Thursday, August 17, 2017

Chicken Parmigana

Chicken Parmigiana is one of those meals that Dave loves to order at a restaurant but I had never attempted at home.  I always felt like it was something super involved AND I kind of hate raw chicken.  Hate it.  But, I felt ambitious one day and decided to try out this recipe.

It wasn't nearly as hard as I thought it was going to be and turned out just as good (if not better than) what we'd order at a restaurant.

Here's what you'll need...
- Boneless, skinless chicken breasts (4-6 of them)
- flour
- salt and papper
1/2 cup olive oil
2 tablespoons butter
- 1 medium onion, chopped
- 4 cloves minced garlic
- 3/4 cups wine
- 3 cans (14.5 oz) crushed tomatoes
- 2 tablespoons sugar
- chopped fresh parsley
- 1 cup freshly grated Parmesan cheese
- 1 pound linguine

Step 1 - Pound the chicken breasts until they are about 1/4" thick.  I put mine in a ziplock bag and pounded them with a rolling pin because I honestly don't know if I've ever had a meat mallet. 

Step 2 - Heat the olive oil and butter together in a large skillet over medium heat.   Meanwhile, mix 1/2 cup flour with salt and pepper in a baking dish.  Sprinkle the chicken with some salt and pepper and then dredge the chicken breasts in the flour mixture, pop them in the hot oil/butter mixture and brown them on each side, about 2-3 minutes per side.  

This is the point where I felt like the recipe kind of went awry... my chicken seemed like it was taking FOREVER and so I ended up cutting each breast into quarters and it cooked through much better and I didn't fear giving my family salmonella :)

Step 3 - Without cleaning the skillet, add the chopped onion and garlic and stir for about 2 minutes until they're clear and smelling delicious.  Add in the wine (I used red) and scrape the bottom of the pan to get all the good little bits off the bottom of the pan.  Let it cook for a couple of minutes or until the wine has reduced by about half.  (The wine definitely gave the sauce a "wine-y" taste but nothing so strong or flavorful that it bothered my kids.  If you don't have wine on hand or would prefer something else I bet you could use chicken broth no problem!)

Step 4 - Pour in the cans of crushed tomatoes (I used 2 large cans instead of the 3 smaller ones) and stir.  Top it off with the sugar as well as a bit of salt and pepper and allow it to cook for 30 minutes.  Throw in some chopped parsley and cook for a couple more minutes... I tossed in a bit of grated parmesan as well.

Step 5 - Lay the chicken breast pieces on top of the sauce and cover them in the freshly grated Parmessan.  Put a lid on your skillet, reduce the heat to low and allow it all to simmer until the cheese is melted and the chicken is heated through.  

I used my giant skillet that doesn't have a lid so I just threw some foil on top.

Scoop out a piece of chicken and a whole bunch of sauce and place it on top of a big ol' pile of freshly cooked linguine.  Top it with some more fresh parsley and serve HOT!

This was gobbled up by my entire family and was a definite yes for the "make again" list :)

If you get a chance to try this out I'd love to hear what you think!  Happy Thursday, friends!


  1. That looks soooo yummy!! I will have to put that on the list to make!

  2. SO excited to see a local blogger use organic products. I can't imagine what artificial junk my family ate before Market Street and Kroger offered organic items?! :)

  3. I have a thing about raw chicken too! We really only eat chicken if it's grilled or made in the crock pot because I cannot stand to touch it anymore. Ewwwww!

  4. YUM! I like to get this out to eat too! I WAS just trimming all my raw chicken for the week yesterday because it might be my least favorite chore to do! Yuck! I like to thin my chicken too because it cooks faster and I like a thinner piece of meat! xoxo ERIN

  5. Here's my secret to avoid having to pound chicken breasts: buy the Purdue thin sliced breast. I only buy this brand, too, because others just don't come out as well. BTW, this does look mighty tasty!

  6. That looks yummy! I want you to know your positivity and kindness rubs off on me and I'm so happy I found this blog. Lots of smiles!¤ Danielle

  7. This is my husband's favorite meal - I can't wait to try it out with your tips!

  8. Yay!!! You conquered that darn chicken. Good for you, looks yummy! :)

  9. I have followed your blog forever and never commented, but I just wanted to say that it is one of my very favorite ones to follow. I too am a working mom, and I so appreciate your perspective. I love all of your recipes and fun ideas. Thank you for sharing your world and your sweet family with us!

  10. Hahahaha, you are my soul sister. First your post the other day on guilty pleasures, and now this. I HATE raw chicken so much. Chicken is my husband's favorite, so I make him handle the raw details, like if it needs to be cut, and then I do the rest. And I always fear the salmonella, too! Often if I'm pan-frying, I finish it in the oven to be safe. This looks amazing, and I'm not even a big fan of chicken parm, but my hubby is, so I'll have to try it. Thanks!

  11. I make this chicken parm "hack" for a mid week meal.....super easy and my kids and husband love it ! I just use really good mozzarella cheese that hasn't been pre shredded (it's so much better!).

  12. How do you keep your linguine from becoming one big glob? I always use another cut of pasta instead because I can't even with clumped noodles! Hah

  13. Chicken parm is one of our favorite meals!

  14. That sounds delicious! If you want to skip the whole pounding the chicken ready part next time try chicken cutlets. They are already thinned sliced nd take no time to cook!

  15. We make chicken parm a lot but your recipe is a bit different than mine... I'll have to try it because it sounds really great! Oh, and raw chicken completely grosses me out, too, but we all love to eat it so I just power through. I always end up overcooking it, though, becuase I'm so paranoid that I'm going to get everyone sick! Haha.

  16. I know you can't go wrong with the Pioneer Woman but my first time making chicken parm, I used Bobby Flay's recipe and it was delish! I agree, much easier than I was thinking and probably tastier than in a restaurant!

  17. Aren't you cute with your little bottle of red wine. I always wondered who bought those!! (People who don't drink I guess:)
    This is also a recipe I like to order but have never tried myself; it's going on my menu list!

    1. You're funny... I thought the same thing about the tiny bottle of wine. But, honestly, when I see those in the store I always think the big drinkers buy them... Because they're travel size... Ha!

  18. Chicken Parm is one of my faves!!!
    I'd drop everything and come right over if I heard you were making this! Ha!


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