Thursday, February 21, 2008

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!

UPDATE!! My chicken really was done after 35 minutes (plus resting for 10), but your cooking time may be up to an hour depending on the size, shape, and temperature of your chicken. Please use a meat thermometer to check doneness (155 degree F.)



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

361 comments:

«Oldest   ‹Older   201 – 361 of 361
Jenn H said...

I started making this recipe a few weeks after seeing it on AllRecipes.com. It meets all of our dinner requirements (relatively healthy, tasty, kid approved, good as leftovers for hubby to take to work). Since our daughter was born 5 weeks ago, it has become a staple in our weekly menu because it literally takes 5 minutes to put together and nearly all of the ingredients are staples in our house (I just make sure to keep croutons on hand now, too). Six thumbs up from our family!

BethF said...
This comment has been removed by the author.
BethF said...

Found your recipe on pinterest and made it for dinner tonight. I used chicken cutlets and it was done in 35 min. I added italian seasoning to the garlic and red pepper flakes. It smelled fabulous as it was baking and tastes delicious. Quick and easy too.

Adele Forbes said...

Amazing....thank you so very much for sharing!

Anonymous said...

This was SO GOOD. I can't believe how moist the chicken was. It was just gorgeous. I'll have to do it again. Thanks for the recipe

Araxjan said...

What's a good way to incorporate mushrooms into this dish?
I didn't know if I should saute them and add to sauce, or put em in there raw and let em bake?

Anonymous said...

I just tried this and it is amazing! I cut my chicken up into small bite size pieces before cooking just so it would be easier to eat. I cooked it for 35 minutes and it was perfect!

Araxjan said...

What a perfect dish! It was so simple and fast to make. My guests were so impressed by how juicy the chicken was, how flavorful the whole dish was, and how crispy yet juicy the croutons were... not to mention the perfection of the cheese. By making this instead of lasagna, I had time to also make calamari, spinach artichoke dip, tabbouleh and garlic bread!

chanel said...

exciting! you're hilarious!

Aurita said...

It doesn't require salt?? I didn't see when you put it.

Chef John said...

depends on the sauce and croutons, but you can season the breast when you lay them in the pan if desired.

Ann said...

I'm trying this for dinner this evening. Can't wait.

nelsenmom said...

I'm kind of new to Food Wishes. Is there some place I can find the nutrition info for your recipes? I need to plug them into my LoseIt! app. Thanks! We are having the Chicken parm bake tonight! Can't wait. ~nelsenmom

Blair said...

My wife made this after seeing it on Pinterest. We love our trips to Italy and Italian flavours (just came back from Tuscany and missing it already). This was hands-down one of the tastiest dishes we have made. A loaf of crusty Italian bread, a glass of Barolo (or Sassacaia if you can afford) and this rivals anything I've tasted in favourite Italian restaurants. A humble and heartfelt grazie!

Joan said...

LOVE this recipe...thank you!

Sarah said...

Making this tonight for about 10 people. I doubled the recipe but have a few questions. Can I cook at the same time? I don't have a double oven...bummer!!! AND can I make it ahead of time and then pop it in when needed? I'm worried the croutons will soften too much before cooking but what's the consensus? Thanks!

Chef John said...

the only real good way to double is to do in two pans and cook at the same time. You could one one at a time, but how would you keep the other hot?

lotstolearn said...

Just made this using chicken breasts I pounded out. Instead of olive oil and red pepper flakes, I used Italian dressing on the bottom of the pan. Also made a pan with eggplant instead of chicken. Thanks for the fantastic idea!
On another note, how can you cook too much of this?!? If I'm lucky, I'll get leftovers for lunch!

Anonymous said...

I am usually known as a microwave queen, however, I saw this recipe and a) it looked delicious and b) it looked simple. Wow.. on both accounts.. it was extremely simple and very delicious.. I have some of the pickiest kids and one asked for 2nds and the other one completely finished his plate. Thank you.. and yes.. it was GENIUS!!

PsyCody said...

Maybe you can help. Made this tonight. The chicken didn't cook through correctly and so the croutons and cheese burned on top trying to cook the chicken, next time I will cut the chicken into skinnier pieces. Also, the croutons didn't soften up enough, it was just a crusty mass on top. The meal was still pretty good, but next time I will incorporate the above mentioned steps. Any advice?

heatherw44 said...

chicken tenderloins? i have these because my children prefer them. But i think they might work for this recipe. what do you think, chef john?

