Chicken Parmesan is a classic Italian-American favorite that never fails to satisfy. Our Ragu Chicken Parmesan recipe takes this beloved dish to the next level by layering tender chicken breasts with rich, flavorful ragu sauce and melted cheese. It’s comfort food at its finest and perfect for a family dinner or special occasion.
What makes this version stand out is the homemade ragu—a slow-simmered tomato sauce packed with herbs and savory goodness. It adds depth and a delightful twist to the traditional chicken parm. We’ll guide you through every step to create a dish that’s crispy on the outside, juicy inside, and bursting with bold flavors.
Ingredients
To make our Ragu Chicken Parmesan Recipe truly shine, we use fresh ingredients that build layers of flavor. Below are the key components divided for clarity.
For the Chicken
- 4 boneless, skinless chicken breasts (pounded to about ½ inch thickness)
- Salt and freshly ground black pepper (to taste)
- 1 cup all-purpose flour (for dredging)
- 2 large eggs (beaten)
- 1 ½ cups Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese (packed with bold flavor)
- ½ cup olive oil (for frying)
For the Ragu Sauce
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 carrot (grated)
- 1 celery stalk (finely diced)
- 1 pound crushed tomatoes (preferably San Marzano)
- ½ cup dry red wine (optional but enhances depth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper (to taste)
- ½ teaspoon red chili flakes (optional for heat)
- 2 tablespoons fresh parsley (chopped, for garnish)
For Assembling and Serving
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (for topping)
- Fresh basil leaves (for garnish)
- Cooked spaghetti or your pasta of choice (to serve alongside)
| Ingredient Group | Quantity/Description |
|---|---|
| Chicken | 4 boneless breasts, 1 cup flour, 1 ½ cups seasoned breadcrumbs, 2 eggs, ½ cup Parmesan, ½ cup olive oil |
| Ragu Sauce | 2 tbsp olive oil, 1 small onion, 2 garlic cloves, 1 carrot, 1 celery stalk, 1 lb crushed tomatoes, ½ cup red wine, herbs, spices |
| Assembly & Serving | 2 cups mozzarella, ½ cup Parmesan, fresh basil, cooked pasta |
Equipment Needed
To craft our Ragu Chicken Parmesan Recipe flawlessly, gathering the right equipment ensures efficiency and consistent results. Here is the essential kitchen gear we recommend using:
- Large skillet or frying pan: Ideally non-stick or heavy-bottomed for even browning of the chicken.
- Medium saucepan: For slow-simmering the rich ragu sauce without scorching.
- Mixing bowls: One for flour, another for beaten eggs, and a third for seasoned breadcrumbs.
- Tongs: To handle the chicken pieces safely while frying and transferring.
- Meat mallet or rolling pin: For pounding chicken breasts to an even thickness, which guarantees quick and uniform cooking.
- Baking dish: Oven-safe, suitable for finishing the chicken topped with cheese under the broiler.
- Whisk: To beat eggs and blend ingredients smoothly.
- Wooden spoon or spatula: For stirring the ragu sauce gently as it simmers.
- Cheese grater: To freshly grate Parmesan for both breading and topping.
- Meat thermometer (optional but recommended): To check that chicken reaches a safe internal temperature of 165°F (74°C).
- Serving utensils: Pasta server and large spoon for easy plating.
| Equipment | Purpose |
|---|---|
| Large skillet/frying pan | Brown and fry chicken breasts |
| Medium saucepan | Simmer the slow-cooked ragu sauce |
| Mixing bowls | Prepare breading station (flour, egg, breadcrumbs) |
| Tongs | Handle chicken safely during frying |
| Meat mallet/rolling pin | Pound chicken evenly |
| Baking dish | Broil chicken topped with mozzarella and Parmesan |
| Whisk | Beat eggs |
| Wooden spoon/spatula | Stir sauce gently |
| Cheese grater | Grate fresh Parmesan |
| Meat thermometer | Ensure chicken is cooked to safe temperature |
Having these tools ready before we start makes the cooking process smooth and helps us deliver the perfect balance of crispy, juicy chicken and savory, herb-infused ragu sauce every time.
Prep Work
Before we dive into cooking, thorough Prep Work ensures our Ragu Chicken Parmesan comes together flawlessly. Let’s focus on preparing the chicken and making the ragu sauce step-by-step.
Preparing the Chicken
To get perfectly crispy and juicy chicken breasts, follow these steps precisely:
- Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet. This promotes even cooking.
- Set up a breading station with three shallow dishes:
- Flour seasoned lightly with salt and pepper.
- Beaten eggs, whisked until smooth.
- Seasoned breadcrumbs mixed with freshly grated Parmesan cheese.
- Dredge each chicken breast first in the flour, shaking off excess.
- Dip into the egg wash, ensuring complete coating.
