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
Watch how to make this recipe

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.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.7 486
It was really easy to make and quick too!  I made some pasta and used some of the sauce in that as well.  Gonna make this again for sure! item not reviewed by moderator and published
So good. Super easy and fast! item not reviewed by moderator and published
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
Absolutely love this recipe! The herbs blend so well and the chicken is so tasty. item not reviewed by moderator and published
Has anyone every tried removing acidity with baking soda? I use it in chili and it works well. item not reviewed by moderator and published
The only bad taste is that I have of this site. Printed the recipe and got 11 pages of comments also. Jeez, get some servers that will work quickly and someone to run them. What the hell is going on with this site? Oh, the recipe is good. item not reviewed by moderator and published
So easy and so tasty! The herbs really come through and make the ordinarily bland chicken shine. I didn't have fresh and used a mixture of dried basil, oregano, thyme, and rosemary. I also used bottled marinara and fresh mozzarella. I served over spaghetti tossed with marinara. Highly recommend! item not reviewed by moderator and published
Best Parmesan Chicken ever! Simple and easy and SOOOOOO good. item not reviewed by moderator and published
Sounds really quick and tasty. I think you mean 1 tablespoon on the mozzarella though. item not reviewed by moderator and published
This was delicious, but I will say that 1/2 cup of oil for the sauce was way too much!!! I ended up having to skim off as much as I could and it was still too greasy. Great flavor, though! item not reviewed by moderator and published
my first time making chicken parm from scratch. it was amazing! I love the taste of the homemade sauce! definitely a new fave recipe im happy to add to my recipes. :) thank you giada!! item not reviewed by moderator and published
Love the chicken recipe and have made it several times for my family. It doesn't take very long to cook the chicken. I've never made the tomato sauce though...I'm sure it's good, but I use the jarred stuff (blasphemy!) so that dinner doesn't take forever to make. We serve the chicken with Giada's Penne with Asparagus and Cherry Tomatoes. item not reviewed by moderator and published
It wasn't hard to make and tasted great. I recommend this highly. The only thing is that I wish I new how much was the calories of each chicken piece. item not reviewed by moderator and published
It was delicious; my husband absolutely love it!Thanks, Giada-)) item not reviewed by moderator and published
This was excellent; another great recipe from Giada. item not reviewed by moderator and published
Very Good. I followed it to the letter and it was excellent. I really wish people would quit complaining about the website on the chef sites. This is where we are supposed to review the recipes. If you have an issue with the website, contact Food Network!!! item not reviewed by moderator and published
this was excellent!! I made twelve cutlets and my sons devoured them! I made a side of spaghetti with it. Glad I ate two cutlets and some spaghetti....cause it didn't last 24 hours in the fridge as a leftover...gone! item not reviewed by moderator and published
Thanks for the comments about the not printing issue. I love the foodnetwork but the old website was better. For some reason my laptop had the icons so I had to take my laptop and plug it into my main tower and print that way. I hope they get this problem fixed. item not reviewed by moderator and published
Can't print anything out!!! Help!!!! Where is the "Print" sign?? item not reviewed by moderator and published
Has anyone made this without using an "oven safe skillet"? What can you use instead of it? item not reviewed by moderator and published
Hey what gives? I signed up . . . found the recipe I wanted to print and the is nothing on the left side but sharing sites. No print and no receipe box at the top. item not reviewed by moderator and published
This dish turned out amazing!!! I cooked it for my husband for our anniversary and he loved it!!! I had to add a lot more butter than I anticipated though (to cut the acidity in the 'simple tomato sauce') but it was fantastic! item not reviewed by moderator and published
The new web siteis horrid. I can't even print recipe. It was an awful idea to redesign it. Won't be visiting much if I have to type out every recipe because there is no step to print them. Boo to foodtv item not reviewed by moderator and published
