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Chicken Parmigiana

A classic chicken parmigiana with a simple tomato sauce served over linguine and topped with grated Parmesan.
Prep Time10 minutes
Cook Time27 minutes
Total Time37 minutes
Servings: 8 servings

Ingredients

  • 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 garlic minced
  • 1 tsp onion powder
  • 3/4 cup 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, plus extra for serving

Instructions

  • On a plate, combine the flour with salt and pepper.
  • Dredge each chicken breast in the flour mixture, coating both sides, then set aside.
  • Bring a large pot of salted water to a boil and cook the linguine according to the package instructions; drain and keep warm.
  • Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and sizzling.
  • Fry the dredged chicken breasts for about 3–4 minutes per side, until golden; remove from the skillet and set aside.
  • Add the minced garlic and onion powder to the skillet and cook briefly until fragrant, about 30 seconds.
  • Pour in the chicken stock and simmer for 2–3 minutes, scraping up any browned bits from the pan.
  • Add the crushed tomatoes and sugar, season with salt and pepper to taste, then reduce heat to low and simmer the sauce for 25–30 minutes.
  • With about 5 minutes remaining in the sauce's simmer time, stir in the chopped parsley.
  • Return the fried chicken breasts to the skillet, top each with grated Parmesan, cover, and cook until the cheese is bubbling and the chicken is cooked through, about 3–5 minutes.
  • Serve by placing linguine on plates, spooning sauce over the noodles, and topping each with a chicken breast; garnish with additional parsley and Parmesan if desired.

Equipment

  • Large Skillet
  • Large Pot
  • plate
  • tongs or spatula
  • Grater

Notes

  • Use freshly grated Parmesan for best flavor.
  • Pound the chicken to an even thickness for uniform cooking.
  • Adjust sauce seasoning to taste during simmering.
  • Reserve some pasta cooking water if you want to loosen the sauce.