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Brittany Pitschman

Chicken Parmesan

It seems we’ve got healthy & simple meal preparation on the brain! We know cooking healthy can seem overwhelming at times – isn’t that why the freezer aisle full of fast, pre-made meals exists? We like the convenience of frozen meals, but crave the satisfaction of healthy and homemade dinners. Today, we want to share a one of our favorites which is 1 Pan Chicken Parmesan. A family favorite that is healthy, satisfying and good for the soul. (Okay, maybe that’s a stretch… but a little home-cooked goodness can go a long way!) Our 1 Pan Chicken Parmesan recipe is unique. Rather than dredging the chicken breasts in flour, eggs, and breadcrumbs, we tweak the technique by turning the coating into a topping. Not only is it infinitely easier, the crumbs stay super-crunchy and it helps whittle down the calorie count.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Entrée
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • Ingredients For Breadcrumbs Topping:
  • 2 tablespoons extra virgin olive oil
  • ⅓ cup Panko
  • 1 garlic clove minced
  • 3 tablespoons freshly grated parmesan optional
  • 2 tablespoons chopped fresh parsley
Ingredients For Chicken
  • 4 skinless boneless chicken breasts
  • Salt and freshly ground black pepper
  • 1 ½ cups Marinara Sauce or your favorite prepared sauce
  • 8 ounces fresh mozzarella sliced thin, or 1 cup shredded mozzarella

Equipment

  • 12" Large Skillet

Method
 

  1. Add the panko, and garlic, and season lightly with salt and a few grinds of pepper.
  2. Cook, stirring occasionally, for about 5 minutes until the crumbs are golden brown and fragrant.
  3. Transfer to a bowl and stir in the parmesan, and parsley.
  4. Set aside.
  5. Wipe out the skillet thoroughly.
For the Chicken
  1. Return the now clean, empty skillet to medium heat and heat until it’s hot enough that water droplets bead across the surface, about 3 minutes.
  2. Season the chicken with salt and pepper.
  3. Place them in the hot, dry pan and cook about 5 minutes until they come away from the bottom of the pan with no resistance and are nicely browned.
  4. Turn the chicken browned-side up and pour the marinara sauce over the chicken.
  5. Top each breast with 2 slices of the mozzarella.
  6. Cover and cook until steam just begins to escape from under the lid, about 5 minutes.
  7. Spin the lid to engage the vapor seal then immediately reduce the heat to low.
  8. Cook for about 6 minutes until the chicken is cooked through.
  9. To serve divide the chicken and sauce among 4 plates and sprinkle each portion with the breadcrumb mixture.