Skip to main content

Chicken Parmesan with Rao's Marinara (Costco Ingredients)

Classic chicken Parmesan made with Rao's Homemade Marinara from Costco — crispy breaded chicken, rich tomato sauce, and melted mozzarella that's worth every minute of the 40-minute cook time.

Prep Time
20 min
Cook Time
25 min
Servings
4
Cost / Serving
$9.24

Quick Answer

Bread Kirkland chicken breasts in seasoned flour, egg, and panko-Parmesan, pan-fry, top with Rao's marinara and mozzarella, and bake at 400°F until cheese is bubbling. Ready in 45 minutes; serves 4.

Chicken Parmesan is one of the most satisfying Italian-American dishes, and the quality of the marinara makes a dramatic difference. Rao's Homemade from Costco eliminates the need for hours of sauce prep — its slow-cooked depth tastes like something your nonna made, not something that came from a jar. Pair it with crispy, properly breaded chicken and the result is genuinely restaurant-quality.

Instructions

  1. 1

    Preheat oven to 400°F. Season chicken with salt, pepper, and garlic powder on both sides.

  2. 2

    Set up a breading station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with half the Parmesan and Italian seasoning in a third.

  3. 3

    Dredge each breast in flour (shake off excess), dip in egg, then press firmly into breadcrumb mixture to coat.

  4. 4

    Heat olive oil in an oven-safe skillet over medium-high heat. Pan-fry chicken 3–4 minutes per side until golden brown. Do not crowd the pan.

  5. 5

    Spoon 2–3 tablespoons of Rao's marinara over each breast. Top with mozzarella and remaining Parmesan.

  6. 6

    Transfer the skillet to the oven and bake for 15–18 minutes until cheese is melted and bubbly and chicken reaches 165°F internal temperature.

  7. 7

    Rest for 3 minutes, then garnish with fresh basil. Serve over pasta or with crusty bread to soak up the extra sauce.

Frequently Asked Questions

How do I pound chicken breasts to an even thickness?+
Place the chicken in a zip-lock bag or between two sheets of plastic wrap. Use a meat mallet, rolling pin, or heavy skillet to pound from the center outward until the breast is an even ½-inch thick. Even thickness means the chicken cooks uniformly — no dry edges waiting for a thick center.
Can I bake the chicken instead of pan-frying it first?+
You can, but you'll lose the crispy crust that makes chicken Parm what it is. The pan-fry step takes 8 minutes and is worth it. Baking alone produces a soft, steamed exterior rather than a golden, crunchy one.
What pasta should I serve with chicken Parmesan?+
Spaghetti is traditional, but linguine, penne, or rigatoni all work well. Toss the pasta with warmed Rao's marinara and a bit of pasta water for a cohesive meal.
Can I make chicken Parmesan ahead of time?+
You can bread and pan-fry the chicken up to 24 hours ahead, then refrigerate. When ready to serve, top with sauce and cheese and bake from cold at 400°F for 20–22 minutes.