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Chicken Parmesan Subs Recipe

Chicken Parm and Garlic Bread Combine Forces For One Epic Sandwich

I love chicken parmesan, but my go-to recipe is messy — breadcrumbs always seem to end up in every nook of my kitchen — and time consuming. When I'm in desperate need of a comforting plate of this Italian classic, I'll turn to this quick, cheesy open-faced sandwich version.

Think of it as the lovechild of garlic bread and chicken parm, simplified. Hoagie rolls get buttered, toasted, and rubbed with fresh garlic, while chicken skips the messy, sticky breading step and instead is browned in oil and then bathed in a quick tomato sauce. All in all, the recipe takes less than an hour, making it an excellent candidate for busy weeknights.

Chicken Parmesan Subs

Chicken Parmesan Subs

Chicken Parmesan Subs


  1. 4 thin chicken cutlets
  2. Kosher salt
  3. 2 tablespoons extra-virgin olive oil
  4. 4 cloves garlic, smashed and peeled
  5. 1 28-ounce can crushed tomatoes
  6. Freshly cracked black pepper
  7. Crushed red pepper
  8. Oregano
  9. 1 tablespoon grape-seed or vegetable oil
  10. 2 tablespoons butter, softened
  11. Two 6-inch firm-textured hoagie rolls, split
  12. 1 cup shredded mozzarella cheese


  1. Generously season the chicken cutlets with salt on both sides.
  2. In a large saucepan, heat the olive oil over medium heat. Add 3 garlic cloves, and fry until lightly golden, about 5 minutes. Stir in the tomatoes, and cook until heated through, about 5 minutes. Season the sauce to taste with salt, pepper, crushed red pepper, and oregano. Let simmer for 10 minutes.
  3. Meanwhile, heat the grape-seed oil in a large skillet over medium-high heat. Pat-dry the chicken cutlets. Once the oil is hot, add the chicken breasts, and brown on both sides.
  4. Add the chicken to the tomato sauce, and simmer for 2 to 3 minutes to marry the flavors.
  5. Meanwhile, preheat the broiler. Spread a little butter on each hoagie roll half, place cut side up on a half-sheet pan, and broil until golden and crunchy, about 3 minutes. Gently rub with the remaining garlic clove.
  6. Distribute half of the mozzarella on the roll halves. Arrange the chicken and some sauce over the cheese, and then top with the remaining cheese. Broil until the cheese is melted and bubbly, about 3 minutes.
Image Source: POPSUGAR Photography / Nicole Perry
leosatter leosatter 9 years
these look like the perfect quick meal for my kids! Maybe you can help me out with something…? I want to order all of my food online from now on because of various reasons, but I don’t know where to go for quality food. I have tried 2 companies so far, Fresh Dining, and and Celebrity Foods, but I wanna get others I can try out. Do you know of any? The main thing I’ve ordered so far is steak. I guess you can say, I’m a steak junkie. LOL!!! From what I have found out (from what I have ordered so far) I think I am able to regulate the quality of beef I buy. I hate going to a store and getting that crappy slab of beef that I have to cut down until there is like nothing left. Hahaha!!!! (its so true though) Anyhow, sorry that I made this comment so long. If you can help me out or point me in a direction where I might find more quality foods online, I would greatly appreciate it. Have a good day or night! (depending on when you read this) LOL!!!!
lexichloe lexichloe 10 years
Thanks for reporting back, desertbanshee. I love it when people post their reactions to the recipes found on this great site! Keep 'em coming!!:)
desertbanshee desertbanshee 10 years
I made this for lunch today, and my teenage boys loved them. I did them on toasted bagels, instead of subs, used fresh oregano, and a can of diced tomatoes. At first I thought it would be too much cheese, but a really thin slice of mozarella on the bottom kept the toasted bread from absorbing too much moisture. I can't wait to try more recipes!
angel0950 angel0950 10 years
delicious! cant wait to make this!
MamaD MamaD 10 years
I've made these for years and they are every bit as yummy as they look!!!!
LaLaLaurie06 LaLaLaurie06 10 years
i'm fond of the chicken strips at the grocery store. but i did watch on rachael ray how to take chicken breasts and cut them into cutlets, so i think i could do that now, too. but i'd probably cut off my fingers trying! oh well!
missquiet missquiet 10 years
Ooh that looks DELICIOUS!
sumnboutme sumnboutme 10 years
i used to make this when i was a kid! along with "white bread pizza"...yum!
Amanda-La Amanda-La 10 years
oh Yum I think I will marry this sandwich.
lisabunny lisabunny 10 years
Where's the parmesan? And yeah I would totally use jarred spaghetti sauce for this.
kiwitwist kiwitwist 10 years
yum yum yum!!
celebrity_soup celebrity_soup 10 years
how can you call something chicken parmesan when it doesn't even HAVE ANY parmesan in it?! offense yum :P why not just call it chicken a la mozzarella? lol
ccsugar ccsugar 10 years
Sounds good but I would omit the butter! :scale:
atomicspin atomicspin 10 years
You could make this even easier by getting your favorite jar of spaghetti sauce and cooking the cutlets in that. I'll have to see if I can even find boxed tomatoes.
shmoo15 shmoo15 10 years
Looks delish! I may just try it out tonight!
Brians-Girl Brians-Girl 10 years
ahh yes would be good for football... im totally making this this weekend.. mmmmmm hehe
misslarue misslarue 10 years
Looks like good football watching food!
glam-sugar glam-sugar 10 years
That looks awesome! I may have to stop in a grocery store on the way home and get the ingredients I'm missing.
Lovely_1 Lovely_1 10 years
Mmm looks yum yum in my tum tum!
ALSW ALSW 10 years
Looks good to me!
rlveronica rlveronica 10 years
i-am-elle i-am-elle 10 years
Mmmm that looks yum-o!
lexichloe lexichloe 10 years
That sounds great. I never buy chicken cutlets, so I always pound out a normal sized chicken breast into a thin cut. I usually just put a breast b/t wax paper, beat it from the inside out w/ a meat tenderizer (or whatever you have on hand). I do this alot w/ chicken breasts, unless I'm grilling. They cook quicker, more evenly, and you don't have to worry about undercooking.
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