Food Network
Home> Recipes> Chicken>
Chicken Parmigiana Recipe

Chicken Parmigiana

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 285

Showing 41-50 of 285

Sort by:

Newest

  • on August 12, 2010

    Flag

    I did it just like he did and family loved it

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 30, 2010

    Flag

    i made a few changes though...
    -italian flavored bread crumbs
    -spiniach and mushrooms added to sauce
    -only 1 can of whole tomatos and use 1/2 jar of spagetti sauce in place of 2nd can of tomatos

    it was so good!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 08, 2010

    Flag

    BEST chicken parm EVER! I usually follow FN recipes to the T, but added just a little more garlic. Everything else exactly as stated. Ingredient combo perfect. DON'T OMIT THE OLIVES! I will double the sauce next time. I pounded and cooked the breasts as directed and chicken was delish and moist; however, b sure to serve right away so as not to cook the chicken any longer than as stated. I used 4 half breasts for the recipe and the fresh mozarella and parm on top was nice and cheesey. My staple chicken parm recipe. Can't say enough about it!! By the way, his blueberry cheesecake bars are CRAZY good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 08, 2010

    Flag

    I didn't know how this was going to turn out but I followed Tyler's recipe every step of the way and it was a success. My family loved it and they said this was the best Chicken Parmigiana that they have ever had. A million thanks Tyler. It's no wonder that you are my favorite chef. You're the best.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 04, 2010

    Flag

    THIS RECIPE IS GREAT, TONS OF FLAVOR. THE WHOLE FAMILY ENJOYED. THANKS TYLER FOR ALL THE WONDERFUL RECIPES.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 30, 2010

    Flag

    WOW...I used what was in my pantry, crushed tomatoes (Furmanos, I mixed breadcrumbs with panko (only had a little bit of each, pounded the chicken with plastic wrap, added fresh basil and oregano from my garden and cooked at a higher temperature for a shorter time. It was the BEST chicken parmesan I ever had and will keep this as a staple recipe as I have many other Tyler Florence recipes. Tyler, you are the Ultimate Chef!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 29, 2010

    Flag

    As others suggested, I doubled the sauce recipe. I pounded my chicken breasts before breading and they cooked just as the recipe states. I do admit that I added a small can of tomato sauce and some dried oregano after tasting the sauce because I wanted a more traditional flavor. Otherwise, it was excellent and my dinner guests loved it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 26, 2010

    Flag

    This was to die for! I made this for three guest and got a proposal from one...who happened to be my little sister's boyfriend. This is an absolutely amazing dish! Make sure to use all the fresh ingredients that this recipe calls for and you will understand how good this will be! Thankyou Tyler!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 12, 2010

    Flag

    This is a great recipe! I fried the chicken breasts as directed in an iron skillet then put the sauce on them and then put foil on the skillet and baked everything in the oven at 350 degrees to be sure the chicken was done. I then took off the foil, put the sliced cheese on each chicken piece, and then baked uncovered for 15 minutes or so until the cheese was melted. I think Tyler made a mistake about the cook time because when you use regular chicken breasts (not pounded you have to cook them longer than 15 minutes in the oven. This is a great recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 11, 2010

    Flag

    Made the sauce and froze half of it to use at another time. Great dinner receipe. Even my non-Italian food lover husband enjoyed this one. I used the left over sauce in another receipe and it can stand on it's own. Will add this to my collection of favorite receipes. Thanks, Tyler!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 ... 29 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.