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Dorothy Thomas

Ragu Chicken Parmesan Recipe

A delicious twist on classic Chicken Parmesan, featuring tender chicken breasts smothered in rich Ragu sauce, melted mozzarella, and Parmesan cheese, baked to golden perfection. Perfect for a comforting family dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Chicken breasts (halved horizontally)
  • 1 cup All-purpose flour
  • 2 Eggs (beaten)
  • 1 cup Breadcrumbs (Italian-style)
  • ½ cup Grated Parmesan cheese
  • 1 tsp Garlic powder
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 2 cups Ragu marinara sauce
  • 1 ½ cups Shredded mozzarella cheese
  • ¼ cup Fresh basil (chopped, for garnish)
  • 2 tbsp Olive oil

Equipment

  • Baking dish
  • Meat mallet (for pounding chicken)
  • Mixing bowls
  • Shallow dishes (for breading)
  • Skillet (for browning chicken)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pound chicken breasts to an even thickness (~½ inch) using a meat mallet.
  3. 1st dish: Flour mixed with salt, pepper, and garlic powder.
  4. 2nd dish: Beaten eggs.
  5. 3rd dish: Breadcrumbs mixed with Parmesan and oregano.
  6. Dredge each chicken piece in flour → egg → breadcrumb mixture, pressing to adhere.
  7. Heat olive oil in a skillet over medium-high heat.
  8. Cook chicken for 2-3 mins per side until golden (not fully cooked).
  9. Spread 1 cup Ragu sauce in a baking dish.
  10. Arrange chicken on top, cover with remaining sauce, and sprinkle mozzarella + extra Parmesan.
  11. Bake for 20 mins or until cheese is bubbly and chicken reaches 165°F (74°C).
  12. Let rest for 5 mins, then garnish with fresh basil.
  13. Serve with pasta, garlic bread, or a salad.

Notes

  • Make Ahead: Bread chicken and refrigerate (unbaked) for up to 24 hours.
  • Substitutions: Use gluten-free breadcrumbs or panko for crunch.
  • Storage: Keep leftovers refrigerated for up to 3 days. Reheat in the oven for best texture.