This grilled chicken parmesan is sponsored by ALDI. It’s a bright summer take on the classic: balsamic‑marinated chicken grilled until juicy and smoky, topped with melty mozzarella, grated Parmesan, fresh basil and warm tomato sauce. Truly irresistible.
We’re taking our summer menu up a notch by grilling chicken parm — a simple switch that adds the best flavor.
When you grill this favorite, the chicken picks up a gentle smokiness and stays wonderfully juicy. Then it gets topped with sliced tomato and fresh mozzarella that softens just enough, finished with warm tomato sauce, basil and a shower of grated Parmesan. It’s a summer dinner winner.
I honestly wish I’d been grilling chicken parmesan years ago — it’s that good.
I’m excited to partner with ALDI again for this warm‑weather recipe. Their seasonal produce and quality meats make grilling easy and affordable. Their chicken and steak consistently make it onto my weekly list, and their tomatoes this season are especially vibrant.
Let’s make it!
Start by marinating Simply Nature organic chicken breasts in a balsamic mixture. I combine olive oil, balsamic vinegar, minced garlic, dried basil, and a generous pinch of salt and pepper. It’s a classic, straightforward marinade that adds a lot of flavor. Marinate at least 30 minutes, or overnight for the best result. Remove the chicken from the fridge about 30 minutes before grilling so it comes closer to room temperature.
ALDI’s tomatoes are perfect here — I used Campari tomatoes on the vine, sliced thin. Fresh tomato on the grilled version is an easy way to brighten the dish and gives a fresher take compared to a fully baked chicken parm.
The cheese
There are a few cheese options that work well. I love Emporium Selection fresh mozzarella for its texture and flavor, but shredded or sliced deli mozzarella also works and can be easier on the grill. Whatever you choose, the chicken, tomatoes and cheese are the stars. Finish each portion with fresh basil and grated Parmesan.
One of the best parts of grilling season is avoiding the oven. You can make this entire dish on the grill; the only stove step is warming the sauce. I like to spread a light blanket of warmed tomato basil sauce on the plate, place the chicken on top, and spoon extra sauce as needed. I use Simply Nature Organic Tomato Basil Pasta Sauce and heat it a few minutes on the stovetop so it’s warm and glossy.
Finish with a generous sprinkle of freshly grated Emporium Selection Parmesan and a pinch of crushed red pepper if you like a little heat. It’s ready to serve.
Look at that plate — satisfying, light and fresh, yet hearty. It pairs beautifully with a simple salad, pasta, or even on a sandwich. It’s an easy recipe to make for friends or a family dinner and quickly becomes a repeat request.
My household keeps asking for this one — and I’m happy to oblige.
Grilled Chicken Parmesan
Grilled Chicken Parmesan
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Ingredients
- 1 1/2 pounds Simply Nature Organic Chicken Breasts (about 4–5 breasts)
- ⅓ cup Specially Selected Olive Oil
- 3 tablespoons Priano Balsamic Vinegar
- 2 garlic cloves, minced
- 1 tablespoon Stonemill Dried Basil
- kosher salt and pepper
- 2 Campari tomatoes, sliced
- 8 ounces Emporium Selection Fresh Mozzarella, sliced
- 1 ½ cups Simply Nature Tomato Basil Pasta Sauce, warmed
- ⅓ cup freshly grated Emporium Selection Parmesan
- handful fresh basil leaves
- pinch Stonemill Crushed Red Pepper Flakes (optional)
Instructions
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Place the chicken breasts in a shallow dish. In a separate bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried basil and a big pinch of salt and pepper. Pour the marinade over the chicken and refrigerate at least 30 minutes or up to overnight. Remove the chicken from the fridge about 30 minutes before grilling.
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Preheat the grill on high for 10–15 minutes so it’s very hot.
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Remove each breast from the marinade, letting excess drip off. Place the chicken directly on the grill and cook, lid closed, about 5 minutes. Flip and grill an additional 3 minutes.
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Top each breast with a slice of tomato and a slice of fresh mozzarella. Close the grill lid for about 1 minute, just until the cheese begins to soften. Remove before the cheese melts too much and drips.
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Spread a light layer of warm tomato sauce on a serving plate. Place the chicken on the sauce, sprinkle with crushed red pepper if desired, grate Parmesan over the top and finish with fresh basil leaves. Serve extra sauce on the side for dipping.
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