Classic Chicken Parm

When you think of staple meals in the US, chicken parmesan is almost always near the top of the list. It is one of those super hearty, feels like home, meals – and you don’t even have to be from an Italian family to feel that way. This recipe for Classic Chicken Parm is a flavorful, tender breaded chicken served with a homemade red sauce, parmesan cheese on a bed of sauced pasta. And you are going to want to put it on repeat at least once a month, because it is both easy to make and fun to eat.

For this recipe, I like to both fry and bake the chicken breasts. I do this for a few reasons. I like to use a whole chicken breast (instead of thin sliced) to make sure the chicken is the prominent part of the meal, not the pasta. As a result of this, I want to make sure that it is cooked all the way through, so after getting the outside nice and crispy, I want to finish it in the oven. Always check your biggest piece with a meat thermometer to make sure it has gotten to at least 165degF in the middle of the thickest part.

One thing that I like to do a little different whenever I have the time – marinate the chicken before breading it. This gives the chicken added flavor and helps to keep it super moist. If you do not have time for this step, it will still be super delicious. This is a good step for any sort of breaded chicken, as it adds that layer of flavor all the way through the meat and not just on the outside.

Some home cooks like to add the portion of red sauce and cheese to the top of each chicken breast and let it bake. You can totally do this if you like. The only reason that I don’t is that I like to slice up the chicken before I put it on the plate and then add the sauce. When I precut it, it is just easier for everyone to eat. It also makes it easier for my daughter and I to share a piece and/or give a little extra to one of the guys – who all eat like horses! My point is, while I give guidance on how to plate my recipes, you should always do what works for you and whoever you are cooking for.

Now Let’s Get Cookin’!

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Classic Chicken Parm

A classic breaded chicken loaded with flavors, topped with red sauce and cheese served on a bed of pasta, tossed in red sauce.

Course Dinner, Main Course

Cuisine American, Italian

Keyword breadcrumbs, chicken parmesan, Chicken Recipes, cripsy chicken, grated parmesan, parmesan cheese, Pasta, red sauce

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Ingredients

• 1 lb Short Pasta elbow, shell, rotini
• 1 28oz can Crushed Tomatoes
• 1 15oz can Tomato Sauce
• 1 tbsp Italian Seasoning see recipe below
• 1 tbsp Dried Minced Garlic
• 1 tbsp Honey
• 1 cup Grated Parmesan divided
• 1 tsp Parsley for garnish

For the Chicken Marinade

• 6 Chicken Breasts
• ½ cup Oil
• 1 tbsp Italian Seasoning see recipe below
• 1 tsp Garlic Powder yes this in addition to what is in the Italians seasoning

For the Chicken Breading

• 3 cups Flour divided
• 3 Eggs beaten
• 2 tsp Salt divided
• 2 tsp Garlic Powder
• 2 cups Breadcrumbs
• 1 tsp Oregano
• 1 cup Grated Parmesan Cheese
• ½ cup Cornstarch
• Oil for frying

Get Recipe Ingredients

Instructions

• Preheat oven to 375degF. Start water boiling for pasta (salt, as desired).
• In a sauce pan over medium heat, add crushed tomatoes, tomato sauce, Italian seasoning, minced onion and honey. Stir to combine and let come to bubble. Reduce heat to medium low and let simmer while preparing the remainder of meal.
• Set up your dredging station – plate one: two cups flour, one teaspoon salt and one teaspoon garlic powder. plate two: eggs, and one teaspoon salt. plate three: breadcrumbs, parmesan cheese, one teaspoon garlic powder and cornstarch.
• Remove chicken from marinade and coat evenly in each plate starting with plate one and moving to two then three.
• Add enough oil to large frying pan to be ½ inch deep. Heat until oil is 350degF. Fry each breaded chicken breast on each side for 4 minutes then add to a baking rack on a parchment paper covered baking sheet. Once all piece of chicken have been fried, place in oven to bake for 20 minutes (or until chicken reaches 165degF internally in the thickest part).
• Add pasta to water and cook as directed on package. Drain in colander and rinse with cool water. Return to pot, away from heat. Add ⅔ of red sauce and ⅔ cup of grated parmesan. Stir to evenly coat.
• Remove chicken from oven and place on cutting board. Cut into slices.
• In a shallow pasta bowl, add portion of sauced pasta. Top with sliced chicken. Spoon red sauce over chicken and sprinkle with remaining parmesan and garnish with parsley, if desired.

Notes