Chicken Parmesan

While flipping through an old cookbook recently I saw this recipe for Chicken Parmesan with no breading.  We love Chicken Parmesan so I knew this was something I had to try.  This recipe is from Everyday Italian by Giada De Laurentiis.  I had more chicken than the 4 (3-oz. each) chicken cutlets so I had to increase my ingredients accordingly.  Also, I ran out of oil and had to add a little extra to my herbs.

It was so quick and easy and the flavor did not disappoint.  Nobody even mention the missing breading.  In the past I would have probably served this with pasta and a side salad.  I left the pasta off this time and didn’t even miss it.


Chicken Parmesan
  • 1 tbsp. olive oil
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh flat-leaf parsley
  • 4 chicken cutlets (about 3 ounces each)
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¾ c. Marinara Sauce
  • ¼ c. shredded mozzarella cheese
  • 8 tsp. freshly grated Parmesan cheese
  • 1 tbsp. unsalted butter, cut into pieces
  1. Preheat oven to 500 degrees F. In a small bowl, stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper. Heat a large ovenproof skillet over a high flame. Add the cutlets and cook just until brown, about 1 minute per side. (Do this is batches if you need to) Remove from the heat.
  2. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tbsp. of mozzarella over each cutlet, then sprinkle 2 tsp. of Parmesan over each. Dot the tops with the butter pieces, and bake until the cheese melts and the chicken is cooked through, about 5 minutes.
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