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Before this recipe, I had to fulfill all of my crispy fried chicken breast cravings at restaurants. But then I tried a new way to pan fry crispy chicken with Argo® Corn Starch and flour. Everything has changed.
In my version of the crispiest Italian chicken, you’ll pound the chicken breast thin, season it with Italian herbs, Argo® Corn Starch, and flour, then pan fry it for a few minutes on each side. I serve it with a simple, but impressive marinara sauce made from crushed tomatoes (which I’ll teach you how to make).
To finish it off, the crispiest fried chicken is broiled in the oven for a few minutes with marinara sauce and fresh mozzarella. Then topped with fragrant basil. You don’t need a fryer to make this chicken. So let’s get going in the kitchen!
Special thanks to Argo® Corn Starch for providing me with their product and inspiration to make the crispiest chicken at home! Now that I’ve made this Argo® Corn Starchfried chicken batter recipe, I can’t wait to try it with other flavorings beyond Italian seasonings. Argo® Corn Starch was really the secret ingredient to extra crispy fried chicken that I was so happy to find! It’s an impressive thickening agent.
The thing I love is that the crispy chicken doesn’t taste heavy at all. It comes out with a nice, light texture. All of the crispy coating stayed together during the pan frying process, and it was just as tasty the next day in leftover chicken parmesan sandwiches!
Did you know Argo® Corn Starch has been the leading corn starch brand for a while? They have over 100 years of experience. My grandma cooked with Argo® Corn Starch, too! (I used to bake all the time with my grandma!)
Ingredients to make the fresh garlic tomato sauce
You can always substitute store-bought tomato sauce, but this super-easy homemade tomato sauce will blow your mind! To make it, you’ll need a big can of crushed tomatoes, garlic, a yellow onion, olive oil, dried herbs and spices (oregano, parsley, red pepper flakes, bay leaf, and a little fresh basil.
How to make the garlic tomato sauce – step by step
Get the tomato sauce started so it cooks while you prep the chicken. In a deep sauce pan on medium heat, combine the crushed tomatoes, garlic, onion, olive oil, and spices together.
Once the sauce begins to boil, turn down the heat to medium-low. Occasionally stir every few minutes while the sauce simmers for 30 minutes. Once it’s done, remove the bay leaf, add fresh basil, and turn off the heat. Cover the sauce with a lid until the chicken is done.
Ingredients to make crispy Italian chicken breast
For four people, I recommend 1.5 pounds (or more!) of chicken breast. For the crispy coating, you’ll need oregano, parsley, flour, Argo® Corn Starch, oil, butter, a fresh mozzarella log, and fresh basil.
Learn how to make chicken breast on the stove in under 20 minutes.
How do you pound chicken thin?
To pound chicken to ½” thick, place a piece of chicken between two pieces of plastic wrap. Use a rolling pin, pan, or another safe hard object to flatten the chicken without puncturing the plastic wrap. Pat the chicken with a fork to help the mixture stick to the chicken.
How to make crispy Italian chicken breast – step by step
First, mix together oregano, parsley, flour, and corn starch, salt and pepper in a shallow bowl or plate. Coat both sides of the chicken with the mixture.
Heat a large pan on medium-high. Add oil and butter to the pan. Once butter melts, add chicken. Brown each side for 5-7 minutes, until golden brown. Note: do not flip the chicken until the side touching the pan is golden brown. Once each flat side is golden brown, use tongs to hold the chicken while searing the edges for a few seconds.
Once the outside is golden brown and the internal temperature of the chicken is cooked (use a thermometer if you’re not sure), turn off the heat. Set the oven broiler on high.
Love Italian chicken dinners? See this guide on how to marinate chicken breast with balsamic dressing.
Transfer chicken to a baking sheet with parchment paper.
Add sauce and mozzarella.
Broil on high for 2-5 minutes, checking regularly until cheese melts. Keep an eye on the chicken and parchment paper so it doesn’t burn.
Love baked pasta dishes? You’ll love these Italian stuffed shells with ground beef.
Top with fresh basil leaves. Serve over pasta or with your favorite side.
What are other ways to cook with corn starch?
Did you know that corn starch is naturally gluten free? It’s been used for a long time to crisp veggies and meats. But there are other uses. Use corn starch to thicken liquid for a variety of recipes including sauces, beer cheese, stir-fries, and raspberry turnovers. Check out the Argo® Corn Starch site for more recipes.
What to serve with crispy Italian chicken?
First, see how to make tomato sauce from crushed tomatoes to try this recipe with a super fresh tomato sauce. Then check out these sous vide brussels sprouts for a comfort food side dish.
Love easy weeknight dinners? Check out these Cheesy Italian Stuffed Peppers.
Tasty tips and notes for making crispy Italian chicken breast
- This pasta sprinkle is one of my favorite herbs to season tomato sauce. You can use it in place of the herbs recommended.
- To keep chicken warm while prepping pasta or any sides, cover the chicken in aluminum foil.
- Use chicken pounded ½” thick.
- Use a large pan to cook the chicken and make sure the pieces of chicken don’t touch, which can cause the crispy coating to fall off.
- Don’t forget to sear the edges of the chicken, too!
- Enjoy crispy Italian chicken breast within two days.
- How do you reheat crispy fried chicken? Bake leftover chicken in an oven at 350 degrees for 15 minutes.
