Martha Stewart Chicken Parmigiana Recipe

I have made a lot of chicken parm recipes and most of them overcomplicate it. Martha Stewart’s Chicken Parmigiana is an easy chicken parmesan recipe made with breaded cutlets, grated Parmesan, fresh mozzarella, and jarred tomato sauce, broiled until bubbly in just 35 minutes.

This baked chicken parmesan recipe is the one I keep coming back to because there is no deep frying and no homemade sauce to worry about. I make Martha Stewart’s parmesan chicken on weeknights all year, but especially when it gets cold and everyone wants something warm and cheesy without me spending an hour on it.

Try More Chicken Recipes:

• Baked Chicken And Onions
• Almond Crusted Chicken
• Chicken Divan

Why You Will Love This Chicken Parm:

• No deep frying: The cutlets cook in a skillet with just a quarter cup of oil total, 1 to 2 minutes per side. The broiler does the rest. I was skeptical about skipping the deep fry but the crust comes out golden and crispy every time.
• Jarred sauce, no guilt: Martha uses jarred tomato sauce and does not apologize for it. I used to feel like I had to make sauce from scratch for chicken parm but this proved me wrong. Good jarred sauce works perfectly.
• 35 minutes, start to finish: That includes breading, cooking, and broiling. I timed it the first time because I did not believe it and it was actually closer to 30.

Chicken Parmigiana Ingredients

• 3/4 cup plain breadcrumbs
• 3/4 cup grated Parmesan cheese
• 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
• Salt and freshly ground pepper
• 1 large egg, lightly beaten
• 2 cups jarred tomato sauce
• 1/4 cup olive oil
• 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices

How To Make Martha Stewart Chicken Parmigiana

1. Prep the breading: Heat the broiler. Combine the breadcrumbs and Parmesan in a shallow bowl.
2. Bread the chicken: Season both sides of the cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip each piece in the beaten egg, then dredge in the breadcrumb mixture, turning to coat both sides.
3. Prep the baking dish: Spread the tomato sauce onto the bottom of a 10-by-15-inch baking dish.
4. Cook the chicken: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Cook 4 cutlets until golden, 1 to 2 minutes per side. Transfer to the baking dish, placing them on top of the sauce. Repeat with the remaining 2 tablespoons oil and cutlets.
5. Top and broil: Place a mozzarella slice on each cutlet. Broil about 4 inches from the heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

Recipe Tips

• Do not overcook on the stovetop: One to two minutes per side is just enough to set the crust. The broiler finishes cooking the chicken through. I overcooked them on the stove once and they came out dry after broiling.
• Use fresh mozzarella: Martha says “preferably fresh” and she is right. Pre-shredded melts unevenly and does not get those golden brown spots under the broiler the same way.
• Watch the broiler closely: Five to eight minutes goes fast. I check at five and pull them when the cheese has brown spots. The difference between bubbly and burnt is about 60 seconds under a broiler.
• Jarred sauce is fine: Martha uses it, I use it. Pick a brand you like and do not overthink it. This is a 35-minute dinner, not a Sunday project.

What I Switched Up

I tried skipping the skillet step entirely once and just baking the breaded cutlets on a sheet pan at 425 degrees. It works in a pinch but you lose the crispy crust that the stovetop gives you. Not worth the shortcut.

• Extra Parmesan sprinkled over the mozzarella before broiling. It adds a salty crust on top that I cannot stop doing now.
• Leftover chicken parm sliced and stuffed into a sub roll with extra sauce. Better than any chicken parm sandwich I have ordered out.

I have also made this with eggplant instead of chicken using the same method. Same breading, same broil, same sauce. Works perfectly.

What Goes Well With This Chicken Parm

I usually serve it over pasta with whatever is in the pantry. Spaghetti or penne, either works. The sauce from the baking dish goes right over the pasta too.

When I skip the pasta, I keep it light. Simple green beans or a piece of warm sourdough to mop up the extra sauce. Nothing fancy.

How To Store Leftovers

Store the chicken and sauce in an airtight container for up to 3 days. The breading softens overnight, which I actually do not mind. I would not freeze it because the mozzarella gets rubbery and the crust turns soggy after thawing.

Reheat on a baking sheet at 375 degrees for about 10 minutes. The crust crisps back up and the cheese remelts. Martha suggests trying leftovers as a sandwich and I agree completely. Sliced chicken parm on a roll with extra sauce is a better lunch than most things I order out.

FAQs

• Can I use chicken thighs instead of cutlets? You can, but you will need to pound them thin like cutlets. Breasts work better here because they are already flat and even. Martha uses cutlets for a reason and I would not change it for this recipe.
• Can I bake instead of broil? You can bake at 425 degrees for about 15 minutes, but you will not get the same melty, brown-spotted cheese that the broiler gives you. I tried it once and the cheese melted but it looked pale. The broiler is what makes this look right.
• Do I have to use fresh mozzarella? No, but it makes a noticeable difference. Pre-shredded has anti-caking agents that change how it melts. Martha says “preferably fresh” and after trying both I agree. The slices melt into those perfect pools.
• Can I make this ahead? You can bread the cutlets and refrigerate them for a few hours before cooking. I would not make the whole dish ahead because the crust loses its crunch sitting in sauce. Bread ahead, cook fresh.

More Chicken Recipes:

• Baked Chicken Fingers
• Chicken Piccata
• Chicken Tetrazzini

Nutrition Facts

(1 serving, serves 4)

• Calories: 640
• Total Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 130mg
• Sodium: 1100mg
• Total Carbohydrates: 35g
• Protein: 48g