Lightly breaded chicken is sauteed in butter and olive oil and then simmered in a tomato marinara sauce. Finished off with cheese, this Easy Skillet Chicken Parmesan is delightful.
A funny thing happened when we went on vacation recently: I missed home-cooked meals.
While the soft Mickey-shaped pretzels the size of my head were great and the gigantic Mickey waffles towering with strawberries and whipped cream had me practically licking the plate, I missed our meals filled with fresh veggies, appropriately sized portions of meat and carbs like perfectly al dente pasta. I ordered salads here and there, but they just didn’t quite match up to the ones I chop, top and dress myself at home.
Is it me or do home-cooked meals just satisfy more sometimes?
Don’t misunderstand me … Vacation is wonderful. It’s an escape, a chance for family bonding and a glorious memory-building exercise. Our trip was all of these things and more. And I love eating out, trying new things. But neither vacation nor eating is easy on the diet.
When we returned, I couldn’t wait to get cooking again.
One of the first things on the meal plan was something my daughter has been begging me to make recently — chicken parmesan. We all love the combination of breaded chicken, marinara and cheese, served with pasta.
In this version, Easy Skillet Chicken Parmesan, the chicken is lightly breaded and then sauteed in a combination of butter and olive oil until almost done. Then marinara sauce and diced tomatoes with the juices are added to the pan to make the sauce. The chicken cooks in the sauce, simmering happily away while the juices largely cook off. Finally it’s topped with cheese and cooked just a little more.
In less than 30 minutes, you have a satisfying favorite.
Sorry, Disney — As tasty as some of your food is, you can’t beat my own cooking.
- 1 lb thin-cut chicken breasts
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 tbsp olive oil
- 1/2 tbsp unsalted butter
- 1 jar marinara sauce
- 1 can diced tomatoes
- shredded mozzarella cheese
Season the chicken breasts with salt and pepper on both sides. Then dredge in the breadcrumbs. Set aside.
In a large skillet set over medium heat, add the olive oil and butter. Swirl to coat the whole pan. Once the butter is melted, add the chicken breasts. Cook, turning once, until browned on both sides -- about 5 minutes per side.
Add the marinara and the diced tomatoes (with the juices) to the pan. Cover and cook for 10 minutes. Top with cheese and cover again. Cook for an additional 5 minutes to melt.
Serve with pasta.