Herbed Chicken Parmesan Recipe (2024)

My husband will sometimes declare something a "Make Again" at the end of the meal. It is very rare for that to happen with a dish with chicken in it (not his favorite protein). This recipe made the cut!

the best recipe I have found on here

This recipe is just awesome with the provolone! My husband looooves chicken parmesan, so I make this for us as a "special treat", even though it's a light recipe. I would say it tastes even better than a lot of restaurant versions. A word of advice to beginners like me: do not let the heat get too high while cooking the chicken in the butter! It will quickly burn the breadcrumbs on the chicken. Probably very obvious to everyone else, but I made that mistake the first time I made this.

This was an easy and quick dinner. Used organic chicken breasts and spiced up the pasta sauce with chili flakes, used panko and dusted the chicken with flour and dipped into whole egg and milk.....I would serve this to company, no question. Used penne, which was really nice. Used my cast iron skillet in the broiler. Nice dinner!

This one received top rating from my family! I used boneless chicken breasts and pounded them to 1/2 thickness. Used canned diced tomatoes w/ oregano and garlic then blended in a food processor and poured over chicken. So very moist and perfect.

Easy, fairly fast to make and sooooooo good! Husband RAVED and had 3 helpings! I didn't expect much from a recipe made with jarred sauce (I used the brand recommended) but this surprised me. Even more astonishing, my coworkers also raved as they gobbled up the leftovers for lunch the next day. That many people can't be wrong--this is really good! I know I'll be making this one again. Served with a simple salad with homemade buttermilk-blue cheese dressing.

Easy and amazing recipe. My husband loved it. Def. A keeper.

This is a very delicious and flavorful dish. It's quick and easy. My husband deems this a keeper.

I'll try this again but maybe with less salt and a lower sugar/sodium marinara. I think the marinara ended up being a bit too salty and sweet and just really overpowering.

This was so simple and quick....and the balsamic in the sauce does make a difference. Yummy and Easy

Will make over and over and OVER again! keeper!

Delicious and quick; great weeknight dinner. Served with CL-Broccoli w/ Red Pepper Flakes & Toasted Garlic and whole wheat orzo.

Very tasty results! My only concern with the recipe is the preparation of the chicken. My breading did not stick at all. I'm not sure how to fix this in the future. Instead of following all the instructions, I cooked most of this ahead of time for quick preparation later. I combined the cooked chicken and sauce mixture in a baking dish, topped it with the cheese mixture and refrigerated it (covered) until the evening. I then uncovered the chicken mixture and baked at 350 deg for about 30 minutes. Served it over orzo pasta. It came out beautifully! I'm sure the recipe would have been more visually appealing had I followed the instructions and broiled the mixture. However, for a busy mom who needs a quick "pop in the oven and go" dinner, my method worked perfectly!

My daughter made this following the recipe as written. She used Penko bread crumbs and Muir Glen pasta sauce. We both think these brands were essential for the great flavor. She used orzo pasta. We served it with Brussels sprouts. It was wonderful. This recipe is going right into our favorites file to be used again and again.

This recipe is a keeper. My family simply loved it. I used Panko bread crumbs and skinless-boneless chicken breast. I tenderized the chicken with a meat mallet before I began. I used a saucepan instead of the microwave and 9x13 pan for the oven. I used only Parmesan because it's what I had on hand. I don't think the provolone would have made a big difference. The next best thing to a great tasting recipe is a simple to make recipe.

Very tasty. I skipped the microwave step and baked it at 350. I doubled the sauce, but it still needed more liquid. This dish is so tasty that I will continue to play with it until I get it right

My review is just for the chicken. I did not make it chicken parmesan but made chicken strips leaving out the pasta and sauce. The kids then added whatever sauce they wanted like ranch, bbq sauce, or honeymustard. Also made some garlic fries and the kids all loved it. The seasonings with breadcrumbs made it a great meal the kids will all want to eat again.

Really yummy, fast and easy. I prepared per the recipe except I used Panko and added finely chopped fresh thyme that I had on hand. We did not have orzo, so served over risotto. The balsamic vinegar gives the sauce such a great flavor. My twenty year old son ate two helpings and rated this a five star meal. I served it with steamed brocolli and carrots, and garlic bread. WIll make this again.

