Ashley shows you how to achieve chicken parmesan perfection with some easy tricks to ensure tender meat, a crispy crust, and a flavorful tomato sauce.
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time to move to rumble, not going to watch with almost 20 secs of comericals.
### ATK Chicken Parm ###
~~~ Ingredients ~~~
# for chickein
2 boneless, skinless chicken breast
2 oz mozzarella, shredded
2 oz fontina, shredded
1.5 oz parmesan, grated on microplane (3/4 cup grated)
1/2 cup panko bread crumbs
1/2 tsp garlic powder
dried oregano
1 tbsp flour
# For sauce
Olive oil
2 cloves garlic
1 28oz can crushed tomatoes
sugar
dried oregano
red pepper flakes
~~~ Recipe ~~~
1) Trim and cut chicken breast horizontally, pound for cutlest to 1/2 inch thick. Season chicken with salt and let sit for ~20 mins.
2) Heat olive oil in sauce pan til shimmering, add garlic, 3/4 tsp salt, 1/4 tsp oregano, pinch of red pepper flakes. Cook until fragrant ~30 seconds.
3) Add crushed tomatoes to pan, add 1/4 tsp sugar. Reduce heat to med-lo and simmer until slightly thickened ~20 minutes.
4) Combine parmesan, panko, garlic powder, 1/4 tsp oregano, pepper in one dish.
5) in another dish, combine flour and egg. Dredge each cutlet in egg mixture and then breadcrumb, covering in crumbs.
6) Heat 1/3 cup of veggie oil over med-hi heat until shimmering. Cook cutlets 2 at a time ~1.5-2 mins per side.
7) Place chicken on sheet tray and divide cheese evenly over chicken. Broil 2-4 mins until cheese browns.
8) To complete sauce, stir in basil.
9) top chicken with sauce and serve.
Any new Ashley videos coming out??
Ashley is a great cook. I made this recipe and it came out wonderful. I used fresh tomatoes and they’re fantastic. But it’s this recipe used. I also made Ashley’s chicken sandwich recipe. Most of your recipes are wonderful. Chicken parmesan and chicken sandwich have become very big hits with my family.
More parmesan grated on the top as a garnish, please.
That looks amazing. Will be making this in the fall.
When cutting herbs, use shears. Your product will fall right into the bowl or pot. Chives or green onion are especially easy.
more cheese and tomato sauce please!!
Who's is this woman she's cute
I've done this recipe except I used the air fryer to cut down on oil. It was spectacular! 5 minutes on Air Crisp (390 F), flip over, 4 more minutes, then added the cheese and cooked 2 minutes. Served over some Orzo pasta with a drizzle of Meyer Lemon Olive Oil (from Branch & Vine). WOW!!! It was good and not greasy! 🤤🤤🤤
In Italy, the parmigiana treatment is given to eggplants, not chicken or other meats. Italian immigrants added deep-fried meat cutlets or meatballs and doubled the mozzarella; thus, these sandwiches and plates were born.
I made this and I will say this is the BEST chicken Parm I have ever had
Z❤
It really is the best! 😋
If the broiler is "unconventional"… what is conventional? I use the broiler and wish I had a salamander. 😎
I made this tonight other than I did use rao’s marinara. It was so tender and good. I think that salt in the breast and then bloating it was the trick, as well as the dipping in the egg flour mixture.
Yet another one of my recipes y'all have stolen! Lol. Get out of my kitchen! 😂
Just made this tonight and it was seriously the best chicken parmesan I've ever had… I expected it to be good but I wasn't expecting it to be THAT good
I tried this chicken dish and all the coating was coming off the chicken as it was cooking what happened…
Sooo yummy looking. I love chicken parm and this looks like it's easy and delicious.
Thanks Ashley! This was delicious…my family loved it.
It’s not called chicken parmesan because it’s supposed to have parmesan cheese. It’s pollo alla parmigiana, or chicken in the style of Parma. Parmigiano Reggiano is the cheese, also named for Parma, that we call parmesan.
loved the flour and egg mixed together, skips a pan and step….looks great….