How do I save this to my recipe box?? item not reviewed by moderator and published
I don't understand. The email preview for this recipe says they cutlets are breaded, but that part is missing from the recipe? item not reviewed by moderator and published
how do I print this ??? item not reviewed by moderator and published
I much prefer to bread my chicken cutlets in italian breadcrumbs before I sautee them. And I use a family recipe for the sauce. This wasn't a bad recipe, though. item not reviewed by moderator and published
I am a new cook and where does the 1 hr 20 min come in because reading the recipe it's 2 minutes per side and then 3 to 5 min till done. Where does the rest of the time come in? item not reviewed by moderator and published
I absolutely loved this recipe, my family really enjoyed it and I will definitely make again! item not reviewed by moderator and published
I am just reading through the recipe, but is ONE TEASPOON of Mozz per cutlet correct? item not reviewed by moderator and published
That was fantastic! Only thing I changed was I didn't add the butter at the end (I didn't feel like it needed it). The fresh herbs really come through, and the marinara recipe is great on its own. item not reviewed by moderator and published
This was excellent! I had my own marinara sauce that I used, and my husband and son couldn't get enough! And the pairing of a glass of Sangiovese was spot on! Of course, my husband loves your show and would probably eat any of your recipes! item not reviewed by moderator and published
Totally making this for dinner!! item not reviewed by moderator and published
yummy item not reviewed by moderator and published
I Loved item not reviewed by moderator and published
Awesome recipe, the sauce turned out great after about two tablespoons of butter. Left out the butter on the chicken and it ended up amazing! Used Costco's tenderloins, they stayed super juicy. item not reviewed by moderator and published
I make this recipe at least once a month for my family. It's so easy and fool proof. I hardly ever use the fresh herbs. Sometimes I just use Herbs de Provence which I always try to have on hand. You really can't mess this up. item not reviewed by moderator and published
Loved the sauce! I did the flour/egg/breadcrumb dips but added the herbs to the breadcrumbs. Didnt add butter on top either. Yummy! item not reviewed by moderator and published
Amazing , i added some minced garlic to herb oil and marinated the chicken for couple of hours . Made my own tomato sauce and used fresh mozzarella . item not reviewed by moderator and published
very good except for the butter. it made it oily on top so I'm going to omit it next time. also, I didn't have time to make the sauce and used jar sauce. I think homemade sauce is always better. item not reviewed by moderator and published
This took me like 20 minutes total! I did use lasagna canned sauce instead of doing my own sauce, but it still came out wonderful! VERY easy!!! item not reviewed by moderator and published
Tired this recipe last night. It wasn't bad at all. Very fresh compared buying tomato sauce in a jar. item not reviewed by moderator and published
Wow. This parmasan chicken was so juicy and flavorful. I used fresh rosemary and thyme but dried parsley. I also omitted the butter because I found it wasn't necessary. Very good ,easy recipe and I finished in way under 3 hours. item not reviewed by moderator and published
The husband loved it! love the Italian recipes that are not just macaroni? item not reviewed by moderator and published
This was good and, best of all, simple and quick to make. I used canned, inexpensive, flavored tomato sauce...took the rest of the sauce and added it to 1/2 lb of cooked spaghetti. Nice, filling meal. item not reviewed by moderator and published
Used boneless skinless chicken thighs with this recipe, and it was amazing! I did have to drain off some fat prior to adding the sauce. item not reviewed by moderator and published
Was good but not amazing. item not reviewed by moderator and published
Delishhhhhhhhhhh!!!!!!!!! item not reviewed by moderator and published
There's something just so great tasting about this recipe! Better than most restaurants even! I do think it makes a difference using Giada's homemade sauce. I do add more spices on the chicken before I cook it, e.g., oregano and basil, rosemary, salt and fresh pepper along with the fresh parsley. I pound the chicken out flat before cooking on high heat. item not reviewed by moderator and published
