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8 Tasty Takes on Chicken Parmesan

Even the pickiest eaters agree: Chicken Parm is delicious. See these 8 top-rated recipes.

Top Tips from Home Cooks

"Let the coated chicken sit in the fridge for 20 minutes prior to preparation so that the breading will stick better." -Crystal S

"After the chicken has baked, put a slice of mozzarella or provolone cheese on top of each breast and pour your favorite sauce over it. Put it back in the oven until the sauce bubbles and the cheese melts." -mimi

"Pound your chicken breasts to an even half-inch thickness. This allows the chicken to stay moist and cook evenly in the skillet." -MomSavedByGrace

"I always 'double bread' or dip my chicken in the bread crumb and egg mixtures twice for an extra thick coating." -Jillian

"I usually cook it on a George Foreman grill to cut down on the oil in frying it." -MRSPMWILLIAMS

Baked Garlic Parmesan Chicken

My Mom's Parmesan Chicken

Tomato Chicken Parmesan

Baked Paprika Parmesan Chicken

Grandma Bogie's Parmesan Chicken

Garlic Parmesan Chicken

VIDEO: Easy Chicken Parmesan Bake

Chicken Parmesan Casserole II

Comments

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ALLEN081644

Mar. 1, 2012 8:05 pm

I am in to deconstucting dishes. My twist to a parm is first,grill your cicken on the gas/charcoal grill. The smoky grill taste kicks it up a couple notches. Get a nice crust on it. When it is done, add shredded or grated parm cheese. I prefer grated. You can present it with the pasta on top or not. If not present the chicken with a splash of sauce and pasta on the side. While you are grilling the chicken, slice French or Italian bread on a bias and butter it with garlic butter on both sides, then grill it, both sides. I guarantee you will impress your guests. I love sharing my ideas. Send some to me! Allen

SuzeQ Texas

Mar. 4, 2012 6:35 am

The best Chicken Parmesan I ever made was for a special meal and I took extra pains in doing so. I used fresh, never frozen chicken breasts which I pounded to about 1/2 inch. My bread crumbs were from leftover yeast rolls that I graded myself and seasoned. The parsesan was freshly graded Parmigiano Reggiano and the sauce was "Menu" Sugo all'Arrabbiata. To me fresh, quality ingredients make all the difference. If you try this, let me know. Suze

Dr. Jim

Mar. 4, 2012 6:58 am

graTed !

Beth

Mar. 4, 2012 7:17 am

How about a slow cooker recipe? Beth

Daisie

Mar. 4, 2012 8:07 am

Thank-you Dr. Jim....I was right there with you!

readingmom

Mar. 4, 2012 9:26 am

To keep things simple at my house, I use skinless, boneless chicken breasts cut in half. I place these(no pre cooking, no breading) in a baking dish, cover with my favorite pasta sauce(turn for even coverage)Top generously with grated mozza and parmasan and bake at 350 for 40 min. Juicy and delish! My kids love it.

Lyna

Mar. 4, 2012 9:31 am

For SuzeQ: Hi. I was wondering about your comment for the Arrabiata sauce. "Menu" - is that a cookbook or a restaurant? I have my own version of All'Arrabiata sauce and I too ONLY use really fresh ingredients. Thank you, "Lyna"

rtmswayze

Mar. 4, 2012 5:12 pm

Slow cooker recipe: I place 4 boneless skinless chicken breast in the slow cooker. Then I pour a can of pizza sauce over the whole thing and cook on low for 6 hours. About 20 minutes before I'm ready to serve I place shredded mozza cheese over each chicken breast to melt. I serve it with rice. My kids love this dish. We call it Pizza Chicken.

Joanne

Mar. 4, 2012 5:14 pm

No contest - fresh ingredients is the only way to go, thanks for sharing.

Holly Ann

Mar. 4, 2012 9:12 pm

Lightly bread pounded chicken breasts by dipping in a mix of flour and garlic powder, s & p, dip in beaten egg and finally press them into a mix of 1 part fine bread crumbs, 1 part panko and 1 part grated Parmesan cheese. Brown the chicken in hot oil on both sides. Place in baking dish that has a layer of homemade marinara sauce (don't buy the processed jarred sauces!). Top with thick slices of provolone cheese and bake for 20 minutes at 350 degrees. Remove from oven and sprinkle with a few tablespoons of Parmesan and serve with a small side of spaghetti tossed with exra marinara sauce.

bpwkaren

Mar. 5, 2012 11:15 am

I'm making a variation for dinner. Split chicken breast with bone and skin. Garlic, smoked paprika, butter, and parm under the skin. Olive oil and salt and pepper on top of the skin. Then roasted in a 400 degree oven.

gillian

Mar. 5, 2012 12:49 pm

Dr. T: LOL I knew Suze meant graTed!

thawsout

Mar. 5, 2012 2:10 pm

Sounds delicious and lovely presentation; thanks

TerriTree

Mar. 5, 2012 2:25 pm

Try Mexican Chicken Parm by adding Fresh squeeze of lime to the beaten egg (dredge in flour first) then egg then bread crumbs seasoned with a pinch of taco seasoning in the crumbs. I use more than a pinch, like half an envelope, any brand taco seasoning, Fry cutlets as usual, drain on ppr twl. Arrange in baking pann add salsa over cutlets then smother with pepper jack cheese. Bake@ 350 until cheese melts, about 20 min. But careful not to let cheese burn ..just melt. Serve with lime circles on top and Mexican rice, any boxed kind, stir in 2 c. Mixed vegetables. Frozen MARGARITA along side this dish, helps it all taste even better!!

maryhsa

Mar. 9, 2012 6:53 am

I'm sure we all realized that graded was typed in for grated. I, too, sometimes get so excited when I'm writing/talking about something and make an error. Let's not waste space about things that aren't important and concentrate on our joint fondness for good food with good people. Smacznego!

MissouriGal13

May 27, 2012 4:16 am

Yes, please be courteous to other posters. Kindness and courtesy should always come first. I hesitated to even comment about this. I see it on so many sites that I think it is time to request some thoughtful courtesy. Typos or even misspellings are not a great evil.

MRSBAIN

Jun. 9, 2012 3:23 pm

Dear Suze, I made your chicken parm recipe and it was fabulous. Thank you so much for a great recipe to add to my favorites.

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