Best 5 Ree Drummond Chicken Parmesan Recipes

CHICKEN PARMIGIANA

Steps:

• Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.At this time, you can start a pot of water for your pasta. Cook linguine until al dente.Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

CHICKEN NUGGET PARMESAN

Steps:

• Bake the chicken nuggets according to the package instructions, ensuring that the chicken is cooked through and hot. Remove the pan and turn the oven to a medium broil setting.
• Top each chicken nugget with approximately a teaspoonful of marinara, a touch of Italian seasoning, a few red pepper flakes and a pinch of the Parmesan. Next, add a piece of the provolone to the top of each nugget. Place under the broiler until the provolone has melted and is beginning to brown, 1 to 2 minutes.
• Transfer to a platter and top with the basil.

CHICKEN ALFREDO

Steps:

• Put the olive oil, Parmesan, pine nuts, oregano, garlic, basil, mint, parsley and some salt and pepper in a blender and puree. Put the chicken breasts in a resealable plastic bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.
• Preheat a grill pan over medium-high heat and brush with oil. Remove the breasts from the marinade and grill until cooked through with nice char marks, about 4 minutes a side. Slice the chicken and serve over Fettuccine Alfredo. Garnish with more basil.
• Bring a pot of water to a boil and cook the pasta according to the package directions.
• Meanwhile, in a saucepan or skillet over low heat, add the cream and butter and cook until the butter melts and the mixture is warm. Season with salt and pepper.
• Put half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
• Drain the pasta (reserving a little of the cooking water) and immediately pour it into the bowl. Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with the reserved pasta water if necessary.

ITALIAN CHICKEN MEATBALLS

Steps:

• For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.
• Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.
• Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
• For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.

LIGHTER CHICKEN PARMESAN

Steps:

• Preheat the broiler to medium. Bring a large pot of water to a boil.
• Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
• Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
• Add the pasta to the boiling water and cook according to the package instructions.
• Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.
• Drain the pasta. Serve with the chicken and garnish with the remaining parsley.