This recipe won't blow your mind, but it's tasty and comes together quickly. Because there isn't a thick breading on the chicken, this dish feels lighter than traditional chicken parmesan; and, like I often do with Giada's recipes, it's easy to lighten up in terms of fat and calories (easing up on the cheese and butter, for example. I use Mario Batali's jarred marinara, which saves me some time, but still gives the dish a rich flavor. A great weeknight meal when paired with pasta and salad. item not reviewed by moderator and published
The tomato sauce was flavorful. I added in sugar to make the sauce less acidic instead of butter. Make sure the chicken cutlet is thin enough to be cooked in the suggested time. It was really good! item not reviewed by moderator and published
Delicious!! Tasty and healthier than other chicken parms, My fiancee also thought it was good too = item not reviewed by moderator and published
amazing item not reviewed by moderator and published
This is the BEST Chicken Parmesean I have ever had. It taste alot healthier than other recipies ( but in a good way. It is so easy to make and has this amazing crunchy outer shell with a really nice softer centre on the inside that is never chewey. I throw mine in the broiler for an extra couple minutes ( it really helps get it nice and crunchy , just not too long or it will burn I also some different cheeses on top. Blue cheese , and brie are my favorites and they taste amazing on this recipe. I would give this 10 stars if I could. SO SO GOOD. item not reviewed by moderator and published
Very good recipe. I did not bake in the over, just added sauce to pan on top of the stove covering the chicken. Very good and very aromatic. My husband just loved it and it was easy to make~ item not reviewed by moderator and published
Excellent!! Tried it last night and I will never go back to chicken parm the old way. Much healthier recipe, the reason I gave it a shot, but the flavor is wonderful. Chicken was juicier and the flavors really popped without the fried bread crumbs, which make traditional chicken parm a heavy dish that sits more heavily in the stomach. Now for the 65 dollar question. Has anyone tried it with veal??? item not reviewed by moderator and published
Another fantastic Giada recipe! It's so easy and tastes fresh and amazing! Plus it's a good change from the classic heavily breaded and fried chicken parmesan recipes. Comes out delicious every time! item not reviewed by moderator and published
Very delicious. After making it several time, it has become second nature for me to prepare. Other members of my family ask to make it for them when I go to visit them. item not reviewed by moderator and published
Delicious! Even my picky boyfriend who doesn't like chicken breast (he prefers dark meat said he really liked this dish. The chicken turned out really moist, didn't miss the breading at all. Followed the recipe exactly, even made the simple tomato sauce. Served with some linguine, broccolini and garlic bread. Definitely a keeper! item not reviewed by moderator and published
This version of chicken parmesan was very tasty. I liked this alternative recipe with no breading. It wasn't missed at all. I didn't have any fresh spices so I used a dried Italian seasoning blend. And I made Giada's marinara instead of her simple tomato sauce. The chicken was very quick to make and delicious in taste. I will definitely be using this recipe in the future. item not reviewed by moderator and published
I really liked this recipe. I liked that the chicken is not breaded. I used some dried herbs because I had to use what I had on hand. Even with dried it turned out really nice. I think I could prep this the night before and just add the cheese in the oven and have a nice meal for the family. item not reviewed by moderator and published
Giada's best chicken dish in my opinion item not reviewed by moderator and published
I love the fact that this was not breaded and fried! I did not bake mine I just put the sauce in the skillet and put a lid on it to simmer. I served this with healthy angel hair pasta. I will for sure make this again. item not reviewed by moderator and published
Nice easy recipe with great taste considering there is no breading. Light chicken parmesan, serve with a side of broccoli and baked potato. Quick delicious weekday meal. I think the butter adds an extra flavor. item not reviewed by moderator and published
Yummy-but a little bland. Healthier-so a little flavor tweaking is definitely worth playing around with this recipe! item not reviewed by moderator and published
Followed the directions to a T. Used Mario Batali's homemade tomato sauce. Found the dish to be very bland. Sorry Giada. Loved all your other recipes that we've tried. item not reviewed by moderator and published
Fantastic! Nice alternative to the breaded version since I try to eat gluten free. Absolutely will make again! Time wasn't as long as the recipe stated. Start to finish - 1 hour 15 min. item not reviewed by moderator and published
