This recipe for Chicken Parmesan skips the mozzarella to just use scrumptious Parmesan cheese, and it is a lighter and delicious version of this classic!
- 8 ounces spaghetti or linguine
- 4 boneless chicken breast halves, pounded to about 1/2 inch thickness
- ½ cup flour
- Salt and pepper
- 1/4 cup canola oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup red wine (any variety will work)
- 3 14.5 ounce cans crushed tomatoes
- ¼ cup chopped fresh parsley, plus extra for garnish
- 1 cup grated parmesan cheese (grated freshly is best!)
- Cook the pasta according to package directions in heavily salted water. Drain and set aside.
- While the pasta is cooking, mix flour with a pinch of salt and pepper together in a pie plate. Dredge chicken breasts in flour mixture and set aside.
- Heat oil and butter together in a large skillet over medium heat. When butter is melted add the floured chicken and cook until chicken breasts are golden brown on each side, about 3-4 minutes per side. Remove chicken breasts from the skillet and cover with foil to keep warm.
- Add garlic to the skillet and give it a quick stir. Add wine and stir, loosening any bits that are stuck to the pan. Simmer for 2 minutes.
- Pour in crushed tomatoes, stir to combine and simmer for for 30 minutes. Dump in the parsley and give it another stir.
- Now put the chicken breasts on top of the sauce and cover them in that fabulous Parmesan. Cover the skillet and reduce heat to low. Simmer until cheese is melted, about 3-5 minutes.
- Place pasta on warmed plates and top with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!