Chicken Parmesan

Total Time:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons olive oil
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh Italian parsley leaves
  • Salt and freshly ground black pepper
  • Eight 3-ounce chicken cutlets
  • 1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
  • 1/2 cup shredded mozzarella
  • 16 teaspoons grated Parmesan
  • 2 tablespoons unsalted butter, cut into pieces
  • Simple Tomato Sauce:
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • Two 32-ounce cans crushed tomatoes
  • 4 to 6 fresh basil leaves
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:

In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.


CATEGORIES:
View All

Pairs Well With
Sangiovese

Bright, fruity Italian red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 484
Yum! item not reviewed by moderator and published
Cool recipe! Very delicious! item not reviewed by moderator and published
I am afraid the true Chicken Parmesan has to be breaded and fried. What gives this dish's character it the balance of the crispy chicken and the sauce and cheese, I for one keep mine more crispy by only adding the sauce on top, after baking item not reviewed by moderator and published
This was delicious.  I didn't miss the breading.  I liked the simple tomato sauce but have also made it with jarred sauce.  I also make something similar but pour chunky salsa over the chicken and top with cheddar cheese.  item not reviewed by moderator and published
Nice recipe item not reviewed by moderator and published
Absolutely delicious! So easy to make, and the fresh herbs give the recipe so much flavor. I had used chicken tenders since that's what I had on hand...will add this recipe to my collection! Thank you, Giada! item not reviewed by moderator and published
Please note that there is an error in the recipe. It says 1 teaspoon per cutlet, but it should say 1 tablespoon. That would be 8 tablespoons which equals 1/2 cup. Which is what the ingredients list shows. item not reviewed by moderator and published
This recipe was great. Especially the marinara sauce. Plenty left over for another night of pasta item not reviewed by moderator and published
Easy yet packed with lots of flavour. Def worth the time in making the tomato sauce item not reviewed by moderator and published
It was good. If you like the crunch on chicken Parmesan this is not the recipe for you. I like the crunch so I sprinkled some panko crumbs on top. Overall it was pretty good. item not reviewed by moderator and published

This recipe is featured in:

Easy Comfort Food Recipes