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Chicken Parmigiana with Red Wine Tomato Sauce over Linguine Recipe

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★★★★★

4.9 from 78 reviews

Classic Chicken Parmigiana featuring tender, pan-fried chicken breasts smothered in a rich homemade tomato and wine sauce, topped with melted Parmesan cheese, and served over al dente linguine pasta. This hearty Italian-American dish combines crispy chicken with a flavorful, slow-simmered sauce for a comforting meal.

Ingredients

Scale

Chicken and Coating

  • 4 whole (up to 6) boneless, skinless chicken breasts, trimmed and pounded flat
  • 1/2 cup all-purpose flour
  • Salt and pepper, to taste

Cooking and Sauce

  • 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

Pasta

  • 1 lb thin linguine

Instructions

  1. Prepare the Chicken: Mix the flour, salt, and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture and set aside. This coating helps create a delicious, crisp exterior when fried.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions, then drain and set aside, keeping warm.
  3. Fry the Chicken: Heat olive oil and butter in a large skillet over medium heat. Once the butter is melted and the mixture is hot, fry the chicken breasts for 2 to 3 minutes on each side, until golden brown and cooked through. Remove chicken from skillet and keep warm.
  4. Prepare the Sauce Base: Without cleaning the skillet, add chopped onions and minced garlic. Gently stir and cook for 2 minutes until fragrant and softened. Pour in the wine and scrape the bottom of the pan to lift all flavorful bits. Allow the wine to reduce by half, about 2 minutes.
  5. Simmer the Tomato Sauce: Add crushed tomatoes to the skillet, stirring to combine. Stir in sugar, and add salt and pepper to taste. Allow the sauce to simmer gently for 30 minutes, stirring occasionally. Toward the end of simmering, add chopped fresh parsley and stir well.
  6. Combine Chicken and Sauce: Carefully place the fried chicken breasts on top of the simmering sauce. Completely cover each breast with freshly grated Parmesan cheese. Place a lid on the skillet, reduce heat to low, and let simmer until the cheese melts and the chicken is heated through; add more cheese if desired.
  7. Serve: Plate the cooked linguine, spoon generous portions of sauce over the pasta. Top with a Parmesan-covered chicken breast and sprinkle extra fresh parsley for garnish. Serve immediately for best flavor and texture.

Notes

  • For best results, pound chicken breasts evenly to ensure quick, uniform cooking.
  • You can use either white or red wine depending on your flavor preference — white wine gives a lighter sauce while red adds depth.
  • If you want a lower-fat version, reduce the olive oil and butter amounts or use a non-stick skillet for frying.
  • Fresh Parmesan cheese melts best and imparts the richest flavor; pre-grated cheese may not melt as smoothly.
  • Reserved pasta water can be added to the sauce if it thickens too much during simmering.

Keywords: Chicken Parmigiana, Chicken Parmesan, Italian chicken recipe, pan-fried chicken, tomato sauce, Parmesan cheese, linguine pasta

Find it online: https://todayfoodrecipe.com/chicken-parmigiana-with-red-wine-tomato-sauce-over-linguine-recipe/