Chicken Parmigiana

Tasty chicken parmigiana is hearty and filling crispy chicken a top a bed of pasta covered in a rich homemade tomato sauce.

If you’re a fan of Italian food and easy (AND delicious) recipes, you’ll definitely want to give this Chicken Parmigiana a try! There are so many great sides that pair perfectly with this dish like Creamy Pesto Salad, Copycat Breadsticks, Cheesy Garlic Bread, and Fried Zucchini.

Chicken Parmigiana served over pasta noodles

A Keeper

I know I’ve talked about my love for Italian food here. I’m telling ya – meats and pastas are just darn right delicious!! Do you agree??

Any time I see an Olive Garden commercial my mouth starts to salivate, and I’m doing that yet again as I think about this Chicken Parmigiana my mom and I tried before we moved to Texas. It was so good and comes from the famous Ree Drummond.

We loved the recipe and decided it was another keeper dinner idea. It was easy to make and ended up being a hit with the entire family. It is flavorful and delicious! If you’re a fan of Italian food and easy (AND delicious) recipes, you’ll definitely want to give this Chicken Parmigiana a try!

Chicken Parmigiana being cooked in crushed tomatoes in pan

Easy chicken Parmigiana recipe

PASTA. Cook linguine as instructed on box.

CHICKEN. Begin by mixing flour, salt and pepper on a plate. Dip chicken breasts in flour mixture until coated on the front and back. Set aside. In a large skillet, heat the olive oil and butter on medium heat. Fry chicken breasts in the oil and butter mixture for 3-4 minutes on each side. Remove chicken from skillet and set aside.

SAUCE. Add garlic and onion powder to the remaining oil and butter mixture. Pour in chicken stock and cook for 2-3 minutes. Add the crushed tomatoes and sugar to the skillet. Add salt and pepper to taste. Cook on low for 25-30 minutes. With 5 minutes left, add parsley.

SIMMER. Add chicken breasts to the sauce and cover with grated Parmesan cheese. Put on the lid to the skillet and cook until the cheese starts to bubble. Simmer until the cheese is melted and the chicken is cooked through.

COMBINE. Add noodles to a plate and pour sauce over the noodles. Place a chicken breast over the top. Add more parsley and Parmesan Cheese if desired.

For our favorite recipe for baked chicken parmesan CLICK HERE. And if you are looking for a light version of this recipe, CLICK HERE.

Chicken Parmigiana over noodles on white plate, with bite on fork

Storing Info

STORE the chicken in an air-tight container in the fridge for up to 3 days after baking.

FREEZE by storing in a container in the freezer for up to 1 month. Let thaw in fridge overnight before reheating.

Chicken Parmigiana on pasta on white plate

if you like pasta and meat dishes you may like these recipes:

Chicken Parmigiana Recipe

5 from 5 votes
Tasty chicken parmigiana is hearty and filling crispy chicken a top a bed of pasta covered in a rich homemade tomato sauce.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 8
Calories 781 kcal
Author Lil' Luna

Ingredients

  • 1/2 cup flour
  • salt and pepper
  • 8 chicken breasts trimmed and pounded flat
  • 1 lb thin linguine
  • 1/2 cup olive oil
  • 2 tbsp butter
  • 4 tsp garlic minced
  • 1 tsp onion powder
  • 3/4 cups chicken stock
  • 43.5 oz crushed tomatoes
  • 1 tbsp sugar
  • 1/4 cup parsley freshly chopped, plus more for serving
  • 1 1/2 cups parmesan cheese grated

Instructions
 

  • Mix flour, salt and pepper on a plate.
  • Dip chicken breasts in flour mixture until coated on the front and back. Set aside.
  • Cook linguine as instructed on box.
  • In a large skillet, heat the olive oil and butter on medium heat.
  • Fry chicken breasts in the oil and butter mixture for 3-4 minutes on each side. Remove chicken from skillet and set aside.
  • Add garlic and onion powder to the remaining oil and butter mixture. Add chicken stock and cook for 2-3 minutes.
  • Add the crushed tomatoes and sugar to the skillet. Add salt and pepper to taste. Cook on low for 25-30 minutes.
  • With 5 minutes left, add parsley.
  • Add chicken breasts to the sauce and cover with grated Parmesan cheese. Put on the lid to the skillet and cook until the cheese starts to bubble. Simmer until the cheese is melted and the chicken is cooked through.
  • Add noodles to a plate and pour sauce over the noodles. Place a chicken breast over the top. Add more parsley and Parmesan Cheese if desired.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. Oh yeah- this is a dangerous one for me. Now I’m really thinking about buggin’ out of the gym early & being bad tonight. This looks so good.

    1. Lol! You crack me up, Gina! This recipe really is delish, though. I’m a sucker for Italian dishes. 😉