Chicken Parmesan

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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 chicken parmesan

Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil 2 garlic cloves, minced Pinch of crushed red pepper flakes 1 28-ounce can tomatoes, lightly pulsed in a blender or food processor 2 teaspoons coarse salt 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle) 1/2 cup plain breadcrumbs 3/4 cup freshly grated Parmesan cheese 1/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter, plus more if needed 1 1/2 pounds fresh mozzarella cheese, sliced thin

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 chicken parmesan

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

chicken parmesan

Ingredients

1/4 cup extra-virgin olive oil 2 garlic cloves, minced Pinch of crushed red pepper flakes 1 28-ounce can tomatoes, lightly pulsed in a blender or food processor 2 teaspoons coarse salt 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle) 1/2 cup plain breadcrumbs 3/4 cup freshly grated Parmesan cheese 1/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter, plus more if needed 1 1/2 pounds fresh mozzarella cheese, sliced thin

Directions

Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes. Stir for 30 seconds. Add the tomatoes and 1/2 teaspoon of the salt. Simmer for 30 minutes.

Meanwhile, working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.

In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the breadcrumb mixture. Repeat the process with the remaining pieces of chicken.

Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil, along with butter, to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil and butter to the pan as needed.

Preheat oven to 400 degrees. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.

Reviews (16)

 Add Rating & Review     211 Ratings   5 star values:        43    4 star values:        46    3 star values:        69    2 star values:        42    1 star values:        11

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Reviews (16)

Add Rating & Review     211 Ratings   5 star values:        43    4 star values:        46    3 star values:        69    2 star values:        42    1 star values:        11

Add Rating & Review

211 Ratings 5 star values: 43 4 star values: 46 3 star values: 69 2 star values: 42 1 star values: 11

5 star values: 43 4 star values: 46 3 star values: 69 2 star values: 42 1 star values: 11

Martha Stewart Member     Rating: 5 stars       02/10/2018   Only change was to add a Parmigiano-Reggiano rind to the simmering tomato sauce. This recipe is restaurant quality. So delicious served with a side of pasta (I used homemade spaghetti).  

Martha Stewart Member     Rating: Unrated       09/28/2015   Don't watch the video because it is not the same recipe. I selected this recipe because of its limited ingredients. There are no eggs or flour in the recipe which saves many calories! Using grated mozzarella rather than slices seemed to work fine.  

Martha Stewart Member     Rating: Unrated       07/27/2015   Yet another written recipe on this site that does NOT match the video. Please stop making recipes so confusing! There are multiple recipes with the same name, too. For this one, I decided to make it according to the video and make the sauce according to another chicken parm recipe on the same site.  

Martha Stewart Member     Rating: Unrated       06/22/2014   I noticed the video with Sarah Carey included eggs but not the video with Lucinda Scala Quinn. The recipe does not include the eggs, so I suppose it's up to you. This is my go-to recipe whenever I make Chicken Parm., but I do modify some steps: it takes several minutes for the cutlets to brown on each side before flipping; end up having leftover sauce for another meal; use 6 breasts as Lucinda does instead of the recipe's 3; cover with foil, bake for 20 min, then remove foil for the last 15 min  

Martha Stewart Member     Rating: Unrated       04/09/2014   did anyone else notice that she uses eggs in the video but no eggs and dredging in the recipe? I'm guessing you could do either?  

Martha Stewart Member     Rating: Unrated       09/23/2013   I had to make pasta dinner for 20 hungry high school soccer players. I searched under Martha Stewart recipes on the the internet, because they are always amazingly good and easy to follow. That dinner was my first attempt to make chicken parmesan. It was a huge success. The recipe was easy (it even had a video version I snuck a peak at when I had a question), the meal was heavenly and I received compliments galore from my family and all of the soccer guys. Yum!  

Martha Stewart Member     Rating: Unrated       09/17/2013   Amazing! So easy. I make this for dinner parties when kids are included. Its best with the chicken super thin. I use store bought sauce and no one knows the difference. I serve with pasta tossed in a little bit of garlic, olive oil and parsley. Great for dinner for the week as well. Can easily be frozen for next week as well.  

Martha Stewart Member     Rating: Unrated       02/22/2013   if you do not thin out the chicken breasts with a meat hammer till they are very thin between two sheets of saran wrap. They will always be tough  

Martha Stewart Member     Rating: 5 stars       02/11/2013   This recipe is fantastic!! Definitely the best chicken parmesan I've ever eaten.  

Martha Stewart Member     Rating: Unrated       08/15/2012   pollo parmesano  

Martha Stewart Member     Rating: Unrated       06/03/2012   It actually came out pretty good. SO not matter how it looked it was great.  

