This is the meal that started it all….When Glenn and I first started dating I put on the facade that I didn’t cook. At the time I actually didn’t cook a whole lot so what I said was partially true. When I did cook, I had a handful of go-to recipes that never failed me and this chicken parmesan recipe is one of them. When I finally decided to hint that I might cook a little bit and I wanted to make Glenn dinner, this is the dish I made. And, as I suspected, it was once again a success with Glenn happily eating the leftovers all week-long.
Over the years I’ve continued to make this dish both for large get togethers and family dinners. Unlike many parmesans the chicken in this dish isn’t breaded making it lighter than you would expect. A generous amount of fresh rosemary and fresh thyme ensures that the dish is so flavorful that you won’t miss the breading. As an added bonus you can assemble the entire dish ahead of time and keep it, tightly wrapped in plastic wrap, in the refrigerator until ready to bake it. If you do this, increase your baking time by 10 minutes.
So try this dish tonight. I’m sure your family will enjoy it as much as mine does.
1/4 cup olive oil
3 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 boneless skinless chicken breast filets
4 cups marinara sauce (I like Newman’s Own Organic)
1 1/2 cups shredded mozzarella cheese
3/4 cup finely shredded parmesan cheese
- Preheat the oven to 375 degrees.
- Combine the oil, rosemary, thyme, salt, and pepper in a small bowl.
- Heat a heavy, oven-proof skillet over medium-high heat.
- Working in two batches, brush both sides of the chicken filets with the oil and herb mixture.
- Place the chicken in the skillet and lightly sear on both sides just until the filets are no longer pink. Move the chicken to a plate and repeat with the remaining filets.
- When the second batch of chicken is cooked, return all of the chicken to the pan.
- Pour the marinara sauce over the chicken and top with first the mozzarella then the parmesan cheeses ensuring that the cheeses are evenly distributed.
- Bake, uncovered, for 30-35 minutes until the cheeses are melted, browned, and bubbly.
- Remove from the oven and allow to sit for 10 minutes before serving.
- Serve over your favorite pasta.