Chef John said...

yes! tenders are great.

SweetMarie83 said...

Thank god for Pinterest! lol This looks and sounds amazing, and so simple! I'm going to get everything I need for this when I go grocery shopping on Friday. Thanks for the great recipe!

Anonymous said...

Thank you, thank you, Chef John. Chicken Parmesan is an absolute favorite of my husband. Sadly, with three young children, who are usually standing between me and the counter, I don't have the time or patience for the traditional preparation. I tried this recipe last night and, WOWZA! It was insanely easy and incredibly delicious! My husband loved it. I don't think I'll EVER go back to the "old way."

Christy said...

Hi Chef John,
This was FABULOUS for dinner tonight. FYI: For gluten-conscious people like me, you can substitute Ezekiel bread (toasted)in place of the croutons: I used four slices and tore into little pieces. Yummy. Thank you!

Bobbi said...

Just want to get your permission to post on Pinterst. Thanks.

Anonymous said...

I made this tonight! It was FABULOUS!!
The only thing is that it took longer than "35" mins to bake so I urge you to use a meat thermometer.
Thanks for sharing this recipe!

Chef John said...

Go for it! Thanks!

3e69d30a-64a2-11e0-8938-000bcdcb2996 said...

LOVE this recipe! make it all the time. trying it with eggplant next.

Amy Cardinal said...

Not only was the recipe wonderful but your video is the bomb. My husband watched it with me and promptly took over making dinner! Thanks for that!!! It was delicious.

MsBrandy said...

I found this recipe on pinterest a few days ago it looked so delicious and simple plus I had everything already. This dish is really good only thing i would add next go round is a pinch of salt n pepper to the chicken breast

Katherine B said...

made this tonight and did it a little different only because I was away from my laptop and thought I had committed to memory (I accidentally added another layer of marina & cheese on top...am waiting for it to cool so we can eat!

Pam Taylor said...

I am eating it as I type - I couldn't wait to post how incredible this is! Easy prep and clean-up! Amazing flavor - and the chicken is soooo tender and juicy! Since I had 6 big breasts, I cooked for 10 add'l minutes with foil over during that last 10 to keep the croutons and cheese from over-browning. I am now officially infatuated with you, Chef John! Thank you for this simple route to chicken parm heaven.

Ragan said...

My family loved this recipe! My husband said it was one of the best chicken recipes I've ever made! Thanks so much! Even my kids liked it.

koryshar said...

Found this posted on Pinterest. Made it tonight...delicious!! Thanks for sharing.

Anonymous said...

We loved this recipe!! After reading comments, I sliced my chicken in strips...for quick cooking. Served with salad and bread perfect Sunday dinner!!

Anonymous said...

I have made this before and its delicious. Do you think it would be possible to incorporate spaghetti into this casserole. My thoughts were to break up the spaghetti into 1 in pieces, cook according to directions, then layer the cook spaghetti on the bottom of the dish under the chicken. Maybe need to add a little more maranara sauce. What do you think????

Kris B said...

I was thinking the same thing Anonymous. Making this tonite and am going to add the noodls. partially cooked. Also, I only have ranch croutons. Would that add a blah flavor??

Chef John said...

spaghetti could work, but what does a layer of noodles add?

Why have mushy, mediocre pasta, when you can make perfect pasta and serve this with it? Doesn't sound like a great idea to me!

Anonymous said...

I love this recipe, BUT, I will never print anything off your blog!!! 52 pages to get to the recipe!!!!!! My printer is downstairs so it would not have helped to run up. ( I don't run- at all )
Others have asked-- PLEASE get a printable recipe without all the comments!!!!!!!

Anonymous said...

Love this recipe. I loosely tent the casserole for the first 20 minutes to prevent the croutons from burning, and save the final layer of mozzarella for the last ten minutes of baking time (with the tent removed). Thanks John!

Anonymous said...

This recipe looks awesome, and I just had another one of those AHA moments. I am going to try substituting French's French Fried onions for the croutons. Not healthy, but, hey, every once in awhile is ok, right?

Anonymous said...

to print without the comments, just select "print page 1 only" on your print options. I finally figured this out, and it usually works great.

