Ooey-gooey cheese, crispy breadcrumbs and plenty of sauce are the hallmarks of any good chicken Parmesan recipe, and this one-skillet version of chicken parm is no exception. We made this recipe easier by skipping the breading on the chicken and loading the top of the dish with cheese and breadcrumbs. Serve with whole-wheat pasta to soak up the extra sauce. Source: EatingWell Magazine, November/December 2012

EatingWell Test Kitchen
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Ingredients

Directions

  • Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with 1/4 teaspoon pepper. Combine breadcrumbs. Parmesan and 1 tablespoon oil in a small bowl; set aside.

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  • Position rack in upper third of oven; preheat broiler to high.

  • Heat 1 tablespoon oil in a large, ovenproof skillet over medium-high heat. Add half the chicken and cook until golden, 2 to 3 minutes per side. Transfer to a plate. Reduce the heat to medium and repeat with the remaining 1 tablespoon oil and chicken. Transfer the chicken to the plate.

  • Add onion and garlic to the pan and cook, stirring, until beginning to soften, 2 to 3 minutes. Remove the pan from the heat. Pour in crushed tomatoes; add Italian seasoning, salt and the remaining 1/4 teaspoon pepper. Return the pan to medium heat and cook, stirring, until the onions are tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the pan. Turn to coat with the sauce.

  • Sprinkle about 1/4 cup of mozzarella cheese over each piece of chicken, then top with the reserved breadcrumb mixture. Broil until the cheese is melted, about 1 minute. (Watch carefully to prevent burning.) Serve the chicken with the sauce, sprinkled with basil (or parsley).

Tips

Tip: To make coarse dry breadcrumbs, spread crumbs on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled Panko breadcrumbs. Find them at well-stocked supermarkets.

Nutrition Facts

394 calories; 20.2 g total fat; 83 mg cholesterol; 616 mg sodium. 19.6 g carbohydrates; 34.2 g protein; Full Nutrition

Reviews (7)

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7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/25/2016
Best Ever Chicken Quick easy and so great tasting Pros: Quick Easy & Very YUMMY Read More
Rating: 4 stars
05/14/2014
delicious and quick Loved it. Quick easy and delicious. I don't know how healthy it is but this recepie is a keeper. I substituted jar sauce for the canned tomatoes and nixed the onion. It felt light and the chicken was super moist. I always marinate my chicken in italian dressing. I think that added to the foavor. I would make it again. Read More
Rating: 5 stars
03/11/2014
LOVED IT I made this exactly like the directions and decided I should add some shredded parmesan as well. Turned out amazing. Emailed it to a friend. So fast and tasty the next day as well. Pros: EASY AND FAST Cons: Had to use my brain to decide to add some parmesan Read More
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Rating: 4 stars
09/16/2013
Change the Suace I decided to use a large can of Ragu Garden Style spaghetti sauce with a can of mushrooms. It turned out perfect! The fresh basil really tied it all together. Pros: Chicken tasted awesome Cons: Sause Read More
Rating: 2 stars
08/05/2013
The sauce was kind of blunt! I think I'll use stewed tomatoes next time for better taste n flavor. Instead using chicken breast I used chicken breast tenderloin n pounded. This was easy to make.. It just the sauce needs improvement. I'll try to make this again! Read More
Rating: 4 stars
05/21/2013
easy and fast We liked this alot! first it was something I could create in about 30 minutes. Broiling made the breadcrumbs brown and crunchy which my 4 year old loved. I only used 1/2 of the can of crushed tomatoes and added in a small can of italian seasoned paste. This made the sauce thick and rich. Loved that it only used one dish. Read More
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Rating: 2 stars
01/25/2013
Recipe Needs Some Work My biggest problem with this dish was the sauce. It was too thin to coat pasta even when I cooked it twice as long as the recipe stated. Either the amount of liquid needs to be altered or some tomato paste or other thickening agent should be added so the sauce isn't so watery. While the mozzarella was nice I think it's misleading to call this Chicken Parmesan when it's completely bereft of parmesan. Pros: Basic Ingredients Easy Preparation Great Nutrition Stats Cons: Runny Sauce Misleading Recipe Title Read More