Simple Weekday Chicken Parmigiana


I feel officially old. While picking up my son from high school the last few days I have watched SEVERAL girls try to walk out of school wearing the wedge sneakers above. Now, They are cute but we have had icing over the last several days so everything around town is smooth ice. We live near the lake so there is little to no sanding or salting because of water contamination. These girls teeter and totter out of school to the parking lot until they can get to the grass and walk semi-normally. The girls that made me the most nervous also had on a super short miniskirt that I thought was going up if she went down. I think they are great if the girls want to wear them inside but really? Can’t you change your shoes just before you leave? I am waiting for the sprained and broken ankles from the ice.

As you can see from the above picture it is cold and snowy. I was craving pasta and sauce. This is not something I normally like but the weather made me want comfort food. We had chicken out for dinner so Chicken Parm it was.

Verdict:

This was perfect for a simpler version of the Chicken Parm we usually make. I put the whole pan in the oven and didn’t worry about layering and presentation. This was simple, messy, and delicious. I had several partial boxes of pasta so I just mixed them all together. This would be perfect over a spaghetti or an angel hair pasta.

We served this with a simple side salad and a green vegetable to complete the meal.

Simple Weekday Chicken Parmigiano

  • Servings: 6
  • Difficulty: easy
  • Print

A simple meal in one oven proof skillet for a weekday treat.

Ingredients:

  • 1 1/2 -2 lbs. chicken breast, pounded down to 1/2″ thickness
  • olive oil
  • 1 cup flour
  • 2 large eggs
  • 2 tablespoons milk
  • salt and black pepper
  • 1 (28 oz) can tomato sauce
  • dried basil, garlic, salt, black pepper, and onion powder to taste
  • 2 cups mozzarella cheese
  • 1/2 cup Parmesan cheese, shredded (plus more for serving if desired)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large skillet (that can go in the oven) heat olive oil. While olive oil is warming place flour on a large plate. Mix eggs and milk on a second plate until well blended.
  3. Salt and pepper both sides of the chicken breasts. Dredge in flour, then coat in egg mixture (letting excess drip off), then coat in flour again. Place chicken in warm skillet to cook 4-7 minutes per side (depending on thickness of chicken) until golden browned.
  4. Remove chicken from pan to a plate until all chicken is cooked. Turn off heat and remove any excess oil from pan.
  5. Pour tomato sauce and spices into skillet. Stir well and taste. Add spices to your liking! Place chicken back in skillet avoiding too much overlap. Sprinkle top with Parmesan cheese and then spoon a bit of sauce over the tops of the chicken. Cover with mozzarella cheese and place skillet in oven for 20-25 minutes until dish is bubbly and cheese is starting to brown at edges.
  6. Allow dish to rest for 5 minutes before serving over pasta if desired.

7 Comments Add yours

  1. Erika Kind says:

    Another recipe I like a lot, Marci!!

    Liked by 2 people

    1. koolaidmoms says:

      Thank you, Erika! Hope all is well with you.

      Liked by 1 person

      1. Erika Kind says:

        Thank you, Marci. Yes, all is well. I am only extremely busy. Otherwise I seem to find ground beneath my feet again.

        Liked by 1 person

        1. koolaidmoms says:

          Glad to hear!

          Liked by 1 person

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