Chicken Parmesan

Monday, March 23, 2020

Quick and easy dinner, as simple as it needs to be and impressive enough to serve to guests.   Not sure why I don't cook this more often, it's really a hands-off kind of meal and saves a lot of standing in the kitchen.  We normally have way too many tomatoes in the garden and this is a fantastic way to use them up.  Chicken Parmesan is one of those classic meals that probably thousands of people serve for dinner every single night.

Chicken Parmesan

Servings:  2

Prep time: 10

Cook time: 20


  • 1 package of Costco chicken breasts (usually 2 per package) sliced in half thickness wise
  • 1 fresh tomato, sliced 1-2 slices per breast
  • 1/2 cup panko bread crumbs
  • salt, pepper, garlic powder
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 cup cherry tomatoes which have been blended + water
  • oregano and basil to taste (start with 1 tsp of each, then adjust)
  • 1 tsp chili powder (gives the sauce some depth of flavor)
  • cooking oil - I used avocado oil here, not olive

How to cook Chicken Parmesan

  1. Pound the chicken breasts between plastic wrap to evenness and to break up connective tissue and as to not splatter raw chicken bits around.
  2. Sprinkle the chicken with salt and pepper, and press the panko crumbs into the chicken, set aside.
  3. Using a nutribullet, or a small blender, add the tomatoes, 1/2 cup of water along with the spices and blend briefly.
  4. Heat a skillet over medium high heat, drizzle some oil in the bottom and place the chicken in, do not try to turn for at least 5 minutes.  Allowing the meat to sear before trying to move it will improve your success rate of non-stick, even when using a stainless steel pan.  (I used hex clad, but the theory is still the same).
  5. After both sides have been browned and cooked for at least 10 minutes, transfer to a plate and cover.
  6. Add the sauce mixture to your pan and cook to combine for about 5 minutes.  Place the chicken back into the pan and spoon the tomato mixture over the chicken.  Top with cheese and a tomato slice.
  7. Place under the broiler until the cheese is melty and toasty. 
  8. Check chicken temperature for 165, if it is close, cover for a minute which will allow the chicken to continue cooking.
  9. Garnish with a fresh basil leaf and serve with your favorite sides.

Serve with:

Steamed Broccoli White Rice (plain)

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