OMG! This was very tasty and so much easier than my previous baked version. The only reason I'm not giving ot five stars is because my much more time intensive recipe is better. But the difference in calories, time and effort almost makes up for that. This one will be my new "go-to" chicken Parmesan recipe.

This really is so good and super easy. My husband requests these often, and we both enjoy the finger-food aspect that comes from using tenders (I actually pound breasts and cut each into about three strips).

I just made this tonight and was really impressed with the ease of making it and how delicious it was. My husband thought it was a hit. The only thing I did differently was that instead of putting the saute pan in the oven with the chicken and sauce in it, I put the chicken in a 9x11 casserole dish. It wasn't so messy and bulky putting it on the table. I also used Italian breadcrumbs, but used all the herbs anyway (although I used about 1 t. of dried parsley instead of fresh since that is what I had on hand). I didn't have provolone cheese, but I did have a six cheese Italian blend (which included provolone) so I used it instead. Next time I will probably use Angel Hair pasta instead of orzo, but that's just personal preference. I will definitely make again.

Made last night with orzo and broccoli. My husband's plate was practically licked clean. Afterwards, he said he ate it too fast! The only change I made was that I used Italian breadcrumbs instead of plain breadcrumbs. So easy and delish!

The whole family loved this. It was easy and quick. I didn't have provolone so I just used some shredded sharp cheddar instead. Served over angel hair pasta with a side salad. Very filling. Adding to our regular rotation.

Followed recipe to a t. Served it with orzo. Delicious!

Easy and fast. We pounded the chicken flat so it would cook evenly. Would make again!

Thanks to a previous previewer who suggested cooking the orzo in broth. I used half chicken broth half vegetable broth and sauteed a medley of half an onion, broccoli, a handful of mushrooms and 2 tsp of minced garlic in a seperate pan. When the orzo was finished (10 minutes) I added it with the remaining liquid to the sautee pan with the vegetables. SO YUMMY. I also got my provolone from the deli. Asked for two slices a bit thicker than sandwich slice and used chicken breasts instead of tenders (pounded thin). I had to cook the breasts about 2 minute longer under the broiler. I also used Classico tomato and basil as opposed to the Muir Glen pasta sauce, but was still very tasty. :)

Great flavors and easy to put together - used italian seasoning instead of dried basil and panko bread crumbs for more flaky of a layer. Served with pasta and roasted broccoli

This has to be on of the tastiest and easiest chicken parm dish yet. I used Italian bread crumbs and served it with pasta and broccoli. My son already requested that I make it for his birthday.

Definitely 5-star worthy. Super simple and delicious! I think the balsamic in the sauce makes the dish. I used italian breadcrumbs so the chicken was extra flavorful as well. Served with orzo that I mixed with broccoli (just threw them in the pot at the end as the orzo was cooking) and mushrooms (just sliced and sauteed with a little bit of olive oil, butter, salt and pepper). I will definitely be making this again!

So easy and so good! I make time and a half of the breadcrumb mixture as I seem to run out and the same with the sauce since we are big sauce people. Serve with angel hair. Don't forget to cook your pasta if you are serving with pasta...I have forgotten more than once!

Quick and easy to make. I substituted 1/2 tsp. olive oil for the butter and cooked my orzo in chicken broth. I also couldn't find shredded provolone cheese so I just used slices. It came out great and a recipe I will be making again soon! Oh, also, since bread crumbs have so much sodium in them you really don't need to add salt to this recipe.

This was the best Chicken Parm recipe! The addition of the balsamic vinegar and black pepper to the sauce seems minor, but makes a world of difference in the flavor. It's also easy to make and uses fairly inexpensive ingredients. I've also just breaded the chicken as instructed and baked them at 450d for 25-30 minutes and then topped with the sauce.

Worthy of company -- This is easy, and healthy. I love the provolone cheese, and serving with Orzo is a great touch. Serve with a green vegetable or a terrific green salad. Bread would be good, and be generous with the sauce because sopping it up with a nice bread would be delicious.

Very good and easy to make.

quick and easy. One of my husband's favorites.

