Reviews for Herbed Chicken Parmesan
Very good and easy to make. I also had to add more panko. I've replaced mozzarella for the provolone depending on what I have on hand, and it's still great. Serve with any pasta and roasted broccoli. Oh, and we use the whole jar of sauce so that there is extra for the pasta.
Very good meal and easy to make. Was pleased this wasn't as time consuming as I thought it would be. I did use the angel hair pasta and instead of all provolone, I used a mix of shreaded Provolone and Motz cheese. Family loved it!
This was excellent for a quick weeknight supper. I wouldn't make it for company, but it really was great. My husband went nuts over it and I think it will become a regular rotation. I did use a little bit more cheese and olive oil in place of the butter. Also had to double the breading (used panko) to make sure I had enough.
I really liked this dish. I used Panko bread crumbs but otherwise followed the recipe. Great for a quick weeknight meal. I will definitely make this again.
I have made this recipe quite a few times now! It is always a hit, even with my picky husband. I use panko instead of bread crumbs and it turns out perfect. Also, I have made it with both provolone and part-skim mozzarella on top...both turn out great. Easy to make and tastes like one I would get at a restaurant, but without all the fat! Great recipe!
Loved this recipe! I would definitely make it again. The sauce was perfect. I will be adding balsamic vinegar to all of my tomato sauces now. I used a pasta sauce out of a jar (Progresso I think) and mozzarella cheese instead of provolone. I used garlic and herb bread crumbs and didn't add the additional herbs. I also served it by itself (no pasta) and with broccoli on the side. We were fighting over the leftovers!
We make this dish as stated in the recipe with two exceptions. One - we use spaghetti rather than orzo pasta. The orzo was fine, but we prefer spaghetti. Second - we put the chicken into a baking dish with the sauce and cheese prior to melting the cheese under the broiler. Its much easier than using the skillet.
Absolutely delicious, light and quick version of a favorite! I follow the recipe exactly except that we use an entire jar of sauce (and increase balsamic vinegar accordingly) in order to have extra to spoon over pasta that we serve with it. Everyone loves it!
wonderful dish to make right after work. quick and easy with an amazing taste!
So easy to prepare and such great flavor! Easy, easy, easy. I didn't change a thing. I served it with angel hair pasta and bread sticks. I will be making this again very soon.
I cut boneless breasts into strips; next time I'll just buy the tenders and cut out some of the prep time. Otherwise, I didn't change a thing. My husband kept saying, "This is really good!" over and over again. Even my two preschool boys gobbled it up. You have to try this one!
This dish was really satisfying and flavorful! It is really hard to cook for my picky boyfriend - he doesn't like pork, most fish, mushrooms, or onions and this definitely fit the bill. He completely trusts me in the kitchen now! I think this dish is pretty casual, but with sophisticated sides (I made grilled asparagus) it could be a nice dish for company. I was really attentive to how long the chicken cooks, because it continues to cook even after being taken off the burner and when in the broiler- I made sure the chicken had just become opaque when I took it off. This is a wonderful comfort food dish!
This was excellent and so easy to make. My family loved it.
This dish was easy to make and quick. The best thing about it, besides the taste, is that my kids even approved! They are picky eaters and it is hard to please all 3 at once. I will definately make this again! I made it with angel hair pasta and broccoli. I didn't use the recommended sauce. I used Ragu instead. It was light and tasty. I also added extra provolone and parmesan....we love cheese!
I just threw this recipe together tonight for the first time and I am already planning on making it again sometime soon. The addition of balsamic to the tomato sauce is a great idea and one that I will be using again. I thought this was a great dish for company or for a quick week night dinner. Thanks for a great recipe!!!
Fantastic anytime dinner dish! Glad to have found this recipe as a healthy alternative to the fried version. I used mozerrella cheese and cooked the chicken in a cast iron pot. It was beautifully brown and bubbly when removed from the broiler! I would suggest adding more sauce than the recipe calls for as the orzo was a little dry with the recommended amount.
Oh..wow..I really loved the sauce combination..really simple for a busy weeknight..I wish I had gone to the trouble to get a block of provolone from the deli, but went with the sliced..all in all..very good..wouldn't change a thing.
Wonderful recipe! It's a really good substitute for the high fat restaurant version!
This makes a good easy weeknight meal. I've used boneless chicken breasts and boneless thighs. I typically prefer thigh meat, but I like the breasts better with this recipe. The balsamic vinegar adds amazing complexity to the jarred sauce, so don't skip that simple step. I've followed CL's recommendation and served the chicken with orzo and roasted broccoli.
