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One-Skillet Chicken Parmesan
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Recipe by The Real Food Dietitians

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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One-Skillet Chicken Parmesan

Craving saucy Italian comfort food? Skip fussy & fancy and opt instead for this fast & easy One-Skillet Chicken Parmesan. That's right, just one skillet is all it takes.

5 MIN PREP
30 MIN COOK
35 MIN TOTAL
4 servings
Ingredients
1 ¼ pound Organic Prairie Boneless, Skinless Chicken Breasts (cut into 4 pieces and pounded to 1-inch thick)
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A glass bottle of olive oil.
1 tablespoon olive oil or avocado oil
A glass bottle of olive oil.
A bowl of whole wheat flour.
2 tablespoon cassava flour (or other gluten-free flour choice)
A bowl of whole wheat flour.
A small bowl of salt.
¼ teaspoon salt
A small bowl of salt.
A head of garlic with a clove on the side.
¼ teaspoon garlic powder
A head of garlic with a clove on the side.
Pinch black pepper
One and a half red tomatoes.
1 (28 ounce) can organic crushed tomatoes (may substitute organic tomato sauce)
One and a half red tomatoes.
Fresh Bunch of Basil
1 ½ teaspoon dried basil
Fresh Bunch of Basil
A small bunch of thyme.
½ teaspoon dried thyme
A small bunch of thyme.
Dill
1 teaspoon dried oregano
Dill
Yellow Onions
½ teaspoon onion powder
Yellow Onions
Coarse Sea Salt
Salt and pepper, to taste
Coarse Sea Salt
½ cup Organic Valley Italian Blend Cheese
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Fresh Bunch of Basil
fresh basil, thinly sliced
Fresh Bunch of Basil

Directions

Preheat oven to 375 F.
Combine cassava flour (or other gluten-free flour), salt, garlic powder and pepper in a small bowl. Roll chicken in flour.
Place a large oven-proof skillet over medium-high heat. When the skillet is hot, add oil.
When oil just starts to shimmer add chicken, cooking 4-5 minutes on each side until surface is golden brown and chicken is almost cooked through. Remove chicken to a plate.
To the pan, add crushed tomatoes, basil, thyme, oregano, garlic powder, and onion powder. Return skillet to medium heat and allow the sauce to simmer 8-10 minutes or until sauce starts to thicken. Taste and season with salt and pepper to taste.
Place chicken on top of sauce and spoon a little sauce over each piece of chicken before sprinkling with shredded cheese.
Place pan in the oven and bake 15 minutes or until chicken is fully cooked through.
Sprinkle with fresh basil, if using, just before serving. Serve over your favorite pasta, spaghetti squash or spiralized vegetables.
© The Real Food Dietitians 2024. All rights reserved.
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