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Chicken Parmesan

The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake. To prepare homemade breadcrumbs instead of store-bought, try Lucinda's simple how-to. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

  • servings: 6


  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • Pinch of crushed red pepper flakes
  • 1 28-ounce can tomatoes, lightly pulsed in a blender or food processor
  • 2 teaspoons coarse salt
  • 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)
  • 1/2 cup plain breadcrumbs
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter, plus more if needed
  • 1 1/2 pounds fresh mozzarella cheese, sliced thin


  1. Step 1

    Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes. Stir for 30 seconds. Add the tomatoes and 1/2 teaspoon of the salt. Simmer for 30 minutes.

  2. Step 2

    Meanwhile, working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.

  3. Step 3

    In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the bread-crumb mixture. Repeat the process with the remaining pieces of chicken.

  4. Step 4

    Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil, along with butter, to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil and butter to the pan as needed.

  5. Step 5

    Preheat the oven to 400 degrees Fahrenheit. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.

Mad Hungry, November 2010

Reviews (12)

  • 9 Apr, 2014

    did anyone else notice that she uses eggs in the video but no eggs and dredging in the recipe? I'm guessing you could do either?

  • 23 Sep, 2013

    I had to make pasta dinner for 20 hungry high school soccer players. I searched under Martha Stewart recipes on the the internet, because they are always amazingly good and easy to follow. That dinner was my first attempt to make chicken parmesan. It was a huge success. The recipe was easy (it even had a video version I snuck a peak at when I had a question), the meal was heavenly and I received compliments galore from my family and all of the soccer guys. Yum!

  • 17 Sep, 2013

    Amazing! So easy. I make this for dinner parties when kids are included. Its best with the chicken super thin. I use store bought sauce and no one knows the difference. I serve with pasta tossed in a little bit of garlic, olive oil and parsley. Great for dinner for the week as well. Can easily be frozen for next week as well.

  • 22 Feb, 2013

    if you do not thin out the chicken breasts with a meat hammer till they are very thin between two sheets of saran wrap. They will always be tough

  • 11 Feb, 2013

    This recipe is fantastic!! Definitely the best chicken parmesan I've ever eaten.

  • 15 Aug, 2012

    pollo parmesano

  • 3 Jun, 2012

    It actually came out pretty good. SO not matter how it looked it was great.

  • 2 Jun, 2012

    I think i did something wrong between the stove and oven. Mine had some juice when I took it out of the oven. I have not yet tried it so im hoping it will be okay.

  • 18 May, 2012

    Could this work as well with veal?

  • 23 Feb, 2012

    even though I didn't have mozzerella cheese, this was just delicious and will definitely make it again.

  • 7 Mar, 2011

    Lucinda hits it out of the ballpark again ... what a great recipe! SO delicious.

  • 1 Feb, 2011

    This recipe was outstanding! I have made chicken parmesan many times from other recipes but this is the best. "Tucking" the mozzarella cheese between the chicken pieces allowed the cheese to spread throughout the dish and "marry in" with the other flavors. I'm throwing out the other recipes and will only use this one from now on. Thanks!!!