Grilled Chicken Parmesan

Ingredients

• 4chicken breasts
• 30 ml (2 tablespoons)olive oil
• to tastesalt and pepper
• 255 g (9 ounces)Progresso® Recipe Starters Fire Roasted Tomato sauce
• 113 g (1 cup)shredded mozzarella cheese
• for serving, optionalfresh basil and cooked angel hair pasta

Instructions

1. 1

   Prepare the chicken

   Cut each chicken breast in half widthwise, then use a meat tenderiser to pound the pieces to an even thickness. Toss them in a large bowl with the olive oil, salt and pepper.

2. 2

   Heat the grill

   Heat the grill to medium-high, about 190–205°C (375–400°F). Set a large cast-iron skillet on one side of the grill and arrange the chicken on the other side. Cook for 3–4 minutes per side, until grill marks appear.

3. 3

   Add sauce and cheese

   Move the chicken into the heated skillet. Spread the sauce evenly over the pieces and sprinkle with the mozzarella. Cover the grill and cook for 5–7 minutes, until the cheese has melted, the sauce is bubbling and the chicken is fully cooked through.

4. 4

   Serve the chicken

   If desired, serve the chicken over cooked angel hair pasta and finish with fresh basil.

What is grilled chicken Parmesan?

Chicken Parmesan is an Italian-American favourite inspired by dishes of breaded meat topped with tomato sauce and cheese. This grilled version skips the breading and frying, letting the chicken pick up char before it is finished with sauce and mozzarella.

The short method suits a weeknight meal: the chicken cooks quickly, then everything comes together in a skillet on the grill. Pasta and basil are optional ways to round it out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 419 calories, 55g protein, 4g carbs, 19g fat.

The chicken supplies most of the protein, while the mozzarella and olive oil contribute much of the fat. The tomato sauce and optional pasta provide carbohydrates, with pasta adding more to the plate. For a more balanced meal, serve with a generous portion of vegetables alongside the chicken.

Why this ingredient combination works

Chicken: Halving and pounding the breasts helps them cook evenly and gives the sauce and cheese a broad surface to cover.

Tomato sauce and mozzarella: The sauce brings a savoury, tangy layer, while shredded mozzarella melts over the chicken during the covered finish.

Olive oil: A light coating helps season the chicken and keeps the pieces from sticking as they cook on the grill.

Get the chicken ready

Even thickness: Pound the chicken pieces to a consistent thickness so thinner edges are less likely to dry out before the centres cook.

Seasoning: Toss the pieces with oil, salt and pepper before grilling so they are coated evenly. Keep the sauce and cheese for the skillet stage.

Use two heat zones

Grill side: Cooking the chicken directly on the grill first gives it visible grill marks. The recipe calls for 3–4 minutes on each side over medium-high heat.

Skillet side: The preheated cast-iron skillet provides a place to add the sauce and cheese, then finish the chicken under the covered grill without leaving it over direct heat.

Check the finish

Grill marks: Turn the chicken once marks have appeared after the first 3–4 minutes; the recipe uses them as a cue for the initial grilling stage.

Sauce and cheese: During the covered 5–7-minute finish, look for bubbling sauce and melted mozzarella. Check that the chicken is fully cooked through before serving.

Make it a meal

Pasta: Cooked angel hair pasta is suggested as an optional base for the chicken and sauce. You can also serve the chicken without it.

Basil: Add fresh basil at the end if you like a fresh herbal note alongside the rich cheese and tomato sauce.

Recipe notes & tips

• Pound the chicken to an even thickness so the pieces cook at a similar rate.
• Preheat the cast-iron skillet on the grill before transferring the chicken into it.
• Keep the chicken on the grill until grill marks appear on both sides.
• Cover the grill for the final cook so the cheese melts and the sauce heats through.
• Check that the chicken is cooked through before serving.
• Add the fresh basil just before serving for its fresh flavour.

Variations

• Add herbs: Finish with chopped fresh basil as suggested, or use another fresh herb you enjoy.
• Serve without pasta: Plate the chicken on its own or alongside vegetables.
• Use another pasta shape: Serve with a different cooked pasta if angel hair is not on hand.
• Adjust the seasoning: Add more or less salt and pepper to suit your taste.
• Change the sauce: Use another tomato sauce in place of the fire-roasted tomato variety.

Common mistakes to avoid

• Uneven chicken pieces: Pound them to a consistent thickness so they cook more evenly.
• Skipping the preheat: Heat the grill and skillet before cooking so the chicken can grill and finish as directed.
• Moving the chicken too soon: Allow 3–4 minutes per side for grill marks before transferring it to the skillet.
• Uncovered finishing: Cover the grill for the final 5–7 minutes so the cheese melts and the sauce bubbles.
• Serving before checking: Make sure the chicken is fully cooked through before taking it off the grill.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until hot throughout, using a covered pan over low heat or a microwave; add a little sauce if it seems dry.

Frequently asked questions