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).

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 breadcrumb mixture. Repeat the process with the remaining pieces of chicken.

  • 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.

  • Preheat oven to 400 degrees. 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.

Reviews (16)

211 Ratings
  • 5 star values: 43
  • 4 star values: 46
  • 3 star values: 69
  • 2 star values: 42
  • 1 star values: 11
Rating: 5 stars
02/10/2018
Only change was to add a Parmigiano-Reggiano rind to the simmering tomato sauce. This recipe is restaurant quality. So delicious served with a side of pasta (I used homemade spaghetti).
Rating: Unrated
09/28/2015
Don't watch the video because it is not the same recipe. I selected this recipe because of its limited ingredients. There are no eggs or flour in the recipe which saves many calories! Using grated mozzarella rather than slices seemed to work fine.
Rating: Unrated
07/27/2015
Yet another written recipe on this site that does NOT match the video. Please stop making recipes so confusing! There are multiple recipes with the same name, too. For this one, I decided to make it according to the video and make the sauce according to another chicken parm recipe on the same site.
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Rating: Unrated
06/22/2014
I noticed the video with Sarah Carey included eggs but not the video with Lucinda Scala Quinn. The recipe does not include the eggs, so I suppose it's up to you. This is my go-to recipe whenever I make Chicken Parm., but I do modify some steps: it takes several minutes for the cutlets to brown on each side before flipping; end up having leftover sauce for another meal; use 6 breasts as Lucinda does instead of the recipe's 3; cover with foil, bake for 20 min, then remove foil for the last 15 min
Rating: Unrated
04/09/2014
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?
Rating: Unrated
09/23/2013
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!
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Rating: Unrated
09/17/2013
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.
Rating: Unrated
02/22/2013
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
Rating: 5 stars
02/11/2013
This recipe is fantastic!! Definitely the best chicken parmesan I've ever eaten.
Rating: Unrated
08/15/2012
pollo parmesano
Rating: Unrated
06/03/2012
It actually came out pretty good. SO not matter how it looked it was great.
Rating: Unrated
06/02/2012
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.
Rating: Unrated
05/18/2012
Could this work as well with veal?
Rating: Unrated
02/23/2012
even though I didn't have mozzerella cheese, this was just delicious and will definitely make it again.
Rating: Unrated
03/07/2011
Lucinda hits it out of the ballpark again ... what a great recipe! SO delicious.
Rating: Unrated
02/01/2011
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!!!