Chicken Parmigiana

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

There are so many great sides that pair perfectly with this dish like Creamy Pesto Salad, Copycat Breadsticks, Cheesy Garlic Bread, and Fried Zucchini.

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!

Easy chicken Parmigiana recipe

1. PASTA. Cook linguine as instructed on box.
2. 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.
3. 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.
4. 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.
5. 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.

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.

For more Recipes:

• Chicken and Asparagus Pasta
• Italian Sausage Pasta
• Chicken Cacciatore
• Easy Spaghetti
• Cheesy Beef Goulash

5 from 6 votes

Chicken Parmigiana Recipe

By: Lil’ Luna

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

Servings: 8

Prep: 10 minutes mins

Cook: 27 minutes mins

Total: 37 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 1/2 cup all-purpose flour
• ▢ salt and pepper to taste
• ▢ 8 chicken breasts trimmed and pounded flat
• ▢ 1 lb thin linguine
• ▢ 1/2 cup olive oil
• ▢ 2 tbsp butter
• ▢ 4 tsp minced 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.

Nutrition

Serving: 8g, Calories: 781kcal, Carbohydrates: 63g, Protein: 66g, Fat: 29g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 829mg, Potassium: 1483mg, Fiber: 5g, Sugar: 10g, Vitamin A: 792IU, Vitamin C: 20mg, Calcium: 307mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American, Italian

Making this recipe? Tag us!

Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!