The Pioneer Woman Tasty Kitchen
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Chicken Parmigiana

4.76 Mitt(s) 21 Rating(s)21 votes, average: 4.76 out of 521 votes, average: 4.76 out of 521 votes, average: 4.76 out of 521 votes, average: 4.76 out of 521 votes, average: 4.76 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Rich, flavorful, and totally satisfying! Break out the good Parmesan for this one, my friends. It’s the right thing to do.

Ingredients

  • 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
  • ½ cups All-purpose Flour
  • Salt And Pepper, to taste
  • ½ cups Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped
  • 4 cloves Garlic, Minced
  • ¾ cups Wine (white Or Red Is Fine)
  • 3 cans (14.5 Oz.) Crushed Tomatoes
  • 2 Tablespoons Sugar
  • ¼ cubes Chopped Fresh Parsley
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 pound Thin Linguine

Preparation

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

19 Comments

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Avatar of Gena

Gena on 2.28.2014

Interesting … this recipe on my Kindle was different than on this site. It did not mention red wine; instead used chicken broth (which I was skeptical of) and I did not pound the chicken breasts. So, the recipe without the wine and without pounding was very good, so I can only imagine how good the recipe with the wine and pounding is ! The wine will give the dish such a depth of flavour that chicken broth does not. The alcohol cooks out but the flavour is there. This is hearty and satisfying and I will give it another go with wine and pounding !! And, there’s no such thing as too much parmesan !

Avatar of pharmphun

pharmphun on 8.9.2010

Can anyone suggest an alternative to the red wine?

Avatar of staceycooks

staceycooks on 4.14.2010

SO good. I probably put on way too much parmesan but it had to be done. My favourite stage: watching the parmesan bubble away on top of the chicken in the pan. Served up with some rosemary bread. DElish.

Avatar of juliefsu

juliefsu on 3.4.2010

I love that this chicken parm recipe doesn’t involve heavily breaded chicken. I love breaded chicken as much as the next girl, but with chicken parm…it’s about the sauce and the cheese, and everything coming together. I love this recipe–the wine really adds something to the sauce, and I have taken to adding a splash of red wine to any and all tomato-based pasta sauces, even when I’m just heating up the jarred kind! YUM-tastic–thanks, Ree!

Avatar of Haley

Haley on 3.2.2010

My husband liked this more than I did. If I make it again, I’d probably add a few more spices to the tomato sauce. Maybe some basil and extra parsley.

21 Reviews

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Avatar of Lindsey

Lindsey on 3.5.2012

So good! My husband LOVES Chicken Parmigiana, so when I found this recipe I knew I had to make it! Flavors were delicious! I used a Wolfgang Puck sauce we love and it all worked out well. I think I might have added too much oil because it made my sauce a little too oily. (I only did 3 chicken breasts) Other than that- this will be in rotation for sure!

Avatar of jjgrimes

jjgrimes on 6.8.2011

Love it…Ree always has a great recipe!

Avatar of littletoki

littletoki on 1.12.2011

i’m so in love with this sauce. i can’t believe how simple yet delicious it is. i couldn’t get my chicken breasts as thin as ree’s (i was worried my neighbors would complain about all the banging!) so next time i’ll buy the thinly cut chicken breasts or just slice it thinly myself. thanks for sharing!

Avatar of katiek8e

katiek8e on 12.29.2010

These is awesome. I use the sauce recipe a lot now. Definately has a wine-y taste but I LOVE that.

Avatar of stephanie june

stephanie june on 11.8.2010

this makes so much food! well received by family (the toughest critics) and yummy. the chicken was perfectly moist and the sauce was amazing.

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