Grilled Chicken Parmesan

Photo: Frances Janisch
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calcium: 200.71mg
  • Calories: 423.33
  • Calories from fat: 52%
  • Carbohydrate: 14.57g
  • Cholesterol: 90.79mg
  • Fat: 24.79g
  • Fiber: 6.55g
  • Iron: 2.08mg
  • Protein: 36.78mg
  • Saturated fat: 5.76g
  • Sodium: 575.83mg


  • 1 medium eggplant, cut into 1/4-inch-thick rounds
  • 4 tomatoes, cut into 1/2-inch-thick rounds
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breasts
  • 2 ounces Parmesan, thinly sliced


  1. Heat grill to medium. Place the eggplant and tomatoes in a single layer on a rimmed baking sheet and brush both sides of the eggplant and tomato slices with 4 tablespoons of the oil. Season with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant. Transfer to a large bowl and toss gently; the tomato slices will fall apart slightly. Brush the chicken with the remaining oil and season with the remaining salt and pepper. Grill until cooked through, about 6 minutes per side. Transfer to a cutting board and slice each breast into quarters. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan.

    Tip: When grilling eggplants or other vegetables, make the slices thin, so the inside becomes tender before the outside turns black.
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