Tots that have been air-fried are served with a hot, fancy cheese sauce.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
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
- 3 tablespoons chopped fresh basil leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Plate pasta portions. Stir basil into sauce and ladle over pasta. Top each portion with chicken.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 1168 kcal |
| Carbohydrate | 139 g |
| Cholesterol | 189 mg |
| Dietary Fiber | 8 g |
| Protein | 63 g |
| Saturated Fat | 9 g |
| Sodium | 1528 mg |
| Sugars | 7 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious.
Straight-forward recipe. Followed it as written and pleased with the results. This is a keeper.
I will give this a five out of ten. After baking the breasts with sauce and cheese they were mushy, tasty yes not what I thought and wanted. I spoke with a restaurant cook and was told The parmesan should be assembled on the plate, pasta, sauce, cheese and topped with the mozzarella and parmesan. By precooking until done results in a crispy crust and may be reheated in a hot oven. I plan on a rematch I think my version will be as tasty as intended. Thanks AR!
Well this is the Best Parmesan Chicken even my 95 year old Italian father in law says so. Only changes were due to not enough Italian bread crumbs, used regular bread crumbs. I also added a fresh home grown green pepper to marinara, personal preference. I have been asked to make this again.
I don’t know if it’s different or not but I used Italian diced tomatoes and then crushed them with a mashed while the sauce was cooking. I also used corn flake bread crumbs mixed with some panko and it turned out fantastic, hubby loved it!
Outstanding recipe. The marinara was great and the breading was out of this world great. Made enough to freeze leftovers for a few more meals. Will definitely make this recipe again.
We definitely enjoyed this recipe. I have tried other chicken parm recipes, but this one was a well balanced mixure of tastes and textures. The little bit of red-pepper taste is a great addition. Definitely will go into the rotation.
My daughter and I made this and loved it. We made it exactly as written except we added a handful of panko crumbs to the Italian style bread crumbs. We also subbed a ready made marinara sauce for convenience. The chicken came out wonderfully crispy and tender inside. I was skeptical that the cooking time would be sufficient but it was perfect. We both feel we could make this for company. Deliciious!
Delicious! made no changes, except that I accidentally shredded some Gouda into the Mozzarella, before I realized it wasn’t the Parmesan cheese. Was wonderful! My husband loved it, too.
Very good flavor.
This was better than any chicken Parmesan recipe that I have tried! Great reviews by everyone at the table. I made it just as described, but used Perdue thin sliced chicken breast to avoid having to pound the chicken. Yum!
My husband and I both loved it! I will definitely prepare this one again. Thank you for sharing.
Absolutely delicious!