Lindsay @Artsy-Fartsy Mama said...

Sounds amazing, definitely going to try this! Thanks for sharing!

I featured your recipe on my blog today, come check it out:
http://www.artsyfartsymama.com/2012/04/pinteresting-features-n-shtuff-29.html

valerie said...

Do you know the nutritional info on this dish?
Thanks.

Anonymous said...

Chicken has to be cooked to 165 degrees not 155...you could get sick if it is not!

Anonymous said...

This is the easiest recipe ever! I will try it with some pasta next time and also cut up the chicken to serve it easier. My croutons were also a little over powering but I will try a different brand next time. My cheese were a little burnt but I think my rack was just a little too high. I will definitely make this again. It still came out delicious! Thanks you Chef John for such an awesome recipe!

Carri said...

I am making this tonight and wanted to know if you have a good recipe for marinara sauce?

Chef John said...

use ours! http://foodwishes.blogspot.com/2010/03/tomato-sauce-your-wish-is-eventually-my.html

Anonymous said...

Urgent question! I am about to make this for a new mom. Can I assemble it now (8 am) and leave in the fridge until dinner time? I am concerned the croutons will absorb and not cook correctly. Any insight? Has anyone tried this? Ahh, so much for thinking ahead!

Chef John said...

You can probably make ahead, but it literally only takes 10 minutes to do, so why bother?

Shannon Petaja said...

I bought all the ingredients now the video won't work and I can't get the recipe to make it. :( Help

Chef John said...

http://allrecipes.com/recipe/the-best-parmesan-chicken-bake/detail.aspx?src=VD_Summary

em said...

DELICIOUS!! I cook all the time & always am up for trying new recipes. This one was great! I halved it because it was just for my boyfriend & I and it was the perfect amount with a little leftover. I used 1 lb. of chicken breast tenderloins b/c they didn't have any regular chicken breasts. I pan seared them & pretty much cooked them all the way through in a pan with cooking spray. Then I put them in the casserole with olive oil, onion powder, salt & pepper and 2 garlic cloves. I made sure to coat the chicken with the olive oil seasoning mix. Then I put the Newman's Own marinara sauce then the basil then the mozarella & parmesan then the Chattam Village Garlic & Butter Croutons by Marzetti then the rest of the cheese. Baked for 30 minutes. DELICIOUS!!!

em said...

DELICIOUS! I cook all the time & love trying new recipes. I halved it b/c it was just my boyfriend & I and it was the perfect amount with one serving leftover. I used 1 lb. of chicken breast tenderloins, cooked them with cooking spray in a pan over medium heat until they were pretty much cooked through. Then put the olive oil, onion powder, 2 cloves of garlic, S&P, and the chicken in the casserole dish (make sure the oo mixture is all over the chicken). Then the Newman's Own marinara sauce. Then the basil and both cheese. I used the Chattam Village Garlic & Butter Croutons by Marzetti and then put the rest of the cheese on. Baked for 30 minutes and it came out perfectly! Put over angel hair with extra sauce and served with bread & caesar salad. YUM!

Anonymous said...

I am going to make this for my nephews when they visit and I know they will love it. I am making a cook book for their mom of favorite recipes and would love to add this. Is there a printable version available?
Thanks you,
Dallas Debs

Anonymous said...

Anonymous said...

I am going to make this for my nephews when they visit and I know they will love it. I am making a cook book for their mom of favorite recipes and would love to add this. Is there a printable version available?
Thanks you,
Dallas Debs
May 21, 2012 4:59 PM


Hey...Dallas Deb....see below - you can print his recipe from there:

http://allrecipes.com/recipe/the-best-parmesan-chicken-bake/detail.aspx?src=VD_Summary

Dallas Deb said...

How many pounds of chicken tenders would you use instead of the six chicken breast halves?
Also, after reading the comments I suspect that the "watery problem" may be a result of not thoroughly drying the chicken. Just saying.

Chef John said...

The breasts are about 8 oz each, so maybe 2 1/2 pounds

Chef John said...

But, why buy expensive chicken tenders, when it takes 2 seconds to slice a breast into strips?

Anonymous said...

