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  • Writer's pictureNicole Leonetti

Chicken "Sal's Favorite Way" Recipe

While growing up there were many nights when my sister and I would ask “what’s for dinner?” and my mother would reply – “Chicken – your father’s favorite way”. Like many dishes we loved as a family my mom just invented this recipe. She always said this was her shortcut to avoid having to fry up chicken cutlets. My grandmother made THE BEST fried chicken cutlets, but nowadays who has time for all of that work? So, this chicken became a family favorite that only improved over the years when pasta was added to it. Really – isn’t everything better with pasta?


- 4 Boneless/Skinless Chicken Breasts

- 1lb of Pasta (I recommend Farfalle or Bucatini for this dish)

- 1/2 Cup of Bread Crumbs (I prefer unseasoned so I can season myself)

- 1 Small Onion (or half of a large Onion) (diced)

- 2-3 Cloves of Garlic (grated)

- 1/2 Cup Parmigiano Reggiano (or Grana Padano – or a mix of both) (freshly grated)

- ¼ Cup Fresh Italian Parsley (chopped)

- 2 Tablespoons Dried Oregano

- Plenty of Extra Virgin Olive Oil

- Salt

- A bunch of Black Pepper


- Create your Bread Crumb Mixture – in a plate or bowl mix the Bread Crumbs, Oregano, 90% of the Parsley, 90% of the Cheese (set aside)

- Bring a large pot of water to a boil (salt as you see fit)

- Meanwhile – in a large non-stick skillet heat up (2) tablespoons of Extra Virgin Olive Oil on Medium-High heat

- Put the Diced Onions into the skillet and sauté for a few minutes

- Grate the Garlic into the skillet and sauté for one minute – it will liquefy into the oil

- Season the Chicken with Salt & Pepper

- Put the Chicken in the skillet – “top” side up

- Generously sprinkle the Bread Crumb mixture on the Chicken

- Cover and cook Chicken for about 5 minutes

- Put the Pasta in the Boiling Water

- Flip Chicken over and generously sprinkle the Bread Crumb Mixture over the chicken

- You may want to add more Olive Oil to the skillet at this time (Or a dry white wine if you have it)

- Cover and cook Chicken for about 5 minutes

- Flip the Chicken one last time – add a bit more of the Bread Crumb mixture on top of the Chicken, Drizzle more Olive Oil over the Chicken, Cover and turn the heat down to Low Heat and cook for about 10-12 minutes - pending the thickness of the Chicken (just make sure the chicken is for sure cooked)

- When the Chicken is ready, serve it over the Pasta – make sure to use all of that good Onion/Garlic/Bread Crumb Mixture that will be all around the skillet and spoon it over the Chicken

- Sprinkle the remaining 10% of Cheese & Parsley over the Chicken & Pasta

- Enjoy!

It’s as easy as that! This recipe is perfect for a weeknight and so delicious! If you want to cut down the carbs a bit – you can serve with a simple green salad instead of the pasta. I would pair it with a Sauvignon Blanc – or if you prefer red – then go with a Pinot Noir. I promise you will enjoy it!


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