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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 31-40 of 285

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  • on December 17, 2010

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    i made this exactly as directed and it was truely awesome!!! my girlfriend told me it was the best chicken parm she had ever had!!! don't change a thing and it will turn out great!!!! amazing!!!

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  • on November 15, 2010

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    Delicious recipe! I just made it, and it was very tasty. I will be using this recipe for chicken parmesan in the future. I bought chicken breast cutlets from Whole Foods which were thinner than regular chicken breasts, and they came out great. Very good recipe.

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  • on October 30, 2010

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    Hubby drew hearts all over this recipe, after I printed it out. DEFINITELY DELECTABLE! e-z to make, especially after trying it once.

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  • on September 11, 2010

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    I was never a Ck Parm person, partly bcuase I worked at Olive Garden for so many yrs. I am Italian and this is the best tasting recipe I have ever used.. I loved it!!!! i am making it again for a dinner party.. Although my husband is not a fan of Olives, he loved it! It was a very easy recipe to make and follow!!!! Thanks Tyler!

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  • on September 06, 2010

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    Flavors,Flavors,Flavors--------Sauce is 1000000% even better the next day. When coming out of the oven just a beautiful dish for company to see. Keeper, need I say more?

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  • on September 03, 2010

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    I only used this recipe for the meat and it was great!

    I did adjust this recipe to my taste and so I did several things differently:

    1-Used italian seasoned bread crumbs-all I had on hand.
    2-Did not add the parsley since the breadcrumbs already tasted enough like it, so I added oregano instead (only half a 1/4 cup since the crumbs already had seasonings.
    3-I lightly salt and peppered the chicken before dredging it in the flour.
    4-Baked the chicken instead of frying it - placed on cookie sheet sprayed with Pam and baked at 350 degrees for 25 minutes-flipping once halfway through.
    5-Used part skim mozzarella.
    6-Sprinkled the chicken with the remaining breadcrumbs & parmigiano mixture I had leftover instead of with just the parmigiano cheese.

    We loved it - it was moist and tasty all through out-every single component of this dish was well seasoned and it came through in every bite ...very happy meal! :

    Only complaint is it doesn't say how thin to make the breasts so I went on the thinner side and pounded the breasts before I dredged them...Also I used about 2 pounds of chicken but followed this recipe's proportions-and still had flour and a ton of breadcrumbs left over! So you might want to start with half a cup of breadcrumbs, half a cup of cheese and half a cup of flour to start - it should be enough for the amount of chicken this recipe calls for...

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  • on August 27, 2010

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    This recipe was so easy to make and truly delicious. It also freezes well. This definitely is in my most favorite recipe folder.

    It's a recipe I will pull out when company comes and I want to impress!

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  • on August 26, 2010

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    OMG!!!! This was the BOMB.... It was WONDERFUL!!! My family LOVED it!!!! Can't wait to make it again. The only problem I had was not enough sauce left for the spaghetti, it wasn't saucy enough and the reason for that is, the written recipe says drain the tomatoes and watching the video again after I made the sauce I noticed Tyler didn't drain the tomatoes. So needless to say next time I won't be draining the tomatoes. Good recipe Tyler!!!

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  • on August 16, 2010

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    This was the best chicken parmigiana I have ever tasted and now my husband's favorite meal. Worth the 5 stars!

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  • on August 12, 2010

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    Fabulous and easy to cut down for two. Definitely a dish to serve for guests and for the fam!

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