Chicken Parmesan

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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.

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The husband loved it! love the Italian recipes that are not just macaroni?

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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.

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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.

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Was good but not amazing.

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Delishhhhhhhhhhh!!!!!!!!!

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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.

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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.

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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!

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Delicious!! Tasty and healthier than other chicken parms, My fiancee also thought it was good too =