Easy One Pan Chicken Parmesan with homemade roasted tomato sauce
Happy Wednesday, friends. With so much going on in the world right now, I thought we could all use a little bit of comfort food this week. I usually save dishes like this for when the weather cools off – but I wanted to use up all of those super sweet and fresh summer tomatoes we are all loving right now before they go out of season. Plus, comfort food is key during tough times… no matter what temperature it is outside.
Of course you could use a jarred sauce when you’re in a pinch, but if you can get your hands on fresh tomatoes, I HIGHLY recommend this extra step. It’s so simple but the flavor is incredible. Especially with homemade chicken parmesan! I love this particular method of cooking chicken parm because the meat cooks super quickly, it doesn’t require a ton of oil to get crispy, and you can brown the chicken and bake it to bubbly cheesy perfection all in the same pan. Less dishes for the WIN!
Easy One Pan Chicken Parmesan
Ingredients
4 cups tomatoes (can be a mix of cherry, roma, or whatever you have in your garden!)
3 garlic cloves
1 tbsp olive oil
3-5 fresh basil leaves
1 egg
1 lb thinly sliced chicken cutlets (see notes if you can only find thick breasts!)
1/2 cup breadcrumbs
2 tbsp grated parmesan cheese
1 tbsp olive oil
salt and pepper
8-10 slices of fresh mozzarella cheese
Instructions
1. Toss the tomatoes with garlic cloves, olive oil, salt and pepper. If the tomatoes are small, you can keep them whole – otherwise cut them into bite sized pieces. Roast in a 375 degree oven for 30 minutes.
2. Remove from the oven and transfer that tomatoes and garlic to a food processor or blender. Blend until it creates a smooth sauce. Add basil and pulse again. Set aside.
3. Get out 2 shallow bowls. Whisk the egg in one. In the other one, combine breadcrumbs, parmesan cheese, salt, and pepper.
4. Dip each chicken cutlet in the egg and then the breadcrumbs. Set on a plate.
5. In a large oven-safe pan, add olive oil over medium high heat.
6. When the pan heats up, add the chicken to the pan. Cook for 4 minutes before flipping to the other side. Cook for another 4 minutes.
7. Add the homemade sauce to the pan, spreading it out evenly. Add slices of fresh mozzarella cheese on top of each chicken cutlet.
8. Turn your oven broiler on high and transfer the pan to the oven for 5-8 minutes, until the cheese is golden and bubbly.
*If you can only find thick chicken breasts (Instead of thinly sliced chicken breasts/cutlets), you will need to adjust the cook time to slightly to ensure that the meat is thoroughly cooked. Alternatively, you can cut the breast in half lengthwise to create two thinner pieces and then use a meat tenderizer to thin it out even more.
What to serve with this easy one pan chicken parmesan
Pasta
DUH. Chicken parmesan and pasta are a match made in heaven. You could serve this with a long noodle like fettuccini or short noodles like penne.
Pasta alternatives
I’ve been really enjoying this with hearts of palm noodles recently, as pictured above and below! That being said, you could pick whatever gluten free option you like best. Zucchini noodles, chickpea pasta, and brown rice pasta would all work!
Salad
Craving chicken parm, but want to keep your overall dinner pretty light? Ditch the pasta/pasta alternatives and just serve it with a big arugula salad! I’d toss the greens with a simple dressing of lemon juice, olive oil, salt, and pepper. That’s all it needs when it’s paired with this delicousness!
1. Toss the tomatoes with garlic cloves, olive oil, salt and pepper. If the tomatoes are small, you can keep them whole - otherwise cut them into bite sized pieces. Roast in a 375 degree oven for 30 minutes. 2. Remove from the oven and transfer that tomatoes and garlic to a food processor or blender. Blend until it creates a smooth sauce. Add basil and pulse again. Set aside. 3. Get out 2 shallow bowls. Whisk the egg in one. In the other one, combine breadcrumbs, parmesan cheese, salt, and pepper. 4. Dip each chicken cutlet in the egg and then the breadcrumbs. Set on a plate. 5. In a large oven-safe pan, add olive oil over medium high heat. 6. When the pan heats up, add the chicken to the pan. Cook for 4 minutes before flipping to the other side. Cook for another 4 minutes. 7. Add the homemade sauce to the pan, spreading it out evenly. Add slices of fresh mozzarella cheese on top of each chicken cutlet. 8. Turn your oven broiler on high and transfer the pan to the oven for 5-8 minutes, until the cheese is golden and bubbly. 9. Serve with a big salad, fresh pasta, hearts of palm noodles, or whatever you prefer! *If you can only find thick chicken breasts (Instead of thinly sliced chicken breasts/cutlets), you will need to adjust the cook time to slightly to ensure that the meat is thoroughly cooked. Alternatively, you can cut the breast in half lengthwise to create two thinner pieces and then use a meat tenderizer to thin it out even more. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Easy One Pan Chicken Parmesan with Homemade Roasted Tomato Sauce
Ingredients
Instructions
Notes
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