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 71-80 of 285

Sort by:

Newest

  • on November 15, 2009

    Flag

    I saw Tyler make this on TV and it looked so good and easy to do. I?ve made it about 5 times now for family and friends. I use all basil instead of the parsley. Just use the whole bunch from the store. The fresh herbs in the bread crumbs make for a nice presentation. The whole breast rather than a thin cutlet makes for a very generous portion. Not everyone will finish it and the pasta. I am a believer in San Marzano tomatoes. They cost more but hey, how often are you making this? Splurge a little already. I wondered about the olives in the tomato sauce. Do it! It is so good. I use the recommend ? cup or more! I don?t have an oven proof skillet so after cooking the chicken I transferred it to a 9? square baking pan, and then proceeded with the rest of the ingredients. I?ve had a little difficulty getting the chicken cooked through. If the oven is too warm the cheese melts and it looks good but the inside may not be there yet. Check it with a thermometer to be certain.

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

  • on November 05, 2009

    Flag

    I saw Tyler making this recipe about 2 years ago and I said I got to make this, and I made it just as he did it with the pasta and the garlic bread, everyone loved it, my husband, my son, and my mother is making it at her home too, everyone in the family loved it, they have even asked me to make it when the family gets together. Loved it, I would give this recipe more than 5 stars rating.

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

  • on October 20, 2009

    Flag

    This is a great recipe but it is time consuming and pricey if using the recomended ingredients.

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

  • on October 18, 2009

    Flag

    This is the best chicken parmigiana recipe I have ever tried. I love italian food and had it every Sunday growing up. Tyler's recipe is the best! The fresh ingredients (fresh basil, bay leaves, parsley make such a difference in cooking. The flavor of the sauce was out of this world. I didn't add the olives though...just my preference. I followed the recipe exactly except baking the chicken -- we had to hold off on dinner for a while so I lowered the oven temp and let the chicken cook slowly longer. The outside of the chicken was crispy and the inside was so tender that you can cut it with a fork. I served with spaghetti and italian bread. Thank you TYLER! My new favorite! :

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

  • on September 26, 2009

    Flag

    I made this for company and loved it! I chopped the olives so that spread the flavor out. I also couldn't find panko bread crumbs so made my own. I think this was a big factor in the success of the dish. A crusty breading made this dish more special!
    II made the sauce the day ahead which was a real time saver for having a dinner party. I also used the suggestion to flatten out the chicken breasts. I then cut them into smaller filets before breading and cooking because the flattened breasts became huge. Cutting these pieces made the dish more manageable on the plate. I cooked them completely in the skillet (didn't take long since they are so thin then put them under broiler to melt cheese. I ladled sauce over pasta, then topped with a wonderfully crusty, cheesy chicken flilet. Very, very good!
    I also made the herbed bread featured in this episode.

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

  • on September 21, 2009

    Flag

    I made this for a small dinner party. It was the first time I made homemade sauce for my boyfriend, who is Italian, so I was a little nervous. Everyone loved the sauce, especially the olives. I used panko instead of regular breadcrumbs on the chicken and waited to add the sauce until just before serving. Delicious!!

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

  • on September 15, 2009

    Flag

    This recipe was great. I have never really made home made sauce before so I was pretty proud of myself that it tasted so good. I roughly chopped the olives before putting them in. They added a great salty flavor when you got a piece. I cooked this with the garlic bread and it was an awesome meal. My 15 month old (who is very picky ate all of hers so I know it was good! The only complaint was that I used tons of dishes. But oh well, the cook shouldn't clean afterwards any way.

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

  • on September 07, 2009

    Flag

    I have been around and have made Parmegiana and have had it in Italy dozens of times, but this is truly wonderful. The brined olives really are a must, I use a little more than called for and rough-chop them, just my opinion. I suggest 2 pinches of the dried peppers.
    Also, a great tip is to BRINE your chicken breasts for an hour in salt water with brown sugar. Absolutely rustically perfect, couldn't be better. Again, Tyler, a home run! PS: great with your green beans with almonds....less carbolicious. Cheers!

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

  • on August 31, 2009

    Flag

    This was the absolute best chicken parmigiana I have ever had. My family of 20 agreed as well. I have a couple tips though. I used panko bread crumbs instead of regular bread crumbs and that gave it a great crunch. Unfortunately, when I put the sauce on to bake it, the crunch was gone. So here's my ultimate, Tyler's Ultimate Chicken Parmigiana. Cook the chicken completely through in skillet. Then put mozzarella on tops of chicken, broil for 1-2 minutes, then serve by placing pasta on plate, topping with sauce, and then placing the wonderfully crunch panko parmesan chicken on top. So much better then the soggy bread crumbs.

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

  • on August 31, 2009

    Flag

    This recipe is so delicious. I pounded the chicken which made it so tender, you didn't have to use a knife to cut it. I also used 2 cans of crushed tomatoes instead of whole and added some minced garlic to the bread crumbs. I think next time, I will also add more olives. That really gave it nice flavor. I made the sauce the day before so that I didn't have to spend too much time on the dish and could spend my time with my company. It made the seasoning really get into the sauce. This was a huge hit at my dinner party. I will definitely make this many times! Highly recommended.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 3 4 5 6 7 8 9 10 11 12 13 ... 29 Next »
Advertisement
[an error occurred while processing this directive]

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.