Skillet Chicken Parmesan

Fits in one skillet for easy cooking and serving!
I have been missing from this blog for a while now. Truth was, I didn't have much of a kitchen to call my own so I wasn't experimenting at all. Also it gets difficult to cook when you are uninspired and that was me for over a year.

Either way, I am BACK! I got this recipe from a little blog and it looked easy enough to try in my little galley kitchen.

  • 1 T. olive oil
  • 2 large boneless skinless chicken breasts cut in pieces or 4-6 chicken thighs
  • Remove the skin and excess fat from thighs if that is what you will use.
  • 1 small onion diced
  • 3 c. chicken broth
  • 4 cloves garlic, minced
  • 1 (12 oz.) package egg noodles
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (28 oz.) can crushed tomatoes
  • 1 T. Italian seasoning (or to taste)
  • Salt and pepper, to taste
  • 2 c. shredded mozzarella (or whatever cheese you have around)
  • 1 c. panko bread crumbs
  • 3 tsp. Italian seasoning
  • 2 tsp. olive oil

  1. Preheat oven to 350 F.
  2. Heat olive oil in a large skillet over medium heat.
  3. Salt and pepper the chicken then add it to the skillet and cook through
  4. Remove chicken to a plate.
  5. If necessary drain some of the chicken fat but not all.
  6. Throw in the onions and sauté on medium high heat until softened.
  7. Add garlic and stir for one min.
  8. Add chicken broth to skillet, and heat until boiling.
  9. Add egg noodles, cook at least 2-3 min under package instructions.
    1. If you have excess broth drain some of it. When you add the tomatoes there will be enough liquid for the noodles to absorb. You don’t want mushy noodles.
  10. When noodles done, diced tomatoes with juice, crushed tomatoes, seasoning, and salt and pepper.
  11. Add chicken, and stir to combine.
  12. Remove from heat, and top with mozzarella.
  13. Toss bread crumbs with seasoning, and sprinkle over cheese.
  14. Drizzle olive oil over bread crumbs.
  15. Bake for about 10 minutes, or until cheese has melted.

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