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Chicken Parmesan Recipe

Chicken Parmesan

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (393)

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Average Rating:

Total Reviews: 393

Showing 71-80 of 393

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  • on July 29, 2011

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    I needed something quick and easy to cook for my boyfriend for the first time...I saw this and it was perfect! We loved the dish! Amazing flavors and really easy to make! This will be a repeat dinner.

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  • on July 23, 2011

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    I used this recipe for my first shot at chicken parmesan. Followed it as written and it was DELICIOUS. We used fresh basil from our garden and loved the saltiness of the kalamatas. I definitely recommend using fresh mozzarella. Once breaded and topped with the sauce, two chicken breasts (tenderized was more than enough for two people. To serve, I cooked about 4 ounces of linguine and tossed it with a bit of quality olive oil and sea salt - this served as the bed for my chicken and sauce. This will absolutely become a repeat family dinner for us.

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  • on July 17, 2011

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    This is my favorite Chicken Parmesan recipe. I go to this one all the time. Thanks Tyler! absolutely delicious.

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  • on July 10, 2011

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    This was the best chicken parmesan I have had, easy to make, and a joy to eat.

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  • on July 07, 2011

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    I've made Chicken Parmesan in the past...family enjoyed it but when I saw Tyler making it I thought I would give his version a try. It was easy to make, the flavors smelled great and the final results were a hit...& more so the next day with the leftovers. The Olives are a nice addition, adds a wonderful flavor to the dish. Used Angel Hair Pasta.....made the overall dish a bit lighter. Will be making this version from now on. :

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  • on July 05, 2011

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    Excellent! I could tell this dish was going to be tasty while I was making it and it didn't disappoint. This is great chicken parm, a definite keeper. Spaghetti was the perfect complement. If you haven't made it, I would certainly give this dish a try.

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  • on June 29, 2011

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    I made this for dinner tonight and my husband and I loved it. Really yummy and super easy. The marinara is really delicious and this recipe left extra marinara that I can use for other recipes. We ate this with linguine instead of spaghetti. I will definitely be making this many, many times!

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  • on June 27, 2011

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    My family & friends love this dish as well. I did not use the olives, and for the whole tomatoes I used diced tomatoes undrained and it was wonderful. (I used the whole tomatoes last time and it was messy and watery...with the diced tomatoes it was evenly coated and thicker..alot better!! Great recipe and this will be a main dish in our home from now on! Thanks Tyler!!!

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  • on June 20, 2011

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    This was amazing! I didn't use the olives, but everything else was de-lish. A definite dinner staple here.
    I also changed the flour that the chicken was dredged in. I used 4 tbspns soy flour, about 10 tablespoons regular flour, about 10 tablespoons italian breadcrumbs and then the following seasonings: 1 teaspoon chipotle pepper powder, 1 teaspoon italian herbs, 1/2 teaspoon ancho pepper powder, 1 tablespoon ground flaxseed, salt and pepper to taste. I mixed all of these together and dredged the chicken in the flour mix, then in the egg/water mixture and then back in the flour mix. I'm sure it would be fine to keep the breadcrumbs separate as well and do just those as the second dip for the chicken. This is going in my 'tried and true' recipe box and will definitely be made again! Thanks so much for a great recipe!

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  • on June 12, 2011

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    Too good for words. Like others, I left out the olives (my girlfriend and I are not fans. Otherwise made the dish according to the recipe. Used freshly picked basil from the garden. Make sure the oil is hot prior to frying and don't over crowd the pan. I did mine in two batches. I also baked for an additional 5 minutes. Cheese was slightly brown on top. Lots of leftovers. Can't wait! I'm getting hungry thinking about it.

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