We skipped breading in this healthy one-dish chicken Parm recipe to save time. There's still plenty of gooey cheese, and the garlic, pepper flakes and oregano lend big flavor. Serve with pasta or in a hoagie roll with the sauce (there's lots of it) spooned on top. In sandwich form, it's easily wrapped in foil and eaten on the go. Excerpted from The Dinner Plan by Kathy Brennan and Caroline Campion, published by ABRAMS © 2017. Source: The Dinner Plan

Kathy Brennan & Caroline Campion
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (205 degrees C), with a rack in the middle position. In a large high-sided sauté pan, heat the oil over medium-high heat until it shimmers. Season the chicken generously with salt and pepper; add to the pan and cook until lightly golden, about 2 minutes. Flip the pieces over and cook 1 minute more.

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  • Sprinkle the garlic around the chicken, followed by the pepper flakes and oregano. Pour the tomatoes evenly over the chicken, season with salt and pepper, then gently shake the pan to distribute the sauce (you can also do this with a small spoon). Top the chicken with the mozzarella and Parmesan (if using) to taste.

  • Bake until the sauce is bubbling and the chicken is just cooked through, 12 to 14 minutes. (Brown it under the broiler, if you like.) Off the heat, top with the basil leaves (if using), tearing any large ones. Let the Parm rest for about 5 minutes before serving, and keep the pan's handle covered with an oven mitt; it's easy to forget it's hot. Serve with more Parmesan cheese, if you like.

Tips

Tips: Small chicken breasts work best here in terms of timing and the ratio of meat thickness to cheese and sauce. If you need to use larger ones, pound them between pieces of plastic wrap with a meat mallet or a small skillet to about 1/2-inch (12-mm) thickness.

For Staggered Serving: Serve hot or warm. We often keep the Parm at the back of the stove alongside a pot of spaghetti so plates can be made up as needed, but it will also keep, covered, in a 200 degrees F (90 degrees C) oven, for about 1 hour.

Make-Ahead Tip: Prepare the dish up through step 2 without turning on the oven, then refrigerate, covered, for up to 1 day. Let stand at room temperature for about 20 minutes before baking, uncovered. We prefer to do this rather than reheating the finished dish because chicken breasts dry out very easily. That said, you can reheat individual portions in a 350 degrees F (175 degrees C) oven or the microwave; just keep them covered and don't overdo it.

Photo: Maura McEvoy

Nutrition Facts

500 calories; 23.2 g total fat; 8.4 g saturated fat; 160 mg cholesterol; 822 mg sodium. 1265 mg potassium; 18.3 g carbohydrates; 3.9 g fiber; 10 g sugar; 55.1 g protein; 962 IU vitamin a iu; 19 mg vitamin c; 57 mcg folate; 476 mg calcium; 3 mg iron; 104 mg magnesium;

Reviews (6)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/22/2018
Love Chicken Parm. but trying to eat healthy. This is a great recipe and will definitely make it again. For the tomato puree I made it into a quick sauce before adding it in. Onions garlic basil oregano and a quick simmer. Read More
Rating: 5 stars
01/21/2018
Easy to make. I served it over Zucchini noodles. Even my husband who is use to breaded chicken parm liked it. Read More
Rating: 5 stars
01/20/2018
So simple and so delicious! Will definitely be making this again it was a big hit with my family! Read More
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Rating: 5 stars
01/17/2018
Fantastic recipe. My husband was so sure he wouldn't like chicken parm w/out the breadcrumbs and we both agreed it was even better bc you really taste the chicken. Read More
Rating: 4 stars
01/16/2018
I didn't make any changes to this recipe and it was delicious. I definitely plan to make it again. Read More
Rating: 5 stars
12/21/2017
What a fabulously simple pantry dinner. Just made this for a weeknight meal and it was delicious and really easy to make. I served over spaghetti and everyone gobbled it up. Read More
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