Fuss Free Parmesan Chicken

When dinner needs to happen now and the diet is on, this is the chicken to make. Four ingredients, one bowl for the sauce, grill or broiler for the chicken, no measuring beyond a couple of cups. The result tastes way more thought-out than the effort suggests.

The sauce trick is brushing on at the right moments, not at the start. Slathering Italian dressing on chicken before grilling burns the sugars in the dressing and produces a charred, bitter coating. Brushing during the last three minutes per side caramelizes the Parmesan just enough for golden color without crossing into burned territory.

Fat-free Italian dressing works better here than regular. Without the oil, the dressing reduces tighter on the chicken and leaves a more concentrated coating. The Parmesan adds back the richness that fat-free dressing lacks.

Use boneless, skinless chicken breast halves of even thickness. If one side is thick and the other thin, the thin part overcooks while the thick part is still raw. Pound to even thickness, about ¾ inch, before cooking; this is a 30-second prep that saves dinner.

Grill marks come from leaving the chicken alone. Place it on the grill, set a timer for 8 minutes, walk away. Constantly flipping or moving prevents proper crust formation.

Pro Tips

• Pull chicken at 165°F (74°C) internal; an instant-read thermometer ends guesswork.
• Let the chicken rest 5 minutes off heat before slicing for juicier meat.
• A clean, oiled grill prevents the sauce-coated chicken from sticking.
• Save remaining sauce for dipping or drizzling over served chicken.

Variations

• Stir a tablespoon of fresh chopped basil or oregano into the sauce.
• Use Caesar dressing instead of Italian for a stronger anchovy-and-garlic flavor.
• Top with a thin slice of fresh mozzarella in the last minute for cheesy chicken.