Chicken Parmigiana


There are as many variations on how to prepare Chicken Parmigiana as there are cooks. It is basically fried chicken cutlets covered in melted parmesan cheese with red sauce. I usually fry my chicken while cooking the red sauce and assemble it in a baking dish and let the cheese melt in the oven while the pasta cooks. I thought I would try this recipe from the Pioneer Woman that cooks everything in the skillet. I am always a big fan of using just one skillet. Here is an interesting note about this dish. In Australia, it is a popular food in pubs. However it is usually served with “chips,” or what we know as french fries. There is a heated debate on whether the chips should be on the side or under the chicken. Weird.

Chicken Parmigiana


  • 4 skinless chicken breasts
  • ½ cups flour
  • salt and pepper to taste
  • 1/4 cup Olive Oil
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • ¾ cups red wine
  • 28 ounce can crushed tomatoes
  • 2 Tbsp sugar
  • 2 Tbsp chopped parsley
  • 1 cup freshly grated parmesan cheese
  • 1 pound long pasta of your choice


  1. Mix flour, salt, and pepper together on a large plate.
  2. Dredge flattened chicken breasts in flour mixture. Set aside.
  3. At this time, you can start a pot of water for your pasta.
  4. Cook pasta until al dente.
  5. Heat olive oil and butter together in a large skillet over medium heat.
  6. When mixture is hot, fry chicken breasts until nice and golden brown on each side.
  7. Remove chicken breasts from the skillet and keep warm.
  8. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes.
  9. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom.
  10. Allow wine to cook down until reduced by half, about 2 minutes.
  11. Pour in crushed tomatoes and stir to combine.
  12. Add sugar and more salt and pepper to taste.
  13. Allow to cook for 15 minutes.
  14. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
  15. Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan.
  16. Place lid on skillet and reduce heat to low.
  17. Allow to simmer until cheese is melted and chicken is thoroughly heated.
  18. Add more cheese to taste.
  19. Place cooked noodles on a plate and cover with sauce.
  20. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
Chicken Parm in a Skillet

Chicken Parm in a Skillet

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