Chicken Parmigiana

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After watching the episode, I had to make the complete Ultimate Chicken Parmigiana meal. Absolutely fantastic. Thanks Tyler!!

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This was the best chicken parm, ever. I am Italian, so I have to admit I was a bit skeptical about trying someone else's sauce recipe (and I don't like olives, but I am so glad I made this recipe!!

It was perfect! I also made the garlic bread featured in this episode and it was a perfect compliment to the chicken!

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Watched this episode during the week and had to try it for my family's Sunday dinner. I had read reviews of those who left the olives out but as my nieces and nephew are olive lovers I decided to use them. The sauce was outstanding. I did double the recipe as I was feeding eight, and it was just enough for us all to enjoy it on the spaghetti as well. I cooked the breasts a little longer in the pan then suggested... still to a golden brown but they needed a little longer to cook through than the recipe suggests. I make garlic bread often with dinner and was happy to try a new recipe. Well... talk about RAVE reviews. Tyler's Herbed Garlic Bread was a huge hit. I very much enjoyed it myself. Made a bagged caesar as I didn't have time to try Tyler's caesar recipe, but next time I certainly will. Don't omit the olives! They add a really great taste to the sauce....

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Another WINNER from Tyler. Its seems I'm using his recipes more and more and they never disappoint!

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Chicken Parmigiana was a favorite when we were kids. Now, 50+ years later, the same name for the recipe but OUTSTANDING in flavor and texture. We enjoyed this recipe so much, my husband decided to make it again for a dinner party. We had our butcher also give us 12 boneless chicken thighs. We used both the white and dark meats, followed the recipe exactly...wonderful dinner. Just like turkey at Thanksgiving dinner, some people like the white and some like the dark meat. It was delicious!

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I hated having to admit that this recipe wasn't mine when I prepared this meal for guests. I used everything as directed except the olives, which I don't care for. I will use the marinara recipe again and again, but next time I will double the amount because we ran a little short.

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After making this simple red sauce, you'll never buy another jarred one again! It is easy and worth while. Tyler's recipes have taught me when to use short cuts, and when it really makes a difference to make it from scratch. This is the most requested dinner of my culinary arsenal, and I'd like to thank Tyler for teaching me some simple techniques in this recipe that help with so many other meals too. Make it tonight, your men will love you for it. Trust me.

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simple to make & very delicious, the olives give it a real good flavor and the chicken was so tender you could cut it with a fork. I would definatley make it again.

Theresa G
New Port Richey, Fl.

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the best sauce ever. I made extra like one writer suggested and saved it for another meal. I used it in my crock pot to cook pork braggiole. The olives and the chunky tomatoes were great and added the rustic touch I was going for. We had dinner guests including children and all enjoyed the meal.

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I have made this recipe a few times over the past two years, and it is the best chicken parm I have ever had. Yes, the prep takes awhile, but is so worth it. I agree with the people that say to double the tomato sauce part, and save some for leftovers. If you are going through the trouble, why not make double! I cook the sauce in a deep pot and therefore do not have the splashing when the tomatoes are added, or the mess to clean up. If you do not have an oven safe skillet, I bet you could heat up a baking dish in the oven as it warms, and place the cooked chicken, pan drippings, and sauce in there to bake. I haven't done that, but it might work. Anyway, try this recipe... you will be so impressed.