The End of Chicken Parmesan As You Know It
Not counting pizza and spaghetti, chicken Parmesan may be the most popular Italian-American restaurant entree out there. For many years I've been trying to perfect a home version that didn’t require the breading and frying, but still offered that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. These attempts were met with soggy, flaccid results. The problem with not frying the breaded breast is the baked-on coating just doesn’t get crisp enough to stand up to the sauce and cheese.
Well, on Tuesday, February 19th, at 4:45 PM, it hit me like a giant meatball dropped from the leaning tower of Pisa (worst simile ever?). I was watching TV and saw some croutons being sprinkled on a salad. I suddenly had the answer to my crispy/cheesy coating
dilemma. The solution to the breading problem was…no breading! I would make the chicken Parmesan like a casserole; chicken and sauce, topped with a crispy, crunchy, layer of cheese and croutons.
What followed was one of my proudest moments as a cook. Not only did the recipe taste amazing, it was also better than any traditional chicken Parmesan I had ever made. When you consider it's lower in fat, takes about 10 minutes to put together, it's no wonder why this is my new favorite recipe. Now I know what Alexander Graham Bell felt like when he got that phone to work…"Watson, come here, I need you…the chicken Parmesan is ready." Enjoy!
Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
63 comments:
Wow! that looks soooo good. good idea.
OK, so you made me google the 'Watson, come here' reference. :) See I learned extra info.
Which sauce brand is that you used? Looks really red.
I used Barilla brand marinara, which I like very much.
You, my friend, are a genius...
i was just thinking ... which is unusual for me but how about throwing a healthy amount of tobasco into the marinara sauce?
Chef
You see what I mean... "Huge breasts!" Comedy genius... Just were you are headed remains a mystery, but cooking with laughter is all we need.
TGIF!
PrimeBrit...
I went with the old Italian hot pepper flakes, but sure, I'm always up for a healthy amount of Tabasco in stuff. I say yes.
That looks great John...I have got to try to make this later.
Is it possible to use chicken legs instead for this dish?
This is great, Chef John. Much easier than the traditional method and looks delicious. I will definitely try it!
On a completely unrelated note, do you by chance some sort of a banana recipe you could point me towards?
I have two ripe bananas sitting on my kitchen counter that I need to use in the next couple days and I don't have an idea what to make with them...
You could use boneless skinless thighs if you wanted. But legs with bones would take too long to cook and the top may get overdone.
Jewels, ripe bananas just beg to be used in a nice moist banana bread. Most recipes are very similar, so probably any one online will work (check reviews first) And to make it extra special throw in a handful of semi-sweet chocolate chips to offset all those nutrients.
I suppose you're right. I was trying to find an easy way out, as baking is not exactly my forte, but I must admit, banana bread was my first thought too... I suppose I shall take your advice. ;-)
Thank you
on second thought, make it a banana split!
HEY! Hadn't even thought of that! :-D
My girlfriend suggested spaghetti and meatballs for dinner yesterday but then I saw this and decided to try it. We made it half chicken and half eggplant with Pastene's Spaghetti sauce. Aside from the eggplant and sauce, we made it as written. You better patent it Chef John as I'm sure this dish will be on the menus soon of the leading chains, it has everything they like in a dish!!! Excellent. We did feel though that the croutons overpowered the dish. I'll make it again one day with half the amount of croutons and would mildly crush them just a tiny bit. It's a a very very tasty dish, easy to prepare and quick to boot, chicken comes out just right, taste is wonderful - just a stroke of genius dish.
Thanks! I was kidding about the "genius" thing, but if people keep agreeing so be it! ;)
I'm glad you enjoyed it. They say imitation is the greatest form of flattery, but for a chef the greatest form of flattery is someone using one of your recipes and tweaking it to their own tastes...and a new dish is born.
btw, you can't patent a recipe. Which is OK since I hate filing paperwork.
Mamma mia ma cosa c'entra con la cucina italiana???
Comunque complimenti per la buona volontà .
Thanks. I don't speak Italian, but I'm assuming it says something like "I like this recipe so much I'm about to send you a huge donation!"
Gracie!
Dear Chef John,
you might be interested in how the Japanese try to reduce the calories in their food ^___^
subtitles are provided at the top. btw im guessing that egoma oil is perilla oil...
here's the link http://www.crunchyroll.com/media-281118/Docchi-no-Ryouri-show-Hamburger-vs-Tonkatsu.html
That's so weird... I was just sitting here thinking, "I wonder how the Japanese try to reduce the calories in their food?" ;)
So, where is this info and oil you speak of??
hey, sorry...guess my link didnt come thru...hehe..here it is again http://www.crunchyroll.com/media-281118/Docchi-no-Ryouri-show-Hamburger-vs-Tonkatsu.html
Hey Chef John,
Looks great! I actally have a question about garlic for you. So I bought a huge bag of garlic at Costco the other day, and I was wondering if there is any way that I can mince up a ton of it and put it in a storage container, while still preserving its freshness.
I was wondering, do I have to use marinara sauce? Or can I use this four cheese Ragu sauce I found??
that will work fine
Hi Chef,
I tried this recipe yesterday and it was really good! Thank you!