- Press the chicken firmly into the breadcrumb-Parmesan mixture, covering both sides well.
- Place breaded chicken on a wire rack or plate while heating olive oil in a large skillet for frying.
| Step | Detail | Purpose |
|---|---|---|
| Pound chicken | To 1/2 inch uniform thickness | Ensures even cooking |
| Flour coating | Seasoned with salt and pepper | Base dry layer |
| Egg wash | Beaten eggs whisked smooth | Helps breadcrumbs adhere |
| Breadcrumb-Parmesan | Mix breadcrumbs with fresh Parmesan | Adds crispness and flavor |
| Rest on rack | Until ready to fry | Keeps breading intact |
Making the Ragu Sauce
Our homemade ragu is a rich, slow-simmered tomato sauce that elevates this classic dish. Follow these steps carefully:
- Finely dice the onion and mince the garlic for a fresh, aromatic base.
- Heat olive oil in a medium saucepan over medium heat.
- Add onion and garlic, sauté until softened and translucent, about 5 minutes.
- Pour in crushed tomatoes and stir to combine.
- Add fresh herbs — specifically basil and oregano — along with a pinch of salt and pepper.
- Optionally, pour in 1/4 cup of red wine to deepen flavor.
- Stir, bring to a gentle simmer, and cook uncovered for at least 30 minutes, stirring occasionally.
- Adjust seasoning to taste and remove from heat.
| Ingredient | Quantity | Role |
|---|---|---|
| Olive oil | 2 tablespoons | Sauté base |
| Onion | 1 medium, finely diced | Aromatic base |
| Garlic | 3 cloves, minced | Flavor enhancer |
| Crushed tomatoes | 28 oz can | Sauce base |
| Fresh basil | 2 tablespoons, chopped | Herbal depth |
| Oregano | 1 teaspoon | Herbal note |
| Red wine (opt) | 1/4 cup | Adds richness and complexity |
| Salt & pepper | To taste | Seasoning |
Tip: Simmer the ragu gently to blend flavors deeply — patience is key to the perfect sauce.
This thorough prep work sets the foundation for our Ragu Chicken Parmesan’s bold flavor and irresistible texture.
Cooking Instructions
Follow these precise steps to cook our Ragu Chicken Parmesan perfectly. We will start by preparing the chicken for frying and then move on to simmering the rich, herb-infused ragu sauce.
Cooking the Chicken
- Prepare the chicken breasts by ensuring each piece is pounded to an even ½-inch thickness using a meat mallet. This promotes even cooking and tender texture.
- Set up your breading station with three shallow dishes: one with ½ cup all-purpose flour, one with 2 large beaten eggs, and the third with 1 ½ cups seasoned breadcrumbs mixed with ½ cup grated Parmesan cheese.
- Coat each chicken breast by dredging first in flour, shaking off excess, then dipping into the egg wash, and finally pressing into the breadcrumb mixture until fully coated.
- Heat ½ cup olive oil in a large skillet over medium heat until shimmering but not smoking.
- Fry the chicken breasts for 4 to 5 minutes per side, or until golden brown and cooked through. An internal temperature of 165°F ensures safe doneness.
- Transfer cooked chicken onto a paper towel-lined plate to drain excess oil.
Simmering the Ragu Sauce
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
- Add 1 finely diced onion and sauté for 4 minutes until translucent.
- Incorporate 3 minced garlic cloves and cook for another 1 minute until fragrant.
- Pour in 1 can (28 oz) crushed tomatoes and bring the mixture to a gentle simmer.
- Add ½ cup dry red wine (optional) for depth, stirring well.
- Stir in herbs: 1 teaspoon dried oregano, 1 teaspoon dried basil, and 2 tablespoons fresh chopped parsley.
- Season with salt (1 teaspoon) and black pepper (½ teaspoon), adjusting to taste.
- Simmer uncovered for 20-25 minutes, stirring occasionally, until thickened and flavors melded.
| Step | Ingredient/Item | Quantity | Notes |
|---|---|---|---|
| Bread chicken | Chicken breasts | 4 (boneless) | Pounded to ½-inch thickness |
| Flour for dredging | All-purpose flour | ½ cup | Shake off excess |
| Egg wash | Large eggs | 2, beaten | |
| Breading mix | Seasoned breadcrumbs | 1 ½ cups | Mix with ½ cup Parmesan cheese |
| Frying oil | Olive oil | ½ cup | Heat until shimmering |
| Sauté base | Olive oil | 2 tablespoons | For onion and garlic |
| Aromatics | Onion | 1, finely diced | Cook until translucent |
| Garlic cloves | 3, minced | Cook until fragrant | |
| Tomato base | Crushed tomatoes | 28 oz (1 can) | |
| Optional depth | Dry red wine | ½ cup | Adds richness |
| Herbs | Dried oregano | 1 teaspoon | |
| Dried basil | 1 teaspoon | ||
| Fresh parsley | 2 tablespoons, chopped | ||
| Seasoning | Salt | 1 teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Adjust to taste |
Assembling the Chicken Parmesan
Now that our chicken is perfectly fried and our rich ragu sauce is simmering, it’s time to bring all the components together. The assembling process is crucial for building layers of flavor and texture that make this dish unforgettable.