Chef John! You are such a baller! Made this tonight and I loved it! I'm sort of a chicken parm junkie, so to have this taste as good as I hoped it would was amazing. Next time I'll add just a little more sauce under the chicken breasts so I'll have extra sauce, since the marinara on top got mostly soaked into the croutons. Also, I used chicken strips and used the same heat and time in your tutorial and it was done through and through. I also liked your plug for staying in school, I'm a science teacher, so I had a good laugh at your 2/3s a can quip.

jenvens said...

I wonder if you can make this in a crockpot? Has anyone tried this?!

Anonymous said...

I made this tonight and it was really easy and really good. Since some said the chicken didn't cook through, I cut my chicken up into "nuggets" and just made a layer of that. We then scooped out our servings. Will make again for sure.

Anonymous said...

How many does this feed? I am wanting to make it for my boyfriend to take to work (he's a firefighter and works with 7 other guys). Also is this something I can make a day ahead and he can throw it in the oven at the station?

Chef John said...

Portion one breast per person. Yes, you can make ahead and bake.

Anonymous said...

what if i were to use boneless thins sliced chicken

sunflowerch said...

I’m going to make this for Father’s Day today! Looks wonderful! A little salad. Maybe some wine. Yum!!

sunflowerch said...

I’m going to make this for Father’s Day today. A little salad. Some wine. Yum!

Anonymous said...

OK, John, your commentary on preparation was really funny! I can't wait to make this - my rather picky sons will definitely eat this. Thanks so much for sharing! (PS - are you sure there's supposed to be parmesan cheese in chicken parmesan?! lol - you're funny!)

Anonymous said...

I just found this as well. I went to the store and got everything needed. I decided I was going to put some work into it and purchased fresh cheese and grated it all. Seems to have filled the pan a lot more. I'm sure it will be worth it!

MLJ1954 said...

I figured that we would have enough of this casserole for leftovers and cut up the chicken into bite size pieces. I use scissors for that step so the only extra thing to clean was the scissors.

It was very tasty, easy to serve because the chicken was in bite-size pieces, and there was only a bit left over for me, for lunch!

Anonymous said...

This recipe looks great. However, my husband gets heartburn with tomato sauces (marinara sauce), can you recommend a white sauce to use with this?

jenmariescafe.com said...

A lot of time when I make chicken dishes like this, I cut the chicken breast into smaller chunks. It makes it a little easier to portion it out at my house, so I may try it like that, and it'd cook faster.

Looks amazing, though! Can't wait to try it.

myrrha said...

I am a non-chef and I don't even WANNABE...but... I was desperately looking for something yummy and easy to make for my son and his 'friend' (a lovely swiss-miss) who I shall meet here for dinner Sunday night...and SO...I bought the ingredients for this recipe and am planning to make it in 2 days. You need to realize; I DON'T COOK! This will be the first time I've taken something I've read online and DONE IT! Wish me luck ... :D

warped said...

I doubled the recipe using chicken thighs and Italian flavored croutons as that what's I had on hand. Mixed the spices with shaved parmesan & mozza, with half above and half below the chicken. Baked about an hr. It was DELICIOUS!!!! Thanks for the recipe, we all loved it.

Neicy said...
This comment has been removed by the author.
Neicy said...

found this on Pinterest, super stoked to try it.. I do a lot of prep work on weekends for meals, such as pre-browning Hamburger,grilling chicken breast and then cutting into cubes,etc..... has anyone used pre cooked cubed chicken instead of whole breasts for this?

Anonymous said...

Absolutely delicious changed it slightly used whole wheat bread made my own croutons . instead of fresh bazil used frozen bazil from trader joes put it directly on each piece of chicken put a dab of pesto sauce on each piece of chicken too wow scrumptious.

Maureenxsa said...

Chicken definately needs to be pounded evenly with a mallet soooooo delicious on each piece of chicken I put a tsp pesto and frozen bazil from trader joes used whole wheat bread. To make my own croutons with a little garlic salt halved the recipe sorry I did that next time I will make a full recipe and have two meals out of it

Anonymous said...

Wondering if this could be assembled and frozen to be baked later?

Hillary Smith said...

My croutons were a little too soggy. :( Probably my fault. I already make a cheesy chicken spaghetti dish with red sauce and my boyfriend just kept asking why I added soggy bread to my usual chicken spaghetti! But I'll probably try again soon.

Jean C. said...

I made this recipe awhile back. I love the idea of baking instead of frying, but by the time the chicken was fully cooked the cheese was over cooked and the croutons were soggy. Next time I will cook the chicken and marinara first then add the croutons and cheese.

