I Tried the Pioneer Woman’s “Lighter Chicken Parmesan” and I Get Why It Only Has Rave 5-Star Reviews

With my busy work schedule, I am always looking for meals that take less than 30 minutes to cook. Recently, I stumbled upon Ree Drummond’s recipe for “lighter chicken Parmesan,” and from an initial scan I couldn’t believe that it comes together so quickly (16 minutes, to be exact). I’ve cooked chicken Parm in the past, and between assembling the layers with cheese and marinara sauce, it usually takes me more than 16 minutes to make. So, on an evening when I was slammed, I headed to the kitchen to test if the Pioneer Woman’s recipe lives up to its promise. 

Get the recipe: Ree Drummond’s Lighter Chicken Parmesan

First, preheat your broiler and bring a large pot of salted water to a boil. Mix the jarred marinara and balsamic vinegar in a small pan to create a quick five-minute red sauce.

While the sauce is cooking, in a shallow dish, combine the breadcrumbs, half the Parmesan, and half the parsley, along with salt and pepper. Whisk egg whites in a separate shallow dish. Then, assemble the chicken tenders by coating them in egg whites first, then dredging them in the breadcrumb mixture.

By this time, the water should have reached a boil, so add the pasta and cook according to the package instructions. Meanwhile, heat a large ovenproof nonstick skillet over medium-high heat and add the olive oil.

Begin pan-frying the breaded chicken in the heated oil. Turn the tenders once they reach a golden-brown color — about three minutes per side. Next, pour the tomato sauce evenly over the chicken. Then, top with the mozzarella and remaining Parmesan. Place this pan in the oven and broil until the cheese is melted and bubbly — about two minutes. 

Drain the pasta, and serve it with the chicken Parmesan; garnish with the remaining parsley.

When I stepped foot in the kitchen, I eagerly started my timer and set it to 16 minutes. I quickly found myself racing against the clock like a frazzled Chopped contestant. Preparing this meal on time was nearly impossible between assembling the ingredients, monitoring the sauce, dredging, frying, and layering. Realistically, it took a little under half an hour to pull together. Drummond probably forgot most home cooks don’t have a production team mise en placing all necessary staples in advance. 

While pulling together this chicken Parmesan, I tweaked part of the recipe, which contributed to why it took longer than 16 minutes to make. Depending on how thick your tenders are, you may need to use a tenderizing mallet to pound them to a thin-enough shape — I advise getting to 1/4 to 1/2 inch thickness — so they can fry quickly enough and not be undercooked. Naturally, this process added some time. 

When I gave up the expectation of trying to finish this recipe expeditiously (and took a big breath in and out), maneuvering through Drummond’s technique occurred with ease. I grated aged Parmesan, watching the fluffy shreds form into a pile. I created the cheesy panko breadcrumb mixture and found solace in dipping the tenders into the egg white and then into the crunchy batter. While the recipe recommends one tablespoon of olive oil for frying, I opted for three to save myself the headache of my cutlets sticking to the pan. Once they turned a beautiful golden-brown color, I removed them from the skillet and gently poured in the marinara before adding the chicken pieces back to preserve their crispiness. 

When I sliced a piece of this chicken Parmesan, it tasted like the nostalgic, cheesy, and comforting dish I know well. While categorized as a “lighter” version, if you were to place it next to a chicken Parm from cozy Italian American restaurant, you probably wouldn’t be able to tell the difference. I was OK with this result, but I recommend plating it with a bright salad if you prefer a less heavy meal. The real all-stars of this recipe that deserve their praise are the sweetness from the balsamic vinegar shining in the marinara, and the gooey mozzarella paired with the crunchy panko breading — those alone will have me running to cook this dish again. 

• Swap the chicken for eggplant. This method of dredging and frying works for an eggplant Parmesan recipe. Keep in mind that you will need to reserve extra time for this route so that you can salt and let the slices dry before frying so that they don’t come out soggy or greasy.
• Instead of marinara, try pesto. For bright, nutty, cheesy, and fragrant bites, nix the marinara for a lather of pesto sauce. 
• Get creative with the sides. You can swap the whole-wheat angel hair pasta in this recipe for quick-cooking polenta; that way, you can savor delicious creamy bites with this chicken Parmesan. 

Get the recipe: Ree Drummond’s Lighter Chicken Parmesan