Grilled Chicken Parmigiana Recipe

Name: Grilled Chicken Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds thin chicken breast cutlets; Salt and freshly ground black pepper; Extra-virgin olive oil (EVOO), for drizzling, plus 5 tablespoons; 3 to 4 garlic cloves, chopped; 1 teaspoon crushed hot red pepper flakes; 1 small yellow onion, finely chopped; 1 can (28 ounces) fire-roasted diced tomatoes, such as Muir Glen brand; 20 fresh basil leaves (1 cup), shredded or torn; 1/2 cup Parmigiano-Reggiano; 1/2 pound smoked mozzarella, thinly sliced; 6 cups mixed greens, any variety; 2 tablespoons red wine vinegar

Servings: persons

2 pounds thin chicken breast cutlets
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling, plus 5 tablespoons
3 to 4 garlic cloves, chopped
1 teaspoon crushed hot red pepper flakes
1 small yellow onion, finely chopped
1 can (28 ounces) fire-roasted diced tomatoes, such as Muir Glen brand
20 fresh basil leaves (1 cup), shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced
6 cups mixed greens, any variety
2 tablespoons red wine vinegar

1
Heat an outdoor grill or indoor grill pan to high.
2
Season the chicken with salt and pepper and drizzle with EVOO to keep it from sticking to the grill.
3
Cook for 3 to 4 minutes on each side and transfer to a foil-covered platter to hold.
4
If you are using a grill pan, cook the chicken in 2 batches if necessary.
5
While the chicken cooks, make the sauce.
6
Place a medium pot on the stove over medium heat.
7
Add 2 tablespoons of the EVOO (twice around the pan).
8
Add the garlic, red pepper flakes, and onion.
9
Cook for 10 minutes, stirring often.
10
Add the tomatoes and heat through, 2 minutes.
11
Wilt in the basil and season the sauce with salt and pepper.
12
Preheat the broiler to high.
13
Layer the chicken with the tomato sauce in a casserole dish.
14
Top the casserole with Parmigiano and mozzarella.
15
Brown the chicken parm casserole under the broiler for 3 minutes.
16
Meanwhile, prepare the salad.
17
Place the greens in a salad bowl.
18
Dress with the vinegar and the remaining 3 tablespoons of EVOO.
19
Season with salt and pepper to taste.
20
Serve the chicken parm alongside a little salad.

823

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds thin chicken breast cutlets, Salt and freshly ground black pepper, Extra-virgin olive oil (EVOO), for drizzling, plus 5 tablespoons, 3 to 4 garlic cloves, chopped, and more.

Yes, Grilled Chicken Parmigiana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Parmigiana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions