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

354 comments:

1 – 200 of 354   Newer›   Newest»
Lisa said...

Wow! that looks soooo good. good idea.

Anonymous said...

OK, so you made me google the 'Watson, come here' reference. :) See I learned extra info.

Chef John said...
This comment has been removed by the author.
GeorgeG said...

Which sauce brand is that you used? Looks really red.

Chef John said...

I used Barilla brand marinara, which I like very much.

Donald said...

You, my friend, are a genius...

Anonymous said...

i was just thinking ... which is unusual for me but how about throwing a healthy amount of tobasco into the marinara sauce?

PrimeBrit said...

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...

Chef John said...

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.

Barry said...

That looks great John...I have got to try to make this later.

Anonymous said...

Is it possible to use chicken legs instead for this dish?

Jewels said...

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...

Chef John said...

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.

Chef John said...

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.

Jewels said...

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

Chef John said...

on second thought, make it a banana split!

Jewels said...

HEY! Hadn't even thought of that! :-D

Bill W, NH said...

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.

Chef John said...

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.

Chef John said...

btw, you can't patent a recipe. Which is OK since I hate filing paperwork.

filoverde said...

Mamma mia ma cosa c'entra con la cucina italiana???
Comunque complimenti per la buona volontà.

Chef John said...

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!

Aristolochia said...

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...

Aristolochia said...

here's the link http://www.crunchyroll.com/media-281118/Docchi-no-Ryouri-show-Hamburger-vs-Tonkatsu.html

Chef John said...

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??

Aristolochia said...

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

Anonymous said...

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.

Moniquer said...

I was wondering, do I have to use marinara sauce? Or can I use this four cheese Ragu sauce I found??

Chef John said...

that will work fine

mona said...

Hi Chef,

I tried this recipe yesterday and it was really good! Thank you!

Anonymous said...

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

Chef John said...

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.

Anonymous said...

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

Ben Wideman said...

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.

Anonymous said...

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.

Chef Wendell said...

This was the best vid ever ;)

And yes, you are a genius!!!!

Jim Jones said...

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

Anonymous said...

One word.....Awesome. you Chef are a genius. and by the way, what is the music in the first 10 seconds?

Chef John said...

Andrea Bocelli's "Con Te Partiro"

Ellieut said...

Your oven is so clean! This looks really good, can't wait to give it a try.

kitchenetta1 said...

I just made this tonight - Best.Chicken.Parm.Ever. Thanks ever so much - a definite keeper. Loved the video, too!

GuitarJoeKat said...

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.

Lori said...

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.

Anonymous said...

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

Anonymous said...

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.

Dave said...

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.

Chef John said...

Thanks! "...Food Wishes, making boyfriends look good since 2007"

laurathexplora said...

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!

Anonymous said...

What brand garlic croutons did you use?

Chef John said...

I believe they were Marie Calender

Amy said...

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!

Chef John said...

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.

Roxy said...

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.
;)

Chef John said...

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! ;)

naranja said...

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.

Chef John said...

thanks, I love stalkers!

Anonymous said...

This recipe sounds great. Is there someplace where I can get the whole receipe in written form? Thanks!

Chef John said...

i don't do written recipes, but I will be offering transcripts soon (for a nominal fee).

Rebecca said...

No teasing.

Where's the video?

Chef John said...

?? the video is in the post

Anonymous said...

can't wait to try this tonight!

Anonymous said...

How long do you cook it for?

Chef John said...

35-40 minutes or until done... (btw, says and shows in the video)

sandy said...

this was so good, and so easy :)

i love, love, love your blog.

thanks for making cooking fun again.

Chef John said...

thanks for making me smile

Stu Bidass said...

I just made this now for the mother inlaw's Birthday dinner tonight. I realized I put Cesar croutons instead of Garlic - but it looks awesome - and I will post back how it went. You have some awesome recipes that are easy to follow for the novice like me. Thanks.

Chef John said...

be sure it's cooked! I've heard my cooking time was too short for some. Double check please.

