Cozy Chicken Parmesan
Cozy Chicken Parmesan
Ingredients
For the Marinara Sauce
- 1 small red onion, chopped
- 1 tablespoon olive oil, for sautéing
- 709 ml Mezzetta Marinara Sauce
- 1/2 teaspoon dried herbs, such as Italian seasoning or oregano
For the Chicken
- 3 boneless, skinless chicken breasts
- 1 cup all-purpose flour, for dredging
- 2 eggs, whisked
- 1/4 teaspoon salt, for egg wash
- 1 1/2 cups seasoned breadcrumbs, for coating
- 1/2 cup olive oil, for frying
- 6 slices provolone or mozzarella cheese, sliced into rectangles
For Serving
- 12 ounces spaghetti or linguine pasta
- 1 tablespoon salt, for pasta water
- 1/4 cup Parmesan cheese, for grating, plus more for garnish
- 2 tablespoons fresh parsley or basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Chop the small red onion or shallot into fine pieces. In a medium pot, add 1 tablespoon of olive oil and heat over medium heat. Add the chopped onion/shallot and sauté until translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Pour the entire 709 ml jar of Mezzetta Marinara Sauce into the pot with the sautéed onion. Add 1/2 teaspoon of dried herbs (Italian seasoning or oregano). Stir the sauce, then cover the pot and let it simmer on low heat while you prepare the chicken.
⏱️ 5 min
- 4
Set up a breading station. Place all-purpose flour in the first shallow bowl. In the second shallow bowl, whisk the 2 eggs with 1/4 teaspoon of salt. In the third shallow bowl, place the seasoned breadcrumbs.
⏱️ 5 min
- 5
Take one boneless, skinless chicken breast. Dredge it thoroughly in the flour, ensuring it's fully coated. Dip the floured chicken breast into the whisked egg mixture, letting any excess drip off. Coat the chicken breast generously with seasoned breadcrumbs, pressing gently to adhere. Repeat this process for all 3 chicken breasts.
⏱️ 10 min
- 6
Add 1/2 cup of olive oil to a large frying pan and heat over medium-high heat until shimmering. Carefully place the breaded chicken breasts into the hot oil. Fry the chicken for 4-6 minutes per side, or until golden brown and cooked through. Use tongs to flip them. Once fried, remove the chicken from the pan and place on a plate lined with paper towels to drain excess oil.
⏱️ 15 min
- 7
Ladle a thin layer of the simmering marinara sauce into the bottom of a rectangular baking dish. Place the pan-fried chicken breasts on top of the sauce in the baking dish. Ladle more marinara sauce over each chicken breast to cover them. Place 2 slices of Provolone or Mozzarella cheese on top of each chicken breast.
⏱️ 5 min
- 8
Place the baking dish into the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 20 min•🌡️ 375
- 9
While the chicken is baking, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the spaghetti or linguine pasta to the pot and cook according to package directions until al dente. Once cooked, drain the pasta.
⏱️ 10 min
- 10
Remove the baked chicken parmesan from the oven. Grate fresh Parmesan cheese over the baked chicken. Garnish with fresh chopped parsley or basil.
⏱️ 2 min
- 11
Add the drained pasta to the pot with the remaining marinara sauce and stir to combine. To serve, place a portion of the sauced pasta on a plate, then top with a piece of the baked chicken parmesan. Garnish with additional fresh herbs if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cozy Chicken Parmesan
For the Marinara Sauce
- 1 small red onion, chopped
- 1 tablespoon olive oil, for sautéing
- 709 ml Mezzetta Marinara Sauce
- 1/2 teaspoon dried herbs, such as Italian seasoning or oregano
For the Chicken
- 3 boneless, skinless chicken breasts
- 1 cup all-purpose flour, for dredging
- 2 eggs, whisked
- 1/4 teaspoon salt, for egg wash
- 1 1/2 cups seasoned breadcrumbs, for coating
- 1/2 cup olive oil, for frying
- 6 slices provolone or mozzarella cheese, sliced into rectangles
For Serving
- 12 ounces spaghetti or linguine pasta
- 1 tablespoon salt, for pasta water
- 1/4 cup Parmesan cheese, for grating, plus more for garnish
- 2 tablespoons fresh parsley or basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Chop the small red onion or shallot into fine pieces. In a medium pot, add 1 tablespoon of olive oil and heat over medium heat. Add the chopped onion/shallot and sauté until translucent, about 3-5 minutes.
⏱️ 5 min - 3
Pour the entire 709 ml jar of Mezzetta Marinara Sauce into the pot with the sautéed onion. Add 1/2 teaspoon of dried herbs (Italian seasoning or oregano). Stir the sauce, then cover the pot and let it simmer on low heat while you prepare the chicken.
⏱️ 5 min - 4
Set up a breading station. Place all-purpose flour in the first shallow bowl. In the second shallow bowl, whisk the 2 eggs with 1/4 teaspoon of salt. In the third shallow bowl, place the seasoned breadcrumbs.
⏱️ 5 min - 5
Take one boneless, skinless chicken breast. Dredge it thoroughly in the flour, ensuring it's fully coated. Dip the floured chicken breast into the whisked egg mixture, letting any excess drip off. Coat the chicken breast generously with seasoned breadcrumbs, pressing gently to adhere. Repeat this process for all 3 chicken breasts.
⏱️ 10 min - 6
Add 1/2 cup of olive oil to a large frying pan and heat over medium-high heat until shimmering. Carefully place the breaded chicken breasts into the hot oil. Fry the chicken for 4-6 minutes per side, or until golden brown and cooked through. Use tongs to flip them. Once fried, remove the chicken from the pan and place on a plate lined with paper towels to drain excess oil.
⏱️ 15 min - 7
Ladle a thin layer of the simmering marinara sauce into the bottom of a rectangular baking dish. Place the pan-fried chicken breasts on top of the sauce in the baking dish. Ladle more marinara sauce over each chicken breast to cover them. Place 2 slices of Provolone or Mozzarella cheese on top of each chicken breast.
⏱️ 5 min - 8
Place the baking dish into the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 20 min•🌡️ 375 - 9
While the chicken is baking, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the spaghetti or linguine pasta to the pot and cook according to package directions until al dente. Once cooked, drain the pasta.
⏱️ 10 min - 10
Remove the baked chicken parmesan from the oven. Grate fresh Parmesan cheese over the baked chicken. Garnish with fresh chopped parsley or basil.
⏱️ 2 min - 11
Add the drained pasta to the pot with the remaining marinara sauce and stir to combine. To serve, place a portion of the sauced pasta on a plate, then top with a piece of the baked chicken parmesan. Garnish with additional fresh herbs if desired.
⏱️ 3 min