Martha Stewart Member     Rating: Unrated       06/02/2012   I think i did something wrong between the stove and oven. Mine had some juice when I took it out of the oven. I have not yet tried it so im hoping it will be okay.  

Martha Stewart Member     Rating: Unrated       05/18/2012   Could this work as well with veal?  

Martha Stewart Member     Rating: Unrated       02/23/2012   even though I didn't have mozzerella cheese, this was just delicious and will definitely make it again.  

Martha Stewart Member     Rating: Unrated       03/07/2011   Lucinda hits it out of the ballpark again ... what a great recipe! SO delicious.  

Martha Stewart Member     Rating: Unrated       02/01/2011   This recipe was outstanding! I have made chicken parmesan many times from other recipes but this is the best. "Tucking" the mozzarella cheese between the chicken pieces allowed the cheese to spread throughout the dish and "marry in" with the other flavors. I'm throwing out the other recipes and will only use this one from now on. Thanks!!!

Martha Stewart Member

Rating: 5 stars 02/10/2018

Only change was to add a Parmigiano-Reggiano rind to the simmering tomato sauce. This recipe is restaurant quality. So delicious served with a side of pasta (I used homemade spaghetti).

Rating: 5 stars

Rating: Unrated 09/28/2015

Don’t watch the video because it is not the same recipe. I selected this recipe because of its limited ingredients. There are no eggs or flour in the recipe which saves many calories! Using grated mozzarella rather than slices seemed to work fine.

Rating: Unrated

Rating: Unrated 07/27/2015

Yet another written recipe on this site that does NOT match the video. Please stop making recipes so confusing! There are multiple recipes with the same name, too. For this one, I decided to make it according to the video and make the sauce according to another chicken parm recipe on the same site.

Rating: Unrated 06/22/2014

I noticed the video with Sarah Carey included eggs but not the video with Lucinda Scala Quinn. The recipe does not include the eggs, so I suppose it’s up to you. This is my go-to recipe whenever I make Chicken Parm., but I do modify some steps: it takes several minutes for the cutlets to brown on each side before flipping; end up having leftover sauce for another meal; use 6 breasts as Lucinda does instead of the recipe’s 3; cover with foil, bake for 20 min, then remove foil for the last 15 min

Rating: Unrated 04/09/2014

did anyone else notice that she uses eggs in the video but no eggs and dredging in the recipe? I’m guessing you could do either?

Rating: Unrated 09/23/2013

I had to make pasta dinner for 20 hungry high school soccer players. I searched under Martha Stewart recipes on the the internet, because they are always amazingly good and easy to follow. That dinner was my first attempt to make chicken parmesan. It was a huge success. The recipe was easy (it even had a video version I snuck a peak at when I had a question), the meal was heavenly and I received compliments galore from my family and all of the soccer guys. Yum!

Rating: Unrated 09/17/2013

Amazing! So easy. I make this for dinner parties when kids are included. Its best with the chicken super thin. I use store bought sauce and no one knows the difference. I serve with pasta tossed in a little bit of garlic, olive oil and parsley. Great for dinner for the week as well. Can easily be frozen for next week as well.

Rating: Unrated 02/22/2013

if you do not thin out the chicken breasts with a meat hammer till they are very thin between two sheets of saran wrap. They will always be tough

Rating: 5 stars 02/11/2013

This recipe is fantastic!! Definitely the best chicken parmesan I’ve ever eaten.

Rating: Unrated 08/15/2012

pollo parmesano

Rating: Unrated 06/03/2012

It actually came out pretty good. SO not matter how it looked it was great.

Rating: Unrated 06/02/2012

I think i did something wrong between the stove and oven. Mine had some juice when I took it out of the oven. I have not yet tried it so im hoping it will be okay.

Rating: Unrated 05/18/2012

Could this work as well with veal?

Rating: Unrated 02/23/2012

even though I didn’t have mozzerella cheese, this was just delicious and will definitely make it again.

Rating: Unrated 03/07/2011

Lucinda hits it out of the ballpark again … what a great recipe! SO delicious.

Rating: Unrated 02/01/2011

This recipe was outstanding! I have made chicken parmesan many times from other recipes but this is the best. “Tucking” the mozzarella cheese between the chicken pieces allowed the cheese to spread throughout the dish and “marry in” with the other flavors. I’m throwing out the other recipes and will only use this one from now on. Thanks!!!

All Reviews for Chicken Parmesan

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Parmesan

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (16)#

All Reviews for Chicken Parmesan#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (16)

All Reviews for Chicken Parmesan