Chef John said...

be sure it's cooked! I've heard my cooking time was too short for some. Double check please.

Satish said...

instead of croutons do u recommend, or think its a good idea, using bread crumbs?

Chef John said...

breadcrumbs would not be crunchy like the croutons.

Satish said...

there was still a crap load of water. it was soo soogy. i had to dump some of the water out.. i would put chicken then sauce then croutons. layer of cheese between sauce and croutons blocks the croutons from absorbing the water.

id give it a 5/10. max

Gill said...

Oh, Chef John!! This dish is fabulous!! We made it last night for our Valentine's supper and it was PERFECT... Just the right amount of flavours and textures. We all had second helpings, and trust me, it was not the only dish on the table! Just couldn't say no to seconds. The only change we made was to cut up the chicken into chunks, which I think worked out really well - made it easier to serve, and ensured properly cooked chicken. I also thought it seemed like an excess amount of herb, but once we dug in, it just wouldn't have been the same without it. :) We served it with Greek salad, garlic bread and molten chocolate lava cake for dessert. Just try not to drool over that meal.

Marion said...

This is soooo good. I didn't have any croutons, so I replaced them with the crust from the eggplant-parmesan recipe and just added some garlic to the mix. It's not as crunchy, but very tasty as well!
Thanx, for all the great recipes!

tav_b said...

I tried the chicken parmesan bake earlier but the chicken didn't cook (it may be the oven, i don't know) so i took out the chicken and cooked it separately in a pot in the end, though the sauce, cheese and croutons' combination (funnily enough) came out great, after mixing it in with the chicken, it pretty much did the trick.

I also used your basic tomato sauce for this. Thanks fa' sharing!

Seth Lamb said...

Hey Chef John! I'm going to make this recipe this weekend, and I have a couple questions.

1. There seems to be a big difference in bagged croutons and fresh ones from the bakery. The bagged ones are just about rock hard, and the bakery ones are much softer. Which texture would be best?

2. Also, I was wondering what to make with this. Asparagus, perhaps? Should I pair it with a pasta?

Thanks chef!

DUNPEAL said...

Hi,

This is my first post and I have been looking and learning for quite sometime.

I made the Chicken Parmesan today and it was incredible! My entire family enjoyed it even my 85 year old Father-in Law.

Mysticl said...

Wow,

I just tried this tonight and it's a winner! I followed your instructions exactly but I used a classico cheese and spinach sauce for the tomato sauce because that's all I had. I made it for one and just eyeballed the ingredient to match yours. It was delicious. I am going to make it again this weekend when my husband get back. I am sure he'll love it.

Fonda said...

Chef John,
Love your videos. Just made the Chicken Parmesan and the Carmelised Apple pie. My sister and my mother are now groupies. We watched food wishes you tube videos till 1am this morning. Dont know if I should admit this or not, but I bought fried chicken tenders from the local gas station for the chicken parmesan. I needed a special Sunday dinner with minimal time to make. You made me look good Chef John. Thank you.

benoit said...

Hi,

put this together yesterday evening to bring to some friends. That was really quick and easy and the result was delicious. They really enjoyed it. Thanks.

Amy Lynn said...

Hi Chef,

I made this last night. My husband said this was the "best ever".

However, we normally bake chicken at 425 for 40 minutes, so that's what I did.... and the croutons blackened on the top. It was still good, but it wasn't photo-graphable. LOL.

Paul D said...

Would you try it with Tofu Chef...? you are making me wish I never became a pescetarian here...I never thought I would live to see the day I would be the guy asking a great Italian-American chef the "Tofu Question"...

Paul D.

P.S. Don't forget to adobo the Tofu.

Anonymous said...

My family loves Chicken Parm but I hate the whole process of breading, frying etc. This was sooo easy and my kids thought it was one of my best.

Jade D said...

Chef John,

I don't have croutons but I do hqve melba toasts...would this be a bad substitute? Can't wait to try this recipe!

Ps. I would follow you on Twitter if you had an account.

Chef John said...

