Chicken Parmesan

By Brittany Pitschman

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.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
Ingredients Breadcrumb 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
    Chicken:
    • 4 skinless, boneless chicken breasts
    • Salt and freshly ground black pepper
    • 1 ½ cups 360 Marinara Sauce, or your favorite prepared sauce
    • 8 ounces fresh mozzarella, sliced thin, or 1 cup shredded mozzarella
    Instructions For the Breadcrumbs:
    1. Heat the oil in the 12" Large Skillet over medium heat.
    2. Add the panko, and garlic, and season lightly with salt and a few grinds of pepper.
    3. Cook, stirring occasionally, for about 5 minutes until the crumbs are golden brown and fragrant.
    4. Transfer to a bowl and stir in the parmesan, and parsley.
    5. Set aside.
    6. 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.
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