Ragu Chicken Parmigiana is a classic Italian-American favorite that brings together crispy breaded chicken, rich tomato ragu, and melted cheese in one irresistible dish. This recipe elevates the traditional chicken parm by using a slow-simmered ragu sauce that adds deep, savory flavors and a hearty texture. It’s perfect for family dinners or special occasions when you want something comforting yet impressive.
Ingredients
To create the perfect Ragu Chicken Parmigiana, we use carefully selected ingredients that build layers of flavor and texture. Below is everything we need to prepare this classic dish with a rich twist.
For the Chicken Parmigiana
- 4 boneless skinless chicken breasts, pounded to even thickness (about 6 ounces each)
- 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- ½ cup olive oil, for frying
For the Ragu Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground beef, preferably chuck
- 1 cup crushed San Marzano tomatoes
- ½ cup dry red wine
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 tablespoon tomato paste
For the Cheese Topping
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Additional Ingredients and Garnishes
- Fresh basil leaves, for garnish
- Cooked spaghetti or your choice of pasta, for serving
- Extra olive oil, for drizzling
| Ingredient Category | Key Ingredients | Quantity |
|---|---|---|
| Chicken Parmigiana | Chicken breasts, breadcrumbs, Parmesan, eggs | 4 breasts, 1 cup, ½ cup, 2 eggs |
| Ragu Sauce | Ground beef, onion, carrot, celery, tomatoes | 1 lb, 1 small, 1, 1 stalk, 1 cup |
| Cheese Topping | Mozzarella, Parmesan | 1½ cups, ½ cup |
| Additional & Garnishes | Basil leaves, pasta, olive oil | To taste |
Tip: Using Italian seasoned breadcrumbs adds a blend of herbs that enhances the breading. For an authentic touch, we recommend San Marzano tomatoes for the ragu.
With this detailed ingredient list, we ensure every component of our Ragu Chicken Parmigiana delivers maximum flavor and texture.
Equipment Needed
To prepare our Ragu Chicken Parmigiana with precision and ease, we need to gather the right equipment. Each tool plays a vital role in achieving the perfect crispy breaded chicken, the rich slow-simmered ragu, and the golden melted cheese topping.
Essential Tools for Preparation and Cooking
- Large Skillet or Frying Pan: For browning the breaded chicken evenly until golden and crispy.
- Heavy-bottomed Saucepan or Dutch Oven: Ideal for simmering the tomato ragu slowly, ensuring deep, developed flavors.
- Mixing Bowls: For dredging the chicken breasts through flour, beaten eggs, and seasoned breadcrumbs.
- Meat Mallet or Rolling Pin: To gently pound chicken breasts to an even thickness for uniform cooking.
- Tongs: To handle the chicken safely during frying and transferring.
- Spatula or Wooden Spoon: For stirring and deglazing the sauce pan while making the ragu.
- Baking Dish (Oven-safe): To assemble the chicken topped with ragu sauce and cheese for baking.
- Cheese Grater: To freshly grate Parmesan and mozzarella cheese for topping.
- Measuring Cups and Spoons: For precise ingredient portions in both the chicken breading and ragu.
- Aluminum Foil or Lid: To cover the baking dish during oven cooking as needed.
Equipment Summary Table
| Equipment | Purpose |
|---|---|
| Large Skillet | Fry breaded chicken to golden crispiness |
| Saucepan/Dutch Oven | Slow-simmer tomato ragu |
| Mixing Bowls | Dredging chicken |
| Meat Mallet/Rolling Pin | Pound chicken to even thickness |
| Tongs | Safely turn chicken |
| Spatula/Wooden Spoon | Stir and deglaze sauce |
| Baking Dish | Bake assembled chicken parmigiana |
| Cheese Grater | Fresh cheese topping |
| Measuring Cups & Spoons | Accurate ingredient measurement |
| Aluminum Foil/Lid | Cover dish for controlled baking |
Using the right tools ensures we maintain the integrity of each component—breaded chicken, rich ragu, and melted cheese—resulting in a perfectly executed Ragu Chicken Parmigiana every time.
Prep Work
Before diving into cooking, let’s get everything ready to ensure a smooth process. Proper preparation sets the foundation for our Ragu Chicken Parmigiana to shine with layers of crispy, saucy, and cheesy perfection.
