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Crispy chicken is treated to a jazzed-up sauce in this simple main dish that’s oh, so comforting and good. —Carol Heeren, Parker, South Dakota
This recipe is:
Quick
Nutritional Facts 1 chicken breast half with 1/3 cup sauce (calculated without pasta) equals 483 calories, 25 g fat (7 g saturated fat), 188 mg cholesterol, 1,050 mg sodium, 23 g carbohydrate, 2 g fiber, 39 g protein.
Originally published as Family-Favorite Italian Chicken in Simple & Delicious December/January 2011, p29
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Apr. 27, 2012 by Hannah0418
LOVED this! the best chicken parm i've made. i browned the chicken on both sides, then put them in baking pan, spooned sauce on sauce, topped with parm - then baked uncovered at 375 for 15 min. turned out fabulous!
Reviewed on Jun. 06, 2011 by jicook13
two thumbs up! this dish is wonderful!!
Reviewed on May. 02, 2011 by cnymom
I baked this instead of frying it, still very good. I would have liked more sauce to accompany the pasta.
Reviewed on Apr. 09, 2011 by tankala13
Loving It!!!
Reviewed on Apr. 07, 2011 by canucknicole
We have picky eaters also and they loved it. The only thing I would change is to add some crushed chilies or hot sauce, we like spicy!
Reviewed on Mar. 08, 2011 by ktplowman
We loved it! Only thing I would do is make more sauce (we like sauce), and maybe add parm cheese to the sauce too, but really it was great just as it is!!!
Reviewed on Feb. 03, 2011 by lert76
I cut this receipe in half and actually only used 1 chicken breast. It made enough for two people. I also used freshly grated parmesian cheese. Yummy!
Reviewed on Feb. 02, 2011 by walkernovak
This is AWESOME!!
Reviewed on Jan. 09, 2011 by ddigoy
So so good! My whole family (even the picky eaters) loved it and several told me that I "had" to make it again.
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