Skip to main content
Epicurious
Cookbooks

Grilled Chicken Parmigiana

No bread crumbs and it’s not fried. Eat two portions. Life is good.

Recipe information

  • 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

Preparation

  1. Step 1

    Heat an outdoor grill or indoor grill pan to high. Season the chicken with salt and pepper and drizzle with EVOO to keep it from sticking to the grill. Cook for 3 to 4 minutes on each side and transfer to a foil-covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While the chicken cooks, make the sauce.

    Step 2

    Place a medium pot on the stove over medium heat. Add 2 tablespoons of the EVOO (twice around the pan). Add the garlic, red pepper flakes, and onion. Cook for 10 minutes, stirring often. Add the tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

    Step 3

    Preheat the broiler to high.

    Step 4

    Layer the chicken with the tomato sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the chicken parm casserole under the broiler for 3 minutes. Meanwhile, prepare the salad.

    Step 5

    Place the greens in a salad bowl. Dress with the vinegar and the remaining 3 tablespoons of EVOO. Season with salt and pepper to taste.

    Step 6

    Serve the chicken parm alongside a little salad.

Rachael Ray's 30-Minute Get Real Meals
TagsCasseroleChickenPoultryCanned TomatoTomatoVegetableBasilHerbs & SpicesParmesanCheeseDairyMozzarellaMainDinnerNut FreeGluten FreeWeeknight MealsEasyBroilGrillingCookbooks
Read More
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.