Anonymous said...

Delish!!!

Anonymous said...

Have made it twice now since I discovered it on Pinterest a few weeks ago. Great flavor,+ so easy!!! I used a little (1/2 c) sauce on the bottom instead of oil, garlic +red pepper flakes. I have decided next time, I will cut up the chicken into bite-sized pieces.
It's a great recipe...thanks!

Remalisa said...

Chef,

I am making this tonight for Dinner.
But I'm cutting the chicken up in chunks to make more.
I can't wait to try this!!!

Remalisa

ashley said...

I used huge breasts as well. :) After reading the comments I decided to butterfly them (is that proper terminology?)

It was delicious! and so easy! and done in 30 minutes :) The only problem I came across is that my oven cooks all the way around and everything overcooks on top. (I forgot about this but luckily burnt cheese is still tasty.) Are all gas stoves like that??

the verdict: I'm totally making again! only next time I'm covering with foil part of the time and leaving a portion crouton free for my crouton disliking husband.

Thanks!!

Anonymous said...

Made this tonight! I had to cook it more than 35 minutes! I cooked it about that long, then had to put foil over it because the crutons were burning. After that I put it in for about 20 more minutes and it was done! Everyone loved it!

Anonymous said...

Made this tonight! I had to cook it more than 35 minutes! I cooked it about that long, then had to put foil over it because the crutons were burning. After that I put it in for about 20 more minutes and it was done! Everyone loved it!

Helene Fulton Jolley said...

Made this tonite. Was out of garlic; used garlic powder instead. Didn't have enough croutons so they were spread thin. Made ingredients stretch over two pans 'cause the breasts were so big. Left fresh basil in whole leaves instead of chopping in case the kids wanted to pick it out. My point is, you cannot mess this recipe up. Everyone loved it and had 2nds and it's now going on my regular winter menu.

Anonymous said...

Just made this tonight. It was too easy to make. A big hit with the family. Saw this on pinterest.

Anonymous said...

I made this recipe the other night. First of all, it was SO easy to make! Secondly, it was DELICIOUS! It truly is the end of Chicken Parm as I know it. Every other time I've tried to make it, the chicken would come out mushy from the breading because I didn't like frying it. This recipe allows the chicken to be moist, but you still get the crunchy taste from the croutons. I will be making this many, many more times! Also, I used chicken tenders but it still came out perfectly!!

Anonymous said...

Can you put the dish together ahead of time and then bake. Just wondering if the croutons would get soggy.

Allysong said...

Chef John, would it work to put this dish together and then freeze for cooking at a later date?

Chef John said...

probably, but never tried

Katie Brouillard said...

I made this tonight, was deeelish. If you take a bit of chicken, cheese, sauce and cruton with your eyes closed it really tastes like breaded crunchy chicken parm.
HOwever, I used 3 boneless breasts, and after cooking for the recommended 35-45 min, the chicken was not done. I had to cook it for about an hour. Next time I would probably use thin sliced chicken breasts or pound them out.

Sheri-Gifts to China With Love said...

Thank you Chef John! Made this tonight. It was amazing! I used Barilla marinara sauce, and Rothbury farms cheese, garlic croutons (slightly crushed). It was awesome!

Thank you!
Sheri

Lindsay D. said...

I made this and it was delicious. The only changes I made were that I cut the chicken breasts into bite sized pieces (easier for the kiddies) and it actually cooked really fast - about 25 minutes. I also marinated my chicken in Italian dressing for about a half hour before assembling the casserole. I poured the chicken and dressing right into the bottom of the dish. It gave it tons of flavor and the oil in the dressing kept the chicken from sticking and made it really moist. It was delicious! Thanks for sharing the recipe!

Anonymous said...

Hi Chef John,
I made this recipe several times, but I only got it to be perfect once! I know the potential of this recipe but for some reason my chicken comes out dry most of the time even though I cook it for only 35 min! Do you have any suggestions on what I should do differently to avoid this problem?
Thanks! You are the best ;)

Chef John said...

That's easy! Cook less! Use a therometer to check its only going to 160-165!

Anonymous said...

