Martha Stewart Chicken Parmesan Recipe is a classic Italian-American dinner featuring crispy breaded chicken breasts topped with aromatic basil, tangy tomato sauce, and melted mozzarella. This quick meal uses pre-baked cutlets and a blast under the grill to create a bubbling, cheesy finish.
If you do nothing else, make sure your tomato sauce is thick before spooning it onto the chicken. If the sauce is too watery, it will soak into the breading and turn your crispy base into a soggy mess. I learned that the hard way after rushing a batch and ending up with a puddle on the plate.
The basil leaves need to go directly under the sauce rather than on top of the cheese. Tucking them away protects the herb from the intense heat of the grill so it infuses the chicken with flavour without burning. This is my favourite way to use up the last of the basil in the garden before the first frost hits.
Martha Stewart Chicken Parmesan Recipe Ingredients
- 6 baked breaded chicken breasts (about 150g/5oz each)
- 12 fresh basil leaves, plus more for serving
- 375ml (13fl oz) tomato sauce
- 150g (5oz) grated mozzarella
- 30g (1oz) finely grated Parmesan
- Salt and pepper, to taste
How To Make Martha Stewart Chicken Parmesan Recipe
- Prepare the grill: Set your oven rack about 10cm (4 inches) from the heat source and turn the grill to high. Make sure the grill pan is clean so it does not smoke when it heats up.
- Assemble the chicken: Place the baked chicken breasts onto a sturdy baking tray and top each with two basil leaves, a generous spoonful of sauce, and the mozzarella. Spread the cheese right to the edges of the sauce to keep it contained.
- Melt the cheese: Slide the tray under the hot grill for 2 minutes until the mozzarella is bubbling and starts to brown in spots. Watch the tray closely because the high heat can turn the cheese from golden to burnt in seconds.
- Add the finish: Remove the tray from the oven and sprinkle the grated Parmesan and extra basil over the top. Serve immediately while the cheese is still stretchy and the chicken is hot.
Recipe Tips
- Check the internal temperature. Make sure your pre-baked chicken breasts have reached 75°C (165°F) before you start the grilling process. If the chicken is cold from the fridge, the two minutes under the grill won’t be enough to heat the middle of the meat.
- Use low-moisture mozzarella. Buy the firm block of mozzarella and grate it yourself rather than using the fresh balls stored in water. Fresh mozzarella releases too much liquid when heated, which will ruin the crunch of your breaded chicken.
- Prepare your sauce. Simmer store-bought sauce for 10 minutes to let it thicken if it looks thin or runny. A concentrated sauce gives a much punchier flavour and stays exactly where you put it on the breast.
- Save time with batch cooking. Bread and bake a large batch of chicken breasts at the weekend and freeze them with greaseproof paper between each layer. You can then pull out exactly what you need for a midweek meal without any mess.
- Warm the sauce first. Heat your tomato sauce in a small pan on the hob before spooning it over the chicken. This ensures the entire dish is piping hot even though it only spends a few minutes under the grill.
- Avoid overcrowding the tray. Leave at least 2cm (1 inch) of space between each chicken breast on the baking sheet. Air needs to circulate around the sides of the chicken to keep the breading crisp while the cheese melts.
What To Serve With Chicken Parmesan
This dish is traditionally served over a bed of spaghetti or linguine tossed in a little extra tomato sauce and olive oil. It also goes well with a crisp green salad featuring rocket and a sharp balsamic vinaigrette to cut through the rich cheese.
For a more filling meal, try serving the chicken alongside some garlic bread or roasted courgettes seasoned with dried oregano. A side of steamed long-stem broccoli provides a fresh, crunchy contrast to the soft melted mozzarella and tender chicken.
How To Store Chicken Parmesan
Fridge
Place the cooled chicken in an airtight container and keep it in the fridge for up to two days. Keep any extra sauce in a separate jar to prevent the breading from becoming too soft during storage.
Reheat
The best way to reheat this is in the oven at 180°C (350°F/Gas Mark 4) for 10-15 minutes until the chicken is hot through. You can use a microwave for 2 minutes, but the breading will lose its crunch and become chewy.
Freeze
Wrap individual chicken breasts tightly in clingfilm and then a layer of aluminium foil before freezing for up to three months. Thaw them completely in the fridge overnight before following the reheating instructions above.
Martha Stewart Chicken Parmesan Recipe Nutrition Facts
Per serving (1 of 6):
- Calories: 410
- Protein: 32g
- Fat: 18g
- Carbohydrates: 28g
- Sugar: 5g
- Sodium: 890mg
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Yes, you can use bone-in chicken thighs, but they will need to bake for 35-45 minutes at 200°C (400°F/Gas Mark 6) before you add the toppings. Make sure the juices run clear before you begin the grilling step.
How do I stop the Martha Stewart Chicken Parmesan Recipe from being soggy?
The most effective way is to ensure your chicken is fully cooked and crispy before adding any sauce. Using a high-quality, thick tomato sauce and avoiding fresh, watery mozzarella will also protect the texture.
Can I make this recipe without an oven?
No, you need the direct overhead heat of a grill to melt the cheese quickly without overcooking the chicken. An air fryer can work as a substitute if you set it to the highest temperature for 2-3 minutes.
What is the best cheese for this dish?
A mix of mozzarella for the melt and Parmesan for the salty hit is the standard choice. You could add a little sharp cheddar if you want a deeper flavour, but mozzarella is essential for that classic stretch.
Can I prepare the chicken in advance?
Yes, you can bread and bake the chicken cutlets up to 24 hours before you plan to serve them. Store them in the fridge and simply add the sauce and cheese just before you are ready to eat.
Try More Recipes:
- Martha Stewart Upside Down Turkey Recipe
- Martha Stewart Roast Chicken Recipe
- Martha Stewart Lasagna Recipe
- Martha Stewart One Pot Pasta Recipe
- Martha Stewart Mac And Cheese Recipe
