Chicken Parmesan with Rao's Marinara Sauce

Chicken Parmesan is a classic Italian recipe, and everyone has their versions. I first came across this recipe on Courtney Cox's Instagram-- who knew Monica is a cook in real life too!? I know! After trying it (and since making it multiple times over) I will never go to another recipe. There are several things that make this Chicken Parmesan with Rao's Marinara Sauce recipe special. Marinating the chicken in the garlic herb egg wash, using fresh mozzarella instead of shredded, and of course, Rao's jarred sauce.

I have to admit something-- I am late to the game on the Rao's Sauce. Of course, I saw it all over social media, at the store, basically EVERYWHERE. The love for Rao's sauce is far reaching. But I thought, could it really be THAT GOOD. And especially at that price point? At around 7 bucks a jar, is it really worth it when I can get marinara for less than half the price?

Well, the answer is yes. It really is that good. The first time I took the plunge and bought it-- the two-pack was on sale at Costco, I was literally eating it cold out of the jar with a spoon. So yes, it's that good. It is also keto, clean ingredients, and there is no added sugar.

Looking for more pasta dinner ideas? If you want something creamy and spicy, try Gigi Hadid Pasta (Spicy Vodka Sauce Pasta). How about the perfect date night pasta dish? Chicken Spinach Alfredo Pasta with Bacon. Looking for something lighter for summer? Greek Pasta Salad might be just the ticket! And finally, a reader FAVORITE-- Olive Garden Copycat Steak Gorgonzola.

Where is the best price for Rao's Marinara sauce?

The standard price you are going to see at almost all grocery stores is 6.55 for a 24 oz. jar. Some stores even sell it closer to the 8 dollar range.

Costco has the best price at 10.59 for 2 28 oz. jars. So not only are you getting a little more sauce, it's also a dollar less a jar. A few times a year, Costco puts Rao's on sale for 2 dollars off the purchase price. That's the time to stock up!

Ingredients

• 1 jar Rao's marinara sauce
• 2 large chicken breasts
• 8 oz. fresh mozzarella
• 1 cup italian breadcrumbs
• 2 eggs
• 2 tbsp. fresh parsley (or 1 tbsp. dry)
• salt and pepper, to taste
• ½ cup olive oil
• ¼ cup parmesan cheese
• 2 tbsp. water
• 2 garlic cloves, minced

Instructions

• Begin by trimming your 2 large chicken breasts into 6 pieces of relatively equal size. You want to make sure they aren't too thick, so they all cook at an equal pace.
• In two separate bowls, set up your dredging station to bread the chicken. In the first, add eggs, water, parsley, and garlic. In the second, add breadcrumbs, salt, pepper, and parmesan cheese.
• Place chicken into the first bowl (egg mixture) and make sure they are covered with the egg-herb wash. Place in the fridge and allow to marinate for at least an hour.

• Once the chicken is done marinating, remove from the fridge and begin breading thoroughly in the prepared breadcrumb mixture.

• While you are coating the chicken breasts, allow olive oil to heat up on medium-high heat in a large shallow pan. I start with half of the oil and then add the remainder after the first batch of chicken is done frying.
• Place chicken into hot oil (generally 3 at a time, so that you don't overcrowd the pan). Cook for 3-4 minutes per side to get a nice brown crust. You don't have to worry about cooking through because the chicken will finish in the oven. Repeat with the second batch.
• Preheat oven to 425.
• In a baking dish (a 9x13 works well), add fried parmesan chicken. Cover with entire jar of Rao's sauce. Top with mozzarella cheese.
• Place in oven, and bake for 25-30 minutes, until chicken is cooked through and cheese is melted and bubbly.

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Marinating chicken in egg wash

This is another thing that truly makes this recipe special, and I learned it from Cox! She said to allow the chicken to sit in the egg, garlic, parsley mixture for at least an hour (in the fridge), but several hours is even better.

I never would have thought to do this, but it's great! The chicken is more flavorful and stays moist. And there is no extra marinating involved other that what you are already doing to create the breadcrumb crust. I love this tip!

Extra sauce+extra cheesy

This Chicken Parmesan with Rao's Marinara Sauce recipe is extra saucy and extra cheesy and completely delicious. I used to use shredded mozzarella when making chicken parm, but now I am 100% a fresh mozzarella convert. Nothing beats that ooey, gooey cheese right out of the oven.

When Courtney shared this recipe, she uses 2 jars of sauce! I am a saucy girl at heart, but I find one to be enough. It is still extremely saucy this way.

How to serve Chicken Parmesan

Chicken Parmesan is classically served with pasta, try angel hair (capellini), rotini, or linguine. Go with whatever shape is your favorite!

You can certainly enjoy it as is, and it pairs really well with salad too.

Here are some great ideas of different things to serve with Chicken Parmesan.