Print

Ina Garten’s Chicken Parmesan

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting classic featuring crispy, breaded chicken in a rich tomato sauce with melted mozzarella cheese.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup seasoned breadcrumbs
  • ½ cup grated Parmesan cheese
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ cup olive oil (for frying)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 (28-ounce) can of crushed San Marzano tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (if needed)
  • Salt and black pepper to taste
  • ¼ cup fresh basil, chopped

Instructions

  1. Heat ½ cup of olive oil in a saucepan over medium heat. Add the finely chopped onion and sauté until soft, about 5 minutes.
  2. Mix in the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the crushed tomatoes, stirring in oregano, red pepper flakes, salt, and pepper. Allow the sauce to simmer for about 20 minutes until thickened, then finish with fresh basil.
  4. Pound the chicken breasts between plastic wrap until about ½ inch thick. Season both sides generously with salt and pepper.
  5. Set up a dredging station: place flour in one dish, whisk the eggs with water in another, and combine breadcrumbs with Parmesan, dried oregano, and garlic powder in a third.
  6. Dredge each chicken breast in flour, dip it in the egg mixture, and coat with the breadcrumb mixture.
  7. Heat the remaining olive oil in a skillet over medium heat. Fry the chicken for 3-4 minutes per side until golden brown and crispy, then drain on a paper towel-lined plate.
  8. Preheat your oven to 400°F (200°C).
  9. In a baking dish, spread a layer of tomato sauce, place the fried chicken on top, and spoon more sauce over it. Finish by sprinkling with mozzarella cheese.
  10. Bake for 15 minutes until the cheese is melted and bubbly.
  11. Before serving, sprinkle with additional Parmesan and fresh basil.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 15 minutes.

Nutrition

Find it online: https://www.tastysavvy.com/ina-garten-chicken-parmesan/