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Chicken Parmigiana Recipe

Chicken Parmigiana

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (285)

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Average Rating:

Total Reviews: 285

Showing 151-160 of 285

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  • on January 17, 2008

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    the absolute best chicken parm recipe i've ever tried...& i've tried A LOT!!
    perfect every time, never fails!! THANK YOU, TYLER!!

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  • on January 12, 2008

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    I loved this chicken parmigiana! I have never made it before and this will definitely be my go to recipe!
    Thanks!!

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  • on December 29, 2007

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    This parmesan chicken is the best I have ever tasted. My husband who hates Kalmata olives, loved it. He said it was one of the best meals I've ever made. Thank you.

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  • on December 23, 2007

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    My husband and I served this recipe for guests last night and it truly was delicious. We do however have a suggestion. When you place the cheese on top of the chicken, instead of cooking it for 15 minutes in the oven so the cheese can melt we would recommend placing the chicken with the cheese on top under the broiler to melt the cheese. We felt that cooking the chicken in the oven for 15 minutes dried the sauce out so you had more chuncks of tomatoe and less sauce. All in all the flavor was very good.

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  • on December 22, 2007

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    I have made this recipe several times and it is great every time.

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  • on December 21, 2007

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    forgot to add sugar and it still tasted exceptional. Kids still scraped the breading and tomatoes off but hubby and I thoroughly enjoyed.

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  • on December 15, 2007

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    I just got finished eating this meal that i made for my family. it was amazing. Absolutely perfect. Best hands down.

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  • on November 27, 2007

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    I read the reviews and made extra sauce and it's completely necessary because it's so good! This was quick and easy and the best chicken I've ever made!

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  • on November 26, 2007

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    This was so easy and turned out so incredible. The chicken was perfect. Crispy on the outside (make sure the oil is VERY hot for those of you saying its mushy, juicy and tender on the inside, with amazing flavor! Watched the show and compared it to the recipe and the only change was adding milk instead of water to the egg mixture. Let the sauce simmer for about 30 min and the consistency was perfect. Really thickened up nicely as it reduced. Next time I would also add more olives and spices (garlic, wine, mushrooms, more pepper flakes, etc to the sauce AFTER covering the chicken to give the sauce more flavor. It blended perfectly with the chicken, but was a little bland on the pasta. Left overs were even better the next day. Will make over and over.

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  • on November 25, 2007

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    Best chicken parm ever!

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