Layering the Ingredients
Start by preheating your oven to 400°F (200°C) to ensure it’s ready for baking. We begin the assembly by placing each golden-brown chicken breast in a prepared baking dish. Here’s how we layer the ingredients for optimal flavor and texture:
- Ragu Sauce: Spoon a generous layer of the slow-simmered ragu sauce over each chicken breast, covering it evenly but not drowning the crispy coating.
- Mozzarella Cheese: Add a thick slice or an ample handful of shredded mozzarella on top of the sauce. This melts beautifully to create a creamy, gooey texture.
- Parmesan Cheese: Sprinkle freshly grated Parmesan cheese over the mozzarella to add sharpness and a slightly nutty flavor.
- Fresh Basil Leaves: Place a few whole fresh basil leaves on top for aromatic freshness and a vibrant finishing touch.
This layering forms the signature combination of crispy, saucy, and cheesy elements that define Ragu Chicken Parmesan.
| Ingredient | Amount per Chicken Breast | Notes |
|---|---|---|
| Ragu Sauce | ½ cup | Evenly spread over chicken |
| Mozzarella Cheese | ½ cup shredded or 1 slice | Use fresh or low-moisture |
| Parmesan Cheese | 2 tbsp grated | Freshly grated for best flavor |
| Fresh Basil Leaves | 3-4 leaves | Optional but highly recommended |
Baking Instructions
Once our chicken breasts are perfectly layered, it’s time to bake. Follow these steps to melt the cheese perfectly and allow the flavors to meld:
- Place the baking dish in the preheated oven.
- Bake uncovered for 15-20 minutes or until the cheese is fully melted and bubbly. The cheese should slightly brown on top without burning.
- To achieve a golden crust on the cheese, switch the oven to broil for the last 2-3 minutes while watching carefully.
- Remove from oven and let the chicken rest for 5 minutes before serving. This allows juices to redistribute and the sauce to set slightly.
By following these steps we ensure each bite delivers a perfect balance of crispiness, rich ragu flavor, and ooey-gooey cheese. Serve the Ragu Chicken Parmesan hot over cooked pasta or alongside your favorite sides for a satisfying meal.
Serving Suggestions
To elevate our Ragu Chicken Parmesan, pairing it thoughtfully with complementary sides and garnishes is essential. Here are our recommended serving strategies that enhance the dish’s richness while maintaining its classic appeal.
Perfect Pasta Pairings
Our dish shines best when served over a bed of pasta that can soak up the luscious ragu sauce. Choose from:
- Spaghetti — Thin strands that twirl easily with the sauce.
- Penne — Tubular shape that captures the sauce inside.
- Fettuccine — Flat ribbons offering a satisfying bite.
We suggest cooking pasta al dente to provide a slight firmness that balances the tender chicken.
| Pasta Type | Cooking Time (Minutes) | Sauce Absorption |
|---|---|---|
| Spaghetti | 8-10 | Light coating; classic |
| Penne | 11-13 | Holds sauce inside tubes |
| Fettuccine | 10-12 | Clings to surface well |
Complementary Side Dishes
To round out the meal, select side dishes that complement but don’t overpower the bold flavors of the Ragu Chicken Parmesan:
- Garlic Bread: Crunchy, buttery, and perfect for mopping up extra ragu.
- Fresh Caesar Salad: Crisp romaine lettuce with creamy dressing adds refreshing contrast.
- Steamed Green Beans: Lightly seasoned beans offer a clean vegetable side without heaviness.
Garnishing Tips
Fresh herbs and finishing touches elevate presentation and flavor:
- Sprinkle chopped fresh basil or parsley over the top before serving.
- Add a light dusting of grated Parmesan cheese for extra umami.
- Drizzle a little extra virgin olive oil or a splash of balsamic glaze for a subtle zing.
Wine Pairing Suggestions
We recommend pairing this dish with medium-bodied red wines that complement tomato-based sauces and cheese:
- Chianti
- Sangiovese
- Pinot Noir
Their acidity cuts through the richness while highlighting herbal notes in the ragu.
By combining these serving suggestions, we create a well-balanced dining experience that underscores the comforting, savory nature of our Ragu Chicken Parmesan.
Make-Ahead and Storage Tips
To maximize the convenience and flavor of our Ragu Chicken Parmesan, we can prepare certain components ahead of time and store the leftovers properly. This approach helps us enjoy this classic Italian-American dish with ease on busy days.
