Best Chicken Parmesan

Try this chicken Parm recipe for juicy, tender chicken with a crispy Parmesan crust, a zesty homemade marinara sauce, and a golden layer of melted cheese.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 1168 Calories

Ingredients

• 1 cup all-purpose flour
• 3 tablespoons milk
• 2 large eggs
• 1 pinch white sugar
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 2 tablespoons red wine
• 3 tablespoons extra-virgin olive oil
• 4 boneless, skinless chicken breasts
• 3 tablespoons chopped fresh basil leaves
• 1 cup Italian-seasoned bread crumbs
• 2 cups canola oil for frying, or as needed
• 1 teaspoon garlic powder, divided
• 1 (14 ounce) can Italian crushed tomatoes with basil
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 cup chicken broth
• 0.25 cup grated Parmesan cheese
• 0.5 teaspoon onion powder
• 0.5 teaspoon dried oregano
• 0.5 teaspoon Italian seasoning
• 0.75 cup shredded mozzarella cheese
• 0.5 teaspoon salt, divided
• 0.5 medium onion, finely chopped
• 1 (16 ounce) box rigatoni

Recipe Instructions

Step 1

Make the sauce: Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 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. Stir to combine, reduce the heat to low, and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Keep warm until needed.

Step 2

While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and keep warm.

Step 3

At the same time, start the chicken: Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

Step 4

Set out three large mixing bowls for breading chicken. Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and pepper in the first bowl. Whisk together eggs and milk in the second bowl. Combine bread crumbs, Parmesan cheese, oregano, Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.

Step 5

Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to a thickness of 1/4 inch. Dredge a chicken breast in flour mixture and shake off excess. Dip into egg mixture, then coat with bread crumb mixture. Place onto a plate. Repeat to bread remaining chicken.

Step 6

Fill a large, cast iron skillet with 1 inch oil; heat over medium-high heat until oil is hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the prepared baking sheet. Sprinkle mozzarella and Parmesan over chicken.

Step 7

Bake in the preheated oven until chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes.

Step 8

Plate pasta portions. Stir basil into sauce and ladle over pasta. Top each portion with chicken.