Crispy Oven Chicken Parmesan with Rigatoni and Fresh Mozzarella

This oven-finished chicken Parmesan keeps the classic crispy chicken, rich tomato sauce and melted cheese while keeping the method straightforward.

Panko and Parmesan form a crunchy topping for the chicken, while garlic, crushed tomatoes, onion powder and Italian seasoning simmer into a simple marinara for rigatoni.

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Ingredients

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon Onion PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Thinly slice the garlic.
2. In a small bowl, stir together the panko breadcrumbs, Parmesan cheese and a drizzle of olive oil until the crumbs are lightly coated.
3. Lightly oil a baking sheet. Place the chicken breasts on the sheet and season all over with salt and pepper. Spoon the panko-Parmesan mixture over the chicken, pressing gently so it sticks.
4. Add the grape tomatoes to the same baking sheet. Toss them with a drizzle of olive oil and a pinch each of salt and pepper.
5. Bake until the chicken is cooked through and the tomatoes have softened, about 15 minutes.
6. While the chicken bakes, heat a drizzle of olive oil in a large pan over medium heat. If you have an ovenproof pan, use it for easier finishing.
7. Add the sliced garlic and cook until it just begins to brown, about 2 minutes.
8. Stir in the crushed tomatoes, onion powder and 2 teaspoons Italian seasoning. Season with salt and pepper. Simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
9. When the water is boiling, add the rigatoni. Cook, stirring occasionally, until al dente, 9 to 11 minutes, then drain.
10. When the chicken and tomatoes are done, place them on top of the marinara in the pan. If your pan is not ovenproof, transfer the sauce to a small baking dish first, then add the chicken and tomatoes.
11. Tear the fresh mozzarella into small pieces and scatter it over the chicken, tomatoes and sauce.
12. Return the pan or baking dish to the oven and bake until the mozzarella melts, about 2 minutes.
13. Divide the rigatoni between plates. Top with the chicken, softened tomatoes and marinara sauce, then serve.

Recipe Tips

FAQ

How do I know when the chicken is done?

Bake it until the chicken is cooked through and the panko topping is crisp. The recipe timing is about 15 minutes in a 450°F oven.

Can I finish the dish without an ovenproof pan?

Yes. Simmer the marinara in any large pan, then transfer the sauce to a small baking dish before adding the chicken, tomatoes and mozzarella for the final bake.

How much Italian seasoning goes into the sauce?

Use 2 teaspoons Italian seasoning in the marinara along with the crushed tomatoes and onion powder.