New & Improved Chicken Parmesan

lots of work, lots of mess, I took out the cheyenne pepper and added garlic powder It tasted amazing! SOOOOO worth the work!

It was easier than I thought. My family loved it wants me to make it again.

Best Chicken Parm I've had. I didn't mess with the recipe...imagine that:) however, they list cayenne pepper as an ingredient, but don't specify the measurement. I went with a pinch and didn't feel it...next time 3 pinches. Great dish but a lot of work all at once.

I've made all 3 of Chef John's Chicken Parm's, and this one is my favorite. Only change I made was to use italian seasoned panko bread crumbs, which I highly recommend.

Recipe is actually for 2 chicken breast halves, not whole breast. Error in recipe which calls for 1/2 tsp olive oil in cheese topping should be for 1/2 tsp cayenne.

This is a really easy and tasty. Whenever I make something new and the husband likes it, he says you can make this again. He had two bites and that's what he said. Thank you again Chef John

No changes and will make it again.

This was the best chicken parmesan I have ever had. My wife loved it.

The dish takes too long to make, and the crust was kinda of too thick. The chicken was not done in 10 minutes in the oven either so by the time it was done, the crust was kinda burnt. Not worth all the effort. Neither my hubs or I cared for this dish.

So easy and so delicious! My boyfriend loves chicken parm and he was in love with this recipe. (Takes a lot to impress him) and it was a perfect amount of food.

We loved this recipe. A great way to use leftover ricotta.

Everybody loved it! We will make it again.

Made it exactly as listed, and it was a huge hit. Have made it a couple of times since and nobody can get enough.

Not very hard at all and it tastes fabulous. I used 3 medium sized chicken breasts because I had to serve 3 and it worked fine.

It was delicious but I made a few changes. First, I fileted the chicken into smaller pieces, dipped in egg and bread crumb then baked it. I sprayed the baking pan with Pam and drizzled EVOO on top of the chicken before baking to retain moisture. Cooked at 400 for 30 minutes. I also used grated mozzarella instead of cheddar, added salt and pepper and little dried parsley and parmesan. I then topped each piece with the mixture and topped each piece with sauce, not much just enough to cover the cheese mixture. I baked at 375 degrees for about 20 imnutes.

Super easy and the chicken came out very good.

We loved it! It took a little longer on the oven to bring it up to proper temp but in Colorado at a mile high that is pretty common. I added spaghetti and I did top it with sauce for my preference. We ate it all even the kids.

Absolutely delicious! Made as written. Wouldn’t change a thing. Best chicken Parmesan I’ve ever had! Will be in permanent dinner rotation.

I thought this was very good but not any better than my other chicken parm recipes.

This was a big hit with the family. The Cheddar cheese gave it a little extra zip that you don't usually get with normal type chicken parm made with mozzarella. I will definitely make this one again.

I like this! The cheese variation is brilliant, though I did pile it more than an inch high and left room around for the melt. Used Monterey jack, no cheddar in the frig, so maybe that was the reason for the cheese spreading onto the pan around each breast for a couple inches. I wonder if chilling the cheese mix first will remedy that. Want more cheese on it than the pan! Still a 1/4 inch cheese on it and was delicious and soft. I baked at 450, 20 min. Love it with the ricotta. I'll keep trying til it looks like the chef's beautiful photo. Thanks, Chef John!

First, whoever determined this dish would be in ready 34 minutes must have been on something. It took me 1 hr 40 minutes from the time I started. Second, the dish was ok, but I prefer mozzarella rather than ricotta. And I never heard of cheddar in chicken Parmesan. Third, the recipe was incomplete. It tells you mix the cheese together and put half on the chicken. And that's it. Nothing about what to do with other half. I won't be making this again

I had to use a bit of gruyere instead of cheddar, so it might not be fair to criticize, however...I do prefer regular chicken parm with mozzarella and not ricotta

I reviewed this previously but wanted to stress that it really is an easy recipe. I don't cook a lot but a beginner can do this and it tastes great. Everyone in the family loves it. Will make it often.

This was amazing! My new go-to chicken parm! I used 3 chicken breasts and didn't change the other quantities (except more pasta sauce) and it worked out great. Rao's Tomato Basil sauce was delish in this recipe.

I love this version, great flavor and easy.

This was a big hit with my husband. Watched the video and followed the recipe, except didn't have parsley, so added basil. An easy recipe, which will be a keeper!

Absolutely in love with this! The ricotta cheese made it perfect!

Oh my goodness! I didn’t change a thing. The chicken was so tender, the coating was seasoned perfectly and the cheese topping was out of this world. Nicely done Chef John. I will look for more of your recipes. He husband says this will be a staple in our household

Really good tasting. It took a bit longer than predicted but still easy to make.

This was delicious. The only typo I noticed was that though the directions say to add cayenne pepper, it's not listed in the ingredients. I used 1/8 tsp for my first try, but I think I'd add 1/4 tsp the next time. The only thing I added was some chopped fresh basil to the parsley at the end.

Too much work I think. The end result was ok.

These were fantastic. Not low fat, but fantastic. I even liked them without all the cheese. My family ate these all up. Thanks Chef John!

Watched the video a few times. Super easy to make (first time frying in pan). Used Provolone cheese instead of cheddar. Cheese stayed on the chicken while cutting. Tasted like it came from the restaurant. I may of used too much cheese mixture, but who cares. It was AMAZING. My mom thought it was the best she's ever had

Excellent video, excellent result. I'll always trust Chef John's guidance.

Easy enough to make. My wife's rating. Add it to my "Serve to company list".

Amazingly good

I will make this again, my son said it was the best chicken he ever had...

I have not made it yet but will, love it but I would use chicken thighs, because of them being moist.

I didn't have any cheddar handy, so I used mozzarella and pepper jack. I also had Italian panko crumbs instead of plain. It still turned out great! I also used your plating recommendation from the video to keep the underside from getting soggy.

Cheese spread is incredible!

I thought was relatively easy and super delicious. I had enough vegetable oil so had to use that instead of olive oil...tasted good to me, but presumably will be better next time with the right oil. Thanks for another keeper!

Made this for game night with our friends. It has been dubbed a keeper. Will definitely make again. Did not make any recipe adjustments.

I'm a newbie to cooking. I did this recipe for me and my woman. I didn't add the cayenne because I must have missed it in the ingredients list. It all went together easily. I did have to cook it a couple minutes longer than expected which made the outside a little darker than I thought it should be. might be the Colorado altitude. It tasted amazing! Better than what I've had at a restaurant. We both loved it.

Simply incredible. I was not convinced that the cheese mixture would be better than fresh mozzarella, but I was pleasantly surprised. Wow! Served with a side of fresh angel hair pasta... restaurant (and I mean expensive Italian restaurant) worthy...

Will make this one again.

Absolutely love this recipe. Made it twice so far and, while frying always worries me, both time came out amazing. This second time I made it I used ricotta I made myself, but the cheese topping came out amazing when I used fairly meh store bought ricotta.