30 minutes and one big ‘ol skillet is all you’ll need to make this comforting chicken parmesan that goes perfectly with hot pasta—Your family will request this chicken to be on the dinner menu again and again!
So. I’m kinda in love with just about every single little thing in this one skillet.
Thirty-minute, one-skillet, SUPER-cozy dinners, you win at weeknights.
I will say that this chicken is certainly not helping my post-Disney World detox diet, but I kinda don’t care because I am completely in love here and love has no limits.
Just in case you didn’t think I was dedicated to easy dinners, check this out: I even composed a poem about it.
One-skillet dinners, how much do I love thee? You force me to squeal with childish glee.
Thirty-minute dinners, I like you too. You feed my lazy soul and bid my aching feet adieu.
One-skillet, thirty-minute chicken, you’re the tops in my mind. When you were created, no doubt the stars were aligned.
P.S. Don’t tell the skillet ziti I said all these things about this chicken. No doubt he’d get a little jealous.
Okay, so chicken parmesan is pretty much my primo uno dinnertime weakness. Me and him, we go waaaaay back to the time that my mom was still cooking all the dinners and would make the BEST chicken parmesan ever along with a to-die for creamy broccoli alfredo fettuccine.
And that right there was my favorite childhood dinner. I definitely wasn’t one of those kids who went ga-ga over triple-cheese pizza and hamburgers and such. Foodie tastebuds all the way from the beginning.
I remember going through this phase where that chicken parmesan meal was literally ALL I wanted at dinnertime. I must have begged my poor mother to make it probably close to 5 times a week.
Couldn’t get enough then. Still can’t get enough now.
Part of the reason that my mom’s chicken parmesan was so dang good, was the fact that it was kinda an hours-long process. Soooo yeah, I would hazard to guess that’s why she didn’t make it as often as I’d have liked her to.
So I decided to revamp her original recipe in the skillet direction in hopes that I could cut the prep time back to a mere thirty, but still keep all the comforting, homey flavors that scream “Mom’s cooking!”
Mission Impossible = Accomplished. Tres magnifique accomplished.
In less than thirty minutes. With only one skillet and a handful of basic ingredients. With tres magnifique results.
So-good results, says the family. They say this is the best dinner I’ve ever made.
There’s really nothing NOT to love about this winner-winner of a chicken dinner. Obviously the speed and less-dishes part is a plus, but the flavors? MIND-BLOWING. The chicken is super-moist and tender on the inside. And on the outside, it’s coated in crispy breadcrumbs, smothered in a flavorful tomato sauce and covered with a double-whammy of melty cheese.
My family’s favorite way to serve this chicken parmesan is just the good ‘ol fashioned way on top of hot pasta with more of that luscious tomato sauce on the side.
With extra Parmesan sprinkled on top, just because it’s the only way to go.
Diet-buster? Nahhhh. There’s lots of tomatoes here, so that technically puts this chicken in the health-food category.
Your family is going to love this chicken, guys and YOU are going to love how no-brainer it is to make. Fancy Italian in only 30? Yeeeeeess. It’s a win.
It’ll just be between you and me that the “best-ever” dinner took you only thirty minutes and required only one pan to wash. 😉
- 1-1/2 cups seasoned breadcrumbs
- 1/2 cup white whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lbs chicken breasts
- 2-4 tablespoons vegetable oil
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1/4 cup minced fresh basil
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Additional fresh basil for garnishing, optional
- Place breadcrumbs in a large skillet over medium-high heat. Stir around occasionally until breadcrumbs are golden-brown and crispy, about 7 minutes. Transfer to a small bowl and set aside.
- In a shallow bowl, combine flour, salt, and pepper. With a sharp knife, carefully chicken breasts in half along the length and dredge chicken in flour mixture.
- In same skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Working in batches, cook chicken in oil, turning occasionally until chicken registers 160F, using additional oil as needed. Transfer cooked chicken to a plate and cover with aluminum foil.
- Pour crushed tomatoes into same skillet along with garlic, basil and salt and pepper to taste. Stir occasionally until tomatoes are simmering. Reduce heat to low and nestle cooked chicken breasts into sauce and sprinkle with toasted breadcrumbs. Top with cheeses and additional basil if desired. Cover skillet and let stand 5-10 minutes or until cheese is melted. Serve chicken immediately.
Have a fabulouuuuuuuus weekend! 😀