Italian Chicken Parmesan with Linguini

Feeling stressed? Need to get some aggression out, or just really want to pound some food down flat? Not that I can relate with four kids home this summer, honestly, I love our kids and I am happy to have them home. But recovering from a serious surgery from the beginning of July has not been easy with 4 kids and the little miss potty-training. So, I got to pound out six boneless chicken thighs for dinner. It is quite cathartic. All in all, this meal was under $15.00. As a result, the Chicken was super juicy and the Italian Parmesan dressing under the breading gave it such an amazing flavor!

Italian Chicken Parmesan with linguini on a white plate

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Published August 12, 2021
Updated March 11, 2022
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Why this recipe works

Spaghetti is one of our families’ favorite meals. Pasta, marinara, meat and a vegetable. This is a meal you can cook up within thirty minutes. To avoid the monotony of spaghetti on a weekly basis, you can mix up the pasta varieties or the meat, or even add garlic bread! One can never go wrong with a good garlic bread. This recipe works because the chicken was first tenderized and then dipped in flour before frying.

If you are from the Midwest, you will be familiar with Olive Garden. It is a restaurant that specializes in soup-salad-breadsticks and the basic Italian dishes. One thing they do REALLY well is their house dressing which they used to sell in these adorable little glass jars. Now you can find this dressing at most grocery stores. Additionally, it is good on pasta salads, regular lettuce salad, chicken and more.

Italian Chicken Parmesan Recipe

Ingredients

6 boneless skinless chicken thighs
1 package linguini pasta
2 jars spaghetti sauce
Parmesan cheese
Flour
breadcrumbs
Italian dressing
Salt & Pepper

Directions for Italian Chicken Parmesan

1. Fill a large pan with water 3/4 the way and turn it on high, when the water comes to a boil, place the linguini pasta in the water, and cook as directed.

linguini pasta boiling in large pot
Boil the pasta.

2. In a large skillet pour 1 inch of oil to fry the chicken and then turn it on medium.

large pan warming on stove
Heat the oil.

3. Place a large piece of plastic wrap on a cutting board. Use a cutting board that will not slip or slide on your counter; something with some weight to it. Wooden butcher blocks are great and also a sturdy one with rubber grips on it to help it stay put like this one from The Pampered Chef which has groves around the edge that keep any liquids from running on your counter. On its flipside, this cutting board is flat and perfect for this use!

4. Put one piece of boneless chicken thigh, or breast, and fold the plastic wrap over the top to cut down on splatters. Some chefs recommend using a plastic bag. This does work; however, I find it annoying to have to slip a chicken cutlet in the bag and remove it over and over. In between the plastic wrap is so much easier and less steps. Because it is “cling wrap”, there is an amount of stretch to the plastic which helps it to not tear as quick as a plastic bag would.

using meat tenderizer to pound chicken flat on cutting board
Use a meat tenderizer to pound the chicken.

5. Using a meat tenderizer, hammer each piece of chicken till 1/4 to 1/2 inch thick. Set aside on a plate and continue with each piece until all of the breasts or thighs are done. Our personal tenderizer was a gift from our wedding thirteen years ago and I love it! It is strong and sturdy and most importantly dishwasher safe which then helps to avoid that fearsome cross contamination.

6. Pour 1 cup Italian dressing into a dish and dip each piece of chicken into before the dry mixture.

flat pounded chicken on cutting board

7. Measure 1 cup of flour, 1/2 cup breadcrumbs, 1 tsp salt and 1/2 tsp pepper into a second dish, then mix with a fork and then dip dressing covered chicken one at a time into the flour mixture and immediately place into hot oil. Only put 1-2 chickens into the oil at a time, as this helps to make sure the hot oil stays at a consistent temperature.

8. Flip when the edges of the chicken are browned, around 2-5 minutes each side depending on your heat temperature. It is highly recommended to use a pair of long metal tongs to remove the Italian Chicken, so you avoid any dropping or splattering.

