’t think I was worshipped enough, though! (jk) Thanks, Amanda.
Can you let us know where you got that bagged chicken? Which grocery store?
This looks great! I hope I can pull it off on Mother’s Day. My mom loves Chicken Parmigiana.
I just tried this recipe, and it was fantastic! Thanks so much for posting it!
Emily
http://www.emilysacra.com/2011/07/chicken-and-milkshakes.html
This was delicious and easy! I made a malfada sauce to use rather than the marinara (it’s just a slight variation of the marinara) and double dipped the chicken in the flour mixture. I dipped the chicken then set it aside while I prepared the rest of the meal and then dipped again just before frying. Will definitely use this again, thank you for sharing!
Hello you guys!!!
just wantd to say that i love your recipes! I’ve tried at least 5 and i’m trying this one tonight! xx