This is my go-to Chicken Parm recipe. I love pasta, but my hubby isn’t that big of a fan. This meal served over pasta is one of his exceptions. He and the kids usually eat this right up!
- 4-6 whole boneless, skinless chicken breasts (trimmed and pounded flat, or cut in half so they are the same length but thinner)
- 1/2 cup flour
- salt and pepper, to taste
- 1/2 cup olive oil
- 2 Tablespoons butter
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3/4 cups wine (red or white)
- 3 cans (14.5 oz or 400 ml) crushed tomatoes
- 2 Tablespoons sugar
- small bunch fresh parsley, chopped (or 1 Tablespoon dried)
- 1 cup freshly grated Parmesan cheese
- 1 pound angel hair pasta (450 grams)
- Mix flour, salt and pepper together on a large plate. Dredge flattened chicken breasts in flour mixture and set aside.
- Start water on to boil for the pasta. Cook until done.
- Heat oil and butter together in a large skillet over medium heat. When oil/butter mixture is melted and hot, fry chicken until golden brown on each side, about 2 to 3 minutes per side. Remove chicken from the skillet and keep warm.
- Without cleaning the skillet, add the onions and garlic and stir for about 2 minutes. Pour in the wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the wine to cook down until reduced by half, about 2 minutes.
- Pour in tomatoes and stir. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add parsley and stir.
- Carefully lay chicken breasts on top of the sauce and completely cover them in Parmesan. Place lid on the skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated.
- Place cooked noodles on a plate and cover with the sauce. Place chicken breast on top and serve immediately.
* To make it a super easy and quick meal, instead of making your own sauce in steps 4 and 5, use store-bought spaghetti sauce, which I have done more than once.
Recipe adapted from The Pioneer Woman