If you love chicken Parmesan but want to skip the breading, this grilled version is a must-try. The chicken is seasoned, grilled to perfection, and topped with a homemade marinara sauce and gooey melted mozzarella. It’s lighter than the classic but as satisfying.
Grilled chicken Parmesan: What to expect
- Taste: The grilled chicken has a light smoky flavor that works wonderfully with sweet marinara sauce. With the mozzarella melting over the top and a sprinkle of Parmesan, you get that rich, cheesy bite without the heaviness of breading.
- Texture: The chicken stays juicy with a slight crunch from the grill. The marinara and melted cheese come together in a simple, but satisfying way.
- Foolproof Factor: This recipe is easy to pull off, even if you’re new to grilling. The trick is to cook the chicken over medium heat so it stays juicy without drying out. Prevent sticking by lightly greasing the grill grates. Flip the chicken just once for even cooking. You can also achieve the same effect inside using a grill pan. A meat thermometer is your best friend here — the chicken is done once the internal temperature reaches 165°F or 74°C.
- Timing: If you have your ingredients prepped, you can have this dish grilled, topped, and ready to serve in about 30 minutes.
Grilled chicken Parmesan ingredients and how to use them
Here’s what you need to make this dish.
- Unsalted butter: You’ll need 1 tablespoon to sauté the onions and give the marinara sauce a rich base. If you only have salted butter, just reduce the added salt slightly.
- Onion: This recipe calls for 2 tablespoons, finely chopped. Cooking the onions in butter adds a touch of sweetness to the sauce.
- Salt and ground black pepper: Season to taste. Used to bring out the flavors in both the sauce and the chicken.
- Garlic: You’ll need 1 clove, minced. Garlic adds a savory aroma that makes the sauce taste fresh and flavorful.
- Crushed tomatoes: This recipe calls for one 14.5-ounce can. This is the base of the marinara sauce and it provides a rich tomato flavor. If you like a smoother sauce, you can blend it slightly before using.
- Parmesan cheese: You’ll need ½ cup, grated. Adds a nutty, salty kick to the marinara and more cheesy goodness to the final dish.
- Fresh basil: This recipe uses 2 tablespoons of chopped basil leaves in the sauce, plus extra whole leaves sprinkled over the chicken before serving. It adds a fresh, slightly peppery taste that balances the richness.
- Olive oil: You’ll need 1 tablespoon. Added into the sauce after cooking, it gives the marinara a smooth, slightly silky texture.
- Chicken cutlets: This recipe calls for 6 pieces, about ½ inch thick. Since they’re thin, they cook quickly on the grill while staying juicy.
- Mozzarella cheese: You’ll need 4 oz. mozzarella, sliced, to melt over the chicken after grilling.
- 1/4 cup Kalamata olives: To kick up the flavor, you can optionally add 1/4 cup Kalamata olives to the marinara sauce.
Equipment needed
You won’t need much to make this recipe, just a few basic kitchen tools. A medium saucepan is used for cooking the marinara sauce, and a grill or grill pan is needed to cook the chicken. Tongs or a metal spatula helps with flipping, and a meat thermometer ensures the chicken is fully cooked.
More recipes to try
If you’ve got extra Parmesan, basil, or crushed tomatoes from this recipe, here are a few delicious ways to use them:
- Bruschetta chicken: Grilled chicken topped with a fresh mix of tomatoes, basil, and garlic makes for a light but flavorful meal.
- Chicken Caesar salad: Crisp romaine, grilled chicken, Parmesan, and homemade Caesar dressing come together for a satisfying and refreshing salad.
- Classic chicken Parmesan: The traditional breaded version of this dish, with crispy chicken cutlets smothered in marinara and gooey mozzarella.
- Italian sausage rigatoni: Rigatoni pasta tossed with savory Italian sausage and a rich tomato sauce, enhanced by the flavors of red wine and fresh basil.
Grilled Chicken Parmesan Recipe
This is a lighter, easier version of the classic that uses the grill instead of breading and frying.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 6 Servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Italian
Ingredients
Units
Scale
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped onion
- Salt and ground black pepper, to taste
- 1 garlic clove, minced
- 14.5 ounces crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped, plus extra whole leaves for serving
- 1 tablespoon olive oil
- 6 chicken cutlets (or pound chicken breast to a 1/2 inch thick)
- 6 oz. mozzarella cheese, sliced into rounds
- 1/4 cup Kalamata olives, pitted (optional)
Instructions
- Do the prep. Chop the onion, mince the garlic, grate the Parmesan, and slice the mozzarella.
- Make the marinara. Melt the butter in a medium saucepan over medium-low heat. Add the onion and ½ teaspoon of salt and sauté about 3 minutes until the onion is golden brown. Add olives, chopped basil, and garlic and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes. Remove the pan from the heat and stir in Parmesan cheese, olive oil, and olives if using. Season to taste.
- Grill the chicken. Season the chicken on both sides with salt and pepper. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Add the chicken breasts and cook until browned on one side, about 5 minutes. Flip the chicken breast and cook until chicken is browned on both sides and the internal temperature has reached 165°F or 74°C. During the last few minutes of cooking, top each chicken breast with about 2 tablespoons of the marinara sauce, and some of the mozzarella cheese. Close the grill lid so the cheese melts.
- Serve. Serve the chicken with more marinara and fresh basil leaves.
Notes
You can also grill the chicken on the stove top using a grill pan.
Nutrition
- Serving Size:
- Calories: 272
- Sugar: 3.6 g
- Sodium: 543.9 mg
- Fat: 9.9 g
- Carbohydrates: 7.3 g
- Protein: 38.3 g
- Cholesterol: 97.7 mg
