Riggs Sauce Recipes: Chicken Parmesan with Riggs Sauce

Chicken Parmesan should hit three marks: crisp chicken, rich sauce, and a blanket of melted cheese. This recipe keeps the method simple and lets Riggs Sauce do the heavy lifting. Use Riggs Sauce Tomato Basil Marinara for a sweeter, softer finish, or choose Riggs Sauce Arrabbiata Spicy Marinara for a spicy meal with more heat.

This is the kind of Chicken Parmesan Recipe that works for a weeknight dinner but still feels like a real Italian meal. The sauce choice changes the whole mood of the dish, which is exactly where the versatility of Riggs Sauce shines.

Riggs Sauce turns crisp chicken cutlets into a hearty dinner.

Gather the ingredients

This recipe makes 4 servings.

For the chicken

• 2 large boneless, skinless chicken breasts

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 cup Italian-style breadcrumbs

• 1/2 cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1/2 teaspoon paprika

• 1/4 teaspoon crushed red pepper flakes, optional

• 1/3 cup olive oil or neutral cooking oil, for pan-frying

  
  

For the sauce and topping

• 2 cups Riggs Sauce Tomato Basil Marinara or Riggs Sauce Arrabbiata Spicy Marinara

• 1 1/2 cups shredded low-moisture mozzarella

• 1/4 cup grated Parmesan cheese

• Fresh basil, for serving

• Cooked spaghetti, crusty bread, or a green salad, for serving

  
  

Choose your Riggs Sauce

The sauce sets the tone for the whole dish.

Use Riggs Sauce Tomato Basil Marinara if you want a round, slightly sweeter finish. It pairs well with the salty Parmesan, crispy breading, and creamy mozzarella. This is the classic comfort-food version.

Use Riggs Sauce Arrabbiata Spicy Marinara if you want a spicier chicken Parmesan. Arrabbiata brings heat and bite, which cuts through the cheese and makes the dish feel bolder.

If you choose the spicy sauce, carry that flavor into the breading. Add crushed red pepper flakes, a little cayenne, or extra paprika to the breadcrumb mixture. The result is layered heat instead of sauce that tastes spicy only on top.

Choose tomato basil marinara for sweetness or arrabbiata spicy marinara for heat.

Prepare the chicken cutlets

Start by slicing each chicken breast in half horizontally, creating 4 thinner cutlets. Place the cutlets between sheets of plastic wrap or parchment paper. Pound them to an even 1/2-inch thickness.

Even thickness matters because the chicken cooks quickly and stays juicy. A thick center and thin edges will cook unevenly, leaving one part dry before the other is done.

Season both sides of the chicken with salt and black pepper.

Set up the breading station

Use three shallow bowls.

In the first bowl, add the flour.

In the second bowl, whisk the eggs with 1 tablespoon of water.

In the third bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, oregano, paprika, and crushed red pepper flakes if using.

For a spicier Arrabbiata version, add one of these to the breading process:

• 1/4 teaspoon cayenne pepper in the breadcrumbs

• 1/2 teaspoon extra crushed red pepper flakes in the breadcrumbs

• 1 teaspoon Calabrian chili paste mixed into the egg wash

  
  

Keep the spice balanced. The goal is a warm kick, not breading that hides the chicken and sauce.

Bread the chicken

Coat one chicken cutlet in flour and shake off the extra. Dip it into the egg mixture, letting the excess drip back into the bowl. Press it into the breadcrumb mixture until fully coated on both sides.

Repeat with the remaining cutlets.

Let the breaded chicken rest on a plate or wire rack for 5 to 10 minutes. This short rest helps the coating stick during cooking.

A simple breading station keeps the coating crisp and even.

Pan-fry the cutlets

Heat the oven to 400°F.

Warm the oil in a large skillet over medium heat. When the oil shimmers, add the chicken cutlets. Do not crowd the pan. Cook in batches if needed.

Fry each cutlet for 3 to 4 minutes per side, until golden brown and crisp. The chicken does not need to be fully cooked at this stage because it will finish in the oven.

Transfer the cutlets to a paper towel-lined plate or a wire rack. A wire rack keeps the bottom crisper.

Sauce and bake the chicken parmesan

Spread 1/2 cup of Riggs Sauce in the bottom of a baking dish. Place the fried chicken cutlets on top.

Spoon more sauce over each cutlet. For the best texture, do not drown the chicken. Leave some edges exposed so the breading stays crisp.

Top each piece with mozzarella and Parmesan.

Bake for 12 to 15 minutes, until the cheese melts and the sauce bubbles. If you want browned cheese, broil for 1 to 2 minutes at the end. Watch closely so it does not burn.

The chicken is ready when it reaches 165°F in the thickest part.

Serve it like a full Italian meal

Let the chicken rest for 3 minutes after baking. This helps the cheese settle and keeps the breading from sliding off when sliced.

Serve with spaghetti tossed in warm Riggs Sauce, garlic bread, roasted vegetables, or a simple salad. Add fresh basil right before serving for color and a clean herbal finish.

This Italian Dish Recipe works because a premium marinara sauce brings depth without making the cooking harder. Riggs Sauce is versatile enough to fit both versions: sweet tomato basil for a cozy dinner, or spicy arrabbiata for a bolder plate.

Serve the chicken Parmesan with pasta, salad, or warm bread.

What success looks like

The best chicken Parmesan has crisp edges, tender chicken, bubbling sauce, and melted cheese that stretches without turning greasy. If you want mellow comfort, choose our Tomato Basil Marinara. If you want heat, use our Arrabbiata Spicy Marinara and spice the breading to match.

Keep both sauces on hand and this same recipe can taste different every time. That is the real strength of Riggs Sauce: one simple method, two delicious directions.