Preparing the Chicken
- Pound the Chicken
Place the boneless chicken breasts between two sheets of plastic wrap. Using a meat mallet, gently pound each breast to an even thickness of about ½ inch. This promotes even cooking and tender results.
- Season the Chicken
Sprinkle both sides of the chicken breasts with salt, black pepper, and optionally a pinch of garlic powder to enhance the flavor.
- Set Up the Dredging Station
Arrange three shallow bowls:
- Bowl 1: All-purpose flour (for coating)
- Bowl 2: Beaten eggs (adds moisture and helps the breadcrumbs stick)
- Bowl 3: Italian seasoned breadcrumbs (for that perfect crispy crust)
- Dredge the Chicken
Working one piece at a time, coat chicken breasts first in flour, then dip them into the eggs, and finally press them into the breadcrumb mixture for even coverage. Set aside on a plate ready for frying.
Making the Ragu Sauce
- Prepare the Vegetables
Dice finely:
- 1 onion
- 2 carrots
- 2 celery stalks
Mince 3 cloves of garlic for an aromatic base.
- Sauté the Vegetables
Heat 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium heat. Add the diced onion, carrots, and celery. Cook gently until softened and translucent, about 8-10 minutes.
- Add Garlic and Herbs
Stir in the minced garlic and cook for 1 minute. Then, add 1 teaspoon each of dried oregano and basil to infuse the sauce with traditional Italian flavors.
- Incorporate Tomatoes and Simmer
Pour in a 28-ounce can of San Marzano tomatoes, crushed by hand or with a spoon for texture. Season with salt and pepper to taste. Lower the heat and let the ragu simmer gently, uncovered, for at least 45 minutes, stirring occasionally. This slow cooking develops the deep, rich flavor that defines the sauce.
| Prep Task | Details | Time |
|---|---|---|
| Pounding chicken | Flatten to ½ inch thickness | 5 minutes |
| Sautéing vegetables | Cook onions, carrots, celery until soft | 8-10 minutes |
| Simmering ragu | Slow simmer with tomatoes and herbs | 45+ minutes |
Cooking Instructions
Follow these steps carefully to create a perfectly balanced Ragu Chicken Parmigiana with crispy chicken, rich ragu sauce, and melted cheese that satisfies every craving.
Cooking the Ragu Sauce
- Heat 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium heat.
- Add 1 cup finely chopped onions, 1/2 cup diced carrots, 1/2 cup diced celery, and 3 cloves minced garlic. Sauté until the vegetables are soft and translucent, about 7 minutes.
- Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, and a pinch of salt and black pepper. Cook spices for 1 minute to release their aroma.
- Pour in 28 ounces of crushed San Marzano tomatoes, stirring to combine.
- Reduce the heat to low and let the sauce simmer gently for at least 45 minutes, stirring occasionally to prevent sticking. This slow simmer develops deep, hearty flavors essential for the Ragu Chicken Parmigiana.
- Taste and adjust seasoning with salt and pepper as needed.
Preparing and Cooking the Chicken
- Preheat a large skillet over medium-high heat and add 1/4 cup olive oil or enough to coat the pan evenly.
- Prepare the chicken breasts by pounding them to an even thickness of about 1/2 inch using a meat mallet.
- Season each breast with salt and pepper.
- Set up a dredging station with three shallow bowls containing:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- Dredge each chicken breast first in flour, shaking off excess, then dip into the eggs, and finally coat thoroughly with breadcrumbs.
- Place the coated chicken breasts in the hot oil and fry for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan to maintain crust texture.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Assembling the Chicken Parmigiana
- Preheat your oven to 375°F (190°C).
- Spoon a generous layer of the simmered ragu sauce into the bottom of a baking dish.
- Arrange the crispy chicken breasts on top of the sauce.
- Spoon additional ragu over each piece of chicken to cover evenly.
- Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese on top of the sauced chicken.
- Bake uncovered for 20 minutes or until the cheese melts and turns golden, bubbling deliciously.
