Best Chicken Parmesan

Name: Best Chicken Parmesan
Total time: 45 min
Yield: 4 Servings
Ingredients: 3 tablespoons extra-virgin olive oil; 🧅 ½ medium onion, finely chopped; 🧄 4 cloves garlic, minced; 1 (14 ounce) can Italian crushed tomatoes with basil; ½ cup chicken broth; 2 tablespoons red wine; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon dried oregano; ½ 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; ½ teaspoon salt, divided; ¼ teaspoon ground black pepper; 🥚 2 large eggs; 🥛 3 tablespoons milk; 1 cup Italian-seasoned bread crumbs; ¼ cup grated Parmesan cheese; 1 teaspoon dried oregano; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; ¼ teaspoon salt; 4 boneless, skinless chicken breasts; 2 cups canola oil for frying, or as needed; ¾ cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese

Cost $25, save $15

Source: Recommended by CookPal

45 Min
4 Servings
$25

Best Chicken Parmesan

Cost $25, save $15

Source: Recommended by CookPal

45 Min
4 Servings
$25

INGREDIENTS

Sauce
- 3 tablespoons extra-virgin olive oil
- 🧅 ½ medium onion, finely chopped
- 🧄 4 cloves garlic, minced
- 1 (14 ounce) can Italian crushed tomatoes with basil
- ½ cup chicken broth
- 2 tablespoons red wine
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon Italian seasoning
- 1 pinch crushed red pepper flakes
- 1 pinch white sugar
- Salt and ground black pepper to taste
Pasta
- 1 (16 ounce) box rigatoni
Breading Mixture
- 1 cup all-purpose flour
- 1 teaspoon garlic powder, divided
- ½ teaspoon salt, divided
- ¼ teaspoon ground black pepper
- 🥚 2 large eggs
- 🥛 3 tablespoons milk
- 1 cup Italian-seasoned bread crumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Chicken
- 4 boneless, skinless chicken breasts
Frying & Topping
- 2 cups canola oil for frying, or as needed
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 3 tablespoons chopped fresh basil leaves

STEPS

Heat oil in a 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 well and simmer until thickened, about 15 minutes.

Bring a salted pot of water to boil. Add rigatoni and cook until tender yet firm to the bite, about 13 minutes. Drain.

Preheat oven to 450°F (230°C) and line a baking sheet with parchment.

Prepare breading in bowls: Mix flour, garlic powder, salt, and pepper in one bowl. Whisk eggs and milk in another. Mix bread crumbs, Parmesan, oregano, Italian seasoning, garlic powder, and salt in the third.

Flatten chicken breasts to 1/4-inch thick. Dredge chicken in flour, then egg, then bread crumbs. Repeat for all.

Heat oil in a skillet. Fry breaded chicken in batches until golden brown, 1-2 minutes per side. Transfer to baking sheet and top with mozzarella and Parmesan.

Bake chicken until internal temp is 165°F (74°C) and cheese is melted, about 5 minutes.

Plate pasta. Stir basil into sauce and top each portion with chicken and sauce.

NUTRIENTS

Per 1 serving

🔥

1168

Calories

63
Protein
139
Carbs
39
Fats

💡 Flatten chicken breasts evenly for swift cooking and tender results.Use fresh basil for added aroma and flavor.Make extra sauce for leftovers, as it stores well.