This post was created with support from Collective Bias, Inc. All opinions are my own. #CrispyCreations #CollectiveBias #CrispiestChicken
For a long time I satisfied my crispy fried chicken cravings at restaurants. Then I learned a simple pan-frying method using Argo® Corn Starch and flour, and everything changed.
My take on crispy Italian chicken starts with pounding the chicken breast thin, seasoning it with Italian herbs, coating it with a mixture of Argo® Corn Starch and flour, and pan-frying it until golden. I serve it with a straightforward, impressive marinara made from crushed tomatoes—below I explain how to make it.
To finish, the pan-fried chicken is topped with marinara and fresh mozzarella, then broiled for a few minutes and finished with fragrant basil. You don’t need a deep fryer to get great results—this method gives a light, crunchy coating that holds up well.
Thanks to Argo® Corn Starch for inspiring this recipe. Once I started using it in the batter, the chicken came out extra crispy without feeling heavy. Corn starch is a great trick for crisping and also works well as a thickening agent.
The coating stays intact during pan frying, and leftovers make excellent chicken parmesan sandwiches the next day. The texture is light and satisfying, not greasy or dense.
Argo® Corn Starch has been a trusted brand for over a century—my grandmother used it too, and it remains a staple in my kitchen.
Ingredients to make the fresh garlic tomato sauce
If you prefer, use store-bought tomato sauce, but this homemade garlic tomato sauce is easy and fresh. You’ll need a large can of crushed tomatoes, garlic, a yellow onion, olive oil, dried herbs (oregano and parsley), red pepper flakes, an optional bay leaf, salt and pepper, and a little fresh basil.
How to make the garlic tomato sauce – step by step
Start the sauce so it has time to simmer while you prep the chicken. In a deep saucepan over medium heat, combine crushed tomatoes, garlic, diced onion, olive oil, oregano, parsley and red pepper flakes. Stir and bring to a gentle boil, then reduce to medium-low.
Let the sauce simmer for about 30 minutes, stirring occasionally. When finished remove any bay leaf, stir in chopped fresh basil if you like, then cover and keep warm until the chicken is ready.
Ingredients to make crispy Italian chicken breast
For four people use about 1.5 pounds of chicken breasts, pounded to about ½” thick. For the coating you’ll need dried oregano, dried parsley, all-purpose flour, Argo® Corn Starch, salt and pepper, oil and butter for frying, a fresh mozzarella log sliced into discs, and fresh basil for topping.
How do you pound chicken thin?
Place each chicken breast between two sheets of plastic wrap and gently pound to about ½” thickness using a rolling pin, heavy pan, or meat mallet. Don’t tear the plastic. Lightly prick the surface with a fork so the coating adheres better.
How to make crispy Italian chicken breast – step by step
In a shallow bowl, whisk together 1 tsp dried oregano, 1 tsp dried parsley, ¼ cup all-purpose flour, ¼ cup Argo® Corn Starch, and salt and pepper to taste. Dredge both sides of each pounded chicken breast in the dry mixture, pressing lightly so the coating sticks.
Heat a large skillet over medium-high. Add 1 tablespoon oil and 1 tablespoon butter. When the butter has melted and the pan is hot, add the chicken. Brown each flat side for 5–7 minutes until golden; don’t flip prematurely. Once both flat sides are golden, use tongs to sear the edges briefly so the whole piece is nicely browned.
When the chicken is cooked through (use a thermometer if unsure) turn off the heat and set your oven broiler to high.
Transfer the seared chicken to a baking sheet lined with parchment. Spoon sauce over each piece and top with slices of fresh mozzarella.
Broil on high for 2–5 minutes, watching carefully until the cheese melts and bubbles. Keep an eye on the parchment and the edges so nothing burns. Remove from the oven and top with fresh basil. Serve over pasta, zucchini noodles, or with your favorite side dish.
What are other ways to cook with corn starch?
Corn starch is naturally gluten free and excellent for creating crisp coatings on vegetables and meats. It’s also a reliable thickener for sauces, gravies, stir-fries, dips and desserts. Use it to achieve a silkier texture in pan sauces or to stabilize fillings and custards.
What to serve with crispy Italian chicken?
This chicken is great over spaghetti or zucchini noodles and pairs well with roasted or sous vide vegetables for a comforting, balanced meal. Leftovers are perfect for sandwiches—pile the chicken on a soft roll with extra marinara and mozzarella.
Tasty tips and notes for making crispy Italian chicken breast
- Keep the chicken pounded to about ½” thick so it cooks quickly and evenly.
- Use a large pan and avoid crowding; pieces should not touch so the coating stays intact.
- Sear the edges briefly to brown the sides as well as the flats.
- Keep cooked chicken covered with foil while you finish sides to retain heat.
- Reheat leftovers in a 350°F oven for about 15 minutes to restore crispiness.
- The tomato sauce keeps in the refrigerator for up to 3 days and can be frozen for 3–4 months; thaw overnight in the fridge before using.
- Leftover chicken is excellent for chicken parmesan sandwiches—use a soft roll, extra marinara, and fresh mozzarella.
Readers also love these chicken recipes
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- Balsamic Marinated Chicken with Mozzarella
When you make this crispy Italian chicken breast, please leave a comment and rate the recipe—I love seeing photos of your results. Tag @sipbitego on Instagram so I can see how it turned out and consider subscribing to the Sip Bite Go newsletter to get more recipes and tips.
Crispy Italian Chicken Breast with Tomato Sauce and Mozzarella Recipe (Sip Bite Go)
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Ingredients
Garlic Tomato Sauce
- 28 ounces crushed tomatoes
- 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 all-purpose flour
- ¼ cup Argo® Corn Starch
- salt and pepper to taste
- 1 tbsp oil
- 1 tbsp butter
- ½ lb mozzarella, sliced into ½” discs
- 1 tbsp fresh basil (optional)
Instructions
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Make the garlic tomato sauce: in a deep saucepan over medium heat combine the crushed tomatoes, garlic, diced onion, olive oil, oregano, parsley and red pepper flakes. Stir, bring to a gentle boil, then reduce to medium-low and simmer for 30 minutes, stirring occasionally. Remove bay leaf if used and add fresh basil if desired. Keep covered until the chicken is ready.
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Prepare the chicken: mix oregano, parsley, flour, corn starch, salt and pepper in a shallow bowl. Coat both sides of each chicken breast with the mixture.
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Cook the chicken: heat a large pan over medium-high and add oil and butter. When hot, add the chicken and brown each side 5–7 minutes until golden. Don’t flip until the side touching the pan is golden. Sear edges briefly. When cooked through, turn off the heat and set the broiler to high.
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Finish under the broiler: transfer chicken to a parchment-lined baking sheet, spoon sauce over each piece and top with mozzarella. Broil 2–5 minutes, watching carefully until the cheese melts. Top with fresh basil and serve.
Notes
- Keep chicken pounded to ½” for even cooking.
- Do not crowd the pan; pieces should not touch when frying.
- Cover cooked chicken with foil to keep warm while finishing sides.
- Reheat leftover chicken in a 350°F oven for about 15 minutes to restore crispness.
- Tomato sauce stores in the fridge for 3 days and freezes well for 3–4 months.