I made this last night. First, you need a printable version, not just the video. My laptop in the kitchen decided to take a dive in the middle of preparing it. Had to go back and forth to a computer in another room. Second, I followed the instructions exactly. It wasn't done, so baked an extra 25 minutes, had to cover the top because the croutons were getting TOO brown and the chicken on the bottom was still bloody. Sorry, but I didn't care for it.

Chef John said...

You forgot to say thanks for the video!

Anonymous said...

I made this because of all the great reviews I kept reading. Well, I wasnt impressed. I cooked it for almost an hour and the chicken still wasnt done. Then the cheese and croutons were about burnt and the toppings fell off the chicken. I wasted so much food. Never making it again.

Chef John said...

OR you could just put foil on it to prevent further browning until your chicken was to your liking. It would have been fine! Either way.

(btw, usually means chicken was still partially frozen, very common, and/or giant sized)

Anonymous said...

Looks Amazing, I'm trying this for dinner this week for sure!

Anonymous said...

So easy and super yummy! However, mine came out very watery at the bottom. Like the chicken is swimming in
Water with a the fun stuff melted together on top. How do I fix that? Yes, chicken breast were not frozen.

Anonymous said...

So I really want to make this for a friend of mine who had a baby. I am making her a whole bunch of meals to keep in the freezer so she can just pop them in the over as needed, I was just wondering if I cooked this first before freezing it, would the croutons hold their crunchyness? Any advice on how I could prep it for being a freezer friendly meal?

Anonymous said...

this recipe tasted wonderful. i had one problem...my chicken was rubbery and was NOT previously frozen and i did filet my chicken breast so they would cook evenly. any suggestions?

Steph Kegel said...

Great recipe. I put some sauce on the bottom of the pan as well. The croutons were great would have crushed them a bit but the chicken was sooooo flavorful will use this again

Cassidy McKee said...

What do you preheat the oven to for this recipe??

Shannon said...

I love Chicken Parm and just recently was diagnosed with a wheat alergy so I thought my days of enjoying it might be over but I am going to try this and just omit the croutons and see how it works out. I know i am giving up the crunch a bit but hoing i still get the general idea from the cheese and sauce. Thank you for enlightening me to yet another dish I can eat without becoming ill!

Nitab said...

I made this tonight and it did not disappoint!!! Will now go int our family cookbook... Thank you for this wonderful recipe!

Anonymous said...

Awesome!! this was fabulous. I also love your video commentary. haha

Cindy said...

OK - I'm going to try this just because the video is so darn funny! Oh, all right it looks delicious, too!! Thanks for the recipe :)

HEATHERCHANDLER said...

I can't wait to try this!! On a grammatical note, based on you post, I would suggest that a simile includes like or as. Since there wasn't either of these that I noticed, I think it's a metaphor. Additionally, I have only heard "Flacid" in respect to a body part, so I actually laughed at your chicken referene. Great line! As I said, can't wait to try this... my huz is against italian, so I'm hoping this turns him! xo

HEATHERCHANDLER said...

oK, Now I see the "like" so it was in fact a simile... I'm still laughing on flacid. Can't wait to try this recipe!

Anonymous said...

Just tried this tonight and it's amazing!!! Will definitely become a regular dish for our family.

LB said...

Are the directions written down anywhere?I assume they are in the video, but I only see the ingredients written down. Thanks.

Tracy Duncan said...

It was great! I made it last night, took about an hour. But a lot of the croutons were very soggy, how can I avoid that? Tasted amazing besides the soggy croutons! Thanks

Chef John said...

Maybe try another brand of crouton, or toss in olive oil to protect.

Anonymous said...

Chef John, I want to make this tonight BUT I was wondering if I could add pasta to the dish and take out 2 chicken breasts. Do you think the pasta (maybe penne) will work fine inside this recipe? It's my first time trying it so I don't want to completely butcher it but I think pasta would taste AMAZING in this bake! What do you think????

Chef John said...

Sorry, not sure the benefit of the pasta vs. cooking that and serving with extra on the side. Could work, but only one way to find out. ;)

Catherine said...

Chef,

I was wanting to half the recipe...would that work? Cook less time and use smaller baking dish?

Can't wait to try it! I've just started cooking, obviously!

Thanks!

Chef John said...

yes you can use smaller pan, but about the same time. Use a thermometer regardless! Enjoy!

Donna D said...