As a homey family meal, this is truly outstanding. The flavor is wonderful, and it's easy and relatively inexpensive. My only changes were to use seasoned breadcrumbs + the dried basil (and a dash of crushed red pepper) and to keep the parsley for topping the finished dish. I did splash a little wine on the very hot pan to cool it down just a bit before adding the sauce (didn't want the sauce to evaporate on contact). Used delicious Newman's Own Tomato-Basil pasta sauce, served with asparagus that I roasted (thereby heating up the oven) and some angel-hair pasta on the side with a bit of olive oil drizzled on the pasta.

Absolutely delicious! I stumbled across this when searching for dinner tonight; it was perfect because I had all the ingredients on hand. I used mozzarella cheese instead of provolone, but it was still great. This will definitely make it into the regular rotation! I'm looking forward to the leftovers for lunch tomorrow!

This is a super-easy go-to recipe after a long day at work. We just have a side salad and skip the pasta to avoid the carbs.

WOW! Haven't had these kind of reviews from family and company in over a year! Better than any restaurant dish I've had in 20+ years! I did change two things: I butterflied chicken breasts and then pounded it evenly with mallet, I used mozzarella and added garlic power to seasoning. Thanks CL for making me look like a great cook and this recipe sealed the deal! If you're worried about keeping it crisp...cook it to a deep golden brown, the browner the better to hold crispiness!

For a quick and easy dinner, this chicken was great. The balsamic vinegar was perfect in the tomato sauce.

Very good dish. Would highly recommend using the orzo pasta. It gave the dish a nice, creamy texture. Crowd pleaser.

This was ok, but lacked the crisp exterior for the chicken.. the sauce and cheese just make it kind of soggy. Flavorful, but no crunch, even with panko crumbs. Will keep looking.

Very easy to make and full of flavor! I cooked the chicken on medium heat because it starts burning fast and you want to make sure you cook the chicken all the way through. Will definitely be making it again!

Delicious! My family and I found this to be great and will be making it again.

My family loved this! very easy and quick! I pounded chicken breasts thin, they were perfect.

Guaranteed to please just about anyone. Only a few minor changes. Started with less-expensive whole breasts, pounded to even thickness and then cut into portions. Subbed fresh basil for dry and added a hit of fresh oregano. Combined some home-made basil pesto with plain pasta sauce. Cooked to recipe and served with thin spaghetti & brocolli rabe. Gorgeous on the plate. Excellent dinner

This was absolutely delicious and very easy! I also used Panko bread crumbs. I had to add a little more butter to the pan to saute; next time I am going to try using olive oil. Instead of finishing it in the pan, I transferred it to a baking dish, topped with tomato sauce, parmesan cheese and shredded part-skim mozzarella (instead of provolone) and baked at 350 in the oven (covered) for about 30 mins. Served with whole wheat thin spaghetti and garlic bread. Absolutely fantastic! Next time I'll try the parmesan + balsamic - didn't do that this time and still turned out great. Would definitely make again.

Rookie cook and this came out restaurant quality and soooo easy and quick. Make this for anyone, anytime.

Very simple to cook and great flavor. Will definitely become a regular in my home.

This meal is DELICIOUS. i'm 16, and my mom always makes the same food over and over. so i asked her one night if i could find a recipe on the internet and give it a shot. and i found this recipe. i highly recommend this recipe. it's not too difficult to make and doesn't require much cooking. also, if you're a cheese lover like myself, use a little more than what the recipe calls for.

We LOVE this recipe! I have made it several times for our family of 4 as well as for company. People always rave about this dish, and I've always been asked for the recipe. I've made this recipe as is, but since discovering CL's recipe for marinara sauce, I use that instead of the jarred stuff. Also, I've started using whole wheat Panko crumbs and I don't think you can tell the difference at all! Btw, I usually make this w/ a side of orzo pasta (with the extra sauce) and steamed broccoli.

This is definitely a 5* recipe, especially when you consider the simplicity of the recipe. I got my daughter, who doesn't normally cook, to make this and she whipped it out in no time. Since I had some leftover homemade tomato-basil sauce, we used about a cup of that in addition to another half cup of prepared sauce. One tbls. of butter seemed to work for us, but I have a really good Calphalon pan. Maybe that helped. Turned out very tasty & tender. Will definitely make again.

I make this all the time- it's simple, quick, and delicious! It tastes as good as a restaurants. I use the sauce trick (balsamic + parmesan) every time I use spaghetti sauce now. YUM!

