Description
30-minute chicken parmesan made in one skillet on the stove top.
Ingredients
- 8 ounces, weight Penne
- 2 Tablespoons Flour
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 3 Tablespoons Store Bought Bread Crumbs
- ¼ cups Grated Parmesan Cheese
- 1 teaspoon Italian Seasoning
- 3 Tablespoons Panko
- 1 Egg
- 4 slices Thin Boneless Skinless Chicken Breasts
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- ½ cups Store Bought Tomato Sauce
- 4 ounces, weight Thinly Sliced Fresh Mozzarella Cheese
- 1 teaspoon Chopped Parsley For Garnish
Preparation
Bring a pot of water to a boil over high heat. Cook penne according to package directions.
First, set up the breading station for the chicken. Place seasoned flour (flour, salt, pepper) in one shallow dish. Combine bread crumbs, Parmesan cheese, Italian seasoning, and panko in another shallow dish. Lightly beat the egg with a fork in a third shallow dish.
Lightly coat each chicken breast with flour, then dunk it in the beaten egg (let any excess egg drip off), and then coat it in the bread crumbs and panko. Repeat with each chicken breast.
In a large skillet (I used a 11 ½ inch one), heat butter and olive oil over medium heat. Place chicken breasts in the skillet in one layer and cook for several minutes on each side until cooked through.
Top each chicken breast with tomato sauce and cheese slices. Turn the oven on broil and transfer the skillet to the oven. Let it sit under the broiler for a few minutes until the cheese has melted and starts to bubble.
Serve the chicken Parmesan over the penne and garnish with parsley.
Note: I bought presliced chicken breasts, but if you can’t find them, buy regular boneless skinless chicken breasts and slice them horizontally in half. You want them about ¼ inch thick, so pound them out thinly with a mallet or rolling pin, if needed.