I didn't scroll through all the comments to see if someone else asked this but have you tried this cutting up the chicken in pieces? I was just wondering if it would change the texture or taste at all. It might make it easier to take to covered dish dinners that way. This looks really good!

ashleigh said...

I tried this and the chickens didnt cook fully in the 35 min so I cooked it longer which made the croutons and cheese blacken which upset me but next time will jut cover and cube the chicken and then bake .

Anonymous said...

This looks amazing!! Do you think this would freeze well? I am going out of town and preparing dishes that my husband can just throw into the oven.

Anonymous said...

I've seen a few people ask about freezing this meal, but no response. Do you think it is freezer friendly? Would you bake it before freezing? If not, would the croutons still be crunchy if it was frozen raw?

Chef John said...

Sorry, no idea! Never tried freezing!

Anonymous said...

It may have already been written but I already made thus once per recipe with my choice of sauce but I also added a bed of noodles to the bottom with sauce of coarse than the rest of recipe. Was wondfull

Erika said...

Chef John I just wanted to say THANK YOU!! After making this, my family thinks I'm a genuis now too :) Don't listen to all these other comments about how horrible it is, if something went wrong with it, 9/10 times it's because of the person cooking it did something wrong. My chicken breast were medium sized and my oven which is older, I cooked for 35 minutes at 350.. Everything was wonderful. Thank you Thank you!

Nicole said...

Wondering if I were to prepare this ahead of time, store in the fridge and bake the next evening, do you think it would turn out ok?

Amy Abo said...

Oh wow, this looks so amazing I'm going to eat my computer monitor! Can't wait to try! Thank you genius! :) ;)

April Lynne said...

i'm making this tonight but wanted to comment on the freezing questions... i'd freeze this assembled sans the croutons and top cheese. then when ready to cook, take out, thaw, then put those two on top and bake. should be just fine! thanks!!!

Ginny19 said...

I made this today, and it was absolutely delicious!!!! I also used Barilla marinara sauce, but I added a can of Italian style stewed tomatoes (drained and cut up into smaller pieces). In a package of 6 chicken breasts, the sizes vary; so I cut the 2 largest breasts in half and ended up with 6 smaller breasts. Cooked perfectly in 45 minutes. I also seasoned the chicken with garlic salt and pepper. I did not use the hot red pepper flakes. Also, it took me a lot longer than 10 minutes for prep. I grated my own cheeses, and "cleaned" the chicken the way my hubby likes. I will definitely be making this again - next time for dinner guests.

Amy Johnson said...

I'm a 16 year old who found your recipe on Pinterest and thught it sounded great. I've never been very active in the kitchen, but everything went really well! After 35 minutes the chicken in the middle was not done, so we covered with foil and baked a few more minutes. It was a huge hit! Thanks so much for posting this.

DiJarvis said...

Not to be completely redundant, but I just made this tonight, too! I never ever cook. Ever. I mean...well, you hear me. I went with thin breasts, which made the cooking time right on (even probably could have gone with a little less). Was absolutely delish!!! And it also, incidentally, made me look like a total stud. Thank you for sharing!! I will be looking at more of your recipes!!

Melissa Schneck said...

Making this for the third time tonight since Christmas. This recipe is total yummy!

ec040620-4f44-11e0-ab5e-000bcdcb471e said...

I have a recipe for polenta croutons...do you think they would work in this fashion?

-- said...

Hey,

If I cut the ingredients to use just 2 breasts for this, what kind of cooking time would I be looking at?

Angie Mergen said...

whats the best way to reheat left overs so the croutons are not mushy but also don't want to overcook it?

Brooke said...

This is a new family favorite! So cheap to make if you use coupons and watch for chicken breast sales! WE looove it.

Rage said...

I made this recipe twice. Both times, the chicken was near raw and the cheese and croutons were burnt. I have since found the real and original recipe from Betty Crocker, which calls for cubed chicken, breadstick dough, and a longer cooking time. It works out fabulously and we adored it. http://www.emilybites.com/2012/12/chicken-parmesan-casserole.html

lisa h. said...

made this tonight, seriously impressed! 5 out of 6 of our family LOVED it (the one being a stubborn 8 yr old). Will definitely make again. Thank you for such a fast and easy dinner that I had to make myself stop eating 2nds!

CraftyHope said...

