Grilled Chicken Parmesan
This grilled chicken parmesan recipe is the ultimate guilt free version of a beloved classic. Tender juicy and flavorful pan grilled chicken breasts are topped with basil pesto, parmesan and mozzarella cheese, and baked in a fresh quick homemade marinara sauce. The perfect Italian comfort food to serve with pasta, salad or crusty bread!
Ingredients
- 4 boneless chicken breast boneless skinless chicken breasts ( about 2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon oregano dried
- 2 tablespoons olive oil
- 1 marinara sauce batch of quick homemade
- 4 teaspoons basil pesto
- 1/2 cup parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
Instructions
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Preheat the oven to 375 degrees.
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Bring out a 9 inch by 13 inch oven safe plate and pour tow thirds of the marinara sauce at the bottom of the plate. Set aside.
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Preheat a cast iron grill pan (or any skillet of your choice) over medium heat and add in the olive oil.
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Season the chicken breasts with salt, pepper and dried oregano on both sides.
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When the pan is ready, sear the chicken on one side for 3 minutes and then flip it and sear it for an extra 3 minutes. Lower the heat to medium low and flip the chicken one last time,and continue to cook for another 2 minutes.
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Remove the chicken onto the marinara sauce in the oven safe plate.
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Place a teaspoon of nut free basil pesto on top of each chicken breast and spread it on the entire piece of chicken and then place 2 tablespoons of marinara sauce on top of each chicken breast ( or more to your taste) making sure to cover the entire surface.
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Sprinkle the cheeses on top ( about 1/4 cup of cheese in total per chicken piece).
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Place the plate in the oven and bake for 15-25 minutes, until the cheese is melted and the chicken absorbs much of the marinara flavour.
Recipe Video
Recipe Notes
Grilled Chicken Parmesan Recipe Tips
- Use fresh chicken breasts and slice each in half by length so the chicken cooks faster.
- Otherwise. you can pound the chicken to even thickness. T
- If you have time, you can brine the chicken as we did in our Air Fryer Chicken Breast.
- Outdoor: Preheat, clean the grill grates and oil them.
- Indoor: Preheat an electric or stovetop grill pan.
- Warm the marinara sauce before using. Cold sauce cools the chicken. Warm marinara before topping so cheese melts quickly.
- make sure to arrange the chicken in a SINGLE layer when baking with the marinara sauce.
- Adding basil pesto over each chicken breast creates tons of flavor to the chicken parmesan along with some grated fresh parmesan.
- Indirect finish for cheese. Cover the dish for melty cheese that's not burnt.
- Make the whole recipe in advance and freeze it for up to 3 months. Or make it ahead of time and refrigerate it for 4 days before serving.
- Make the chicken parmesan into individual long ramekins rather than a single shallow dish or baking dish.
What temperature do you cook chicken Parmesan to on the grill?
Cook the chicken to an internal temperature of 165°F for safety, so pull it off the heat at 162 degrees F. The carryover heat will have it reach the optimal temperature.
How long does grilled chicken Parmesan take?
The chicken sliced in half or pounded ½″ breasts take about 7-9 minutes cooking time. So approximately 3-4 minutes per side. Times vary by grill heat and thickness; thermometer is the reliable measure.
Can you put cheese on chicken while it’s still on the grill?
We prefer using the oven to avoid any mess. If you'd like to top the chicken with sauce and cheese, while on the grill, you need to move the chicken from direct heat. Then spoon on warmed marinara on, top with mozzarella and close the lid for 2–4 minutes to melt.
Should chicken be brined for chicken Parmesan?
Brining is optional but recommended for lean breasts. We cover this extensively in our Air Fryer Chicken Breast and of course Turkey Tenderloin Recipe. It's usually a quick 15–30 minute brine but it adds so much more juiciness to the chicken.
Can you make chicken Parmesan on a gas grill vs charcoal?
Frankly any outdoor grill works well as long as you can control the heat, direct and indirect.
What kind of mozzarella is best for chicken Parmesan?
Absolutely use your favorite! Fresh mozzarella slices give creamy pockets but can be wetter, while dry mozzarella melts cleanly and gives a stringy finish. You can opt for a combo of both.
How do I prevent chicken from drying out on the grill?
The best answer is once again to brine. If you can't, then make sure the chicken is about the same thickness so it cooks evenly. Also avoid overcooking, and finish cheese melting on indirect heat.
Can I prepare Grilled chicken Parmesan ahead?
Yes!!! It's one of our go to make ahead meals! Prepare, bake and cool down the dish. The refrigerate well covered up to 4 days. To reheat, add some extra 2 Tablespoons water to the sauce, place in a 350°F oven until warmed and cheese melted. Alternatively, assemble and bake from chilled adding a few extra minutes.
Is breaded chicken parmesan better than grilled?
It depends on preference. Breaded/fried gives a crunchy crust and rich mouthfeel; grilled is lighter with smoky char.
Can I use chicken thighs for parmesan?
While not traditional, and not as light, you can still use them of course! Boneless thighs are forgiving, juicy, and need similar finishing steps but slightly longer cook times (8-10 min per side at medium-high). Always check doneness with a thermometer if you're unsure.
How do I reheat leftover chicken Parmesan without drying it?
Reheat the dish in a 325–350°F oven covered with foil to preserve moisture until warmed through (10–15 min).