Pioneer Woman Chicken Parmigiana

Pioneer Woman chicken parmigiana takes 1 hour and thin golden chicken breasts, crushed tomatoes and Parmesan to make a rich, cheesy skillet dinner. This easy chicken parmesan dinner over linguine fits Sunday dinner, family dinner, game day and busy weeknight nights.

Pound the chicken thin, about 1/8 to 1/4 inch, because thin cutlets fry fast and heat through under the sauce. Leave them thick and the outside gets too dark before the center is cooked.

Everything cooks in one skillet, and the onions and garlic go straight into the pan without cleaning it first. The browned bits left behind melt into the wine and tomatoes, so the sauce tastes like it simmered much longer.

Pioneer Woman Chicken Parmigiana

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

903

kcal

Crisp, golden chicken rests on a thick tomato sauce and melts under a blanket of Parmesan. Once it simmers with the lid on, the cheese turns soft and the chicken stays tender over the linguine.

Ingredients

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
  

• 1/2 c. All-purpose Flour
  

• Salt And Pepper, to taste
  

• 1/2 c. Olive Oil
  

• 2 tbsp. Butter
  

• 1 whole Medium Onion, Chopped
  

• 4 cloves Garlic, Minced
  

• 3/4 c. Wine (white Or Red Is Fine)
  

• 3 cans (14.5 Oz.) Crushed Tomatoes
  

• 2 tbsp. Sugar
  

• 1/4 cube Chopped Fresh Parsley
  

• 1 c. Freshly Grated Parmesan Cheese
  

• 1 lb. Thin Linguine
  

Directions

• Pound the chicken: Trim the chicken breasts, then pound them flat between the sides of a Ziploc bag. That way they cook evenly and nothing splatters across the kitchen.
• Dredge in flour: Mix 1/2 cup flour with salt and pepper on a large plate. Then dredge each flattened chicken breast in the mixture and set them aside.
• Cook the linguine: Start a pot of water and cook 1 pound thin linguine until al dente. Drain it and keep it nearby while the sauce finishes.
• Fry the chicken: Heat 1/2 cup olive oil and 2 tablespoons butter in a large skillet over medium heat. Once the butter melts and the oil is hot, fry the chicken for 2 to 3 minutes per side until golden brown, then keep it warm on a plate.
• Cook the onion and garlic: Add 1 chopped medium onion and 4 minced garlic cloves to the same skillet without cleaning it. Stir gently for 2 minutes so they pick up all the browned bits.
• Reduce the wine: Pour in 3/4 cup wine and scrape the bottom of the pan to loosen the flavorful bits. Let it cook down by half, which takes about 2 minutes.
• Simmer the sauce: Stir in 3 cans crushed tomatoes, 2 tablespoons sugar, and salt and pepper to taste. Let it cook for 30 minutes, then add the chopped parsley toward the end and give it a final stir.
• Top with Parmesan: Lay the chicken breasts on top of the sauce and cover them completely with 1 cup grated Parmesan. Then put the lid on and reduce the heat to low.
• Simmer and serve: Simmer until the cheese melts and the chicken is heated through, adding more cheese to taste. Spoon sauce over the noodles on each plate, set a chicken breast on top and sprinkle with more parsley.

Tools for this recipe

• OXO Good Grips meat tenderizer, Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use red or white wine in the sauce?

Either one works, since the wine mostly adds depth as it reduces by half. Pick something you would be happy to drink, because the flavor concentrates in the sauce.

How do I store leftover chicken parmigiana?

Keep the chicken and sauce in an airtight container in the fridge for up to 3 days, and store the linguine separately. Reheat gently in a covered skillet or a 350°F oven so the chicken stays tender.

Can I make the sauce ahead of time?

Yes, the tomato sauce can simmer a day ahead and go in the fridge. Reheat it in the skillet, then lay the freshly fried chicken on top so the coating stays crisp.

What if I don't have a meat mallet?

A rolling pin or the bottom of a heavy skillet does the same job. Keep the chicken inside the Ziploc bag so it doesn't tear and the juices stay contained.

What is the most common mistake with this dish?

Leaving the chicken too thick is the usual problem, because the coating browns long before the center cooks through. Pound it thin and you get even, golden cutlets.