Grilled Parmesan Chicken
Grilled Parmesan Chicken is a twist on the classic with layers of delicious flavors for the best Italian inspired chicken you’ve ever tasted. Seasoned chicken cutlets with pesto, cheese and marinara sauce are served over spaghetti with garlic bread.
Italian flavors are always a favorite to add to our grilling menu like these Pesto Chicken Sandwiches, Italian Chicken Skewers and Grilled Chicken Salad are great options for a quick and easy weeknight dinner.
For this recipe we are making a simple Italian rub for the chicken and homemade marinara sauce. Use store bought sauce if you prefer it. But don’t be intimidated by the ingredients list, this is a pretty simple recipe and seriously one of the best chicken recipes we’ve ever made.
This grilled version of chicken parmesan is a bit healthier than the traditional fried version since we skip the bread crumbs and frying. The end result is more flavorful and we actually liked it just as well if not better than the classic.
🔥 Ingredients Needed
🔥 For the Chicken:
- Chicken Breasts
- Granulated Garlic
- Dried Basil
- Dried Oregano
- Dried Thyme
- Brown Sugar
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Basil Pesto
- Mozzarella Cheese
- Parmesan Cheese
🔥 For the Marinara Sauce:
- Tomato Sauce
- Granulated Garlic
- Onion Powder
- Dried Basil
- Dried Thyme
- Dried Oregano
- Brown Sugar
- Kosher Salt
- Black Pepper
- Cooked Spaghetti for Serving
🔥 Step by Step Directions
✅ Make the Cutlets
- Cut chicken breasts into cutlets by placing your hand over the top of the chicken breast, slice crosswise into two slices.
- Pound with a meat mallet making even, thin cutlets.
✅ Grill the Chicken
- Mix the Italian rub together and sprinkle over the chicken.
- Cook chicken over indirect fire with the grill closed about 4 minutes.
- Flip the chicken.
- Spoon the pesto over the chicken.
- Sprinkle with mozzarella and Parmesan.
- Continue to cook until chicken reaches 165°.
- Remove to a sheet pan.
✅ Make the Marinara
- Make the marinara sauce by combining the tomato sauce and seasonings. Cook over low heat until heated through.
- Spoon over the chicken breasts.
Serve over spaghetti with sauce.
🔥 How to Store and Reheat
Store leftover chicken cutlets wrapped in plastic wrap or aluminum foil in the refrigerator up to 4 days. Marinara sauce and spaghetti can be stored in an airtight container in the refrigerator up to 4 days.
Slice chicken into strips to reheat. Place in a skillet with additional sauce and spaghetti, cook over medium heat, stirring occasionally until heated through.
You might also like our Grilled Chicken Spaghetti or this Chicken Diane with creamy mushroom sauce for a quick and easy weeknight dinner.
Grilled chicken cutlets cook quickly on the grill, making a great option for busy weeknights. This Grilled Parmesan Chicken is easy enough for any night of the week and delicious enough for entertaining guests and special occasions.
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Grilled Parmesan Chicken
Ingredients
For the chicken:
- 2 boneless chicken breasts
- 1 tablespoon brown sugar
- 2 teaspoons granulated garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- ½ cup basil pesto
- ¾ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
For the marinara sauce:
- 2 ½ cups tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 16 ounces cooked spaghetti
Instructions
- Cut chicken breasts into cutlets by placing your hand over the top of the chicken breast, slice crosswise into two slices.
- Pound with a meat mallet making even, thin cutlets.
- Mix the Italian rub together and sprinkle over the chicken.
- Cook chicken over indirect fire with the grill closed about 4 minutes.
- Flip the chicken.
- Spoon the pesto over the chicken.
- Sprinkle with mozzarella and Parmesan.
- Continue to cook until chicken reaches 165° using a digital meat thermometer.
- Remove to a sheet pan.
- Make the marinara sauce by combining the tomato sauce and seasonings. Cook over low heat until heated through.
- Spoon over the chicken breasts.
- Serve over spaghetti with sauce.