SOOO GOOD! My husband is not an Italian fan, but he loved this. The red sauce is genius! why didn't I think of that? Easy and yummy! I just served with green beans to keep the calories down. I will make this again and again!
This was delicious and easy! My boyfriend said it was the "best chicken dish" I've made....I even used Smart Balance, light butter and whole wheat linguine and it was fabulous! I also suggest using more sauce than the recipe calls for; I used 2 cups - so good!
Terrific. Impressed husband and myself. Would have liked more sauce for the pasta because it was just so fantastic tasting. I used fresh basil and dried parsley instead of the other way around as indicated in recipe, and it came out great.
This was delicious; plus, it was quick to prepare!
My hubby and I love this recipe. It's a great quick week night meal. I use mozzarella instead of the provolone and use Ragu's Light Tomato Basil Sauce (cheap and yummy).
Whole family loved this dish! I will make again. I added more sauce than it called for. Delicious!
Plan on keeping this in my regular stuff to fix....LOVED it and I did the casserole thing....added zucchini to the bottom after cooking them for a little bit on the stove....would make it for friends along with the family
Great recipe! Next time I will be using boneless/skinless chicken breast cut to size. I don't like the tendon in the breast tender as another user had mentioned. I served on thin spaghetti noodles, but will definitely make with the orzo as recommended. It's very flavorful and my husband asked for me to make it again.
J'adore ca! Chicken took longer than it said, but it seemed to add more flavor...will make it again for sure.
Really good! Thanks for the suggestion to "casserole" it. I made the chicken as directed and then layered it in a 9x13 casserole dish with a little sauce on the bottom. Covered it with the cheese and remainder of sauce. Delish and easy! The balsamic adds the right amount of depth to the jarred sauce. This will go in my regular weeknight line-up!
This is a fantastic recipe! I use Rao's tomato basil sauce, and it's so delicious I usually use a whole jar. I serve with steamed vegetables to keep the dish light. The only modifications I make are to add mushrooms to the sauce to add more "meatiness" and I use italian flavored bread crumbs. Perfect easy savory recipe that impresses!
I prepared the chicken as called for in the recipe. Instead of serving it over pasta, I made a casserole with sauteed zucinni as the bottom layer, the cooked chicken, and topped with cheese. I broiled it in the oven as recipe directed. It was delicious!
This was so easy and delicious! It has already become a staple in our home. I made it for the first time at my Mom's and she raved over it. Great weeknight recipe.
This is a great weeknight dinner!
This recipe is the absolute best chicken parmesan! I have to make it in a 9x13, so I have had to change it a bit! The vinegar is the key to the sauce. To make in the 9x13, you have to put some sauce on the bottom, put in the cooked chicken, then top with the rest of the sauce. And top with chesse and foil. Bake until bubbly. We just have with a green salad, and garlic bread. A family favorite.
This recipe is delicious as is, but I often speed things up by using italian-seasoned breadcrumbs instead of the herbs, and I just use tomato and basil marinara sauce by itself instead of mixing up the sauce in the recipe. I also use thin-cut chicken breasts instead of the chicken tenders because I hate the tendons, and removing them is a pain. The first time I made this recipe, I used a regular non-stick pan, but the butter seemed to dry up really fast and wasn't enough to evenly cook all of the pieces of chicken. I started using my well seasoned cast iron skillet after that, which works much better with the small amount of butter.
Really delicious, easy & quick to make. Plus I already had all the ingredients on hand. Will definitely make again. Great dish for weeknight meals with just family but would also be great for entertaining friends. Angel hair pasta and a little italian salad are great to serve along with this dish.
We enjoyed this and super fast. I used whole wheat panko, Trader Joe's Organic Marinara and fresh basil. Only had parmesan cheese on hand, so I put that on top as wel. My 14 yr old daughter said it was the best she has tasted. A keeper!
This recipe is great! I keep getting requests to make it over and over again. I make this for my family and guests. I replace the bread crumbs with Oat Bran and add fresh basil with the parsley to make it healthier and you can't tell the different. The basil adds a nice taste and the oat bran give it more fiber.
I love this recipe! As others have said, I just use regular chicken breasts and slice them into tenders because it is cheaper. Also, I use egg beaters for the egg wash instead of egg whites. Have recommended this recipe to several people. I also love the use of the orzo as the pasta because you feel like you are getting a lot more pasta, yet eating a smaller portion.
