Filed Under: Healthy | Italian | Main Dish

Chicken Parmesan

Recipe By Tessa Arias
May 12th, 2009
Hey everyone :) For Mother's Day I offered to make dinner, which was an idea my mom loved. I thought it would be less stressful and less expensive then finding...

Hey everyone ๐Ÿ™‚ For Mother’s Day I offered to make dinner, which was an idea my mom loved. I thought it would be less stressful and less expensive then finding a restaurant that wasn’t filled to capacity with families celebrating Mother’s Day. It did turn out to be less stressful and expensive, for everyone but me! I accidentally bought chicken tender breasts instead of chicken cutlets. Everything still worked out fine, but instead of big thin pieces of chicken, I had miniature ones.

I made Chicken Parmesan (at my Mom’s request of either Lasagna or a chicken dish) with pasta, a salad, and Tiramisu for dessert. Everything turned out tasty! In fact, we’re having leftovers tonight. I used Giada de Laurentiis’ recipe (surprise, surprise) for a lightened version of Chicken Parmesan. The chicken in this recipe isn’t coated with eggs and a pile of breadcrumbs, then fried. Its stands up to the traditional (and unhealthy) version, but definitely can’t top it.

Note: I definitely used more cheese then the recipe called for! Also, I don’t have an ovenproof skillet (someone feeling generous?) so I transferred everything to a glass baking dish. I didn’t dot the tops of the cutlets with unsalted butter either, simply because I didn’t have any unsalted butter.

Chicken Parmesan
From Everyday Italian by Giada de Laurentiis

  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh flat-leaf parsley
  • 4 chicken cutlets (about 3 oz each)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup Marinara Sauce (recipe follows)
  • 1/4 cup shredded mozzarella cheese
  • 8 teaspoons freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter, cut into pieces

Preheat the oven to 500 degrees. In a small bowl, stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with salt and pepper. Heat a large, heavy ovenproof skillet over a high flame. Add the cutlets and cook just until brown, about 1 minute per side. Remove from heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tablespoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Dot the tops with the butter pieces, and bake until the cheese melts and the chicken is cooked through, about 5 minutes.

Marinara Sauce
Makes about 2 quarts (8 cups); 1 quart will serve 4 over pasta
Lasts 1 week refrigerated, 3 months frozen

  • 1/2 cup extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 (32 oz) cans crushed tomatoes
  • 2 dried bay leaves

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Sara — May 12, 2009 at 2:49 am

    This looks awesome! I love cheesy chicken and pasta.

  2. #
    Emily — May 12, 2009 at 10:15 am

    Looks terrific! I bet your mom loved it.

    I like how you lightened it up a bit.

  3. #
    Tessa — May 13, 2009 at 5:18 am

    Thank you Sara and Emily ๐Ÿ™‚

  4. #
    nick — May 13, 2009 at 3:17 pm

    Your mother is lucky, mine just got flowers.

    “I don’t have an ovenproof skillet” this is terrible. sigh… I remember those days. My advice: if you are going to buy 1 expensive piece of cookware go for cast iron (prob. dutch oven). Before we got all of our ridiculous kitchen accoutrement we used one for most everything – being able to go from stove to oven is key for a lot of stuff.

    Lovely looking dish!

  5. #
    Tessa — May 14, 2009 at 9:57 pm

    Nick, I’m actually considering purchasing an All Clad pot and pan set. I’m not sure if I really want to spend that much money though!! Right now they have a special where if you purchase I think $200 of All Clad you get a free dutch oven and au gratin dish!

  6. #
    Aggie — May 16, 2009 at 8:53 pm

    Tessa, this looks delicious!! I love chicken parm and love the way you made it Giada style! Your photography is awesome!

  7. #
    Tessa — May 16, 2009 at 11:52 pm

    Thank you so much Aggie! ๐Ÿ™‚

  8. #
    thenotsoskinnykitchen — May 18, 2009 at 5:47 pm

    This looks delicious! My boyfriend loves Chicken Parm so maybe I’ll surprise him with this recipe soon ๐Ÿ™‚

    I saw that you are considering buying some All-Clad pots and pans, and I wanted to let you know that we bought the Emerilware that is made by All-Clad. I’m sure it’s not as top of the line or the same quality as the original line, but we have loved it so far! I’ve been using it for about six months now and have no complaints. Considering that the whole set is less than some of the single pieces of All-Clad, it could be a good alternative if you’re looking for a budget-friendly option. Otherwise, I agree with Nick that cast iron is probably the most versatile piece to start with if you are trying to form a collection.

  9. #
    Tessa — May 18, 2009 at 7:47 pm

    Thanks for the Advice, Liz. I’ve actually been shopping around for a cheaper alternative to All-Clad. I’ll keep Emerilware in mind!

  10. #
    peasepudding — May 21, 2009 at 8:01 am

    Lucky Mum! The chicken parmesan looks great, the colours on the photo have come out really well.

  11. #
    Tessa — May 21, 2009 at 1:37 pm

    Thank you!! I snapped them so fast because everyone was hungry, I was afraid they weren’t going to come out right.

  12. #
    Baby Sister — July 18, 2011 at 11:33 pm

    I just wanted you to know, I found this recipe and made it for dinner on Sunday and it was A-MAZ-ING!! I am in love with it, as is my Boyfriend and I believe the rest of my family. So thanks for having it. ๐Ÿ™‚

  13. #
    pixie — May 8, 2012 at 1:38 am

    this was the best parmesan chicken ive ever had! and the marinara sauce was off the hook! def will make this more often. wonderful! thank you for sharing!!


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