Quick Chicken Parmesan
Try this Quick Chicken Parmesan recipe.
Try this Quick Chicken Parmesan recipe.
- salt and pepper
- 2 tablespoons oil
- ingredients
- instructions
- 2 zucchinis
- 1 teaspoon dried italian herbs
- notes
- 20 minute healthy chicken parmesan
- author: pinch of yum
- serves: 4
- 1/4 upwhole wheat breadcrumbs
- 1/4 uppanko bread crumbs
- 1/4 upparmesan cheese
- 4 chicken breasts (about 1 pound)
- 1 1/2 cups delallo creamy vodka tomato sauce (or any tomato s
- 4 slices fresh mozzarella cheese
- prep: preheat the oven to 425 degrees. toss the br panko, and parmesan in a shallow dish with the italian herbs, salt, and pepper. heat the oil in a medium ovenproof skillet over medium heat.
- fry: cut the chicken breasts into a total of four if there are two breasts, cut each in half - pound them a little thinner and wider if you want) and dredge the chicken in the breadcrumbs so that they stick all over the surface of the chicken. add the chicken to the hot skillet and fry for 3-4 minutes on
- bake: transfer the skillet to the oven and bake fo
- finish: while the chicken finishes cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. serve the chicken and sauce over the raw zucchini noodles and sprinkle with parmesan and parsley.
- before baking if you have a lot of stray crumbs in the pan, i would suggest removing the chicken, draining out the excess oil and breadcrumbs, and then returning the chicken to the clean pan to avoid a burnt breadcrumb situation in the oven.
- also if you really want the chicken to stay crispy heat the sauce separately and add it over everything at the end. the chicken loses a little crispy exterior as it bakes in the sauce - i didn't mind it, but just something to think about if you want the crispy chicken.
- finally i leave the zucchini noodles raw because o the noodles will soften but keep just enough crunch to still be appetizing.
- Carbohydrate 13.132 g
- Cholesterol 0 mg
- Fat 108.705600219115 g
- Fiber 4.31200009346008 g
- Protein 4.7432 g
- Saturated Fat 14.128880028371 g
- Serving Size 1 1 Recipe (500g)
- Sodium 112.880572916667 mg
- Sugar 8.81999990653992 g
- Trans Fat 5.39068001051533 g
- Calories 1017 calories
Step-by-step
- Preheat the oven to 425 degrees. Toss the breadcrumbs, panko, and Parmesan in a shallow dish with the Italian herbs, salt, and pepper. Heat the oil in a medium ovenproof skillet over medium heat.
- Cut the chicken breasts into four pieces, pound them thinner if desired, and dredge in the breadcrumbs. Add the chicken to the hot skillet and fry for 3-4 minutes on each side.
- Transfer the skillet to the oven and bake for 5-10 minutes, or until the chicken is cooked. Add the sauce and mozzarella cheese, baking until the cheese is bubbly and browned.
- While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.
Quick Chicken Parmesan: A Weeknight Winner
As a busy working mom, I’m always on the lookout for quick and healthy weeknight dinners that the whole family will enjoy. This Quick Chicken Parmesan recipe has become a staple in our house, and it's surprisingly easy to make. Forget those complicated, time-consuming recipes; this one comes together in a flash and delivers big on flavor.
One of the things I love most about this recipe is its versatility. You can easily adapt it to whatever ingredients you have on hand. Don’t have panko breadcrumbs? Regular breadcrumbs work just fine. No fresh mozzarella? Shredded mozzarella is a great substitute. The beauty of this dish lies in its adaptability, making it perfect for those nights when you’re short on time and inspiration.
The combination of crispy, golden-brown chicken, rich tomato sauce, and melty mozzarella is simply irresistible. The zucchini noodles add a healthy twist, providing a light and refreshing counterpoint to the richness of the chicken and sauce. It’s a complete meal in one pan, minimizing cleanup and maximizing efficiency – a true lifesaver on busy weeknights.
I often prep the breadcrumbs and zucchini noodles ahead of time, storing them in the refrigerator. This way, when dinner time rolls around, I can whip up the entire dish in under 30 minutes. It’s a game-changer for those evenings when I’m juggling work deadlines, homework help, and the endless demands of family life. The speed and simplicity of this recipe are its greatest strengths.
Beyond the practicality, this Chicken Parmesan recipe is delicious. The flavors are vibrant and well-balanced, with the tangy tomato sauce complementing the savory chicken perfectly. The crispy breadcrumb coating provides a delightful textural contrast, adding a satisfying crunch to each bite. My kids absolutely devour this dish, and I don't have to worry about them getting enough protein and vegetables.
The recipe is incredibly forgiving. If you accidentally overcook the chicken slightly, it’s not a disaster. The same is true for the zucchini noodles. The forgiving nature of this recipe makes it accessible even to novice cooks. It’s the perfect dish to build confidence in the kitchen and encourage experimentation.
This Quick Chicken Parmesan recipe isn't just about speed and convenience; it’s also about enjoying a delicious and healthy meal with your family. It's a testament to the fact that healthy and flavorful food doesn't have to be complicated or time-consuming. It’s a recipe that nourishes both body and soul, a comforting and satisfying meal that is always well-received.
So, the next time you’re looking for a weeknight dinner that’s both quick and delicious, give this recipe a try. I’m confident it will quickly become a family favorite. Trust me on this one – you won’t be disappointed.
Tips and Variations:
- For an extra crispy chicken, try breading the chicken twice.
- Add some sautéed mushrooms or spinach to the dish for extra flavor and nutrients.
- Experiment with different types of tomato sauce. A pesto sauce would also be delicious.
- Serve with a side salad for a complete and balanced meal.
- Leftovers can be stored in the refrigerator for up to three days and reheated in the microwave or oven.
This versatile recipe adapts to your preferences and available ingredients, ensuring a satisfying meal every time. Enjoy!