Those may work for texture, but they are totally bland, unlike the garlicky croutons. You could use our crouton recipe if you wanted.

I am on Twitter! @foodwishes
I have 6000 followers and have mentioned that people should follow me in like 20 blog posts! ;-)

Zac M said...

Hey chef John saw this other day and had to try turned out great family and friends are already begging me to make it again lol now the fun part begins finding good lil tweaks to the recipe without completely changing the dish

Anonymous said...

Thanks Chef John, I made this dish tonight for a bunch of friends and it was a hit! I don't normally cook with meat, so I was nervous the chicken wouldn't be done. I left it in maybe 10-15 longer than you suggested. What's great about this recipe is that the sauce keeps the chicken moist so even though I cooked it longer it was very tender and not at all overcooked. I also cut the chicken into strips so it was easier to scoop out, like a casserole. Unlike other posts, I did not think the croutons were at all overpowering, but maybe that was just the brand I used. I will definitely make this again, and perhaps experiment with other sauces or add in veggies. Thanks for a great and easy addition to the recipe collection!

Anonymous said...

about to try this out right now!

Anonymous said...

Made this tonight for my 2 nephews while their parents were out of town, must've been good because there's nothing left (it was just the three of us!). I used tenders because they were on sale, and Italian croutons. Wasn't quite done at 35 minutes, gave it a dollop more time. Next time will pound the meat just a tad. Left out the red pepper flakes because I was out (and a jar was $3.99) but they'd add a nice zip.

Jenna said...

I was skeptical but made this for dinner tonight anyway. It was fantastic (although I must admit I used way more mozzarella cheese than the recipe actually called for)and the hubby called it a keeper! I used Chattam Village Garlic & Butter Croutons by Marzetti and did not find them overpowering at all. Can't wait to try more of your recipes!

Anonymous said...

All I have to say is THANK YOU, THANK YOU, THANK YOU! This recipe is delicious! My husband tried this about 2 months ago and we've made it over 5 times since for dinner. Needless to say, we love it! I even made it for a get together once and everyone loved it!

Anonymous said...

Thanks I will try this! BTW just saw your lasagna clip as well. What happened to graters are haters? (about not grating the mozarella haha) LOL

Anonymous said...

Do you think it would be possible to freeze this dish?

Chef John said...

sure!

Michelle said...

I dont think I can find garlic crutons in Romania. Can I use homemade toast rubbed with garlic.?

Chef John said...

Sure, as long as it's crispy!

Jacki said...

This is genius! I can't wait to try it.

taralynn819 said...

Made this last night. It's going around Pinterest like mad. I had heard of you a while back when I was looking around the web for a different grilled cheese recipe. (And found and made your version with cheddar seared on the outside - yum!) But I had never been to your site till now. I LOVE your videos! Simple and entertaining instructions. Perfect. My husband raved about the chick parm bake, and my never-wants-to-eat-anything 1.5 year old cleaned his plate! Paired the chicken with thin spaghetti and snap peas on the side. This recipe is going into regular rotation, and I can't wait to play around with it! I also was thinking it would be a perfect meal to bring new parents or grieving families.

Anonymous said...

Can this dish be frozen and baked on a later date?

jasperandblue said...

Just found you on pinterest. I'm repinning of course!
Genius for sure. I cant wait to make it. I love finding easy recipes that my darn family might actually eat!
and this looks easy peasy.

patchworkreality said...

Making this tomorrow eve, you can thank pinterest! Looks yummy!!

Spot in Cyberspace said...

So glad I found your website this morning! Next week this will make an appearance on our menu. A side of garlic angel hair and tossed salad sounds great too! Thanks! I'm off to look for a recipe for garlic croutons!

Anonymous said...

This is great, I was looking for something easy and hearty to make for dinner tonight. I cannot wait to try this. What a wonderful idea. Great job.

Tammy said...

I cooked mine for an hour and the center of the large chicken breasts were raw. I suggest cutting the breasts in half and cooking for an hour. Other than that it was yummy.

