This recipe for the Easiest Cheesy Chicken Parm for One is one of my favorite comfort food dishes to make. It's simple and cooks so fast!
Can I just tell you how much I love chicken parm? It's a longtime favorite that I make often — for my kids, their friends and now just for myself.
This version was born on a cold winter night in Maine when I really wanted chicken parm and really didn't want leftovers. It wasn't long after both of my kids went to college, so I was figuring out how to cook for one.
This simplified (and modified) version of my favorite chicken parm has become a go-to for me. I've made it so many times since.
Meanwhile, my work bestie saw photos of me making this and has asked for the recipe on multiple occasions. So this is for her, and also for you. Because how could I not sure this?
This Easiest Cheesy Chicken Parm for One recipe makes crispy chicken with a super cheesy sauce. Pouring over the cheese-infused sauce is the secret to what makes this so, so good. It's a quicker, easier way to achieve cheesy chicken parm when cooking on a small scale.
For the sauce, use your favorite marinara. Also, there's a video of me making this on Instagram you can watch.
One caution though: This is a recipe for one that doesn't scale well. It's intended as a one-pan recipe (cooking the sauce and cheese in the same pan as the chicken does something special to it!). I have made this for two before but the results weren't the same. The components cook so perfectly for just one as a one-pan recipe.
Now what are you waiting for? Make some chicken parm for one!
Easiest Cheesy Chicken Parm for One
Love chicken parm? This Easiest Cheesy Chicken Parm for One recipe is perfect for when you're eating solo and have that familiar craving.
Ingredients
- 4 oz chicken breast (1 breast)
- ¼ cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 oz prepared pasta or 1 cup raw baby spinach for serving over (optional)
- ½ cup marinara
- ¼ cup shredded mozzarella cheese
- prepared pasta or raw baby spinach for serving over
Instructions
- Place the chicken breast between two sheets of waxed paper and use a meat mallet to pound to an even thinness (about ¼- to ½-inch thick).
- Place the panko on a rimmed plate and thoroughly coat the chicken breast on both sides, pressing the panko in for additional adhesion.
- In a small skillet (about 6- to 8-inches), heat the olive oil over medium heat. It should feel hot when you place your hand about 2-inches from the skillet. Add the chicken breast and spoon a little additional panko from the plate on top, pressing in. Cook, flipping once, about 5-7 minutes per side or until golden and cooked through.
- Remove the chicken breast to a plate, placing on top of pasta or baby spinach, as desired.
- In the skillet, still set over medium heat, add the sauce and sprinkle with the mozzarella. (Be careful, the sauce will bubble a lot!) Cover immediately and cook for 2-3 minutes, or until the cheese melts. Remove from heat, uncover and pour over the chicken.
