Chicken Parmesan

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

4 servings

  • 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

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.

Pairs Well With

Bright, fruity Italian red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    465 Reviews
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    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.
    It was delicious; my husband absolutely love it!Thanks, Giada-))
    This was excellent; another great recipe from Giada.
    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!!!
    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!
    You fired Paul Dean now you make web site garbage is this site run by the federal govt!!
    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.
    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.
    Can't print anything out!!! Help!!!! Where is the "Print" sign??
    Some BRILLIANT techy devoured it for lunch! SHAME they don't even use or test their own site. BRING BACK THE PRINT ICON.
    Has anyone made this without using an "oven safe skillet"? What can you use instead of it?
    Sure... brown on the stove top and move to a foil lined baking sheet. Then finish the recipe. I do it all the time.
    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.
    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!
    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
    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!!!!,
    In order to print, you need to be signed into your food network account, otherwise the icons dont appear on the left hand side
    How do I save this to my recipe box??
    Sign in or create an account. Then you can save to your recipe box.
    To the left you will see an icon that looks like a banner or a bookmark. It is under the print icon.
    See my post above. The save icon is right below the print icon. Scroll your mouse over it.
    I don't understand. The email preview for this recipe says they cutlets are breaded, but that part is missing from the recipe?
    I am thinking what the cutlets should be breaded with..panko crumbs, flour, what???
    how do I print this ???
    I totally agree, the new website is a nightmare..
    I agree too - the old website was so much more user friendly.
    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.
    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?
    it is for making the home made sauce
    I absolutely loved this recipe, my family really enjoyed it and I will definitely make again!
    I am just reading through the recipe, but is ONE TEASPOON of Mozz per cutlet correct?
    I thought the exact same thing!!
    yes or to your own liking
    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.
    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!
    Totally making this for dinner!!
    I Loved
    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.
    Loved the sauce! I did the flour/egg/breadcrumb dips but added the herbs to the breadcrumbs. Didnt add butter on top either. Yummy!
    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 .
    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.
    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!!!
    Tired this recipe last night. It wasn't bad at all. Very fresh compared buying tomato sauce in a jar.
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