Your new Canadian fan! said...

Made this tonight- thanks SO much for sharing this fantastic recipe, you ARE a genius! Definitely a hit with the family. I increased the ingredients a bit as we had 6 people eating. Modifications: I sliced 8 breasts in half (thickness) and sauteed them in the olive oil and garlic for a few min each side. I used the Barilla Marinara two 650 jars) & layered the dish like so: 1/2 c sauce, half the chicken pieces, 3/4 c mozzarella, good sprinkle of parmesan, 1/2 the basil. 2nd layer: other half of the chicken, 2 c sauce, other 1/4 c of basil, 1 c mozzarella, 1/4 c parmesan, the croutons, (crushed just a BIT) final c of mozzarella & 1/4 c parmesan. Covered with foil, baked at 350 ONE HOUR. (Perfectly done) Warmed the leftover marinara so we could drizzle a little over the spaghetti we served with the chicken. This was YUM... but we'd like to try doubling the middle layer cheese next time. Final vote from my picky twenty-ish kids was that this should DEFINITELY be added to our dinner 'rotation'... thanks again!!

Anonymous said...

My hubby loves Chicken Parm...can't wait to surprise him and the kids with this one! Could you do this in the crock pot? Just wonderin...

Thanks :)

31Mommy said...

Okay, I haven't read all 105 comments, but I thought I'd add my 2 cents in case it hasn't been shared already. 1) this looks really interesting and I'm going to have to add it to my "things to try" list.
2) America's Test Kitchen (which is, IMHO, the BEST cooking show on the face of the planet) has a phenomenal Chicken Parm recipe if you ever want to do "the real thing" - you can get a free 14-day trial version on their site to see the recipe (it's from a previous season and only current season recipes are available w/o the membership). http://www.cooksillustrated.com/recipes/login.asp?docid=5549&extcode=M**ASCA00 It's AMAZING.

spiceblogger said...

I found this recipe on Pinterest. I think it's what's for dinner tonight!

You have a great site--I'm new and see so many great recipes. Thank you!

--shelley

Evan said...

Do you have a link to the video? it doesnt seem to be showing up for me

Chef John said...

Sorry, but just checked and video is playing fine. Must be on your end. Check browser maybe?

Scattered Thoughts of a Crafty Mom said...

Looks yummy, I am adding your recipe to my "to make" list!

yowassup said...

when i clicked on the video, it says, "video has been removed by user"?

yowassup said...

Figured it out--the video doesn't like Google Chrome on my Mac. Plays fine in Firefox.

onceuponastitch said...

I tried this last week and after 35 minutes the chicken was seriously undercooked. So either increase the cooking time or cut your chicken into 1 inch cubes before you start,as it is definitely worth a try.

Melanie said...

I made your recipe this weekend, and it was unbelievably simple and delicious. Thank you for sharing the Barilla marinara sauce idea, too. That is hands down the best marinara you can buy in a grocery store.

Anonymous said...

What is the best way to serve this? Cut in squares like a casserole or just take out the individual breasts?

Chef John said...

I serve the whole breasts. If you want to serve the other way I'd cut into chucks first.

Anonymous said...

Can I make this then freeze it? Taking to new mom... Help on how to make it freezer ready? Thanks!!!

Chef John said...

best made fresh, but you can make, freeze, thaw and bake if you want. Just wrap tightly and don't let it sit in the freezer too long.

Anonymous said...

Chef John,
I have made your Braised Lamb Shanks, your Shrimp Polenta Goodness and tonight made your Chicken Parm Cassorole for my 9 month preggo wife and it was a huge hit!!!
Thanks!

Heather said...

Awesome!! I had chicken parm at a restaurant the other night and this looks good enough to eat again! bellesbazaar-heather.blogspot.com

Anonymous said...

Hi I stumbled across this recipe on Pinterest And am going to make it this week. Is there a Print copy of this recipe and if so where can o get it from.

Thanks,
Tammy

Anonymous said...

