Quick & Easy Light Grilled Chicken Parmesan Recipe
Here's my twist on a classic recipe for Chicken Parmesan only lightened up a bit. The best part of it all is it's a one pan meal. Let's jump in to this quick & easy light grilled chicken parmesan recipe.
What You Will Need:
- 8oz Boneless Skinless Organic Chicken Breasts
- Homemade Organic Vegetable Marinara Sauce
- 2 TBSP of Freshly Grated Parmesan Cheese per serving
- Fresh Organic Basil
- Kosher Salt & Freshly Ground Black Pepper
- Granulated Garlic
- Onion Powder
- Sheet Pan
- Instant Read Digital Meat Thermometer
- BBQ Grill or Stove Top Grill Pan
Let's Get Cooking:
Preheat your outdoor grill for 15 minutes prior to cooking, if you are using an indoor grill pan or a cast iron skillet, preheat on high for 5-7 minutes. While things are heating up, season your chicken breasts with kosher salt, pepper, granulated garlic, and onion powder on all sides.
Grill the chicken until the internal temperature reads 150 degrees on your instant read digital thermometer. Notice I specifically do not quote cooking times here. Whenever you are preparing chicken, there are many different variables as far as temperature that the chicken is at when it goes on the grill, thickness of the meat, etc. Therefore, I always suggest that you invest in a good quality digital instant read meat thermometer. While the chicken is on the grill, preheat your oven to broil, and set the rack height to about 6-8 inches down from the broiler element.
Once the chicken reaches an internal temperature of 150 degrees, pull the chicken from the grill and place it directly onto your sheet pan. Arrange the chicken breasts so they are equally spaced over the entire surface area of the sheet pan for more even heating. PROTIP: For easy clean-up, line your sheet pan with heavy duty aluminum foil!
Top each chicken breast with 2 generous tablespoons of your marinara sauce. Next sprinkle on 2 tablespoons of grated fresh parmesan cheese (this is not the time to use that green bottle shaker top cheese!! Use the real stuff please!
Place the sheet tray under the broiler, and broil until the cheese is golden brown. This is not the time to walk away from the broiler and take a phone call... keep an eye on things so they don't burn!
Once things are bubbly and nice and golden brown, pull the sheet tray from the oven and let the chicken rest for a full 5-7 minutes prior to serving to allow the juices to redistribute.
While the chicken is resting, stack 4-5 basil leaves and roll them up tightly (see photo above).
With a sharp knife, julienne slice the basil into thin long strips, and sprinkle over the top of the chicken breasts right before serving.
Suggested side dishes for this entree:
- Zucchini Noodles (aka "Zoodles")
- Flash sauteed Organic Spinach & Garlic
- Serve the chicken atop a crisp Caesar style salad
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About the Author:
Certified Master Chef Sean Andrade is Executive Chef/Owner of AWG Private Chefs, named the #1 Private Chef company in California. Chef Sean has worked in the restaurant and hospitality industries worldwide for more than 25 years. His company AWG Private Chefs offers highly custom tailored, private chef dining experiences, select location meal delivery, and event catering in over 30 countries around the globe.