This looks amazing. Definitely going to make this version of chicken parmesan next time I make sauce. I am excited to combine the flour and egg together, usually recipes call for them to be separate steps
Looks yummy!
This format, with just the chef narrating, is different but still excellent.
I'm going to make some adjustments to my routine on this; thank you.
atk makes me so happy. thank you
The method in the ATK Light cookbook is my fav and the crispiest — mostly the same as this recipe, but oven-fry the chicken instead of pan-frying. Then the same method of spooning the sauce and cheese on top instead of the old fashioned mush in a baking dish. Love it.
I made this and it chicken was great. I used my own fav sauce recipe and fresh mozzarella cheese but this is going to become my new fav chicken recipe.
Ashley always cooks the best food
Looks delish! What a difference between a scientific way of cooking as compared to a “Nonnie” Italian style, where everything is done “by eye and feel” and is always delicious. Italians cook in a more romantic style adding love and tradition to everything they cook. Cooking schools teach us to be more “sterile”. Accuracy for me is always necessary when baking, where you need science to achieve the best results, but basic foods need cooking from the heart and soul. I did pick up some great tips though and will incorporate them next time I need to bread something.
Made this just last night, and it was amazing! However, I put the SAUCE directly on the chicken, and then the cheese on top. It worked just fine. But the way Ashley did it will help prevent the chicken from getting soggy, as the cheese acts like a barrier between the breading and the sauce.
Used a 12" non-stick instead of a 10", but needed more oil, otherwise, no problem.
Sadly, the store was out of fresh basil, so had to use dry basil out of a bottle. It worked, but the next time I make this I will try to use fresh.
If I were the supreme ruler of the world, I would make this the standard recipe for chicken parm. It's that good.
The sauce was amazing! Had plenty left over, so made a batch of fresh linguine and used the sauce for that. Just as good as the chicken! Served that as a side item. Also served this with a Caesar salad. Didn't have any wine, but this dish would work well with a nice chianti.
I will certainly make this again, and will mostly likely keep this recipe in regular rotation.
What do you eat Chicken Parm with besides pasta?
America’s Test Kitchen is one of the best cooking shows on TV. I subscribe to the website – the recipes are high quality. And the staff – including Bridget, Julia, and Ashley – is topnotch.
A beautiful and sensible presentation. Thanks for giving measurements.
Wonderful recepie and the loveliest presenter!
I love this recipe. Will be cooking this asap. Thank you.
I'm sure there's a good ATK reason for putting the sauce on top of the cheese, instead of the other way around, but this is too far afield for me to travel. Is there a downside to me putting the sauce atop the cutlet, the cheese over that, and then into the broiler?
Sad interpretation of chicken Parmesan…
Making this tonight, this looks amazing and I am excited to try a few new techniques! Thank you so much.
FOX Sports analyst Colin Cowherd would love you forever!
I’d recommend 3/4 regular bread crumbs and 1/4 Panko. Panko chicken anything just reminds me of Katsu Chicken. While I like my chicken parm crispy, Panko is a smidge too crispy/flakey. Try Olive Oil Crackers as well. That’s next level as a breading.
I have always said that breaded foods should be dipped in "pancake batter" first instead of just egg or buttermilk. I'm glad someone finally agrees with me.
There are a lot of great techniques in this video and I will need to try them all!
2 tbsp of chopped basil? Americans will do anything to avoid using a sensible measuring system.
"Parmesan" is the american version of DOC Parmeggiano Reggiano aged cheese. While there are some good American Parmesan hard cheese, a small wedge of the real stuff won't set you back too much.
DOC is the italian and french legal identifier of authenticity (Denominazioni di origine controllata)
Star anis can mellow the acidity without adding sugar. Just a single ray for 20 minutes. This is a tip from Tom Stobart, whom I knew. I was a friend of his daughter Gina. James Beard has quoted him. it works.
Yum!