Just came to your site today. Will be trying the chicken parmesan casserole/bake. Your videos are easy to watch and your humor, voice, and background make it delightful. thanks!

Tabitha Lynn said...

I made this last week and it was AMAZING. Thank you so much.

Anonymous said...

Hey Chef John,


I am your number one stalker. HAHA! I love every recipe. You are concise and know how to make your videos enjoyable. I really do have to say after making this though it was amazing I think I will try exactly the Barilla Marinara and Callender's Croutons because the sauce I used and croutons I think were a tad sub par. I have come to realize it really is what quality of ingredients you use. ;)

Andrea said...

Found this yesterday on Pinterest and made it tonight to rave reviews from my husband (and myself!). It was so easy and really delicious. I baked mine in a 375 degree oven for 30 minutes and it was cooked perfectly.

Anonymous said...

I also saw this on Pinterest yesterday, my husband is a huge Chicken Parm fan, I decided to make it for dinner tonight. While watching the video together last night my husband says, "I could even make that!" It was delicious and left us with plenty of leftovers! Thanks!

MeganPugh said...

I made this last night and it was so yummy! My husband and to kids (ages 2 and 5) cleared their plates. If's not often, having kids, that all 4 of us eat the same thing at one meal. And as a working communting mom who gets home late, this was so fast to prepare! I used thin sliced chicken and it was so flavorful...

Vivian - Let's Try These... said...

Saw this recipe off on Pinterest and made it last night. I put it up on my blog with links to your site and full credit given to you. Was delicious. My topping burned a bit but think that was due to my oven.

ediekristen said...

I don't know what I did wrong, but I cooked at 350 degrees for 35minutes, and when I took it out, the cheese and croutons were completely cooked (any longer and it would have burned) but the chicken was COMPLETELY raw, not even a tiny bit cooked!!! I don't even know how that is possible :( Since the toppings were so cooked already, I just ended up tossing the whole thing in the trash :( I Really wanted to try this tonight too.... Any tips for next time????

Lara said...

SO VERY delicious! Found it on Pinterest, and am so glad I gave it a whirl. As another poster said: Best.Chicken.Parm.Ever. :)

Can't wait to try your other recipes!

I made sure to use a good marinara sauce, real parmesan cheese and fresh basil. I only had 4 chicken breasts so I used a smaller casserole dish. Just awesome!

Chef John said...

Sounds like your chicken was too cold, or frozen. No idea. Next time DO NOT toss out... just cover with foil until the meat is done! It would have been fine.

Anonymous said...

I have made this a couple of times since I found on pintrest with your oven roasted tomato sauce. OMG!! So awesome!!! Love, love, love!!
I adore this blog and the yummy recipes made with real food, but not pretentious!

Brittany said...

I'm going to make this tonite but sub eggplant for the chicken. Just deciding on how much eggplant to buy. It looks so delicious!

Sarah said...

Made this last night...fantastic! But I believe the genius is actually in the way the chicken comes out. I have never had such soft, tender, juicy chicken breasts without having to "do" anything to it! So....the bigger the breasts, the better!

Chef John said...

Truer words were never spoken ;)

Anonymous said...

I made this tonight after someone re-pinned my pin on pinterest and reminded me of this good looking recipe. I hade a short time to fix dinner and I had most of the ingredients!
I substituted crushed ritz crackers and it was delicious! Thank you!

penwig said...

Just made this...made it exactly as written. Chicken VERY moist (but next time I'll use thighs just because it's a personal preference). I made my own croutons but I cut the bread a little too big. Next time I'll make them smaller or chop them up a bit so you get crunch in every bite (my son kept stealing croutons off other pieces - they were REALLY good...and just cuz we're "over-the-top" people, I used more cheese. GREAT recipe. Served with Orechette covered with the other cup of sauce and parmesan.

Care said...

