Skillet Chicken Parmesan

In a long line of dinners it’s tough to come up with new and different ideas for dinner but this was what I made last night and it’s a big thumbs up for a little Un-orthodox chicken parmesan but really delicious! I would describe it as a de-constructed version of Chicken Parmesan with no frying ( which is the part I hate the most ) . Yesterday I took out a package of thin sliced chicken breasts from the freezer and at around 5 p.m. started to think about what I would do with them. At 6 I started my prep and we sat down to this delicious dinner at 6:45 ! Quick and easy one pan recipe that went from stove-top to oven to table in app. 1/2 hour. You can’t beat that.

I usually have home-made tomato sauce in the freezer but since there was no planning on my part I used Raos Arrabiata Sauce which I love and always have on hand. ( their Marinara is also a house staple) I used regular Panko Bread Crumbs because I didn’t have the Italian flavored ones in the house ( and it was perfect) For Pasta I used whatever I had in the house and felt like having , spaghetti would be perfect or any macaroni type. I used Penne this time but any pasta will do or no pasta if you prefer. A vegetable would be fine here as well. We had a green salad and the chicken and we were both pretty happy with the results.

Enjoy!

Ingredients:

I used about 1/2 a box of pasta for the 2 of us — for more use the whole box –any type pasta you prefer will work

1 Tablespoon Italian Seasoning — always have this on hand for my sauce– available in almost all spice aisles in the supermarket

1/4 Teaspoon Kosher Salt

1/4 Teaspoon coarse black pepper or freshly ground

1/4 cup Panko Bread Crumbs — I used regular Panko and it was just fine . Italian style would work here as well

1/4 cup Grated Parmesan Cheese

You’ll need 2 Tablespoons Olive Oil to cook chicken and 1 Tablespoon for bread crumbs

1 package of thin-sliced boneless , skinless chicken breasts

12 ounce jar of Marinara or Arrabiata Sauce — I prefer Raos — any one you like or use your own

App. 1/2 cup Shredded Mozzarella — that’s what I had in the house of course you can use fresh or sliced Mozzarella as well

Directions:

Pre-heat oven to 475 degrees

Prepare Pasta according to directions while you’re prepping the chicken

In a very small bowl combine the salt, pepper and Italian Seasonings and set aside

In a small bowl, combine the Panko, Parmesan Cheese and 1 Tablespoon of Olive Oil and mix well and set aside

Coat the bottom of a large deep oven-proof skillet with about 2 Tablespoons Olive Oil ( if you need more add a little more) Heat oil over medium high heat . I placed chicken in pan and sprinkled with some of the spice mixture cooked for 3 mins. on 1 side and then flipped and sprinkled more spice mixture to the other side. You can also do this first — sprinkle one side place that side down and then sprinkle the other raw side . Up to you whatever works.

After another 3 minutes — you want chicken browned but not over cooked — these are thin breasts. Turn off heat and then pour the sauce in the pan around the chicken and a little on the top of each piece. Top each piece with mozzarella and sprinkle the panko mixture over the top.

Transfer the skillet to the pre-heated oven and bake un-covered for about 10 minutes but all ovens are different so keep an eye out. You’ll want cheese melted and Panko topping is browned. Serve over cooked pasta and enjoy!

One response to “Skillet Chicken Parmesan

  1. Pingback: Skillet Chicken Parmesan — Cooking with Candi | homethoughtsfromabroad626

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