This chicken was AMAZING! It was soooo easy to make and everyone loved it! I would make this every week if possible. The breading on the chicken is really great because of the parmesan flavors baked in, and the presentation looks fabulous without any work at all.

Amazing everyone liked it!! All three kids and my husband! Used olive oil to sauté .. My pickiest kid even told me I should make it next time we have company:-). Nice presentation too which is always cool..

This one is a keeper! I've followed it to the "T" twice now and it's been perfect and delish!!! You won't be disappointed. I did use Panko bread crumbs and it's great!!

So easy and very delicious. I'll take this Chicken Parmesan over any other.

Really enjoyed this recipe. Was uncertain about the balsamic vinegar in the sauce, but it was really good! I used Italian seasoned breadcrumbs so I didn't add the spices or the salt. It's another case of - I can't believe this is Cooking Light!

This was so easy to make and tasted great! Will be making this again!

My husband was quite disturbed that I wasn't making "his" chicken parm recipe .. until he tried it, and said, "I'm glad you didn't listen to me." Very easy to make for weeknight. Served with spaghetti and zucchini. I'll definitely make again.

Just not my favorite. I think it could be better with a few changes. I loved the balsamic venagar in the pasta sauce, and would go ahead and double the pasta sauce if I decide to make it again.

LOVED this! made it with a side of angel hair pasta. we will make it again.

Great weeknight dinner. It was fast, easy to make, and everyone liked it. This is a keeper!

Would absolutely make again. This is going into our rotations. I served it with spinach and parmesean orzo and it was delicious.

Really, really great! My husband (who rarely compliments my excellent cooking) loved this, and so did our sauce-suspicious 3-year old. This will def go into our lineup. I used chix breasts pounded thin, a mix of regular and panko breadcrumbs, and a mix of butter and olive oil for the saute. YUM!

Made it for the first time last night - loved it! Definitely cooking it again.

It was wonderful!! Everyone in the family enjoyed it.

Fantastic!!! Everyone is correct, my family loved it. I used Panko crumbs for the breading, which I think enhanced the crunch on the chicken.

Delicious!

I overcooked the chicken, but overall the sauce was very good. Cheesy.

A staple at our house, and an easy crowd pleaser! this is one of those dishes that i crave.

What a delicious tasty dish. I ended up using smokey provolone cheese on top. It added a nice smokey taste to the dish. I also served the chicken and sauce over spaghetti noodles after broiling it. YUM!! I will make this again for sure.

Absolutely delicious. If I could rate this 10 stars, I would. Family adored it.

I LOVE this recipe because it was so easy and so delicious. I follow recipes to the T and usually have to change things, but with this recipe I didn't have to do that. Great for every occasion!

Decent recipe, if I made it again I would double up the amount of sauce in order to have some for the pasta.

pretty good but i think it needed a bit more sauce...missing something...but def a good recipe to work off of!

This made a ton of food! I served over whole-wheat spaghetti with fresh garlic bread and a salad. Yummy. After reading other reviews, I decided to double the sauce ingredients. Definitely glad I did. Chicken was a little dry, so may try grilling instead of pan frying next time. I couldn't find shredded provolone, so I just tore up provolone slices.

My family loved this recipe. It was a quick and easy meal to prepare during the week. I didn't have parsley, so left that out and used whatever jarred spaghetti sauce I had and added the other ingredients to that. This is definately staying in the recipe box!

This was EXCELLENT! Like a lot of the other reviewers, I am a beginner cook and you would never know after tasting this! I did what a lot of other people did — brown the chicken and then bake it in the casserole dish. I ended up using chicken breasts, but beating them out to where they were very thin. I marinated them all day, too. I also added diced zucchini, which was awesome. There was a good bit of prep work but as soon as you are done setting up, it goes very quickly. My boyfriend who (lovingly) chides me for most of my dishes said this was amazing. Served over whole grain angel hair and with a salad. Next time I will try to get the breadcrumb outside a little crispier by keeping in the oven for a bit longer. If you are nervous about making this, YOU CAN! Scrumptious!

Amazing! A definite recipe for any occasion. Super easy and even more delicious.

Excellent recipe! Very tasty and easy to make! Adding balsamic to the sauce gives it that something extra. This will definitely become a household favorite.

