Recipe: How to Make Chicken Parmesan in One Pan

Chicken Parmesan can be an easy at-home meal. Chicken Parmesan is a restaurant favorite, in part, because it can be hard to make at home. It usually involves frying a chicken breast in addition to making the sauce and pasta. This recipe, however, uses only one pan, a wide skillet and tastes just as good as any restaurant Chicken Parmesan. It also takes less than 20 minutes.

3 chicken breasts

3 Tbs. olive oil

2 cloves garlic

1 Tbs. of oregano and basil

1 box of spaghetti

1 16oz. can of crushed tomato

2 Tbs. grated Parmesan

1 cup of shredded mozzarella

1 tsp. salt

2 Tbs. flour

Start by putting on water for your pasta. I recommend spaghetti or vermicelli for this recipe, but any long pasta will do the trick. When you make pasta, it is important to use plenty of water. A gallon of water is a good amount for a 1 lb box of pasta. Salt the water until it tastes almost as salty as the ocean. When you first drop the pasta, stir for about 30 seconds. Then let it be for 4 minutes. Follow the instructions on the box for exact cooking times.

While the water is heating up, split three chicken breasts longways. This should leave you with six thin breasts. Or, if you prefer, use the cut called chicken tenderloins.

Dredge this thawed breast in flour and heat up a wide skillet with 3 Tbs of olive oil. 1 minute later, add your chicken. Space them evenly across the pan. Cook them for four minutes and flip them. Cook them until done and remove them from the pan.

Smash 2 cloves of garlic and put them in the hot oil. Heat up the garlic for one minute then add a can of crushed tomatoes. Add 1 Tb. of Italian spices (oregano and basil). Add 1 tsp of salt and reduce heat to a simmer. As it simmers, add 1 Tbs. of grated Parmesan. Let this simmer for 5 minutes.

Put your chicken back into the sauce and turn off the heat. Cover the chicken and sauce with 1 Tbs. of Parmesan and handful of grated mozzarella.

Plate your pasta and over with chicken and sauce

This meal is even easier if you replace the tomatoes and garlic with a premade marinara sauce. Which one is the best? For the price it is hard to beat Newman's Own Marinara (Industrial Strength!) If you are willing to spend more on the marinara, some of the refrigerated marinara's are quite good. Your local market may even have their own version. Try them out to save time.

Follow the recipe above, except forget about the pasta. Instead slice 3 hoagie rolls or miniature baguettes. Slice them from the top in the form of a V leaving a nice V-shaped depression that will hold the sauce and chicken nicely. Place the rolls on a cookie sheet, top then with the chicken, sauce, and finally the cheese. I recommend provolone instead of the mozzarella. Place the cookie sheet in an oven on low broil for 5 minutes or until the cheese is nicely melted. Watch the rolls carefully as every oven is different and they could burn.

These sandwiches are reminiscent of meatball subs, but they are easier and healthier.

Remove the rolls and serve along side chips or a small garden salad.