Skillet Chicken Parmesan

I am a big fan of smaller scaled meals, especially where there are only two of us in our home most of the time.  I am also a fan of one pan suppers, coz, well, who wants to spend hours washing a ton of dishes if you can get the job done with only one! 

That's why dishes like this Skillet Chicken Parmesan For Two are really popular in my house! 

This tasty skillet chicken parmesan has all the flavors of  the original, full sized recipe, with with far less mess and work. Its also ready in half the time.  Did I mention that its DELICIOUS! 

 

I have always loved Chicken Parmesan, but its been several years since I have been able to eat it.  

I got really sick with food poisoning a number of years back and one of the things I had eaten prior to that was some Chicken Parmesan, and . . . well . . .  'nuff said!

 

Funny how that goes, or maybe not so funny!  I had also eaten pizza, but I was okay with eating that all along.

I recently started to feel like I could just about stomach chicken parmesan again. That made me happy as it had always been something which I loved.

 

This version differs from the regular Chicken Parmesan in that there is no fuss and muss of breading chicken and frying it.  Yes, it is a skillet chicken parmesan without breading.

You crisp up some bread crumbs in butter until golden brown and then reserve them until the very end.

 

You then saute two well seasoned, boneless, skinless chicken breasts  until they are nicely colored.  

They, too, get set aside.

 

After that you create a nicely flavored honeyed tomato marinara  sauce. 

You make it  just a bit thinner than normal because you are going to add some dry pasta to it . . . I love pasta that cooks right in the sauce. It really absorbs all of the lovely flavors of the dish.

 

You nestle the partially cooked chicken breasts into that, cover it and then cook for about 18 to 20 minutes, just until the pasta is tender and the chicken is cooked through. 

 

At the end you scatter some cheese over top and cover it again to melt the cheese, and then the crisp crumbs get scattered over top along with a bit of chopped Basil.

 

WHAT YOU NEED TO MAKE CHICKEN PARMESAN

Just like magic, you have a delicious dinner for two, with only one pan to wash up. All you need on the side is perhaps some garlic bread and a salad.  Dinner is served! It looks like a lengthy list, but don't worry, there is nothing out of the ordinary here.

For the crumb topping:
1 TBS butter

20g Panko style bread crumbs (1/4 cup)

For the chicken:

1 TBS butter

2 boneless, skinless chicken breasts

1/2 tsp Italian seasoning

pinch crushed red pepper flakes

1/4 tsp salt

For the sauce:

1 small onion, peeled and minced

1 clove garlic, peeled and minced

1/2 tsp dried basil

1/4 tsp each dried oregano, dried thyme

1 tsp honey

salt and black pepper to taste

1 (400g) tin of chopped tomatoes in juice (1 14 oz tin)

1/2 cup water

You will also need:

115g of uncooked penne pasta (1 cup)

60g grated Mozzarella cheese (1/2 cup)

45g Parmesan cheese (1/4 cup)

finely chopped basil 

HOW TO MAKE SKILLET CHICKEN PARMESAN

If you have all of your ingredients assembled and ready to go, this goes together very quickly.

 Melt the butter for the crumb topping in a large skillet over medium heat.  Add the crumbs.  Cook, stirring, until golden brown.  Tip out into a bowl and set aside.  

Wipe the pan clean.  Rub the chicken breasts all over with the Italian seasoning, pepper flakes and salt.  

Melt the butter in the skillet over medium heat.  Add the chicken and cook for about 3 1/2 minutes on one side, until golden brown, then flip them over and cook for another 3 1/2 minutes.  Remove to a plate and set aside.  

 Add the onion for the sauce to the pan drippings.  Cook over medium heat until softened.  Add the garlic and cook until fragrant. Ad the tomatoes, undrained, water, herbs, honey and salt and pepper.  Bring to the boil.  Simmer for 5 minutes.  

Stir in the pasta, stirring to coat well.  The mixture should be fairly loose at this stage, if it isn't add a few TBS of water.  