Hey Chef
Just made this and it turned out pretty good. One comment is that the chicken at the bottom does not absorb too much flavor. It seems like each layer is flavorful on its own but there was not much melding with the chicken. Any way to improve upon that? Other than that, I could see this being a go-to dish.
Thanks,
Andrew
I think you need to find more absorbent chicken! ;)
My chicken breasts were nicely infused with the garlic and hot pepper from the bottom.
You could marinate the breast in garlic and herbs first and then make.
Thanks.
Andrew,
Put a thin layer of sauce and grated cheese on the bottom of the baking dish and then add some garlic and red pepper.
Dan
made this last night and it was delicious! we split each breast in half and had several servings in one pan. bravo, keep these amazingly easy recipes coming.
Just made this today- even the picky eater liked it. Next time I will divide it into 2 pans as the meat was not done after 35 min. so (this time I transferred half into another 9x13 pan and baked another 25 min.) might also slice each piece crossways so they are not so thick, or pound them to flatten a little. Used "Bertolli Vineyard premium Collections Marinara with Burgundy Wine"- nice aroma.
Nice there is no frying to do- lower fat.
This was the best vid ever ;)
And yes, you are a genius!!!!
Chef John! This one is a winner! I made it last night in about 15 minutes, cooked it in another 35 minutes and completely satisfied all 8 of us! Even the picky eaters liked it.
Thanks!
Jim
One word.....Awesome. you Chef are a genius. and by the way, what is the music in the first 10 seconds?
Andrea Bocelli's "Con Te Partiro"
Your oven is so clean! This looks really good, can't wait to give it a try.
I just made this tonight - Best.Chicken.Parm.Ever. Thanks ever so much - a definite keeper. Loved the video, too!
Chef John, you're a genius.
I've made this recipe three times and it never ceases to amaze me how delicious this recipe is.
In fact, I used your Marinara Sauce recipe instead of the commercial stuff and the result is outstanding.
Fine job, Chef John, you're a stellar chef.
Chef John,
I made this for the family and they loved it. I am going to make it for a church dinner this weekend, but I am going to cut the chicken into strips so that more people can get some of it. It's pot luck so you know everyone will want a bite.
Thanks for posting all the great recipes.
Hi Chef John,
I'm one of your subscribers on youtube and I had to thank you for this wonderful recipe :) I too, had... ahem... 'big breasts' from the butcher shop and I went ahead and gave your recipe a try. Everyone in the house raved! I love that I didn't have to wash so many dishes afterward. I had to cover the pan with foil to prevent overbrowning of the croutons because the breasts needed an extra 10 minutes. Too bad Rachel Ray didn't think of this one (HA! NOT!)- this was so easy, quick, and delicious. Brilliant! MUAH :* Ciao!
---------------Your subscriber,
Maria aka sh97
Chef John,
I just made this last night and served it with angel hair pasta and it was delicious! I cannot stress how amazing it was for such a simply recipe. Thank you again for another wonderful recipe.
Hey John! Made this last night for me and my girlfriend and it was a huge hit. Tremendously easy and absolutely delicious! It's definitely entering our regular dinner rotation.
Thanks! "...Food Wishes, making boyfriends look good since 2007"
my fiancee claims he doesn't like this or that, and then i make it(usually something you show me) and he is a changed man. thank you for yet another recipe that has changed his mind.
the garlic croutons i used(wegmans brand) were overpowering, but other than that it was a big hit, and simple to boot!
What brand garlic croutons did you use?
I believe they were Marie Calender
This is awesome. I made it a few months ago and was craving it again allllll week. So tonight I finally had a chance to make it, and YUM! Thanks, Chef John! One problem, though...my chicken breasts never get done in 35 or even 40 minutes. Should I bake it lower in the oven? Cover with foil for half the time?
The best croutons to use for this are the garlic focaccia ones in the huge bag from Costco!
that's ok, just cook it longer. cover loosely if it gets too dark. You can also sear the breasts first and then make it. Some people make it by cutting the chicken in strips.
I made this for my fiance last night and he threw a bloody fit that he wouldn't eat it(super picky and isn't a fan of Italian or any hot dish, crazy i know but...)So i pulled the mother act out and said kitchens closed, eat this or starve. I come back out to find HE ATE THE WHOLE PAN, and now he's demanding it once a week.
Thank you so much for this recipe, now maybe i can convince him to eat my eggplant hot-dish..hopefully.
;)
Tell him Chef John said he's lucky to have you! I would have booted his italian-food-disliking ass out a long time ago! ;)
Dear Chef John, I discovered your blog recently and have been an avid fan/stalker. I made this Chicken Parmesan today and it's delicious! I love the Chicken Cacciatore too! Thank you so much for posting your video recipes.
thanks, I love stalkers!
This recipe sounds great. Is there someplace where I can get the whole receipe in written form? Thanks!
i don't do written recipes, but I will be offering transcripts soon (for a nominal fee).
No teasing.
Where's the video?
?? the video is in the post
can't wait to try this tonight!
How long do you cook it for?
35-40 minutes or until done... (btw, says and shows in the video)
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