Receta Mid-Week Win Chicken Parmesan: Not Nonna's But Still Delicious!
Delicious Chicken Parmesan in 30 Minutes!
Chicken Parmesan was a favorite meal of mine growing up...and still is! The difference is, now I have to make it myself, which isn't always possible depending on my schedule.
However, with a slight change to how "Nonna" prepares Chicken Parmesan, it is possible to make this classic Italian dish, on a weeknight, and still fit in your evening plans.
Breadcrumb-Free Chicken Parmesan
For this speedy version, we ditch the egg wash, and skip the breadcrumbs.
I say, we save that kind of love for when we have time on the weekend. 😉
Fit in one (or all three) of these prep-ahead steps 👇, and this delicious weeknight dinner will come together even quicker when you're ready to cook it!
With the prep-ahead steps out of the way, it allows you to go straight to pan-frying the chicken when you step into the kitchen.
Just remember to save those brown bits at the bottom of the pan after pan-frying the chicken because they’ll add deep flavor to the sauce! 👌
Nonna May Never Make This Chicken Parmesan
But then again, Nonna doesn’t have to rustle up dinner and still fit in evening plans to hit the gym, shuttle the kids around, or just find time to recharge at the end of the day.
This fast-and-easy version of Chicken Parmesan makes it possible!
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Mid-Week Win Chicken Parmesan
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
INGREDIENTS
1 Tbsp. canola oil
3 boneless, skinless, chicken breasts, cut in half, and pounded to an even thickness.
Salt and pepper
1 can (398 ml /13 oz.) tomato sauce
1 tsp. dried oregano
1 Tbsp. grated Parmesan cheese
1 cup grated mozzarella cheese DIRECTIONS
1. In a skillet, heat half the oil over medium heat. While oil is heating liberally season each piece of chicken with salt and pepper - both sides. When oil is hot, place half of the chicken pieces in skillet. Cook until golden brown, and fully cooked through, about 4 to 5 minutes per side. Transfer cooked chicken pieces to a large casserole dish. Repeat steps with remaining oil and pieces of chicken. 2. To make the sauce, add tomato sauce to the skillet you cooked the chicken in while still warm (be careful it may spatter). Scrape up any browned bits at the bottom of the pan with a wooden spoon. Stir in oregano and Parmesan cheese. Cook and stir over medium heat until Parmesan melts into the sauce. Pour sauce over cooked chicken in casserole dish, then top each piece with equal amounts of mozzarella cheese. 3. To finish, bake in a 350° F (175° C) oven, uncovered for about 8 minutes to warm chicken and melt cheese on top. If you like your melted mozzarella slightly browned, set the oven to broil and cook for 2 minutes longer. Enjoy!
Hi, Brent here. If you like this recipe, you might like my previous one which is a Butternut-Squash Apple Soup Recipe. It also includes 3 easy-to-overlook steps that make it taste extra good!
Click the recipe link 👆 to check it out. Cheers!