Chicken Parmesan Recipe
Chicken parmesan every way — One Pot Chicken Parmesan Pasta, Crispy Chicken Parmesan, Chicken Parmesan Sliders, and Baked Chicken Parmesan for weeknights.
★ dinner
dinnerOne Pot Chicken Parmesan Pasta
Aside from being delicious, this one pot meal is excellent for weeknight dinners to feed the family!
Tim ReynoldsIngredients
- 2 tbsp Olive Oil
- 3 Chicken Breast (cubed-bite size pieces)
- 2 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 Yellow Onion (finely chopped)
- 1 tbsp Minced Garlic
- 16 ounces Rigatoni
- 3 cups Marinara
- 3 cups Chicken Broth
- 2 cups Shredded Mozzerella
- 1/2 cup Shredded Parmesan
- 1 tsp Black Pepper
- 1/2 tsp Salt
- 1 tbsp Dried Parsley
Instructions
- 1Preheat a 5 quart enamel coated Dutch oven over medium heat
- 2Add the olive oil and allow to heat for about 1 minute.
- 3Add the cubed chicken breasts and all of the spices. Mix well and cook until there is more pink. The chicken should not be fully cooked at this point.
- 4Remove the cubed chicken breasts from the pot, but leave all of the juices in the pot.
- 5Add the chopped onion, and cook until softened.
- 6Add the minced garlic, and cook for about 1 minute.
- 7Add the marinara sauce and chicken broth. Mix well and bring to a simmer.
- 8Add the rigatoni, then reduce the heat to low, and cover. Cook for 7 minutes, then remove the lid and stir. Add the partially cooked chicken breasts back to the pot.
- 9Cover and cook for another 8 minutes, or until the rigatoni is cooked through.
- 10Add 1 cup of the mozzerella and the Parmesan cheese. Stir until well combined and the cheese is fully melted.
- 11Top with the remaining cup of mozzerella cheese and top with the dried parsley. Turn off the heat and cover. Let stand for two minutes to allow the cheese on top to melt.
- 12Serve and enjoy!
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Open in Pepper →Chicken Parmesan Is Always A Safe Bet
Breaded chicken, red sauce, melted cheese — nobody at the table argues with it. It's the dinner you can make with chicken breasts from the freezer and a jar of sauce, and it still feels like you cooked something.
Cooks on Pepper reach for these when they want that flavor without frying and standing over the stove all night, or when they need to feed a crowd on a Sunday and want something everyone will actually eat.
Every recipe here is a version of the same good thing: One Pot Chicken Parmesan Pasta for a fast weeknight, Crispy Chicken Parmesan and Baked Chicken Parmesan for the classic, Chicken Parmesan Sliders on Hawaiian rolls for game day, and Crock Pot Creamy Chicken Parmesan Soup when it's cold out.
Quick Tips
- 1
Pound the chicken even
Pound breasts to about 1/2 inch thick so they cook through in 12 to 15 minutes without the edges drying out.
- 2
Set up three shallow dishes
Flour, beaten egg, then panko mixed with grated Parmesan — press the crumbs on firmly so the coating stays put in the oven.
- 3
Sauce at the very end
Spoon sauce and cheese on during the last 5 to 8 minutes so the breading stays crisp instead of turning soggy.
- 4
Rest before you cut
Let the chicken sit 5 minutes after it comes out so the juices settle and the cheese stops sliding off.
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