Crispy Italian Chicken Breast with Tomato Sauce and Mozzarella Recipe (Sip Bite Go)
My version of crispy Italian chicken breast is seasoned with Italian herbs, Argo® Corn Starch, and flour. Once coated, the chicken is pan fried for a few minutes on each side. It’s delicious served with a simple, but impressive marinara sauce made from crushed tomatoes (which I’ll teach you how to make). To finish it off, the crispy fried chicken is broiled in the oven for a few minutes with marinara sauce and fresh mozzarella. Then topped with fragrant basil.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dinner, Main Course, Main Dish
Cuisine: Italian
Keyword: corn starch and flour chicken, crispy Italian chicken, crispy Italian chicken breast, crispy Italian chicken breast pan fried
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.
Video
Notes
Thispasta 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. Thesesnapping freezer containers are wonderful.