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As usual, not just terrific, but a doable recipe even for a busy dad – and I appreciated a whole new kind of dredge. The mustard adds both piquancy and saltiness, which brought smiles around the family table. (In my case, 450 wasn’t quite enough set the mustard and toast the panko, but I think that’s a property of my oven – but to all and sundry, the oven needs to be hot.)
The chicken turned out fantastic! :o
Another fantastic recipe! Thank you.
This looks so good! Such an easy and classic weeknight meal!
This is a great recipe and one of the best, easiest chicken parm recipe I’ve made. I love that it’s baked in the oven. The flavor was incredible! I used a combination of plain breadcrumbs and panko. I will absolutely be making this again. A big hit for the family – THANK YOU (and your Mom!)
OMG Elise this was so friggn’ fantastic that I threw out all my old chicken parmigiana recipes. I had to use Italian seasoned bread crumbs as that was all I had but feel it was not a risk.
I took pics and texted my kids to taunt them. Home cooking at its finest and this may be the recipe that gets them to come home more often?
Thanks Elise for all that you do
I just made this recipe with my daughter the other night (with rice) and we loved it. Very flavorful chicken that went so well with the sauce that was so simple to make. The only thing I did different was add a touch of water to the sauce as it was very, very thick at first but turned out great! This recipe has already made it to my recipe box and I look forward to making it again in the very near future. Thank you Elise for your great recipes.
I just made this dish tonight. My husband and I liked to eat healthy, so I made a few substitutions. I used Splenda instead of sugar, light extra virgin oil, spray butter instead of real butter and I used brown rice instead of white rice or pasta. I am absolutely obsessed with this dish!! Thank you so much for posting it.
The butter truly is a brilliant touch, just delicious! I’d also recommend the following chicken parm recipe from Tyler Florence – he also uses a pinch of sugar in his sauce, which really does add great depth – thanks for the recipe, here’s the link! http://www.foodnetwork.com/recipes/tyler-florence/chicken-parmigiana-recipe/index.html
Thank you so much for this post.
I’ve made chicken parmesan many ways, and this was the best. I think the key was dipping the chicken in the mustard and vinegar mix! Perfect! I hate when people say how great a recipe is, but they change this and that! But unfortunately in this case, I really didn’t have any bread crumbs! So I did substitute GLUTEN free Pretzles instead of breadcrumbs. If you are celiac I really suggest this recipe and doing this! Using the boneless thigh meat pounded was sooooo tender and juicy. I really like not having to dip the breasts in an egg and milk mixture, this was soooo much cleaner, and quicker. Thank you so much for teaching me alittle more about cooking!
Absolutely awesome! Made it tonight for the family and everyone was licking their arms of ;D
Hi Elise, I made this tonight and it was delicious. I used panko breadcrumbs and the chicken was crispy, crunchy good. Also used really grainy mustard. Yum, yum, yum. Thanks!
I think my boyfriend sees me as wife material after making this. ;) Very good, thanks! This was the best chicken I’ve ever been able to make, and was quite simple. For me, it was 45 minutes from start to finish, and I cleaned my plate, my boyfriend liked it and said he’d eat it again, and my notoriously picky 5-year-old ate all the chicken. I like that the parmesan is blended with the bread crumbs instead of all piled on top of the chicken. This is my new signature dish! Thank you! :)
This recipe was amazing! I think next time I will try to make this low calorie by using my own breadcrumbs made from the 45 calorie a slice bread. Instead of using the bread ends we always toast a whole loaf(maybe like 5-10 slices) and let it sit over night before crushing it up. We keep the extra in a bag so that we have it on hand if we need it. I think you could make this recipe gluten free by using the gluten free bread to make your own bread crumbs.
Anyway I am a culinary disaster most of the time, but this recipe was easy and fun to make.
This is really good and easy chicken. I liked the sauce, but my husband loved the chicken so much I had to make it two nights in a row.
I used the butter in place of the vinegar both times.
Thank you very much, Elise. I made Chicken Parmesan for the first time for new year’s eve especially for my husband’s kids as it’s their favorite and 1 of them were sick. And he had 1.5 chicken! I cannot beat their grandma’s chicken Parmesan, but I think it was a good success. I placed chicken on aluminum foil, and I placed skin side to the plate. I think I have to remember to place skin top next time. Apart from that, it turned out to be pretty good. I liked the idea of using Dijon mustard. I am going to cook goose for New Year. Thanks again!
I made this recipe for my wife a couple of nights ago. We both thought it was very good. I will make this again for my mother this weekend, I’m sure she will like it. On a scale of 1 to 10 I gave it a 9.
I’m gluten intolerant, too. Rice Krispies are not a gluten-free product; they have malt in them, which contains gluten.
I believe the previous poster said “gluten sensitive”, so maybe a little is okay. But still good to know that rice krispies are not gluten-free. ~Elise
This was absolutely delicious. I made it for my family — my toddlers ate it right up — and then made it again for my friend and her family since she just had a new baby. Everyone loved it. Thank you for a great dish. Saw the updated version dipped in butter and may use that for a kids’ party instead of making homemade chicken nuggets.