April 15, 2011

One Skillet Chicken Parmesan








I love chicken parmesan, eggplant parmesan, just parmesan in general. So does Hubs - so this recipe is perfect for us. We love the flavor & the easy cleanup!


One Skillet Chicken Parmesan



  • Chicken chunks

  • 2 cups marinara sauce

  • 1 cup shredded cheese

  • 1 cup Panko bread crumbs

  • 1 Tb dried parsley

  • Salt and pepper

  • 1 egg

The recipe is very flexible, adjust to fit your desired meal size.



  1. Remember my post about chicken thighs? They work perfectly in this recipe - I deboned and chunked two large chicken thighs.

  2. Whisk egg in a small bowl; set aside. Pour 1 cup panko crumbs, parsley and a pinch salt and pepper into another small bowl. Coat chicken chunks in egg, then dredge in panko. Cook in 2 Tb olive oil in a medium sized, cast iron skillet till brown on all sides. Remove chunks to a plate.

  3. Once all chicken chunks are browned, wipe skillet with a paper towel to remove any excess oil.

  4. Pour 2 cups marinara sauce - we used my Spicy Spaghetti Sauce - in skillet. We also added a few tablespoons of alfredo sauce; it makes the sauce a little richer and less acidic.

  5. Place chicken chunks in sauce, then lightly sprinkle with 1 cup cheese.

  6. Bake in a 375 degree oven for 10-15 minutes until warm and chicken is cooked throughout.

  7. Serve over pasta.

Printable Recipe



The simplicity of this recipe is what makes it so wonderful. I keep spaghetti sauce and sometimes chunked chicken (in separate containers of course!) in the freezer. Put them in the fridge in the morning to thaw, then dinner time is a quick, cook, bake, and boil - add a side salad and it's set for a family dinner or company!





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1 comment:

the country cook said...

This looks delicious! If I had the ingredients lying around, I'd go make it right now.