Nestle the partially cooked chicken into the sauce.  Cover tightly and cook over low heat for 18 to 20 minutes until the pasta is tender and the chicken is cooked through.  The juices should run clear.  

Remove from the heat.  Sprinkle the cheeses over the chicken.  Cover and let stand for several minutes to melt the cheese.  Sprinkle with the bread crumbs and basil.  Serve.

 

 

Yield: 2

Author: Marie Rayner

Skillet Chicken Parmesan

Cook time: 45 MinTotal time: 45 Min

An all in one Italian favorite! The pasta cooks right in the sauce.

Ingredients

For the Crumb Topping:

• 1 TBS butter
• 20g Panko style bread crumbs (1/4 cup)

For the chicken:

• 1 TBS butter
• 2 boneless, skinless chicken breasts
• 1/2 tsp Italian seasoning
• pinch crushed red pepper flakes
• 1/4 tsp salt

For the sauce:

• 1 small onion, peeled and minced
• 1 clove garlic, peeled and minced
• 1/2 tsp dried basil
• 1/4 tsp each dried oregano, dried thyme
• 1 tsp honey
• salt and black pepper to taste
• 1 (400g) tin of chopped tomatoes in juice (1 14 oz tin)
• 1/2 cup (120ml) water

You will also need:

• 115g of uncooked penne pasta (1 cup)
• 60g grated Mozzarella cheese (1/2 cup)
• 45g Parmesan cheese (1/4 cup)
• finely chopped basil

Instructions

1. Melt the butter for the crumb topping in a large skillet over medium heat. Add the crumbs. Cook, stirring, until golden brown. Tip out into a bowl and set aside.
2. Wipe the pan clean. Rub the chicken breasts all over with the Italian seasoning, pepper flakes and salt.
3. Melt the butter in the skillet over medium heat. Add the chicken and cook for about 3 1/2 minutes on one side, until golden brown, then flip them over and cook for another 3 1/2 minutes. Remove to a plate and set aside.
4. Add the onion for the sauce to the pan drippings. Cook over medium heat until softened. Add the garlic and cook until fragrant. Ad the tomatoes, undrained, water, herbs, honey and salt and pepper. Bring to the boil. Simmer for 5 minutes.
5. Stir in the pasta, stirring to coat well. The mixture should be fairly loose at this stage, if it isn't add a few TBS of water.
6. Nestle the partially cooked chicken into the sauce. Cover tightly and cook over low heat for 18 to 20 minutes until the pasta is tender and the chicken is cooked through. The juices should run clear.
7. Remove from the heat. Sprinkle the cheeses over the chicken. Cover and let stand for several minutes to melt the cheese. Sprinkle with the bread crumbs and basil. Serve.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

 

There is no doubt about it, Chicken is a really delicious and fairly affordable protein. I eat a lot of it. If you are a fan of chicken, you might also enjoy the following recipes:

BUNDT PAN ROAST CHICKEN - In this fabulous recipe a Bundt pan is used as a type of trivet for the chicken, which enables you to roast your chicken upright in the oven.  All of those delicious chicken juices run down over the chicken basting it and creating a succulent finish, as well as flavouring the bed of vegetables in the bottom of the pan. Perfectly cooked chicken.  Beautifully flavored vegetables.  What's not to love!

CAST IRON ROASTED CHICKEN & POTATOES - A whole chicken is butterflied and rubbed with some succulent flavors and then roasted on top of some halved baby new potatoes in an iron skillet.  Because it has been butterflied it cooks much quicker than it would otherwise and the potatoes gain a lot by having roasted in the chicken juices. Altogether this is an incredibly delicious and satisfying dish that will have the whole family licking their lips in anticipation!

 

I think you could easily double this recipe by using a larger skillet and doubling the ingredients  in order to feed four people.  This feeds two people quite generously. 

I would call this one a winner/winner chicken dinner for sure! Quick, easy delicious. No fuss, no muss. All in one pa! Make sure you bring your appetites!

 

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