Best 3 RagÚ Chicken Parmesan Recipes
**Chicken parmesan**, also known as **chicken parmigiana**, is a classic Italian-American dish made with breaded and fried chicken topped with marinara sauce and melted cheese. Our rag chicken parmesan recipe takes a unique twist on this beloved dish by using a flavorful homemade ragu sauce made with ground beef and Italian sausage. We'll also show you how to make a crispy breadcrumb coating for your chicken and how to bake it to tender perfection. For those who prefer a vegetarian option, we have a delicious eggplant parmesan recipe that uses roasted eggplant slices instead of chicken. And for a healthier take on this classic dish, our air fryer chicken parmesan recipe uses an air fryer to cook the chicken, resulting in a crispy coating and juicy interior without all the extra oil.
**No matter which recipe you choose, you're sure to enjoy this delicious and comforting dish. Serve it with a side of pasta, rice, or roasted vegetables for a complete meal.**
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
CHICKEN RAGù WITH FENNEL
This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It's a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps - browning the chicken, letting it cool after it braises and then shredding it - but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.
Provided by Kim Severson
Categories dinner, poultry, sauces and gravies, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
- Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
- Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
- Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
- Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
- Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
- Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
- If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
- Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
- Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
- Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.
5-INGREDIENT CHICKEN PARMESAN
My family loves this meal. It only has 5 ingredients so prep is super easy. I keep a few disposable 8x8 aluminum pans in my pantry and use them for the wet, dry coating process. When I'm done I toss 'em, Reducing clean up to one baking dish. Also please look for RAGU OLD WORLD STYLE PASTA SAUCE (It wasn't listed among the ingredients to choose from) But I've tried several and OLD WORLD STYLE is my personal favorite for this recipe.
Provided by Im a BakerP.N.Baker
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F Dip chicken in egg, then bread crumbs. Coating well.
- Arrange chicken in 13x9 glass baking dish that's been coated with a baking spray. Bake uncovered 20 minutes.
- Pour Ragu Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes. The baking time is based on my own oven and since cooking time may vary from oven to oven be sure chicken is cooked until no longer pink. Be careful not to overcook as this will cause your chicken to be tough.
Nutrition Facts : Calories 538.6, Fat 16.9, SaturatedFat 6, Cholesterol 210.5, Sodium 1785.1, Carbohydrate 43.7, Fiber 2.3, Sugar 19.8, Protein 50.2
Tips:
- To achieve a crispy parmesan crust, use a combination of grated parmesan cheese and panko breadcrumbs. The panko breadcrumbs will help absorb excess moisture and create a golden-brown crust.
- To ensure the chicken is cooked evenly, use a meat mallet to pound the chicken breasts to an even thickness. This will also help the chicken cook faster.
- For a flavorful and juicy chicken, marinate it in a mixture of olive oil, garlic, herbs, and spices for at least 30 minutes before cooking.
- To prevent the chicken from drying out, do not overcook it. Cook the chicken until it reaches an internal temperature of 165°F (74°C).
- For a cheesy and gooey mozzarella layer, use a combination of shredded mozzarella and provolone cheese. The provolone cheese will add a nutty and slightly sharp flavor to the dish.
- To make the marinara sauce from scratch, use fresh tomatoes, garlic, onions, and herbs. Simmer the sauce for at least 30 minutes to develop a rich and flavorful taste.
- For a crispy and golden-brown crust on the zucchini, coat it in a mixture of flour, eggs, and panko breadcrumbs before frying.
- To save time, use store-bought marinara sauce and pre-shredded cheese.
Conclusion:
Rag Chicken Parmesan is a delicious and hearty dish that is perfect for a family meal or a special occasion. With its crispy parmesan crust, juicy chicken, flavorful marinara sauce, and gooey mozzarella cheese, this dish is sure to be a hit. So gather your ingredients, put on your apron, and get ready to enjoy a delicious and satisfying meal.
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