Skillet Chicken Parmesan

Tuesday, 2 May 2017

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 Parm, but its been several years since I have been able to eat it.  

I got really sick a few years back and one of the things I had eaten prior to that was some Chicken Parm, 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.

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!

*Skillet Chicken Parmesan*
Serves 2

An all in one Italian Favourite! 

For the crumb topping:
1 TBS butter
20g Panko style bread crumbs (1/4 cup)
For the chicken:
1 TBS butter
2 boneless, skiless chicken breasts
1/2 tsp Italian seasoning
pinch crushed red pepper rlakes
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 cheese

 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.

In a dish like this, the tomatoes are the star.  Make sure you use a really quality tin of chopped tomatoes in tomato juice.  I favor Cirio brand Italian tomatoes. They use only the finest ripe Italian Plum tomatoes, carved into large pieces to preserve the quality, consistency and intense flavors of Italy. They're rich and delicious!

I think you could easily double this recipe by using a larger skillet and doubling the ingredients  in order to feed four people.  This fed the two of us amply. My husband is not all that fussy about pasta, but he enjoyed this. Bon Appetit! 

Skillet Chicken Parmesan 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

Follow my blog with Bloglovin


Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam or comments with links. They will be deleted immediately. I don't even read them. Your comments will also not be posted if they are nasty either to myself or to other readers. Play nice.