We’ve always been fans of Chicken Parmigiana, that irresistible Italian-American staple where crispy breaded chicken meets melted cheese and tangy tomato sauce. Originating from Italy but perfected in the US, it’s the ultimate comfort food we turn to for cozy family dinners.
In our Ragu Chicken Parmigiana recipe, we’ll show you how to whip up this flavorful twist using Ragu sauce for rich, authentic taste that’s simple yet satisfying. Join us as we make mealtime memorable.
Ingredients
To bring our Ragu Chicken Parmigiana to life, we gather fresh, high-quality ingredients that blend Italian tradition with simple preparation. Below, we list them in the order they’re used, including prep notes for accuracy and ease.
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (about 1.5 pounds total; pound to 1/2-inch thickness for even cooking)
- 1 teaspoon salt (use for seasoning the chicken before breading)
- 1/2 teaspoon black pepper (freshly ground for enhanced flavor)
Breading Ingredients
- 1 cup all-purpose flour (sifted to remove lumps, for dredging the chicken)
- 2 large eggs (beaten until smooth, to create the egg wash)
- 1 cup Italian-seasoned breadcrumbs (for coating; if plain, add 1 teaspoon dried oregano and 1 teaspoon garlic powder)
Sauce and Cheese
- 1 jar (24 ounces) Ragu sauce (we prefer the traditional variety for its rich, tomato-based flavor; heat gently if needed)
- 2 cups shredded mozzarella cheese (freshly shredded for better melt; divide for layering)
- 1/2 cup grated Parmesan cheese (finely grated for topping; use authentic Parmigiano-Reggiano for optimal taste)
- Fresh basil leaves (about 1/4 cup, chopped; optional for garnish, added at the end for a burst of aroma)
Equipment Needed
To prepare our Ragu Chicken Parmigiana with ease and precision, we recommend having the right equipment on hand. This ensures smooth transitions from breading the chicken to baking the final dish. Below, we’ve listed the essential tools in the order they are typically used, with notes for optimal use.
- Cutting board and sharp knife: We start with a sturdy cutting board and a sharp knife to trim and pound the boneless chicken breasts. This helps achieve even thickness for uniform cooking—aim for about ½-inch thick using a meat mallet if available.
- Meat mallet or rolling pin: For tenderizing the chicken, a meat mallet is ideal. If you don’t have one, a rolling pin works as a substitute to gently flatten the meat without tearing it.
- Mixing bowls (medium and large): We’ll use these for preparing the breading station—one for the flour mixture, another for the egg wash, and possibly a third for breadcrumbs. Opt for bowls with high sides to minimize mess.
- Frying pan or skillet (non-stick, 12-inch): Essential for frying the breaded chicken to a golden crisp. A non-stick surface prevents sticking, and we suggest one with high sides to contain oil splatters.
- Baking dish or casserole pan (9×13-inch): This is where we assemble and bake the chicken with Ragu sauce and cheeses. Choose a glass or ceramic dish for even heat distribution and easy serving.
- Oven thermometer (optional but recommended): To ensure your oven is at the precise 375°F for baking, an oven thermometer can help maintain accuracy—especially if your oven runs hot or cool.
- Measuring cups and spoons: Accurate measurements are key for seasonings and sauces, so have a set ready to measure out ingredients like spices or cheese.
- Tongs and spatula: Tongs for flipping chicken in the pan without piercing it, and a spatula for transferring pieces to the baking dish. These tools reduce the risk of burns and keep things efficient.
By organizing our equipment beforehand, we set ourselves up for a seamless cooking process that highlights the comforting flavors of this classic dish.
Instructions
We guide you through preparing our flavorful Ragu Chicken Parmigiana step by step, ensuring a seamless process with the ingredients and equipment we’ve outlined.
Prep
First, we trim any excess fat from the boneless chicken breasts using a sharp knife on a cutting board, yielding about 4 even pieces for uniform cooking. Next, we place each piece between plastic wrap and pound it with a meat mallet or rolling pin to an even 1/2-inch thickness, creating tender, juicy meat that absorbs flavors beautifully.
Cook
We set up a breading station in three mixing bowls: one with 1 cup of flour mixed with 1 teaspoon salt and 1/2 teaspoon black pepper, another with 2 beaten eggs, and the third with 1 cup breadcrumbs seasoned with 1 teaspoon Italian herbs. Dredge each chicken piece in the flour mixture, dip into the eggs, then coat thoroughly in breadcrumbs for a crispy exterior. In a non-stick frying pan, we heat 2 tablespoons of oil over medium heat and fry the breaded chicken for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F, locking in that irresistible crunch.
Assemble
We transfer the fried chicken to a greased baking dish, then generously spoon Ragu sauce over each piece—about 1/2 cup per serving—to infuse rich, tangy flavors. Top with a layer of shredded mozzarella cheese (1 cup total) and grated Parmesan (1/2 cup), creating a gooey, melty contrast that promises a comforting bite.
Bake
Preheat the oven to 375°F and place the assembled dish inside for 15-20 minutes, or until the cheese bubbles and turns golden, filling your kitchen with the enticing aroma of herbs and tomatoes that signals perfection.