- Garnish with fresh basil or parsley before serving to add brightness and color.
| Step | Key Details | Time | Temperature |
|---|---|---|---|
| Ragu Sauce Simmer | Slow cook for rich flavor | 45+ minutes | Low heat |
| Chicken Pounding | Even thickness (1/2 inch) | N/A | N/A |
| Chicken Frying | Get crispy golden crust | 3-4 minutes/side | Medium-high |
| Oven Baking | Melt cheese and bake with sauce | 20 minutes | 375°F (190°C) |
Baking Directions
To achieve the perfect finish for our Ragu Chicken Parmigiana, we need to bake the assembled dish carefully to develop a golden, bubbly cheese topping while fusing all flavors together beautifully. Follow these precise steps for the best results:
- Preheat the oven to 375°F (190°C). This temperature ensures the chicken stays moist while allowing the cheese to brown evenly.
- Transfer the assembled chicken and ragu mixture into a baking dish, spreading it out evenly for consistent heat distribution.
- Top each chicken breast generously with shredded mozzarella and freshly grated Parmesan cheese. This cheese layer melts into a luscious, golden crust while baking.
- Sprinkle a light dusting of fresh Italian herbs such as basil and oregano over the cheese for fragrant, earthy highlights.
- Bake uncovered for 20 to 25 minutes or until the cheese is bubbly, golden brown, and the internal chicken temperature reaches 165°F (74°C).
- During the last 2 to 3 minutes, switch to the broil setting if you want extra crispiness on the cheese, watching carefully to prevent burning.
- After baking, let the dish rest for 5 minutes to allow the flavors to meld and the cheese to set slightly for easier serving.
| Baking Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 375°F (190°C) | – | Ensures even cooking temperature |
| Initial baking | 375°F (190°C) | 20-25 minutes | Cheese melts & chicken cooks |
| Optional broiling | Broil (high) | 2-3 minutes | For golden crispy cheese top |
| Resting period | Room temp | 5 minutes | Helps cheese set & flavors meld |
“Baking the Ragu Chicken Parmigiana correctly is key to balancing the crispy breaded chicken, hearty ragu sauce, and perfectly melted cheese for a memorably comforting meal.”
By following these Baking Directions, we lock in moisture and flavor, delivering the rich, satisfying dish our Ragu Chicken Parmigiana recipe promises.
Serving Suggestions
To fully enjoy our Ragu Chicken Parmigiana, pairing it with complementary sides and accompaniments enhances the meal’s flavor and texture profile. Here are some carefully curated serving suggestions that balance richness with freshness:
Classic Side Pairings
- Al dente pasta: Choose spaghetti, fettuccine, or penne tossed lightly in olive oil or butter. The simple flavor lets the rich ragu and crispy chicken shine.
- Garlic bread: Crispy toasted baguette slices brushed with garlic butter add a crunchy contrast to the tender chicken.
- Sautéed greens: Spinach, kale, or Swiss chard sautéed in olive oil with a pinch of garlic help cut through the richness while delivering vibrant color.
Fresh Salad Options
- Simple arugula salad: Toss peppery arugula with lemon juice, shaved Parmesan, and a drizzle of olive oil for a bright counterpoint.
- Caprese salad: Ripe tomatoes, fresh mozzarella, basil leaves, and a balsamic glaze echo the Italian flavors beautifully.
- Caesar salad: Crisp romaine lettuce, croutons, and tangy Caesar dressing bring a classic touch.
Wine and Beverage Recommendations
| Beverage Type | Suggested Pairing | Notes |
|---|---|---|
| Red Wine | Chianti, Sangiovese, Barbera | Medium-bodied with bright acidity |
| White Wine | Pinot Grigio, Sauvignon Blanc | Crisp whites to balance the tomato ragu |
| Non-Alcoholic | Sparkling water with lemon or iced tea | Refreshing cleanse for the palate |
“By selecting sides and drinks that complement our rich and hearty Ragu Chicken Parmigiana, we create a well-rounded dining experience that delights all senses.”
Presentation Tips
- Serve the chicken topped with a final sprinkle of fresh basil or parsley to add vibrant color and aroma.
- Use warm plates to keep the dish hot longer, preserving that irresistible melty cheese texture.
- Consider individual servings to showcase the layers of crispy chicken, savory ragu, and golden cheese beautifully.
These Serving Suggestions ensure our Ragu Chicken Parmigiana stands out not only in flavor but also as a memorable meal occasion.
Storage and Leftovers
Proper storage of Ragu Chicken Parmigiana ensures we maintain its rich flavors and textures for future enjoyment. Follow these steps to store and reheat leftovers safely and deliciously.
