
Chicken Parmigiana Printable Version
I LOVE ITALIAN FOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
There, I said it. :D I really, really, love Italian food. And pasta. And anything to do with 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 die happy. Probably early.. But very, very happy.
Are you as obsessed with pasta as I am? Well, that’s ok if you’re not. Because *everybody* likes Chicken Parmigiana. It’s a classic. It’s juicy, tender chicken breasts, lightly breaded in Parmesan cheese, golden fried, then topped with marinara sauce and soft, melty, mozzarella cheese. Served with? Pasta!! And it’s delicious.
Now, every Italian restaurant worth it’s salt has Chicken Parmigiana on the menu. But why go out when you can make it better, fresher, and so, *so* much more delectable right here at home? Go ahead. Impress your hubby. Or your wife. Or your special friend. Make them fall in love with you all over again. Or for the first time. Make them this Chicken Parmigiana. I’ll show you.
Let’s start with the yummy, yummy Parmesan breading for our chicken…

1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1 tbsp steak seasoning
Whisk all ingredients together in a medium sized bowl.

Of course, you could just stir the ingredients together, but I like to whisk them because it gives the breading a light, airy texture.
Or it could just be that it breaks up the lumps easier.
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! They’re still sealed! I love it!! Aaaaaand…

They’re already pounded evenly!
I’ve mentioned before that I always like to pound my chicken breasts, no matter what method of cooking. Not to make them thin, but just pounded enough to give them an even thickness. So they’ll cook evenly. But these are already even! :) So no pounding for me tonight. Yay!! But if you just have regular chicken breasts, go ahead and throw them between two pieces of wax paper and give ‘em a good whack. Go ahead, I’ll wait.
Now. Like I was saying earlier… Get your chicken… and coat both sides with the breading mix.

And then set it aside for a sec while we make…

The Marinara Sauce!

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
fresh flat leaf parsley
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.
I like to mince my garlic and place it in a bowl or something (okok, I used the same measuring cup I used for the Parmesan cheese and flour) and then add the garlic to the butter all at once, rather than adding it one minced clove at a time. This is because after I add the garlic, I like to stir it constantly so one side doesn’t get too brown. Also, go ahead and open your can of tomatoes so you can just pour them right in when the time is right instead of having your garlic sit around (burning) while you try and find your can opener then fumble with opening the can.
Or is that just me? I’ll admit I’ve done that more than once. :O
Oh! Speaking of garlic… This was like garlic on steroids!

Look how big this thing is!! I had to chop it in half just so it’d fit in my Pampered Chef garlic press! They were *all* this big tonight so I only used 2 cloves. I probably could’ve used 3. But I played it safe.
So like I said. Add your garlic and stir it constantly for about 2 mins until the garlic is soft, but don’t let it turn brown. About like this. It’s a teensy bit brown. Golden rather. Either way, it was just right.

At this point, pour in the tomatoes and add in the sugar. Increase heat to medium-high, and 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 til we’re ready for it.

Oh man, doesn’t this look good? It sure does *smell* good, let me tell you. My mouth is watering.
While your sauce is simmering, let’s go ahead and start our noodles to boil. Bring a large pot of water to boil and add 1 tbsp of salt and 1 tbsp of olive oil. The salt is for flavor (go on you know you wanna) and the olive oil is to keep the noodles from sticking. It works pretty good! :) 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 cheeseLayer 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.


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14 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?!