Chicken Parmigiana being cooked in crushed tomatoes in pan


  • 1/2 cup flour
  • salt and pepper
  • 8 chicken breasts trimmed and pounded flat
  • 1 lb thin linguine
  • 1/2 cup olive oil
  • 2 tbsp butter
  • 4 tsp garlic minced
  • 1 tsp onion powder
  • 3/4 cups chicken stock
  • 43.5 oz crushed tomatoes
  • 1 tbsp sugar
  • 1/4 cup parsley freshly chopped, plus more for serving
  • 1 1/2 cups parmesan cheese grated


  1. Mix flour, salt and pepper on a plate.
  2. Dip chicken breasts in flour mixture until coated on the front and back. Set aside.
  3. Cook linguine as instructed on box.
  4. In a large skillet, heat the olive oil and butter on medium heat.
  5. Fry chicken breasts in the oil and butter mixture for 3-4 minutes on each side. Remove chicken from skillet and set aside.
  6. Add garlic and onion powder to the remaining oil and butter mixture. Add chicken stock and cook for 2-3 minutes.
  7. Add the crushed tomatoes and sugar to the skillet. Add salt and pepper to taste. Cook on low for 25-30 minutes.
  8. With 5 minutes left, add parsley.
  9. Add chicken breasts to the sauce and cover with grated Parmesan cheese. Put on the lid to the skillet and cook until the cheese starts to bubble. Simmer until the cheese is melted and the chicken is cooked through.
  10. Add noodles to a plate and pour sauce over the noodles. Place a chicken breast over the top. Add more parsley and Parmesan Cheese if desired.
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