How to Store Ragu Chicken Parmigiana
- Cool completely: Let the dish cool to room temperature, ideally within 2 hours after baking. This prevents condensation and sogginess.
- Use airtight containers: Transfer portions into airtight containers or tightly cover the baking dish with plastic wrap or aluminum foil.
- Refrigeration timeframe: Store in the refrigerator for up to 3-4 days to maintain freshness and quality.
- Freezing option: For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months.
| Storage Method | Container Type | Storage Duration | Notes |
|---|---|---|---|
| Refrigerator | Airtight containers | 3-4 days | Use within 4 days for best taste |
| Freezer | Freezer-safe containers | 2-3 months | Thaw overnight in refrigerator |
Reheating Instructions
To enjoy leftover Ragu Chicken Parmigiana with flavors nearly as vibrant as fresh, follow these reheating tips:
- Oven method (recommended):
- Preheat the oven to 350°F (175°C).
- Place the portion in an oven-safe dish.
- Cover loosely with foil to prevent drying out.
- Heat for 20-25 minutes, or until warmed through and cheese is melted.
- Optionally, remove foil during the last 5 minutes to re-crisp the cheese topping.
- Microwave method (for quick reheating):
- Place a portion on a microwave-safe plate.
- Cover with a microwave-safe lid or damp paper towel.
- Heat on medium power in 30-second intervals, checking after each interval until hot.
- Note: Microwave reheating may soften the crispy breading texture.
Tips for Serving Leftovers
- Add a sprinkle of fresh basil or parsley before serving to brighten the flavors.
- Serve alongside freshly prepared pasta or a crisp salad to revitalize the meal.
- To restore extra crispiness, briefly place portions under the broiler for 1-2 minutes, watching carefully to avoid burning.
By following these storage and reheating techniques, we preserve the hearty taste and satisfying textures of our Ragu Chicken Parmigiana for delightful second servings.
Conclusion
Ragu Chicken Parmigiana brings together the best of crispy chicken, rich ragu, and melted cheese for a truly satisfying meal. It’s a dish that invites us to enjoy comforting flavors while showcasing a touch of Italian flair. Whether for a cozy family dinner or a special occasion, this recipe delivers both taste and presentation that impress.
With the right ingredients and careful preparation, making this classic at home becomes an achievable and rewarding experience. We encourage you to try it out and savor every delicious bite.
Frequently Asked Questions
What is Ragu Chicken Parmigiana?
Ragu Chicken Parmigiana is an Italian-American dish featuring crispy breaded chicken breasts topped with a slow-simmered tomato ragu sauce and melted cheese for a rich, flavorful meal.
What ingredients are needed to make Ragu Chicken Parmigiana?
Key ingredients include boneless chicken breasts, Italian seasoned breadcrumbs, San Marzano tomatoes, onions, carrots, celery, garlic, herbs, and cheese for topping.
What equipment do I need to prepare this dish?
You’ll need a large skillet for frying chicken, a heavy-bottomed saucepan for ragu, mixing bowls, a meat mallet, tongs, and a baking dish.
How do you prepare the ragu sauce?
Sauté onions, carrots, celery, and garlic, add crushed San Marzano tomatoes and herbs, then simmer the mixture for at least 45 minutes to develop deep flavors.
How is the chicken prepared for this recipe?
Chicken breasts are pounded to even thickness, seasoned, then dredged in flour, eggs, and Italian breadcrumbs before frying to a golden, crispy crust.
What is the baking process for Ragu Chicken Parmigiana?
After assembling chicken, ragu, and cheese, bake at 375°F (190°C) for 20-25 minutes until cheese bubbles and browns; optionally broil for extra crispiness.
What are some good side dishes to serve with this meal?
Classic sides include al dente pasta, garlic bread, sautéed greens, or fresh salads like arugula, Caprese, or Caesar salad.
How should I store leftovers?
Cool leftovers completely, then store in airtight containers in the refrigerator or freezer to preserve texture and flavors.
What is the best way to reheat Ragu Chicken Parmigiana?
Reheat in the oven for best flavor and texture, or use the microwave for a quicker option; let it rest a few minutes before serving.
Can I customize the cheese used in this recipe?
Yes, traditional choices include mozzarella and Parmesan, but you can customize based on taste preferences for the topping.