Chicken Parmigiana


Mozzarella and Parmesan melt over breaded chicken swimming in spaghetti sauce in this timeless Italian classic.

Modified from: Chicken Parmigiana

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1 h 30 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  1. Brine the chicken in 4 cups of water with 1/2 cup kosher salt and 1/2 cup sugar for 30 minutes. Remove the chicken from the brine and pat dry. Place 1/4 cup flour into a ziploc bag; add the chicken. Seal the bag and toss to coat the chicken with flour. Let the chicken sit for 5 minutes.
  2. Coat the chicken with the egg, then with the bread crumbs. Place the chicken on a wire rack to set for 10 minutes.
  3. Heat the oil and butter in a skillet; fry the chicken for 7 minutes on each side or until cooked through. Remove from the pan and sprinkle with parmesan cheese.
  4. Place cooked pasta into individual serving dishes. Add spagetti sauce to the pasta (as much as you want). Place a chicken breast on top of the pasta and cover with the mozzarella cheese. Bake in a preheated 375 degree oven for 10 minutes, or until the cheese has melted and is bubbly.


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