I have made Chef Johns Creamy mushroom pasta, beef stronganoff and the chicken parmesan and they have all been family and guest favourites. I really didn't change the chicken parmesan recipe at all and being a working mom and always looking for simple but good dishes I was skeptic it was going to taste good but now its my husbands favourite and it was honestly a great meal.
Thanks Chef John for all the time you put in for the videos which really helps me ( I sometimes have my laptop going along with making a dish)and your quality recipes. My next goal is creme fraiche (yes i used sour cream in the beef stroganoff but not the diet kind)This is my favourite food website!

Anonymous said...

I have to admit, I was a bit dubious because this recipe seemed far too easy. But I tried this tonight and it was just flat-out amazing. Super simple to prepare and the whole family loved it. I'll be back for more recipes!

B-Fab said...

I'm trying this tonight, I hope it turns out as amazing as it looks!! I love chicken parm but I'm just too dang lazy to make it so it's turned into one of those restaurant-only meals for me. The more steps and the more dirty dishes something requires, the less interest I have, lol.

I'm excited :)

http://bfab11.blogspot.com/

thehills said...

Found this recipe on Pinterest! Ive never tried it but Im making it right now for a friend that just had a baby. :) Hope she likes it, sounds like she will!

Hilary

Anonymous said...

Worst recipe ever! Followed your directions. The cheese ended up burnt, yet the chicken was completely raw. Thanks so much.

Chef John said...

Not sure what you did, but I have literally hundreds of emails about how great this recipe works. Better check your oven! Did you broil it? Why didn't you cover and cook until the chicken was cooked? If it was raw, why stop?

Rebecca said...

I made this tonight and it was absolutely delicious! I also had bought large breasts so I pounded them thinner before laying them in the pan. I loved the slight kick from the red pepper flakes too. We are living in Italy currently (stationed here with the military) so I have easy access to lots of fresh and aged cheeses. I used the real parmesan, added a little grana padano and fresh mozzarella. 35 minutes was perfect, I broiled it for the last 5 to make sure the croutons (homemade) got extra crispy. My super picky husband (who doesn't really even like chicken or new recipes I come across) cleaned his plate. My kids asked for seconds. Thanks again -this will now be in our rotation!

LettyB said...

I made this dish two nights ago and it was delicious!! You ARE a genius! I used a little extra garlic (I love garlic) and made sure to coat both sides of the chicken with the oil, garlic and peppers. Gave the chicken great flavor. In assembling this I was distracted (kids!) and forgot to add the fresh basil. I ended up sprinkling a little of the basil on top of the cheese and it tasted great. This was so easy and good, I will definitely be making this a lot!!! And I've shared this recipe with my friends!!

mommyof4 said...

From a mother of 4 picky eaters, thank you! All of my children loved this and asked for seconds. Seconds!!! It was delicious and easy. The only change I made was to cut the chicken ahead of time into cubes. That way I could just dish it out without having to cut up everyone's food. Worked wonderfully. Thanks again!!!

Anonymous said...

Tried this recipe and as Dora The Explorer would say it was "DELICIOSO!! My family loved it!!
Thanks Chef John..

Anonymous said...

Chef,

How can I modify this recipe for a serving of 1 to 2 people? i would probably only be using 1 or 2 chicken breasts. Can i still do it in the standard casserole size?

Chef John said...

I guess you could, but you'd have to adjust the cooking time. Not sure exact how long that would take, but use a thermometer.

Anonymous said...

I'll try that out. Do you have a recipe for an easy pasta that might be good with this dish? :)

Mrs.Hacker said...

I made this last night but with homemade croutons. It was fantastic! Thanks for a new staple in our week!!!

Anonymous said...

Tried the recipe last night and it was very tasty. Only "issues" I had was 1) I felt that my breasts were very thick so it didn't feel like a traditional chicken parmesan. And 2) When i would cut the chicken all the top layer cheese, sauce, and crouton would just fall off. So the eating experience wasn't what i expected. Any suggestions on what I should differently? Or is that how its supposed to be?

kinectick said...

