Martha Stewart chicken parmesan is a quick family dinner that skips the frying because it starts with baked breaded cutlets from the freezer. Layer on fresh basil, tomato sauce, and grated mozzarella, then broil for just 2 minutes until bubbly.
Serve it with spaghetti or a green salad for an easy weeknight comfort food meal the whole family will finish. The key is preheating your broiler so the mozzarella melts and browns fast without drying out the chicken.
Martha Stewart Chicken Parmesan
Course: DinnerCuisine: American, ItalianDifficulty: Easy6
servings5
minutes2
minutes390
kcalCrispy breaded chicken under a bubbling blanket of melted mozzarella and bright tomato sauce. Golden edges, tangy center, ready before the table is set.
Ingredients
6 baked Breaded Chicken Cutlets
12 fresh basil leaves, plus more for serving (optional)
1 1/2 cups homemade or store-bought tomato sauce
1 1/4 cups grated mozzarella
Finely grated Parmesan, for serving
Directions
- Preheat the broiler: Preheat the broiler with the rack set 4 inches from the heat source.
- Assemble the cutlets: Top each cutlet with basil leaves, sauce, and mozzarella, dividing evenly.
- Broil and serve: Broil until cheese is melted, 2 minutes. Top with Parmesan and more basil, then serve.
FAQs
Can I make the breaded chicken cutlets from scratch?
You can bread and bake your own cutlets before assembling. Pound boneless skinless chicken breasts to 1/2 inch thick, dip in flour, then beaten egg, then breadcrumbs, and bake at 425 degrees for 15 to 20 minutes until cooked through to 165 degrees. Cool completely before freezing, or use them right away for this recipe.
What is the best cheese for chicken parmesan?
Low-moisture whole-milk mozzarella gives you the best melt and stretch without making the cutlets soggy. A block you grate yourself melts more evenly than pre-shredded bags because it has no anti-caking starch. Finish with freshly grated Parmigiano-Reggiano for a sharp, salty bite on top.
How do I store leftover chicken parmesan?
Keep leftovers in a sealed container in the fridge for up to 3 days, but store the sauce on the side if possible because the breading softens overnight. Reheat in a 375 degree oven for 8 to 10 minutes to re-crisp the coating. Microwaving makes the breading rubbery, so avoid it.
Can I use marinara or another sauce instead?
Jarred marinara works fine, and a spicy arrabbiata adds heat if you want more kick. Pesto is also a good swap if you skip the basil topping for a different flavor. Avoid cream-based sauces since they can separate and burn under the broiler’s high direct heat.
What sides go best with chicken parmesan?
Spaghetti or penne tossed in extra tomato sauce is the classic pairing, and it catches the melted cheese drippings. A simple arugula salad with lemon and olive oil cuts through the richness. Garlic bread rounds out the plate and takes about the same time under the broiler.
