SKILLET PARMESAN CHICKEN
A fairly easy and tasty version of Parmesan chicken cooked in a skillet. I use as many no- or low-sodium ingredients as I can, due to my wife's health condition, but it is not necessary to the recipe. This goes well with a warm loaf of your favorite crusty bread, and, surprisingly, mashed potatoes.
Provided by Gravy Boy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Combine bread crumbs and Parmesan cheese in a bowl. Dredge chicken breasts in bread crumb mixture and set aside.
- Heat oil in a large skillet over medium heat. Cook chicken in the hot skillet until golden brown, 3 to 5 minutes per side.
- Combine chicken broth, tomato paste, oregano, pepper, garlic powder, and salt in a bowl; mix well. Add mushrooms and olives. Add sauce to the skillet with chicken and cover. Bring to a boil. Reduce heat and cook, covered, until chicken breasts are no longer pink in the centers, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken and set aside. Bring sauce to a boil and cook until it is reduced down to desired thickness, 4 to 5 minutes. Spoon sauce over chicken.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 16.4 g, Cholesterol 70.3 mg, Fat 12.5 g, Fiber 3.4 g, Protein 30.2 g, SaturatedFat 2.4 g, Sodium 593.3 mg, Sugar 6.5 g
SKILLET PARMESAN CHICKEN
This is real comfort food. A family favorite. If you can, buy the fresh mozzarella. You won't believe the difference and it's worth it. The texture isn't rubbery like the typical mozzarella. I got it from watching an Emeril show on the Food Network.
Provided by PanNan
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
- Season with salt and pepper.
- Dredge chicken in flour and shake off excess.
- Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
- Heat the butter and olive oil in a large deep skillet.
- Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
- Remove to a plate and keep warm.
- Add the marinara sauce to the skillet.
- Heat to boiling and simmer 10 minutes.
- Add the chicken breasts to the sauce and sprinkle Parmesan over them.
- Place a slice of mozzarella on each piece of chicken.
- Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
- Serve with your favorite pasta- we like linguine.
SKILLET LEMON PARMESAN CHICKEN WITH ZUCCHINI RECIPE
Tossed with zucchini, squash and a dash of Italian seasoning, this one-pan lemon parmesan chicken is a dish everyone will enjoy.
Provided by Stacy Barrett
Categories Pan-Fry & Skillet
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat.
- Dab the chicken dry with paper towels.
- Season the chicken with a fair amount of salt and pepper, 2 teaspoons of Italian seasoning, ½ teaspoon of garlic powder, onion powder, and lemon zest, then toss to coat.
- Melt the butter in a pan with olive oil, then add the chicken.
- Cook for 3 minutes, then flip and cook the opposite side for about 3 minutes longer until the chicken has cooked through. The center of larger pieces should register 165 degrees F.
- Transfer to a plate, then tent the chicken with a foil to keep warm.
- Heat the remaining 1 tablespoon of oil and 1 tablespoon of butter in the same skillet over medium-high heat.
- Add the zucchini and squash, then season with salt, 1 teaspoon of Italian seasoning, and ½ teaspoon of garlic powder.
- Cook for 4 minutes, tossing occasionally until just tender.
- Return the chicken to the pan with the zucchini and squash.
- Drizzle in the lemon juice, then toss to combine.
- Sprinkle with parmesan and parsley.
- Serve warm with more parmesan and lemon zest, and enjoy!
Nutrition Facts : Carbohydrate 12.62g, Cholesterol 114.41mg, Fat 29.25g, Fiber 2.55g, Protein 35.89g, SaturatedFat 10.50g, ServingSize 4.00, Sodium 750.09mg, Sugar 0.00, UnsaturatedFat 12.79g
SKILLET CHICKEN PARMESAN FROM DEL MONTE®
A complete chicken and pasta dinner prepared in just one skillet - no colander needed! Boneless chicken breasts are topped with crushed garlic croutons as a clever way to avoid the breading and frying step in traditional Chicken Parmesan.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine diced tomatoes, tomato sauce, green beans, 1 tsp. oregano, garlic powder and 3/4 cup water in a deep 12-inch skillet. Bring to a boil; add pasta, stir and reduce heat to a simmer.
- Place chicken breasts over pasta. Cover and simmer on medium-low heat 10 minutes. Turn chicken and stir pasta. Sprinkle chicken with Parmesan and remaining oregano. Cover and simmer an additional 5 to 10 minutes or until pasta is done and chicken is no longer pink inside.
- Sprinkle chicken with croutons before serving. Gently stir pasta and season to taste with salt and pepper, if desired.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 66.9 g, Cholesterol 90.3 mg, Fat 6.1 g, Fiber 8.4 g, Protein 46.3 g, SaturatedFat 1.9 g, Sodium 1230.8 mg, Sugar 10.3 g
CHICKEN & SPINACH SKILLET PASTA WITH LEMON & PARMESAN
This one-pan pasta that combines lean chicken breast and sautéed spinach for a one-bowl meal is garlicky, lemony and best served with a little Parm on top. I call it "Mom's Skillet Pasta" and she called it "Devon's Favorite Pasta." Either way it's a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly dinner rotation to this day. It's a simple dinner the whole family will love.
