Try this One-Skillet Chicken Parmesan recipe, or contribute your own.
- salt and pepper to taste
- 4 cloves garlic minced
- 1 t. olive oil
- 2 tsp. olive oil
- 2 lbs. chicken in 1-inch pieces
- 4 c. chicken broth (or water)
- 1 (12 oz.) package egg noodles
- 1 (14.5 oz.) can diced tomatoes
- 2 (14.5 oz.) cans crushed tomatoes
- 1 t. italian seasoning
- 2 c. shredded mozzarella
- 1 c. panko bread crumbs
- 1 tsp. italian seasoning
- Carbohydrate 97.89897 g
- Cholesterol 290.304 mg
- Fat 80.4000699964 g
- Fiber 5.44949998378754 g
- Protein 125.87721 g
- Saturated Fat 47.5541739995029 g
- Serving Size 1 1 recipe (1493g)
- Sodium 3675.8745729166 mg
- Sugar 92.4494700162125 g
- Trans Fat 4.94038399990251 g
- Calories 1633 calories
Step-by-step
- Heat olive oil in a large skillet over medium heat.
- Add chicken, and cook until no longer pink.
- Remove chicken to a plate.
- Add chicken broth to skillet, and heat until boiling.
- Add egg noodles, and cook until al dente.
- While noodles are cooking, preheat oven to 350 F.
- When noodles are al dente, add garlic, diced tomatoes with juice, crushed tomatoes, seasoning, and salt and pepper.
- Add chicken, and stir to combine.
- Remove from heat, and top with mozzarella.
- Toss bread crumbs with seasoning, and sprinkle over cheese.
- Drizzle olive oil over bread crumbs.
- Bake for about 10 minutes, or until cheese has melted.
Traditional chicken parmesan relies on separate components like breaded cutlets fried in a pan and pasta boiled in a distinct pot, whereas this skillet method collapses the entire dish into one vessel. Building the sauce directly with canned crushed and diced tomatoes alters the moisture balance, releasing pectin and organic acids that gently hydrate the egg noodles as they simmer in four cups of chicken broth. Canned tomatoes offer year-round consistency, but balancing their concentrated acidity requires careful seasoning with salt and pepper once the liquid reaches a boil.
Searing two pounds of poultry cut into one-inch pieces over medium heat creates foundational protein browning, requiring removal to a plate so the meat avoids overcooking while the starches cook. Egg noodles demand precise attention during the boiling phase to achieve an al dente texture before the remaining ingredients enter the skillet. Mincing four cloves of garlic and adding them alongside the tomatoes near the end prevents the aromatics from burning and turning bitter in the hot oil.
Ruin often arrives when cooks crowd the pan during the initial searing stage, trapping steam instead of developing a proper Maillard reaction on the meat surface. Another frequent error involves overbaking the final assembly at 350 degrees Fahrenheit, which dries out the poultry pieces and renders the mozzarella rubbery instead of fluid. Keeping the baking window to about ten minutes ensures the cheese melts evenly while the panko bread crumbs, tossed with a teaspoon of Italian seasoning and lightly moistened with oil, achieve a golden crunch.
Finishing the dish under a preheated oven broiler for sixty seconds can enhance the crispness of the bread crumb topping, provided the skillet handle is oven-safe cast iron. Letting the skillet rest for five minutes off the heat allows the internal starches to settle, yielding portions that hold their structure when served onto plates rather than slumping into a watery heap.
