Best Chicken Parmesan

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Description

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.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • ½ onion, finely chopped
  • 4 garlic cloves, minced
  • 1 (14 ounce) can Italian crushed tomatoes with basil
  • ½ cup chicken broth
  • 2 tablespoons red wine
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon Italian seasoning
  • 1 pinch crushed red pepper flakes
  • salt and ground black pepper to taste
  • 1 pinch white sugar
  • 3 tablespoons chopped fresh basil leaves
  • 1 pound rigatoni
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 eggs
  • 3 tablespoons milk
  • 1 cup Italian-seasoned bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • canola oil for frying
  • ¾ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Instructions

  1. Make the sauce: Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant
  2. about 2 minutes. Add crushed tomatoes
  3. chicken broth
  4. wine
  5. garlic powder
  6. onion powder
  7. oregano
  8. Italian seasoning
  9. red pepper flakes
  10. and sugar; season with salt and pepper. Stir to combine
  11. reduce the heat to low
  12. and simmer
  13. stirring occasionally
  14. until sauce thickens
  15. about 15 minutes. Keep warm until needed.
  16. While the sauce is cooking
  17. bring a large pot of lightly salted water to a boil. Add rigatoni and cook
  18. stirring occasionally
  19. until tender yet firm to the bite
  20. about 13 minutes. Drain and keep warm.
  21. At the same time
  22. start the chicken: Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  23. Set out three large mixing bowls for breading chicken. Combine flour
  24. 1/2 teaspoon garlic powder
  25. 1/4 teaspoon salt
  26. and pepper in the first bowl. Whisk together eggs and milk in the second bowl. Combine bread crumbs
  27. Parmesan cheese
  28. oregano
  29. Italian seasoning
  30. 1/2 teaspoon garlic powder
  31. and 1/4 teaspoon salt in the third bowl.
  32. Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to a thickness of 1/4 inch. Dredge a chicken breast in flour mixture and shake off excess. Dip into egg mixture
  33. then coat with bread crumb mixture. Place onto a plate. Repeat to bread remaining chicken.
  34. Fill a large
  35. cast iron skillet with 1 inch oil; heat over medium-high heat until oil is hot but not smoking. Add breaded chicken in batches; cook until golden brown
  36. 1 to 2 minutes per side. Transfer chicken to the prepared baking sheet. Sprinkle mozzarella and Parmesan over chicken.
  37. Bake in the preheated oven until chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted
  38. about 5 minutes.
  39. Plate pasta portions. Stir basil into sauce and ladle over pasta. Top each portion with chicken.

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 4

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