Make-Ahead Steps
- Prepare the ragu sauce in advance:
Slow-simmer the tomato-based ragu sauce with herbs and spices up to 2 days before assembling the dish. Store it in an airtight container in the refrigerator. When ready, gently reheat on the stove over low heat, stirring occasionally to preserve the rich flavors.
- Bread and fry the chicken ahead:
We can bread and fry the chicken breasts up to 1 day before baking. Cool them to room temperature on a wire rack to maintain crispiness. Cover tightly and refrigerate. Before assembly, bring the chicken to room temperature for 15-20 minutes to ensure even reheating.
- Pre-assemble the dish:
Layer the fried chicken, ragu sauce, mozzarella, and Parmesan cheese in the baking dish and cover tightly with foil. Keep this in the refrigerator for up to 24 hours before baking. When ready, bake as instructed, adding a few extra minutes if baking from cold.
Storage Tips for Leftovers
Proper storage maintains flavor and texture for next-day enjoyment.
| Component | Storage Method | Refrigerator Time | Freezer Time |
|---|---|---|---|
| Ragu Sauce | Airtight container | Up to 4 days | Up to 3 months |
| Fried Chicken | Wrapped tightly or airtight box | Up to 2 days | Up to 1 month |
| Assembled Dish | Covered tightly with foil | Up to 2 days | Up to 1 month |
Reheating Instructions
- From the refrigerator:
Preheat oven to 350°F (175°C). Cover with foil and heat for 20-25 minutes until warmed through. Remove foil in the last 5 minutes to refresh the cheese topping.
- From the freezer:
Thaw the assembled dish overnight in the refrigerator. Reheat as above, adding an extra 10 minutes if needed for thorough heating.
Expert Tip
“For best texture, avoid microwaving the fried chicken directly. Oven reheating preserves the crispy crust and melty cheeses, recreating that freshly baked Ragu Chicken Parmesan experience.”
By following these Make-Ahead and Storage Tips we can save time, reduce stress, and still savor the bold flavors and satisfying textures of our Ragu Chicken Parmesan any day of the week.
Conclusion
Ragu Chicken Parmesan is a timeless dish that brings together rich flavors and comforting textures in every bite. With a little preparation and the right ingredients, it’s easy to create a meal that feels both special and satisfying. Whether for a family dinner or a cozy night in, this recipe delivers a perfect balance of crispy chicken and savory ragu sauce.
By following the steps carefully and using fresh ingredients, we can enjoy a homemade version that rivals any restaurant. It’s a dish worth making again and again, especially when paired with your favorite pasta and sides. Let’s get cooking and savor every delicious moment!
Frequently Asked Questions
What makes Ragu Chicken Parmesan different from traditional Chicken Parmesan?
Ragu Chicken Parmesan includes a homemade slow-simmered ragu sauce with herbs, giving it deeper flavor and a unique twist compared to the classic tomato sauce used in traditional recipes.
What are the main ingredients needed for Ragu Chicken Parmesan?
Main ingredients include boneless chicken breasts, seasoned breadcrumbs, flour, eggs, Parmesan and mozzarella cheese, olive oil, crushed tomatoes, onion, garlic, fresh herbs, and optional red wine.
What kitchen tools are necessary to make this recipe?
You’ll need a large skillet, medium saucepan, mixing bowls, tongs, meat mallet, baking dish, whisk, wooden spoon, cheese grater, and optionally a meat thermometer.
How do you prepare the chicken for this recipe?
Pound chicken breasts to ½-inch thickness, then coat in flour, beaten eggs, and seasoned breadcrumbs mixed with Parmesan cheese before frying in olive oil.
How is the ragu sauce made?
Sauté diced onions and minced garlic in olive oil, add crushed tomatoes, herbs, optional red wine, and simmer until thickened to develop rich flavors.
How long do you bake the assembled Ragu Chicken Parmesan?
Bake uncovered at 400°F for 15-20 minutes until cheese melts and bubbles, then broil for a few minutes to create a golden crust.
What are good side dishes to serve with Ragu Chicken Parmesan?
Pasta (spaghetti, penne, or fettuccine), garlic bread, Caesar salad, and steamed green beans complement the dish well without overpowering it.
Can I make parts of this recipe ahead of time?
Yes, the ragu sauce can be made up to 2 days ahead, chicken breaded and fried a day before, and the assembled dish refrigerated up to 24 hours before baking.
How do I store leftovers?
Store ragu sauce, fried chicken, and the assembled dish in airtight containers in the refrigerator or freezer. Reheat carefully to retain crispiness and flavor.
What wine pairs best with Ragu Chicken Parmesan?
Medium-bodied red wines like Chianti, Sangiovese, or Pinot Noir pair well, enhancing the dish’s richness and bold flavors.