I am giving this four stars because I really liked the simplicity and the use of the fresh herbs. The finished product seemed to be missing something, and I think it was the crunch of breading that is normally on the chicken in this recipe. The taste was okay, but nothing to really write home about. I might try it again with some modifications, and will most definitely will bread the chicken before placing it in the fry pan. item not reviewed by moderator and published
Good recipe! Try to do her simple sauce if you can. Smells so good when its cooking and tastes fantastic. I used dried rosemary and thyme for the herb and oil coating, and it tasted fine, but I know the fresh would've been better. item not reviewed by moderator and published
giada i try an my faimlee like it kept it came weth the chick recipe item not reviewed by moderator and published
I looks great and from one of my favorite Chefs! I can't wait to make it i love this website! item not reviewed by moderator and published
this is one of the best chicken parmesan ever!! made this for my father inlaw's birthday and he loved it. item not reviewed by moderator and published
Made this tonight for the family and it was a big hit , even made the tomato sauce and everyone raved over it. I have to say it was a labor of love, I love to cook and the time spent was worth every bite. item not reviewed by moderator and published
This recipe was great even though I used store bought sauce and dried herbs instead of making everything fresh. I didn't even use fancy sauce, I just used my local store's own brand and it was fine. Where do people find the time to make these lengthy recipes? item not reviewed by moderator and published
fantastic chicken, I too cheated with prepared sauce for an even quicker meal. It was very good, this is my new method I love it!! item not reviewed by moderator and published
Easiest most delicious Chicken parm I have ever had. The fact that you don't bread the chicken makes it even better as it makes it healthier. item not reviewed by moderator and published
I modified a few things to this recipe but it was so good when it was done. Instead of brushing the chicken with the herbs in olive oil, I dipped the chicken in flour, egg and then seasoned dry bread crumbs mixed with the herbs (thyme, rosemary, parsley. For the marinara sauce, I sauteed the garlic, onion, and celery then added a jar of marinara sauce with the herbs (basil, bay leaves plus the salt and pepper. I think the recipe tasted alot better with the chicken dipped in breadcrumbs, it's more like chicken parmesean. item not reviewed by moderator and published
This is delicious but the clean up was a pain since I made the sauce from scratch. I served it with pasta and steamed green beans. I didn't have fresh herbs so I used 1 tsp dried basil in the sauce and 1 tsp Italian seasoning with the oil to coat the chicken. I thought it turned out fine with the dried. item not reviewed by moderator and published
This was absolutely delicious. I went for the jarred marinara (I know I know due to time constraints but it turned out amazing and I even forgot to add parsley! Other than that I followed the recipe exactly and it was wonderful! item not reviewed by moderator and published
Perfect just exactly the way Giada says to make it. Served with Spaghetti with Spring Vegetables. Yummy. item not reviewed by moderator and published
This recipe was easy to follow, and although I was terribly nervous it was too good to be true, it all turned out great and my family and friends loved it and so did I. The chicken was really juicy and the cheese topping was sooooo good : Well worth my time. item not reviewed by moderator and published
This is one the simplest, most delish recipes! I am on a low carb program and this is perfect! Easy to make, fast and ready in no time...I made steamed Broccoli and a salad on the side! Enough to take to lunch the next day! Enjoy!!! item not reviewed by moderator and published
So tasty! I make this at least once a month for my boyfriend (who probably wishes I made it at least once a week. The only thing I do differently is I buy a jar of Giada De Laurentiis' Tomato Basil sauce from Target rather than make the sauce from scratch. Super quick and easy, a winner every time. item not reviewed by moderator and published
I have made this dish with flour for frying and without. I am not a big herb fan so I eliminated the herbs and flavored the chicken with whatever seasoning I had. It's actually really good both ways with and without the flour for frying. I also made it with spaghetti or linguine noodles. With the leftover sauce I used fried up the rest of the mozzarella cheese I had and made mozzarella balls to dip in the sauce. Very good dish. item not reviewed by moderator and published
