Skillet Chicken Parmesan

This Skillet Chicken Parmesan is a rustic, Italian one-pot recipe that goes from stove top to oven to table in 30 minutes.

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

SERVINGS: 4 servings

INGREDIENTS:

12 ounces Dry Pasta of your choice, prepared according to package directions for al dente

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Dried Oregano

1/2 teaspoon fine ground Sea Salt

1/2 teaspoon fresh ground Black Pepper

1/2 cup Italian-Style Panko Breadcrumbs

1/3 cup grated Parmesan Cheese

3 tablespoons Olive Oil, divided

1 1/2 pounds Thin-Sliced Boneless, Skinless Chicken Breasts

24 ounce Jar Marinara Sauce (I like Ragu Traditional)

4 ounces Fresh Mozzarella Cheese

Additional Olive Oil and Parmesan Cheese to toss with the cooked pasta

DIRECTIONS:

1. Preheat oven to 475 degrees Fahrenheit.

2. Prepare dry pasta according to package directions and allow it to boil while preparing the chicken.

3. In a small bowl combine salt, pepper, thyme, rosemary, and oregano. Set aside.

4. In a separate bowl combine the Italian-style breadcrumbs, Parmesan cheese and 1 tablespoon olive oil. Set aside.

5. Coat the bottom of a large, deep, oven-proof skillet with about 2 tablespoons olive oil and place over medium-high heat. Saute the chicken until nicely browned on both sides, but not cooked through, about 3 minutes per side. As chicken cooks, season each side with seasoning mixture. After chicken has browned, pour the marinara sauce in the pan around the chicken, ladling some of the sauce over the top of each piece. Top each piece of chicken with a slice of fresh mozzarella cheese and sprinkle the bread crumb topping over the top.

6. Transfer the skillet to the preheated oven and bake uncovered for 5 to 10 minutes or until the chicken is cooked through and no longer pink in center, cheese has melted, and bread crumb topping is browned.

7. Serve over your choice of prepared dry pasta that has been tossed with a little olive oil and Parmesan cheese.

NOTES:

1. I almost always use dried herbs, but fresh herbs are wonderful if you have them on hand. Be sure to double the amounts called for, but otherwise follow as directed.

2. If your chicken is not thin-sliced use a sharp knife to slice each chicken breast right through the center and continue the cut all the way through to get 2 thin-sliced pieces.