9.5 out of 10 says the hubby. It's a keeper! Only difference was I used Panko instead of breadcrumbs and sliced provolone under the broiler. Excellent and easy!

Well I may never have to visit a restaurant again for Chicken Parmesan. I made this exactly like the recipe and it turned out fantastic. It is every bit as good as any Chick Parm in any restaurant (maybe a bit of an exaggeration). But this is definitely a keeper. And it is great as leftovers as well. Try it, you will like it. I will make it for company!!!

This is by far the best thing I have ever made off this site!

Great recipe, followed recipe exactly except for adding more cheese

This is a 5-star everyday recipe. Wouldn't serve as special occasion. I did throw mine into the oven for 15 minutes to finish cooking. Sauteeing the chicken long enough to make it done seems to burn it. I make my own tomato basil sauce so can't comment as to the sauce. Great quick everyday recipe, though.

Just followed this wonderful recipe for a slow Saturday night meal and WOW! it was fantastic! As good or better than the dish from the local family-owned Italian restaurant! This was almost too easy to have been as good as it was! Served it with tossed salad and my wife's excellent green bean casserole. Thanks, for the recipe!!!

This recipe is awesome! I used Brummel & Brown for the butter and a little bit of olive oil to avoid burning the butter. We used skim provolone cheese and took another reviewer's recommendation and after pan frying, we put the chicken in a baking dish and broiled til cheese was melted and slightly brown. We doubled the sauce and poored the extra over whole wheat angel hair pasta. I highly recommend this recipe. The balsamic vinegar was an fabulous touch for the sauce! It made enough for my husband and I to have leftovers for lunch the next day.

As Chicken Parmesan recipes goes this one is rocks. I used 3/4c panko and used a combination of olive oil and butter in mine with whole wheet thin spaghetti. The crispiness of the panko plus the flavor of freshly shredded parmesan finishes if off just right. I served it with some steamed broccoli and Italian garlic bread. This treat will be added to our family rotation.

I make this all the time, just with a few tweaks. I use Italian bread crumbs, salt and pepper the chicken before dipping in egg whites. Lightly pat the bread crumb mixture onto chicken. Use just a little olive oil in the pan (no butter) to saute the chicken. When chicken is almost completely done on 2nd side, pour 1/2 cup sauce (for 1 serving) over the chicken, top with mozz cheese and cover to heat sauce and melt cheese. Serve! :)

This is a really good recipe. The strips make cooking faster and it works better for the kids than a big chicken breast. I had to double the bread crumbs and I will cook the chicken at medium instead of medium high so that the chicken cooks more evenly. I served it over whole wheat pasta but I think it would be good with veggies also.

SIX STARS! Yummy with whole wheat angel hair pasta. Used panko instead of breadcrumbs. I'd serve this at a dinner party. Prettier than the picture.

This recipe was so delicious! It tasted like it was from an Italian restaurant. I would make again for family or even company.

I thought this was really delicious. After reading through the reviews, I used the entire jar of sauce and doubled the vinegar to keep the proportions the same. I used one tbs butter and one tbs olive oil also based on previous reviews about the butter burning. We had this on whole wheat thin spaghetti and it was really delicious. I'll be making this again!

This dish was absolutely fantastic!! I love trying new dishes and new ingredients, and will definitely be cooking this dish more often!!

I'm not a fan of Chicken with marinara and my husband wasn't either until this recipe. It was extremely easy to make.

This was simply wonderful!!! Very easy and very kid friendly...used vodka sauce and used the extra sauce to serve over the spaghetti.I will rotate this for our weeknight family meals.

Made this tonight for dinner it was YUMMY!!!..all of the flavors blended wonderfully...the only changes I made were putting the chicken and sauce in a shallow jelly roll pan, and used more cheese than what the recipe called for...I rated it four starts due to the butter burning too fast and had the house filled with smoke..I had to add EVOO to the butter...but overall very very good and I will be making this dish again!!!!

This was so easy and delicious! I doubled the amount of breading and sauce/balsamic, and I added some olive oil to the pan with the butter for cooking the chicken. My husband can be picky, but he took one bite of this and said,"This is my new favorite - it tastes like something from an Italian restaurant!" It was the balsamic in the sauce that really made the dish. I served it with mini Gemelli pasta and it was perfect. I recommend using a "mini" pasta - it's a perfect compliment to the sauce.