- Serve this crispy Italian chicken breast over pasta or zucchini noodles.
- Leftover chicken makes delicious chicken parmesan sandwiches. Use a soft roll and add plenty of marinara sauce and fresh mozzarella to make a fantastic next-day sandwich. Use this recipe for balsamic marinated Caprese chicken sandwiches as a guide.
- The tomato sauce keeps well in the refrigerator for 3 days.
- Freeze the tomato sauce for 3-4 months. To use, thaw overnight in the fridge or in a sauce pan on the stove. These snapping freezer containers are wonderful.
Readers also love these chicken recipes
- How to Slow Cook a Whole Chicken
- Baked Chicken Parmesan with Vodka Sauce
- Sous Vide Chicken Wings
- Chicken Piccata Pasta
- Balsamic Marinated Chicken with Mozzarella
See how to put together a simple dinner with chicken breast and avocado salad.
Let me know when you make this crispy Italian chicken breast. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.
Crispy Italian Chicken Breast with Tomato Sauce and Mozzarella Recipe (Sip Bite Go)
Video
Ingredients
Garlic Tomato Sauce
- 28 ounces tomatoes crushed
- 1 tbsp garlic diced
- 1 medium yellow onion diced
- 2 tbsp olive oil
- ½ tsp oregano dried
- ½ tsp parsley dried
- ¼ tsp red pepper flakes
- 1 bay leaf optional
- salt and pepper to taste
- 1 tbsp fresh basil chopped (optional)
Crispy Italian Chicken Breast
- 1.5 lb chicken breast, pounded ½” thin
- 1 tsp oregano dried
- 1 tsp parsley dried
- ¼ cup flour all purpose
- ¼ cup Argo® Corn Starch
- salt and pepper to taste
- 1 tbsp oil
- 1 tbsp butter
- ½ lb mozzarella log cut in ½” discs
- 1 tbsp fresh basil optional
Instructions
- Make the garlic tomato sauce. In a deep saucepan on medium heat, combine the crushed tomatoes, garlic, onion, oil, oregano, parsley and red pepper flakes. Stir together. Once the sauce begins to boil, turn down to medium-low. Occasionally stir every few minutes while the sauce simmers for 30 minutes. Once it’s done, turn off the heat and cover with a lid until the chicken is done. Remove bay leaf. Add fresh basil if desired.
- Prepare the chicken. First, mix together oregano, parsley, flour, and corn starch, salt and pepper in a shallow bowl or plate. Coat both sides of the chicken with the mixture.
- Heat a large pan on medium-high. Add oil and butter to the pan. Once butter melts, add chicken. Brown each side for 5-7 minutes, until golden brown. Note: do not flip the chicken until the side touching the pan is golden brown. Once each flat side is golden brown, use tongs to hold the chicken while searing the edges for a few seconds. Once the outside is golden brown and the internal temperature of the chicken is cooked (use a thermometer if you’re not sure), turn off the heat. Set the oven broiler on high.
- Transfer chicken to a baking sheet with parchment paper. Add sauce and mozzarella. Broil on high for 2-5 minutes, checking regularly until cheese melts. Keep an eye on the chicken and parchment paper so it doesn’t burn. Top with fresh basil leaves. Serve over pasta or with your favorite side.
Notes
- This pasta sprinkle is one of my favorite herbs to season tomato sauce. You can use it in place of the herbs recommended.
- To keep chicken warm while prepping pasta or any sides, cover the chicken in aluminum foil.
- Use chicken pounded ½” thick.
- Use a large pan to cook the chicken and make sure the pieces of chicken don’t touch, which can cause the crispy coating to fall off.
- Don’t forget to sear the edges of the chicken, too!
- Enjoy crispy Italian chicken breast within two days.
- How do you reheat crispy fried chicken? Bake leftover chicken in an oven at 350 degrees for 15 minutes.
- Serve this crispy Italian chicken breast over pasta or zucchini noodles.
- Leftover chicken makes delicious chicken parmesan sandwiches. Use a soft roll and add plenty of marinara sauce and fresh mozzarella to make a fantastic next-day sandwich.
- The tomato sauce keeps well in the refrigerator for 3 days.
- Freeze the tomato sauce for 3-4 months. To use, thaw overnight in the fridge or in a sauce pan on the stove. These snapping freezer containers are wonderful.
Mary M Petersen says
Looks so good … but we were wondering if we could substitute eggplant for the chicken? Would that work? Maybe you have another recipe for using eggplant.
Jenna Passaro says
Yes, Mary – substitute egg plant for chicken but I’m sorry to say I dont have a formal recipe yet. I’m a huge fan of roasting eggplant at 350 for 40-50 minutes with olive oil and then broiling it to a crisp with some parmesan on top. Similar flavor profile 🙂
Christa says
As an Italian American, I absolutely believe that tomato sauce and cheese make everything better. Lol. This recipe looks yummy!
Bella says
wow this looks so tasty! thanks for sharing this I must try making it..
Brittany Limberakis says
I think my family would absolutely love this! It looks delicious!
julie says
Oh my goodness this sounds so yummy! Totally pinning it for later!
Kileen says
This sounds so yummy! Definitely need to try this recipe out sometime, I’m sure my family would love it!
Kileen
cute & little