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Ina Garten Chicken Parmesan with Tomato Sauce

Ina Garten Chicken Parmesan with Tomato Sauce recipe
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Chicken Parmesan is a crispy, breaded chicken cutlet fried to perfection, then topped with marinara sauce melted mozzarella, and Parmesan cheese. Ina Garten’s version elevates this dish with a homemade tomato sauce using San Marzano tomatoes, fresh basil, and garlic, adding a deep, authentic Italian flavor.

Ingredients

Scale

For the Chicken:

    • 4 boneless, skinless chicken breasts

    • Kosher salt and freshly ground black pepper

    • 1 cup all-purpose flour

    • 2 large eggs

    • 1 tablespoon water

    • 1 cup seasoned breadcrumbs

    • ½ cup grated Parmesan cheese

    • ½ teaspoon dried oregano

    • ½ teaspoon garlic powder

    • ½ cup olive oil (for frying)

    • 1 cup shredded mozzarella cheese

For the Tomato Sauce:

    • 2 tablespoons olive oil

    • 1 small onion, finely chopped

    • 3 garlic cloves, minced

    • 1 (28-ounce) can of crushed San Marzano tomatoes

    • 1 teaspoon dried oregano

    • ½ teaspoon red pepper flakes (optional)

    • 1 teaspoon sugar (if needed)

    • Salt and black pepper to taste

    • ¼ cup fresh basil, chopped

Instructions

Prepare the Tomato Sauce:

    • Sauté the aromatics – Heat olive oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.

    • Simmer the sauce – Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 20 minutes until thickened. Stir in fresh basil before serving.

Prepare the Chicken:

    • Pound the chicken – Place the chicken breasts between plastic wrap and pound to ½-inch thickness. Season both sides with salt and pepper.

    • Set up the breading station – Place flour in one shallow dish, whisk eggs with water in another, and combine breadcrumbs, Parmesan, oregano, and garlic powder in a third.

    • Bread the chicken – Dredge each piece in flour, dip in egg mixture, then coat with breadcrumb mixture, pressing firmly to adhere.

    • Fry the chicken – Heat olive oil in a large skillet over medium heat. Cook chicken for 3-4 minutes per side until golden brown. Drain on a paper towel-lined plate.

Assemble and Bake:

    • Preheat the oven – Set to 400°F (200°C).

    • Layer the dish – Spread a thin layer of tomato sauce in a baking dish. Arrange fried chicken on top and spoon more sauce over each piece. Sprinkle with mozzarella cheese.

    • Bake until bubbly – Bake for 15 minutes, or until the cheese is melted and bubbly.

    • Garnish and serve – Sprinkle with extra Parmesan and fresh basil before serving.

Find it online: https://inagartencooks.com/chicken-parmesan-with-tomato-sauce/