Serves 4
20 min
Fastest Chicken Parm
Recipe GLPR1930b22539fa8f
A speedy broiler-based chicken Parmesan that layers thin, flattened chicken cutlets with fresh tomatoes, crispy herb-infused bread crumbs, and melted mozzarella and Parmesan cheese. The entire dish comes together in just 20 minutes, making it perfect for quick weeknight dinners. Fresh basil adds brightness while the broiler does all the work, creating a golden, bubbly cheese topping without any breading-and-frying steps.
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Ingredients
5 tablespoons olive oil
4 boneless, skinless chicken breasts (about 2 pounds)
salt
pepper
3 medium ripe tomatoes
8 ounces fresh mozzarella cheese
2 ounces Parmesan cheese (1/2 cup grated)
1 bunch fresh basil
1 cup bread crumbs
Directions
Preheat the broiler to high and position the oven rack 6 inches below the heating element. Coat a rimmed baking sheet with 2 tablespoons of olive oil and place it in the preheated broiler to heat for 1 to 2 minutes.
While the baking sheet heats, core and slice the tomatoes into 1/4-inch-thick rounds. Lay each chicken breast on a cutting board and carefully slice horizontally through the middle to create 2 thin cutlets from each breast. Using the heel of your hand, press down on each cutlet to flatten it to uniform thickness (about 1/4 inch).
Using an oven mitt, carefully remove the hot baking sheet from the broiler. Arrange the chicken cutlets flat on the sheet and season evenly with salt and pepper. Layer the tomato slices directly on top of each piece of chicken.
Return the baking sheet to the broiler and broil for 5 to 10 minutes, rotating the pan as needed for even cooking, until the chicken reaches an internal temperature of 165°F and is no longer pink at the thickest part.
While the chicken broils, finely grate the fresh mozzarella and Parmesan cheese using the small holes of a box grater. Strip 16 to 20 basil leaves from the stems and set aside. In a small bowl, combine the bread crumbs with the grated mozzarella and Parmesan.
When the chicken is fully cooked, remove the baking sheet from the broiler. Arrange 4 to 5 basil leaves on top of the tomatoes on each cutlet. Evenly distribute the bread crumb and cheese mixture over the basil, then drizzle the top of each cutlet with the remaining 3 tablespoons of olive oil.
Return the baking sheet to the broiler for 2 to 4 minutes, watching carefully, until the bread crumb topping is golden brown and the cheese is melted and bubbling. Remove from the broiler and serve immediately while hot and crispy.