I made this last night and was so pleased with how quickly the whole thing came together. It was really tasty. Thanks for sharing it!

Kellybean said...

I have 6 kids. All picky eaters. They tore this up. Next time... and there will be a next time I'll have to make 3 times as much. Well done sir!

Dawn Campbell said...

Definitely going to have to try this! The guy I'm seeing is a true blooded Italian so I might have to sub out the Barilla for homemade sauce. But I'm definitely trying this soon!

Lexy said...

Now here's a comment you probably don't get very often. I wish you weren't such a great chef because there are far too many praise comments to read through. Actually, is there a way they could numerically list the comments so one could continue reading where they left off?

Keep up the great work.

Anne Lewis said...

I have made this twice and both times it was fabulous. I used Chicken fillet breast which I feel absorb the flavors better. I sprinkled them with seasoning salt, pepper and garlic powder. The only other thing I think REALLY makes this recipe is to use a flavorful marinara sauce. I use Kirkland brand which is very good. Thanks for a wonderful recipe!

Sabrina Ramos said...

Our family loves this dish. I toss the chicken in a little flower or cornstarch first, then put the oil and garlic in the pan and put the chicken on top. I also toss the croutons with the cheese then spread on top. The flour keeps the sauce at the bottom from getting to watery.

Rebecca Blount said...

thoughts on freezing? I want to use this for a meal swap....how do you think it would hold up? and would the croutons be crispy after baking?

GailC said...

I've made this twice for company and plan to make it again for a dinner party next week. It is very good.

I used the Ranch croutons and doctor up my sauce with bell peppers and drained canned low-sodium diced tomatoes to give it a fresh taste and cut down on the saltiness. Yumm!

NoWay said...

The concept was nice but I really did ,miss the breaded egg battered bread crumb crunch of the chicken cutlet itself. It was a nice alternative but not a keeper for me. I loved the crouton mmmm great Job !

momof5 said...

I made this for dinner last night and my entire family loved it! I was leery of using croutons, but they were delish! Thanks for a wonderful recipe. BTW - your video was funny too!

Mandilishus said...

Dear Chef John,

YOU ARE THE MAN! I love your recipes & I must say this was divine. I only slightly tweaked it. I made my own sauce. I butterflied the chicken boobies and cut those in quarters. I made sure they were dry & seasoned them (both sides!) with dry Italian, and a sea salt-REAL garlic blend from the grinder. I pan seared them in real butter, spread a lil homemade sauce on the bottom of the pan & the rest I followed your orders. I use Marzetti garlic butter croutons in this & those flavors were to die for. Thanks so much for your wonderful ideas!!

-Mandi in Michigan

motherofangels said...

Hey John-

Making this tonight and just pulled it out of the oven after 35 min at 350. Chicken is still pretty raw and the top is quite brown. Should I have covered it with foil? Or does my High altitude (In Calgary Canada) effect the cooking times? Its strange to me because most chicken recipes I bake with cook completely in 30-35 min. I'm stumped and my family is hungry!!!

Chef John said...

YEs, just cover with foil until it's cooked!

Larry Flynn said...

Chef John, I'm assuming there would be no objection to crushing the croutons first. I'll let you know who it works out. Thanks!

Kelly O. said...

we made this for a school function of 45 people... it was a gourmet meal and this was just so good it got rave reviews! we had so many pans of chicken going in and out of that oven but it turned out so well! thank you for sharing this recipe... it really made our night. I'm making it for dinner tonight for my own family and I can't wait to taste it again!

Jamie said...

Does this come with directions somewhere? My internet is too slow for videos. Thanks!

Matt said...

I made half the recipe is a smaller, square, clear, Pyrex pan. In dishes like this, I look for bubbles and didn't see many at 30 minutes in the oven. I checked the temperature and it was about 95 degrees. I checked again in another 15, 12, 5 and another 5 minutes. That was a total of just 67 minutes. I've previously checked the oven temperature for accuracy, so I don't blame the oven being too low. Might the thickness of the breasts be a possible issue (e.g. should they be pounded a bit flat)?

Aside from complaining about the cooking time, this recipe is definitely a replacement for the traditional chicken parm. This is about as easy as cooking gets.

Sandieb said...

I wonder how this would turn out with rotisserie chicken from Costco. I have 3/4 of a chicken I need to use up. I'm thinking just cook it until the top is brown?

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