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Chicken Parmigiana with Brown Butter Marinara_MidPage

Chicken Parmigiana with Brown Butter Marinara

Whether you call it chicken parmigiana or chicken parmesan, this chicken parm with brown butter marinara is the best comforting meal ever.
4.34 from 3 votes
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Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
Calories: 944kcal


  • Deep Cast Iron Pot
  • Colander
  • Large pot
  • 9x13 Baking Dish


Brown Butter Marinara:

  • 4 pounds ripe tomatoes
  • 2 teaspoons extra virgin olive oil
  • 1 yellow onion peeled and diced
  • 5 cloves garlic peeled and minced
  • 4 tablespoons butter
  • 1 large sprig basil
  • Salt, pepper, and crushed red pepper to taste

Chicken Parmigiana:

  • pound chicken breasts thin sliced
  • cups panko or bread crumbs
  • ½ cup freshly grated parmesan cheese
  • 3 large eggs beaten
  • cup all-purpose flour
  • ½ cup oil for frying
  • 12 ounces fresh mozzarella cheese sliced into 12 rounds
  • Salt and pepper to taste

For Serving:

  • 16 ounces spaghetti
  • ½ cup reserved pasta cooking water
  • Dry or fresh minced parsley
  • Freshly grated parmesan cheese


Start the Brown Butter Marinara:

  • Heat water in a large pot over high heat until boiling. Add the tomatoes and boil for 5-6 minutes or until the skins begin to split. Transfer the tomatoes to an ice bath and drain the water out of the pot.

Peel and Crush the Tomatoes:

  • Once the tomatoes are cool enough to handle, peel and remove the skins and cores. Crush the tomatoes and strain off excess water. Set aside.

Cook the Aromatics:

  • In the same pot, heat 2 teaspoons extra virgin olive oil over medium heat. Add the onion and cook for 3-4 minutes until it begins to soften slightly. Add the garlic and crushed red pepper and cook for 30 seconds.

Brown the Butter:

  • Melt the butter into the pot and reduce heat to medium-low. Stir regularly for 4-6 minutes as the butter becomes frothy and deepens in color. The butter will take on a nutty aroma as it browns. Once the butter reaches a dark amber color, add the tomatoes.

Simmer the Marinara:

  • Bring the marinara to a boil and season with salt and pepper. Add the basil. Reduce heat to low and simmer for 30-40 minutes. Taste and season again with salt, pepper, and crushed red pepper.

Bread the Chicken:

  • As the marinara simmers, bread and fry the chicken. First, preheat oven to 425ºF.
  • Prepare a breading station of 3 plates with lips or shallow bowls. The first plate will have the flour. The second plate will have beaten eggs. The third plate will have the bread crumbs combined with the freshly grated parmesan cheese. Season the bread crumbs with salt and pepper.
  • Season the chicken all over with salt and pepper. Heat oil in the wide, deep cast iron pot over medium heat. Individually dredge each chicken cutlet in flour, then dip into the eggs, and then the bread crumbs. Ensure the chicken is well-coated with bread crumbs. Transfer the chicken to a platter.
  • Once the oil sizzles with a drop of water, place the chicken cutlets (2-3 at a time...do not overcrowd the pot) in the pot. Cook for 4-5 minutes per side until crispy and golden. The chicken does not need to be cooked through at this stage. After the chicken is crispy and browned, transfer to a paper towel-lined plate. Continue on until all of the chicken is fried.

Bake the Chicken Parmigiana:

  • Ladle a few scoops of marinara into the 9x13 baking dish. Place the chicken on top and arrange two slices of mozzarella on each cutlet. Transfer to the oven for 10-12 minutes until the chicken is cooked through and the cheese is melted.
  • Turn on the broiler. After the chicken has baked, transfer to the broiler for 3-4 minutes or until the cheese is golden brown in spots. Remove the chicken from the oven and set aside.

Cook the Pasta:

  • As the chicken bakes, cook the spaghetti. Reserve 1/2 cup pasta cooking water. Drain the pasta.
  • Add the reserved pasta cooking water to the remaining marinara sauce and toss the spaghetti with the marinara. Taste and season with salt and pepper.

To Serve:

  • Divide the cooked pasta between plates and place a chicken cutlet on top. Garnish with parsley and more parmesan cheese, if desired. Enjoy!


Calories: 944kcal | Carbohydrates: 87g | Protein: 58g | Fat: 40g | Sodium: 805mg | Fiber: 7g | Sugar: 12g | Vitamin C: 45mg
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