I make this recipe a lot. My husband loves it. I use regular chicken breasts (cheaper) and pound them very thin. I also use mozzerella cheese instead of provolone. I have an herb garden and use fresh basil and parsley. A keeper in our house and very quick and easy to make with ingredients I usually have on hand.
YUM! So easy and so delicious! My husband loved it and didn't have any "recommendations" like he does on other light recipes I make :) After searing the chicken I baked it until it was cooked, I can't get chicken to cook right all the way through on my stove top. I added some italian seasoning and minced garlic to the sauce to liven it up a bit. I used mozzarella instead of provolone. Good stuff!
This was really tasty! We will definitely make again. Like other reviewers, I put the chicken in a casserole prior to putting on the sauce and baking. I didn't have any jarred pasta sauce, so I made Cooking Light's "Marinara Magnifica" using the fire roasted canned tomatoes I had on hand. Excellent! We served with the suggested orzo and a spinach salad. Next time, I'll try chicken cutlets. I'd definitely make for company - but would have it ready and assembled up to the "oven bake" stage to cut down on time in the kitchen with guests! :o)
Very tasty!!! I love the flavor. I will definitely be making this again. I did add 2 Tbsp. of Olive Oil when cooking the chicken, as I had more chicken than the receipe called for. I served it with angel hair pasta.
fantastic! This will become a regular meal at our house. Another fantastic recipe from CL!
Great recipe. Would halve the amount of sauce next time, but otherwise, wouldn't change.
We loved this...easy to make if you are short on time and the chicken was so tender and flavorful. The sauce was great I used O organics from safeway, and it could not have been better once I added the balsamic.
This was really good. I gave it five stars because it is hard to find a recipe this good, with ingredients you probably already have on hand, that you can make easily on a weeknight. Instead of mixing all the miscellaneous herbs in with the breadcrumbs, I used Italian Seasoning. The balsamic vinegar in the sauce gave a nice taste; the end product reminded me of bruschetta.This will definitely be a staple recipe in my home.
My family loved this recipe. I didn't have chicken tenders so I cut my chicken breasts in half and then pounded out to about 1/2 inch. I added a little more seasoning to the bread crumbs, some Mrs. Dash as well as Johnny's Garlic Spread and a little S & B japanese spice to add some heat to the dish. You could just add cayenne or chili powder.
This was a very good recipe, quick enough for a weeknight meal.
I really liked this simple recipe. I prepared as much as I could ahead of time (I'm a nanny and find the afternoons get pretty busy driving to/from cheerleading practice, dance practice, and working in homework time). I also changed it just a tad. I threw the chicken into a freezer bag with some olive oil, balsmic vinegar, fresh thyme, basil, and a tad of oregano with salt and pepper in the morning after everyone left for school. I also mixed the bread crumbs, parmesan cheese and seasonings in another ziploc and threw that in the fridge. At crunch time, I started the water to boil the noodles, dumped the chicken into a bowl with the egg, then dropped those into the bag with the breading and shook until coated. I browned each of the tenderloins in a skillet and put them into a baking dish. Then I coated with a jar of sauce, some mozzarela (no shreaded provolone at the store!) and parmesan. Just as I was draining the noodles the chicken finished. I also steamed some asparagus on the side, but a salad or microwavable steamed fresh green beans would've been delicious on the side.
I really liked this recipe. It was very easy to put together with very little prep. I also liked that it only used one pan - loved the addition of balsamic vinegar! yum! i will definitely make this again.
I just made the chicken part of the recipe, and it was outstanding! crispy on the outside and juicy inside. great flavor, too. Highly recommend!!
This was requested by my family to be added to our regular rotation, and since it's so easy I'm happy to oblige. I browned the chicken on both sides on the stove then transferred it to a casserole dish and added the sauce on top. Later when it was almost time for dinner I put it into the oven at 350 to finish cooking (about 15 minutes), then added the cheese and quickly broiled it. Voila. Dinner served. It was excellent over orzo (doubled the sauce so the orzo was lightly coated too before putting chicken on top).
This is one of my favorite Cooking Light recipes ever, so easy, so delicious! Great for a weeknight dinner, serve with a side of pasta, some extra sauce, salad and bread. I make this dish often.
recipe was ok, nothing extraordinary. the balsamic was ok. recipe was simple and quick. may make again
I really liked this! It was so easy and I had almost all ingredients in the pantry which is a real plus for me! I really liked the balsamic vinegar taste in the sauce but my brother didn't so I think that's a matter of taste buds. The chicken was perfectly cooked. I served over angel hair pasta (adding a little sauce to the pasta so that it didn't dry out) and I will definitely make this again.