Chicken Parmesan

Total Time:
1 hr 5 min
25 min
40 min

4 servings


Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

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Pairs Well With

Bright, fruity Italian red wine

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    419 Reviews
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    Wow this dish was amazing I made it for the first time tonight! It's going to be this Sundays meal as well!!! Yum.
    Very tasty and light for a chicken Parmesan! This will be a regular at my table. I wish there was nutrition info.
    1,119 -
    Simple and Delicious. Everyone in the family enjoyed this dish.
    this recipe is the bomb!
    The Sauce isn't as sweet as some of the popular canned sauces, but I like that its a bit more of a acidic based tomato this was a great choice for me. Also some people might not like to olives but diced, I think they add a bit more depth to the sauce making it interesting. Also if you don't mind the chicken not being crispy you can combine all the ingredients and cover it with sauce and leave it in the fridge over night. It takes longer to heat up the next day, the the result is that the flavors have a chance to settle...which I think makes it taste better.
    I used a ready made jar of tomato basil sauce and added saute'd chopped onions, garlic and mushrooms. I then added 2 tbsp of red wine and sliced black olives. I deboned 1/2 chicken and came up with 7 thinly pounded (1/4 inch thick) pieces. The breading makes it thicker. Breading is easy. Dip chicken in salted/peppered flour, then egg then bread crumbs seasoned with parley and oregano. I fried 2-3 pieces at a time in medium hot olive oil and then rested each piece on a rack until all were cooked. I put all pieces in a sprayed with oil glass baking dish and put prepared sauce on top only of each piece. I then put freshly shredded parmesan cheese and baked. It was excellent served with buttered noodles with lots of parm cheese and light sauce. It was exquisite.
    Awesome recipe! I used 3 cans chopped tomatoes, 1 can tomatoe sauce and gluten free flour and breadcrumbs. It was absolutely delicious.
    The video is different from the recipe. I added fresh herbs and parm to breadcrumbs like in the video. I thought the sauce was bland. If I make this again, I probably would dice the olives to distribute the flavor and probably not use whole tomatoes. I also would double the sauce. This recipe creates a lot of dishes. I don't think it is worth the mess I have to clean up.
    Not bad, though the whole tomatoes were too clumpy and I would double the sauce the next time.
    I love how she hits on him a few times. She's blushing the entire way through, and then says, "Cute and smart!" when he presented a simple idea. He then awkwardly laughs before the camera cuts. 
    Nice one lady. Hope your husband was watching.
    Made this love it!
    Very tasty and o so easy, but I like everything I've tried from Tytler
    I made this one night for the family and it was a big hit. This was excellent tasting and not difficult to make, but does take some patience. I did omit the olives, but only because I had none in the house. I will be making this again for sure!
    Wow!! Definety worth the time. My husband even said, where are you getting this?
    This is by far the best chicken Parm I've ever made! I made Giada's recipe last yr and it didn't turn out good. This one is by far the best. The flavor, the freshness and sweetness of basil and the saltiness of olives in the tomato sauce gave this recipe it's character that screams Italy. I used crushed tomato instead of whole peeled tomato just because I don't want to make a mess while smashing the whole tomatoes while I'm cooking. This is a tedious recipe though such as butterflying the chicken breasts and pounding it and then setting up an array of plates to drench the chicken in flour and bread crumbs before frying it. Expect to wash a couple of dishes and cookware. Like FN's rating this is an intermediate recipe. But it's so worth it served with thin spaghetti and maybe some warm garlic rolls. Love me some Tyler Florence his recipes never let me down.
    This recipe was FABULOUS! The marinara sauce was perfect, just the right amount of flavor, although next time I will double up on the yummy sauce because everyone wanted more of it! This was easy to follow and perfect for a first timer. Will definitely be making again!
    My m-i-l made this for our rehearsal dinner and it was AMAZING! We are still talking about it 8 years later. I will definitely be making this dish for years to come.
    Wife and kids loved it!
    This was WONDERFUL! Fairly easy, just a little time consuming. But the flavors together were just amazing! The marinara was soooooo good. I've tried others and they don't compare. This one is so easy to make and the flavor is great. Overall, will be making this again and again!! Just loved it!
    Just QUADRUPLED this recipe and made it for my family on vacation and it was a hit! The sauce is absolute perfection and will definitely be my new go-to marinara. Old and young alike enjoyed this and it wasn't too difficult at all.
    Simple and delicious! 
    I'm (sadly gluten free and I used all-purpose gluten free flour and crushed up Rice Chex mixed with Italian seasoning. Served with brown rice spaghetti and even my gluten eating roommate was impressed.  
    For the sauce, I used up some tomatoes and mushrooms that were on their way out and some sausage left over from last night. I used a can of black olives because I had them, and the whole thing was nummy-tastic!
    Outstanding. I made one change - substituted a blend of Fontina and Provolone for Mozz, because it was what I had on hand. Also, for me, plain Mozz is too bland, even with generous Parm on top. The prep time for me was a bit more than super-fast Tyler. But the end result was something I was proud of. Thanks, Tyler - definitely a keeper.
    Especially loved the sauce with the kalamata olives! Great flavor! 
    This was really good! I love how the olives add such a nice element! I will for sure make this again.
    I love his recipe! I have made it several times and everyone I make it for loves it! It is easy to make and taste better than most Italian restaurants.
    Third time I've made this. I use pheasant instead of chicken and my family can't get enough! I use a lot of Tuscan Sunset spice from Penzeys and we like using fire roasted tomatoes. I will make this again and again!!!
    I'd made Giada's chicken parmesan and it wasn't a hit with my husband. I was having company and decided to try this recipe. I watched the video and saw the ease of this dish. So I had all the ingredients (minus the fresh herbs. Even though the recipe called for kalamatas, I made the recipe as stated and used dried herbs. Holy moly. The guests I had over had thirds! With the leftover sauce, I used it for the spaghetti and sent the extras with the guests. They were wowed! Use this and impress.
    This is a GREAT recipe! I have never made chicken parm before today. I watched the video before making and there were a couple of minor discrepancies. I followed the video version with added parsley, basil. Watching the video made the recipe very easy to follow - no big deal. Like the saying goes, "Don't sweat the small stuff." I have problems with my fingers so could not crush the whole peeled tomatoes -- so substituted 1 28oz can of organic, diced tomatoes and 1 28 oz. can of organic, crushed tomatoes. I followed the rest of the recipe exactly as described. It came out perfect! VERY yummy. I have low energy, but this was no trouble to make. This is a winner and I would make this for guests. Thank you Tyler!
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