Ree Drummond's Chicken Parmesan Will Win Over Anyone Who Crosses Its Path

Chicken Parmesan is one of the most classic Italian dishes you can make—and one of the most requested by kids and adults alike. See how Ree Drummond, award-winning blogger and star of The Pioneer Woman on the Food Network, feeds her finicky kids this crowd-pleasing meal.

"My kids (Alex, Paige, Bryce and Todd) are pretty picky, and it’s hard to find a meal they all like. But one day, one of the kids ordered Chicken Parmesan at a restaurant. The others loved it, so I came up with my own take. My kids (and the man I’m lucky enough to have married) like this dish because it’s hearty and delicious. It’s even been inducted into my kitchen’s hall of fame."

Related: Ree Drummond's No-Bake Quick Millionaire Shortbread

Ingredients for the Best Chicken Parmesan Recipe

• ? cup all-purpose flour

• 8 boneless, skinless chicken breast halves, pounded to a uniform thinness

• ? cup olive oil

• 2 Tbsp butter

• 4 clove garlic, minced

• 1 medium onion, chopped

• ? cup wine (white or red)

• 3 (14.5-oz) cans of crushed tomatoes

• 2 Tbsp sugar

• ? cup chopped fresh parsley, plus more for garnish

• 1? cups freshly grated Parmesan cheese

• 1 lb thin linguine or other pasta, cooked al dente

How to Make Chicken Parmesan

1. Use a meat mallet or the back of a skillet to pound chicken breasts into thin cutlets.

2. Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour. Set aside.

3. Heat oil and butter in a skillet on medium-high. Fry chicken until golden, about 3 minutes per side. Remove from skillet; keep warm. Add garlic and onion to the pan. Cook for 2 minutes.

4. Pour in wine and scrape skillet, getting flavorful bits off bottom. Cook for 3 minutes or until liquid is reduced by half.

5. Stir in tomatoes, sugar, salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add ? cup parsley and ? cup Parmesan.

6. Arrange chicken on top of the sauce; sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with ? cup parsley.

7. Put the pasta on plates; top with chicken, sauce, and parsley.

What to Serve With Chicken Parmesan

"I believe in serving bread with pasta," says Drummond. "If we’ve had a hard week of work and gotten plenty of exercise, I make crisp, buttery garlic bread to go with the chicken and serve with linguine."

Best Chicken Parmesan Recipe (Video)

Best Tips for Making Chicken Parmesan

1. Use a meat mallet or the back of a cast iron skillet to pound your chicken cutlets super thin.

2. Fry 2-3 pieces of chicken at a time for best results.

3. Keep chicken warm in a 200°F oven while you finish frying.

4. Place cooked chicken on a cooling rack over a baking sheet to keep it crispy.

5. You can substitute the crushed tomatoes for your favorite marinara sauce.

6. If you don't want to add sugar to your sauce, add 1 grated carrot instead for sugar-free sauce.

More Chicken Parmesan Recipes:

• Pesto-Stuffed Chicken Parmesan Meatloaf

• Chicken Parmesan Pull-Apart Bread

• Chicken Parmesan Bites

• Jill Biden's Chicken Parmesan

• 30-Minute Chicken Parmesan Meatball Poppers

• Mark Bittman's Skillet Chicken Parm

• Chicken Parmesan Casserole

• Baked Chicken Parmesan with Zucchini Noodles

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Ree Drummond's Chicken Parmesan Recipe

Ingredients

• ? cup all-purpose flour

• 8 boneless, skinless chicken breast halves, pounded to uniform thinness

• ? cup olive oil

• 2 Tbsp butter

• 4 clove garlic, minced

• 1 medium onion, chopped

• ? cup wine (white or red)

• 3 (14.5-oz) cans crushed tomatoes

• 2 Tbsp sugar

• ? cup chopped fresh parsley, plus more for garnish

• 1? cup freshly grated Parmesan cheese

• 1 lb thin linguine or other pasta, cooked al dente

1. Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour. Set aside.

2. Heat oil and butter in a skillet on medium-high. Fry chicken until golden, about 3 minutes per side. Remove from skillet; keep warm. Add garlic and onion to pan. Cook for 2 minutes.

3. Pour in wine and scrape skillet, getting flavorful bits off bottom. Cook for 3 minutes or until liquid is reduced by half.

4. Stir in tomatoes, sugar, and salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add ? cup parsley and ? cup Parmesan.

5. Arrange chicken on top of sauce; sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with ? cup parsley. Put pasta on plates; top with chicken, sauce, and parsley.

Kitchen Counter

Per Serving: 670 calories, 58g carbs, 46g protein, 26g fat, 570mg sodium, 95mg cholesterol, 3g fiber