Name: Chicken Parmigiana with Red Wine Tomato Sauce over Linguine Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 4 whole (up to 6) boneless, skinless chicken breasts, trimmed and pounded flat; 1/2 cup all-purpose flour; Salt and pepper, to taste; 1/2 cup olive oil; 2 tbsp butter; 1 medium onion, chopped; 4 cloves garlic, minced; 3/4 cup wine (white or red); 3 cans (14.5 oz each) crushed tomatoes; 2 tbsp sugar; 1/4 cube chopped fresh parsley; 1 cup freshly grated Parmesan cheese; 1 lb thin linguine

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Introduction

Chicken Parmigiana is a classic Italian-American dish featuring tender breaded chicken breasts topped with rich tomato sauce and melted Parmesan cheese. This comforting meal pairs perfectly with linguine for a satisfying dinner everyone will enjoy.

A white plate with a yellow and green pattern around the edge holds a dish with three clear layers. The bottom layer is light yellow cooked spaghetti, thick and twisted. Above the spaghetti is a layer of rich red tomato sauce that looks chunky and fresh. The top layer has melted white cheese that is slightly browned and sprinkled with small green herbs. The plate is on a white marbled surface and there is a pan with sauce blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 whole (up to 6) boneless, skinless chicken breasts, trimmed and pounded flat
1/2 cup all-purpose flour
Salt and pepper, to taste
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup wine (white or red is fine)
3 cans (14.5 oz each) crushed tomatoes
2 tablespoons sugar
1/4 cup chopped fresh parsley
1 cup freshly grated Parmesan cheese
1 pound thin linguine

Instructions

Step 1: Mix the flour, salt, and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture and set aside.
Step 2: Start a pot of water for the pasta and cook the linguine until al dente according to package instructions.
Step 3: Heat the olive oil and butter together in a large skillet over medium heat. Once hot and butter is melted, fry the chicken breasts until golden brown on each side, about 2 to 3 minutes per side. Remove the chicken from the skillet and keep warm.
Step 4: Without cleaning the skillet, add the chopped onions and garlic. Gently stir for about 2 minutes until softened.
Step 5: Pour in the wine and scrape the bottom of the pan to release any browned bits. Allow the wine to reduce by half, about 2 minutes.
Step 6: Add the crushed tomatoes, sugar, and adjust salt and pepper to taste. Let the sauce cook for 30 minutes, stirring occasionally. Toward the end, add the chopped parsley and stir well.
Step 7: Carefully place the chicken breasts on top of the sauce and cover them completely with the grated Parmesan cheese. Cover the skillet with a lid, reduce the heat to low, and simmer until the cheese melts and the chicken is heated through. Add more cheese if desired.
Step 8: To serve, place cooked linguine on a plate, top with the sauce and chicken breast, and garnish with extra parsley. Serve immediately.

Tips & Variations

Use fresh Parmesan cheese for the best melting and flavor.
For a richer sauce, add a splash of heavy cream at the end of cooking.
Try substituting chicken thighs for a juicier alternative.
Add a pinch of red pepper flakes in the sauce for a subtle spicy kick.

Storage

Store leftover chicken parmigiana and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave until warmed through, adding a splash of water or broth to maintain moisture if needed.

How to Serve

The image shows a white plate with a gold and green decorative rim, filled with a serving of spaghetti layered at the bottom with a pale yellow color and smooth texture. On top of the spaghetti, there is a thick layer of bright red tomato sauce with visible chunks and a slightly rough texture. Covering the sauce is a melted layer of white cheese, slightly browned in spots, with green parsley sprinkled evenly over it. The background features a pot with red sauce, and the plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made marinara sauce instead of making the tomato sauce?

Yes, pre-made marinara can speed up preparation. Just warm it with onions, garlic, and wine if desired, then proceed with the recipe as usual.

How do I know when the chicken is fully cooked?

Chicken breasts should reach an internal temperature of 165°F (74°C). When simmering with the sauce and cheese, this ensures the chicken is cooked through and safe to eat.