Serve
We remove the dish from the oven and let it rest for 5 minutes to set, then garnish with optional fresh basil leaves for a pop of color and freshness. Slice and serve immediately on plates, enjoying the harmonious blend of crispy chicken, savory Ragu sauce, and melted cheeses for a satisfying meal.
Make-Ahead Instructions
One of the beauties of our Ragu Chicken Parmigiana recipe is its flexibility for busy schedules. We can prepare key components in advance to save time while preserving the dish’s irresistible crispy texture and rich, cheesy flavors. Below, we break down the steps to make ahead without compromising quality.
Preparing the Chicken Ahead
To streamline our cooking process, start by prepping the chicken up to 24 hours in advance:
- Trim and pound the chicken breasts: Use a sharp knife to trim any excess fat from the boneless chicken breasts, then pound them to an even ½-inch thickness with a meat mallet. This ensures uniform cooking and tender results. Place the prepared chicken in an airtight container or wrap tightly in plastic wrap, and refrigerate.
- Set up the breading station: Mix your seasoned flour, beaten eggs, and breadcrumbs in separate bowls as outlined in our earlier steps. Bread the chicken immediately after pounding for the best crispiness. Once breaded, arrange the pieces on a parchment-lined baking sheet, cover, and refrigerate for up to 8 hours. This step keeps the coating intact and ready for frying.
Assembling the Dish in Advance
For even more convenience, we can assemble the full dish ahead and bake it later:
- Layer with Ragu sauce and cheese: After frying the breaded chicken to golden brown (as per our step-by-step instructions), transfer it to a baking dish. Spread Ragu sauce generously over the chicken, then top with shredded mozzarella and grated Parmesan cheese. Cover the dish tightly with foil or plastic wrap and refrigerate for up to 24 hours. When ready to serve, simply bake as directed for bubbly, melted cheese that enhances the savory aroma.
- Freezing for longer storage: If preparing further in advance, assemble the dish without baking and freeze it for up to 2 months. Thaw overnight in the refrigerator before baking to maintain the dish’s moist interior and crunchy exterior.
Storage and Reheating Tips
Proper storage is key to keeping our Ragu Chicken Parmigiana fresh and flavorful. Here’s a quick guide:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 24 hours for assembled dish; up to 8 hours for breaded chicken | Store in an airtight container to prevent drying; reheat in a 350°F oven for 15-20 minutes until heated through and cheese is gooey. |
| Freezing | Up to 2 months for assembled dish | Wrap the baking dish in freezer-safe material; avoid freezing fried chicken alone, as it may lose crispiness—assemble first for best results. |
By following these make-ahead strategies, we ensure our Ragu Chicken Parmigiana remains a simple, flavorful favorite even on the busiest days.
Conclusion
We’ve loved sharing this Ragu Chicken Parmigiana recipe as it’s a simple way to bring bold flavors to your table. It’s perfect for creating those warm, satisfying meals that everyone enjoys.
Remember we’re all about making cooking effortless and fun so you can savor every bite. Give it a try and let it become a staple in your kitchen—we’re confident it’ll exceed your expectations.
Frequently Asked Questions
What is Ragu Chicken Parmigiana?
Ragu Chicken Parmigiana is a comforting twist on the classic Italian-American dish, Chicken Parmigiana. It uses Ragu sauce to enhance flavors, featuring breaded and fried chicken topped with sauce, mozzarella, and Parmesan cheese, then baked until golden. Originating from Italy but popularized in the US, it’s a simple, flavorful meal perfect for family dinners.
What ingredients are needed for Ragu Chicken Parmigiana?
You’ll need boneless chicken breasts, seasonings like salt and pepper, flour, eggs, breadcrumbs, Ragu sauce, mozzarella and Parmesan cheese, and optional fresh basil for garnish. Prep about 1-2 pounds of chicken, along with these staples, organized for easy use. Focus on fresh, high-quality items to ensure the best taste.
What equipment is required to make Ragu Chicken Parmigiana?
Essential tools include a cutting board and sharp knife for trimming chicken, a meat mallet or rolling pin for pounding, mixing bowls for breading, a non-stick frying pan for frying, a baking dish for assembly, and basic items like measuring cups, spoons, tongs, and a spatula. An oven thermometer helps with precise baking.
How do I prepare Ragu Chicken Parmigiana?
Start by trimming and pounding chicken breasts for even cooking. Set up a breading station with flour, eggs, and breadcrumbs, then fry the chicken until golden. Layer in a baking dish with Ragu sauce, top with cheeses, and bake at 375°F until bubbly. Garnish with basil and serve. The process takes about 45-60 minutes total.
Can I make Ragu Chicken Parmigiana ahead of time?
Yes, prepare the chicken and breading station up to 24 hours in advance and refrigerate. Assemble the full dish ahead, then refrigerate for up to 2 days or freeze for up to 3 months. This makes it ideal for busy schedules, ensuring fresh flavors when baked later.
How should I store and reheat Ragu Chicken Parmigiana?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, bake in a 350°F oven until warmed through, about 15-20 minutes, or use a microwave for quicker results. Avoid overheating to keep the chicken moist and cheese from becoming rubbery.