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Best Chicken Parmesan
Best Chicken Parmesan
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in succulent chicken with crispy Parmesan coating, tangy marinara sauce, and gooey melted cheese.
Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 0.5 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 (14 ounce) can Italian crushed tomatoes with basil
  • 0.5 cup chicken broth
  • 2 tablespoons red wine
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon Italian seasoning
  • 1 pinch crushed red pepper flakes
  • 1 pinch white sugar
  • salt and ground black pepper to taste
  • 1 (16 ounce) box rigatoni
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder, divided
  • 0.5 teaspoon salt, divided
  • 0.25 teaspoon ground black pepper
  • 2 large eggs
  • 3 tablespoons milk
  • 1 cup Italian-seasoned bread crumbs
  • 0.25 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 0.25 teaspoon salt
  • 4 boneless, skinless chicken breasts
  • 2 cups canola oil for frying, or as needed
  • 0.75 cup shredded mozzarella cheese
  • 3 tablespoons chopped fresh basil leaves
Instructions:
  • Prepare the sauce by warming oil in a large skillet over medium heat. Sauté onion and garlic until fragrant, around 2 minutes. Add crushed tomatoes, chicken broth, wine, garlic powder, onion powder, oregano, Italian seasoning, red pepper flakes, and sugar; season with salt and pepper. Mix well, lower the heat, and simmer until thickened, about 15 minutes. Keep warm until ready to use.
  • While the sauce is simmering, boil a large pot of lightly salted water. Cook rigatoni until al dente, about 13 minutes. Drain and keep warm.
  • Begin cooking the chicken simultaneously by preheating the oven to 450 degrees F (230 degrees C) and lining a rimmed baking sheet with parchment paper.
  • Prepare your breading station by setting up three large mixing bowls. In the first bowl, mix flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and pepper. In the second bowl, whisk together eggs and milk. In the third bowl, combine bread crumbs, Parmesan cheese, oregano, Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
  • Tenderize chicken breasts in a plastic bag until 1/4 inch thick. Coat each breast in flour, shake off excess, dip in egg, and coat with breadcrumbs. Place on a plate and repeat with remaining chicken.
  • Pour 1 inch of oil into a large cast iron skillet and heat over medium-high heat until hot but not smoking. Cook breaded chicken in batches until golden brown on each side for 1 to 2 minutes. Place the cooked chicken on a baking sheet and top with mozzarella and Parmesan cheese.
  • Bake in the preheated oven until the chicken reaches 165 degrees F (74 degrees C) internally and the cheeses are melted, approximately 5 minutes.
  • To plate the pasta, stir basil into the sauce and generously ladle it over the pasta. Finish by topping each serving with the delicious chicken.

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