Not only is this a flavorful recipe...its lower in fat and carbs! item not reviewed by moderator and published
This was so simple and delicious! It was a last minute thought and it worked out beautifully. Thanks Giada :- item not reviewed by moderator and published
I cooked this for the first time tonight, for dinner. Very tasty! Whole family enjoyed it! Surprisingly tasty w/out the breading! I will definitely make this again. Thanks Giada !!! item not reviewed by moderator and published
Delicious! I usually make the tomato sauce ahead of time so that this meal only takes 10 minutes to prepare. I love this no breading recipe, it's full of flavor without the extra calories. item not reviewed by moderator and published
So easy and delicious! Skipping the breading process really made this a meal u can quickly make on a weeknight. Especially if u have leftover sauce. I didn't have any fresh herbs on hand so I only used dried thyme and dried parsley and it still came out great. Will definitely be making this again! item not reviewed by moderator and published
So delicious! My only complaints were that it was very time consuming & could call for more chicken because we have lots of sauce leftover, enough for at least 3 meals! Other than that, we'll definitely make this recipe again! item not reviewed by moderator and published
Very Good! Easy to make. item not reviewed by moderator and published
There is a "Print recipe" icon at the top of each recipe on this website which will only print the recipe. item not reviewed by moderator and published
A 3 oz chicken breast is 93 calories. Raw. A 1/2 tbsp of olive oil is 60 calories. Just a little research that took me 3 minutes to do with Google. item not reviewed by moderator and published
I agree. I can't print anything. And I hate hate hate the embedded links. They make the recipe so difficult to read. I use food network all the time, but it is no fun any longer. item not reviewed by moderator and published
Some BRILLIANT techy devoured it for lunch! SHAME they don't even use or test their own site. BRING BACK THE PRINT ICON. item not reviewed by moderator and published
On the left above the plus sign. item not reviewed by moderator and published
Sure... brown on the stove top and move to a foil lined baking sheet. Then finish the recipe. I do it all the time. item not reviewed by moderator and published
Use the print icon at the left of the screen. item not reviewed by moderator and published
Sadly the print icon is missing on the majority of recipes. Have only found it once since the redesign. item not reviewed by moderator and published
TOTALLY HATE IT TOO, SO MANY PROBLEMS! This used to be my go to recipe website, but due to printing issues + fact that "you might also like" never displays anything + problems with the search box (have to type everything out, can click on anything) + several other things, I've started looking for another recipe website I can live with. Booooo to the new website!!!!, item not reviewed by moderator and published
In order to print, you need to be signed into your food network account, otherwise the icons dont appear on the left hand side item not reviewed by moderator and published
Sign in or create an account. Then you can save to your recipe box. item not reviewed by moderator and published
To the left you will see an icon that looks like a banner or a bookmark. It is under the print icon. item not reviewed by moderator and published
See my post above. The save icon is right below the print icon. Scroll your mouse over it. item not reviewed by moderator and published
I am thinking what the cutlets should be breaded with..panko crumbs, flour, what??? item not reviewed by moderator and published
there is no need to bread. make a mixture of olive oil and, frest herbs as weitten , brush on, then sauté, there is no breading, andi it's fantastic. item not reviewed by moderator and published
I totally agree, the new website is a nightmare.. item not reviewed by moderator and published
I agree too - the old website was so much more user friendly. item not reviewed by moderator and published
it is for making the home made sauce item not reviewed by moderator and published
I thought the exact same thing!! item not reviewed by moderator and published
yes or to your own liking item not reviewed by moderator and published
It is a misprint. It is one Tablespoon per cutlet. That would equal eight tablespoons which equals 1/2 Cup. Notice the ingredients list says 1/2 Cup. item not reviewed by moderator and published

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