Made this tonight and it turned out fabulous! Minor tweaks: made it with turkey cutlets instead of chicken breast, used Mrs. Dash original seasoning and garlic to marinate the cutlets for 30 mins before putting it all together, and since I'm such a garlic lover I doubled the amount of garlic. Love it!! See why I call you Awesome! My new name for you - Chef Awesomeness!(LOL)

Now I'm on to that gingerbread cake with lemon glaze. Yeah!!

p.s. Saw a comment about using a gas oven. I use a gas oven and no problema!:-)

Janis said...
This comment has been removed by the author.
Anonymous said...

I made this tonight. It was so easy and delicious! Thanks for sharing!

Anonymous said...

Made this tonight and it was very good. I used skinless and boneless chicken thighs and cooked it for 35 min and it was cooked perfectly. Will def be making this again.

Rebecca said...

My husband loves Chicken Parm.... I'm definitely giving this a try soon. (And Pinning it, too!)

hoopsmom said...

Eating this now - OMG - fabulous - you are indeed genius!

reinidays said...

Made this tonight... very, very good! Thanks for the awesome recipe!

Anonymous said...

All you that like this dish can stop by my place and pick up the 3/4 of a pan that my family did not eat. Chef John I followed this to a T & must say I am not impressed.

MyLife101 said...

My sister has made this twice already and oh my goodness! It is the most delicious thing ever! I'm glad she let me know where she got the recipe from!

Noreen said...

Really enjoyed this dish. My only concern was that the sauce was really watery at the end. Still delicious but would like a thicker sauce. Any suggestions?

Angela McCommons said...

I just made this dish for my family and we loved it. I made a smaller portion but should have used a little more cheese. It was a slam dunk and my picky eater 5 yr old loved it!

Lindsay said...

In the oven now! We will see!

Anonymous said...

I'm so in love with this dish. Even my mom (one tough critic)asked for the recipe, which is a huge pat on the back! :)

Laura said...

Hi Chef John! I made this last night and my boyfriend and I LOVED it! I cut the recipe in half (and then some) because it was just the two of us. Although now, I really wish I would have made the whole thing so I could have had left overs :) On that note, how many servings are in this recipe? And do you have any kind of nutritional facts available?
Thanks!!

Chef John said...

no nutr info. I figure on 1 breast per portion

Anonymous said...

So yummy! Thanks for the fantastic and easy recipe! I LOVE it!

Betty McNeely said...

My family loved it. I made it tonight! Thank you!

Jennifer said...

I am cooking for 12 adults. Would 2 dishes of this be enough? Also serving, bread, salad and a little dessert.

Chef John said...

if you use 6 breasts per pan, yes!

56113c4c-3fc0-11e1-84e8-000bcdcb2996 said...

What if accidentally used 2 JARS!! Instead of 2 cups of sauce... I'm such a dummy..

Anonymous said...

What if I used 2 jars!! Instead of 2 cups? I'm such a dummy..

Wendy Purdin said...

Found this recipe via Pinterest, it's in the oven now, I can't wait!
Love the video and your funny comments, they had me carcking up as I was cooking :)

Regina said...

I thought this was absolutely fantastic! I had no problems with mine being watery. I can only guess that would have to have something to do with the sauce that was use. I know some are more thin than others. Mine came out perfect! Thanks for your genious idea! I can't wait to see what other recipes you have!

Erica said...

Loved this recipe! I will be baking this dish again and again. Thanks!

Anonymous said...

Where is the recipe(step by step how to)? is it the video?

@jld1593 said...

I'm making this tomorrow and can't wait to see how it turns out. Planning to serve it with garlic green beans on the side.

Anonymous said...

Just made it...cut the recipe in half and it was DELISH!!!! Thanks for the great recipe!

Mandy said...

I can't wait to try this one! Thanks!

Anonymous said...

I made this and it was as easy and delicious as promised. The only thing I will change next time is I won't add the extra basil. I used my own homemade sauce and I found adding extra basil was too overpowering. Thank you for such a wonderful recipe that my family loved!

LL Nick said...

Just wondering if anyone has tried freezing this? Do the crutons hold up? Also how long should I cook it if frozen?

Kerry May said...