Italian Chicken Parmesan cooking on stove
Fry the chicken flipping after 5 minutes or until browned.

9. Then remove the fried chicken with a tongs and transfer into a baking dish. When all are cooked place the baking dish into a 350-degree oven and finish cooking for 10 more minutes. You could also place a metal rack under the chicken on a baking sheet to avoid it sitting in its drippings and to keep the chicken crispy.

Fried Italian Chicken Parmesan resting in baking dish
Bake to finish in the oven.

10. When water is boiling, cook the pasta per the package’s directions. When done, drain and replace into the pan. This is by far the best strainer as it keeps your food off the bowl of your sink, is dishwasher safe, large enough to handle a lot of food, and additionally stainless steel yet lightweight.

boiled linguini pasta in pot
Pro-tip: reserve 1/2 cup of pasta water to mix with your sauce so it sticks well.

11. Pour spaghetti sauce into a pan and then heat on medium.

spaghetti sauce in pot warming on the stove

12. When Italian Chicken juices are running clear and you cut a piece and see no red, remove the pan from the oven.

Italian chicken parmesan with linguini and spaghetti sauce on plate
Dinner is served!

13. Plate pasta with sauce on top and a piece of Italian Parmesan Chicken. We served our dinner with sweet peas that were steamed and a side salad, then garnish with shredded parmesan and enjoy!

Italian Chicken Parmesan on plate served with salad at dinner table

Italian Chicken Parmesan with Linguini Recipe

Ingredients

6 boneless skinless chicken thighs
1 package linguini pasta
2 jars spaghetti sauce
Parmesan cheese
Flour
breadcrumbs
Italian dressing
Salt & Pepper

Directions for Italian Chicken Parmesan

1. Fill a large pan with water 3/4 the way and then turn it on high to boil the pasta.
2. In a large skillet pour 1 inch of oil to fry the chicken and then turn it on medium.
3. Place a large piece of plastic wrap on a cutting board.
4. Put one piece of boneless chicken thigh or breast and then fold the plastic wrap over the top to cut down on splatters.
5. Using a meat tenderizer, hammer each piece of chicken till 1/4 to 1/2 inch thick, then set aside.
6. Pour 1 cup dressing into a dish and dip each piece of chicken into before the dry mixture.
7. Measure 1 cup of flour, 1/2 cup breadcrumbs, 1 tsp salt and 1/2 tsp pepper into a second dish, then mix with a fork and then dip dressing covered chicken one at a time into the flour mixture and immediately place into hot oil. Only put 1-2 chickens into the oil at a time, as this helps to make sure the hot oil stays at a consistent temperature.
8. Flip when the edges of the chicken are browned, around 2-5 minutes each side depending on your heat temp.
9. Remove fried chicken and then place into a baking dish. When all are cooked place the baking dish into a 350-degree oven and finish cooking for 10 more minutes.
10. When the water is boiling, cook the pasta per the package’s directions. When done, drain and replace into the pan.
11. Pour spaghetti sauce into a pan and then heat on medium to warm.
12. When chicken juices are running clear and you cut a piece and see no red, remove the pan from the oven.
13. Plate pasta with the sauce on top and a piece of Italian Parmesan Chicken. We served our dinner with sweet peas that were steamed and a side salad, then garnish the top with shredded parmesan and enjoy!
~Monica

A few of my favorite things

Below are a few of my favorite kitchen tools that help with this recipe. Having a good quality cutting board to use to cut the chicken, while still being sturdy and dishwasher safe is important when handling raw chicken.

This is a different meat tenderizer than we have, cut having one of these in your kitchen tool arsenal is very important for making Chicken Parmesan.

This is literally the same over the sink colander that we have in our kitchen. The sides extend to fit most sinks and additionally helps to keep the food in the strainer off the sink basin as you strain pasta.

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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