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Photo Credit: Elizabeth Newman

Chicken Parmesan

20 MINPrep Time
80 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Chicken Parmesan



Prep Time

20 minutes

Cook Time

80 minutes




Giada De Laurentiis

Image of Chicken Parmesan


  • 3 tablespoons olive oil
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh Italian parsley leaves
  • Salt and freshly ground black pepper
  • Eight 3-ounce chicken cutlets
  • 1 1/2 cups Simple Tomato Sauce (recipe follows, or purchased marinara sauce)
  • 1/2 cup shredded mozzarella
  • 16 teaspoons grated Parmesan
  • 2 tablespoons unsalted butter (cut into pieces)
  • For the Simple Tomato Sauce:

  • 1/2 cup extra-virgin olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 stalk celery (chopped)
  • 1 carrot (chopped)
  • Sea salt and freshly ground black pepper
  • Two 32-ounce cans crushed tomatoes
  • 4 to 6 fresh basil leaves
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter (optional)


  1. Preheat the oven to 500 degrees F.
  2. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
  3. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
  4. For the Simple Tomato Sauce: In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  5. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
  6. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
46 grams
56 grams
67 grams
Saturated Fat
21 grams
189 milligrams
1980 milligrams
12 grams
25 grams
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gluten free
nut free

2 reviews & comments

  • Author's avatar image
    Elle Nora Amrani - Jun 09

    I love this recipe. I have a question about the pasta: how do you and other chefs place the pasta on plates so nicely? Some look as though they are rolled and others twisted – I would love to see a tutorial on that. Thank you.

  • Author's avatar image
    Kenneth LeMaire - Jun 09

    Hi! I’ve spent over a decade making some of Giada’s recipe for my friends and family to much acclaim. Tonight, I made this for my (very picky) boyfriend. He took one bite, put his fork down, looked me right in the eye and said, “I am going to marry you.” Thank you so much for helping me be the best cook I can be.

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