Made this tonite. Really good! Realized as I was eating that this recipe is perfect for cooking individual portions! Some recipes are hard to adjust for "cooking for one" but this is easy! Thank you!

Anonymous said...

The cook time is wayyyy off on this. You need to bake for an hour in most ovens for the chicken to not be raw. Unless someone is craving food poisoining with their meal.

Anonymous said...

Ok possibly a stupid question, but when you say 6 breast, I'm assuming 6 breat halves, correct. When I asked for 6 breasts at the meat counter, I got 6 whole breats(12 halves)!!!

Chef John said...

yes!

Anonymous said...

This looks great! Anyway you can post it in a printable recipe, instead of the video? I'd love to add it to my recipe book.

wanda said...

i'm definitely not a cook but since i can follow a recipe i prepared the dish exactly as you instructed and my husband and i couldn't get enough of it, absolutely delicious. so easy to make that i will definitely make it a regular....thanks

Anonymous said...

I didn't have basil, but I did have pesto, so I used pesto in the bottom of the pan, and smeared it on top the chicken breasts, too. Delicious!

Anonymous said...

Made this for dinner last night. It was AMAZING! So super easy and so delicious. I did have to extend my cooking time by 15 min for the chicken to be done. I think next time I will cut up the chicken into strips. Well done Chef John!

Anonymous said...

I appreciated your humor! I look forward to making this dish. : )

Anonymous said...

Absolutely delicious! The topping rocks! So easy to scale the recipe down to suit a smaller family. I will definitely make again!

RaganPC said...

Made this tonight for my husband and three boys and an amazing thing happened... They ALL liked it. It's a very rare thing at my house. Followed your instructions to a tee; just covered it with foil when the croutons were already browned after the first 15-18 minutes in the oven. Thanks!

Carla B. said...

Found this recipe on Pinterest, just made it for dinner tonight. SOO easy, and very good. My husband said "feel free to make this anytime", and even my 7 year old picky eater loved it!!! I thought it would take longer to cook, but mine only took about 40 minutes. Thank you!!!

jordancristine said...

Baking right now and it smells GREAT :)

Rebecca said...

So I'm 4 years late to the party. This was DELICIOUS! I am a disaster in the kitchen and still managed to pull this off. I see this making it into the heavy rotation of meals in our house.

I think next time I will try crushing the croutons just a little bit to break them up or look for smaller croutons. My 9 year old had a hard time with them being too big and crunchy. This probably had a lot to do with her losing a tooth AND having her braces tightened today. She still ate every bite of the chicken & cheese! And I, being the sacrificial mother that I am, ate her croutons. :)

Thanks for an easy meal with one dish to wash!

Jan said...

I found this on Pinterest and have been SUPER excited to try it! I've got it in the oven now. Only, I didn't have your recipe open when I did it and I went the forgetful way and didn't do the oil, garlic and pepper on the bottom or the basil. I'm ok that I forgot the garlic (garlic does bad things to good people) but I feel bad about the rest of it. Also! I cut my chicken into bite sized pieces so I can serve it easily :) Excited!!! Thanks so much for sharing such a good idea!!

Anonymous said...

i might be called an idiot but i use hunt's pasta sauce to make this. i dumped a lot of "sauce" out earlier, after forty minutes because it was boiling inside the dish. going to let it sit for a while. i don't know why i kept buying the pasta sauce because i've made it about ten times and they're all watery. will try with a thicker sauce next time. i once substituted breadcrumbs. i've been using cheese and garlic wegmans croutons lately. you are great chef john!!

Mrsblocko said...

I made this and wrote about it here. It was a huge hit with the whole family.

One tip for those who were having trouble with the chicken. Try pounding the breasts out between plastic wrap. The plastic wrap keeps gross chicken bits from flying all over your kitchen. (If you don't have a meat mallet, a frying pan will work as well.) The chicken cooks more evenly when it is a uniform thickness.

JES said...

Wow! Totally replicates the Chicken Parm crusty crunch. Mighty tasty! This recipe is definitely a keeper.

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