Chicken Parmesan is a classic, but I like to lighten things up while keeping all the flavor. Instead of a heavy breading, I sear the chicken until golden, then let it simmer in a bright tomato sauce. A generous layer of melty mozzarella and Parmesan on top gives it that irresistible gooey finish. It’s comforting, satisfying, and so much easier to whip up on a weeknight—without sacrificing any of the cheesy, saucy goodness.

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Chicken Parmesan

Servings

4

Prep Time

20 minutes

Cook Time

80 minutes

Image of Chicken Parmesan

Ingredients

  • 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)

Instructions

  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.
gluten free
nut free