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Chicken Parmigiana Recipe

Chicken Parmigiana

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (286)

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Average Rating:

Total Reviews: 286

Showing 41-50 of 286

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  • on August 12, 2010

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    Fabulous and easy to cut down for two. Definitely a dish to serve for guests and for the fam!

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  • on August 12, 2010

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    I did it just like he did and family loved it

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  • on July 30, 2010

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    i made a few changes though...
    -italian flavored bread crumbs
    -spiniach and mushrooms added to sauce
    -only 1 can of whole tomatos and use 1/2 jar of spagetti sauce in place of 2nd can of tomatos

    it was so good!!!!

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  • on July 08, 2010

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    BEST chicken parm EVER! I usually follow FN recipes to the T, but added just a little more garlic. Everything else exactly as stated. Ingredient combo perfect. DON'T OMIT THE OLIVES! I will double the sauce next time. I pounded and cooked the breasts as directed and chicken was delish and moist; however, b sure to serve right away so as not to cook the chicken any longer than as stated. I used 4 half breasts for the recipe and the fresh mozarella and parm on top was nice and cheesey. My staple chicken parm recipe. Can't say enough about it!! By the way, his blueberry cheesecake bars are CRAZY good!

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  • on June 08, 2010

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    I didn't know how this was going to turn out but I followed Tyler's recipe every step of the way and it was a success. My family loved it and they said this was the best Chicken Parmigiana that they have ever had. A million thanks Tyler. It's no wonder that you are my favorite chef. You're the best.

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  • on May 04, 2010

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    THIS RECIPE IS GREAT, TONS OF FLAVOR. THE WHOLE FAMILY ENJOYED. THANKS TYLER FOR ALL THE WONDERFUL RECIPES.

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  • on April 30, 2010

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    WOW...I used what was in my pantry, crushed tomatoes (Furmanos, I mixed breadcrumbs with panko (only had a little bit of each, pounded the chicken with plastic wrap, added fresh basil and oregano from my garden and cooked at a higher temperature for a shorter time. It was the BEST chicken parmesan I ever had and will keep this as a staple recipe as I have many other Tyler Florence recipes. Tyler, you are the Ultimate Chef!!!

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  • on April 29, 2010

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    As others suggested, I doubled the sauce recipe. I pounded my chicken breasts before breading and they cooked just as the recipe states. I do admit that I added a small can of tomato sauce and some dried oregano after tasting the sauce because I wanted a more traditional flavor. Otherwise, it was excellent and my dinner guests loved it.

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  • on April 26, 2010

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    This was to die for! I made this for three guest and got a proposal from one...who happened to be my little sister's boyfriend. This is an absolutely amazing dish! Make sure to use all the fresh ingredients that this recipe calls for and you will understand how good this will be! Thankyou Tyler!

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  • on April 12, 2010

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    This is a great recipe! I fried the chicken breasts as directed in an iron skillet then put the sauce on them and then put foil on the skillet and baked everything in the oven at 350 degrees to be sure the chicken was done. I then took off the foil, put the sliced cheese on each chicken piece, and then baked uncovered for 15 minutes or so until the cheese was melted. I think Tyler made a mistake about the cook time because when you use regular chicken breasts (not pounded you have to cook them longer than 15 minutes in the oven. This is a great recipe!

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