Provided by Devon O'Brien
Categories Healthy Chicken Pasta Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes.
- Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.
- Remove from heat. Stir in spinach and the cooked pasta.
- Cover and let stand until the spinach is just wilted.
- Divide among 4 plates and top each serving with 1 tablespoon Parmesan.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 24.9 g, Cholesterol 66.9 mg, Fat 12.3 g, Fiber 2 g, Protein 28.7 g, SaturatedFat 2.7 g, Sodium 499.2 mg, Sugar 1.1 g
SKILLET CHICKEN PARMESAN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4-inch thick.
- Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 cups crumbs).
- Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate.
- Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet. Add the garlic, red pepper flakes and 1 tablespoon parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 cup basil and season with salt and pepper.
- Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.
SKILLET CHICKEN PARMESAN
Draw your family to the dinner table for this satisfying meal, which offers hearty, homemade flavor in every bite. Complete this meal-in-minutes menu with a simple side salad and toasted garlic bread.
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 10 minutes or until browned. Pour sauce mixture over chicken, turning to coat with sauce. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Top with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until cheese is melted.
Nutrition Facts :
PARMESAN CHICKEN SKILLET
Make and share this Parmesan Chicken Skillet recipe from Food.com.
Provided by MizzNezz
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss chicken pieces with flour, italian seasoning, salt and pepper.
- Heat 2 T butter in large skillet.
- Add chicken and stir-fry to a golden brown.
- Remove chicken and keep warm.
- To skillet add half and half, peas and tomato.
- Cook and stir for 2 minutes.
- Add parmesan cheese.
- Add 1 T butter.
- Return chicken to skillet.
- Toss with pasta.
Nutrition Facts : Calories 615.2, Fat 26, SaturatedFat 13.8, Cholesterol 118, Sodium 375, Carbohydrate 55.4, Fiber 4, Sugar 4.4, Protein 38.7
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PARMESAN CHICKEN & RICE SKILLET - HEALTHY MEAL PLANS
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Calories (kcal) 470Sodium (mg) 300Cholesterol (mg) 90Total Fat (g) 15
- Season the chicken with salt and pepper to taste. In a large skillet, heat the oil over medium-high heat. Arrange the chicken in the skillet. Cook until the chicken is golden and releases easily from the pan, about 4 to 6 minutes. Flip the chicken and continue to cook until the remaining side is golden and the chicken reaches an internal temperature of 165ºF, about 3 to 4 minutes. Remove the chicken from the skillet and set it aside.
- Melt the butter in the skillet. Add the garlic and red pepper flakes. Cook, stirring, until they become fragrant, about 30 seconds. Add the white wine and cook, stirring, until it reduces slightly, about 3 minutes. Add the rice and cook, stirring, until it becomes transluscent, about 2 to 3 minutes. Stir in the broth and bring the mixture to a boil. Reduce the heat to low and cover the skillet. Cook until the rice is tender, about 15 minutes. Stir in the Parmesan, lemon zest, lemon juice, and parsley. Return the chicken to the skillet and cover. Cook until the chicken is heated through, about 2 to 3 minutes.
CREAMY PARMESAN CHICKEN SKILLET - PRIMAVERA KITCHEN
From primaverakitchen.com
Estimated Reading Time 3 mins
- Add chicken and season with salt and pepper. Sear until golden for about 3 minutes per side. Set the chicken aside.
- In the same skillet, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant for about 1 minute.
ONE-SKILLET CHICKEN PARMESAN RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
Estimated Reading Time 4 mins
- Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting.
- Combine bread crumbs, 1/2 cup of Parmesan cheese, and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.
- Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in bread crumbs, making sure the crumbs adhere and chicken is fully coated. Set aside.
EASY SKILLET CHICKEN PARMESAN RECIPE - CAST IRON RECIPES
From castironrecipes.com
- In the first bowl, add your eggs, heavy whipping cream, and 1/2 cup of grated Parmesan cheese. Whisk together to break the egg yolks and create a harmonious mixture.
- In the second bowl, use fine Italian seasoned breadcrumbs and mix with another 1/2 cup of grated Parmesan cheese.
- Dip your (7-10 ounce) chicken breasts one at a time into the cheesy-egg mixture, then into the breadcrumb mixture. Be sure to get both sides of the breasts fully coated in each step.
- Heat your 10-12 inch skillet over medium heat with a couple Tablespoons of oil. This can be olive oil, canola oil, or even bacon grease. Lay your breaded breasts in the skillet and wait for them to brown. This should only take 5-7 minutes. Use a pair of tongs and flip to the other side, repeating the process.
LIGHTENED UP SKILLET CHICKEN PARMESAN - RECIPE RUNNER
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PARMESAN CHICKEN SKILLET RECIPE | RICEARONI.COM
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Servings 4
- Toss chicken with Italian seasoning. Sauté chicken with margarine in large skillet on high heat 5 minutes or until no longer pink inside.
CHICKEN PARMESAN - EASY BAKED CHICKEN PARMESAN …
From kristineskitchenblog.com
Estimated Reading Time 6 mins
- Slice the chicken breasts in half horizontally to get 4 thin chicken cutlets. If the chicken cutlets are uneven in thickness, you can pound them with a meat mallet or rolling pin to make them an even ½-inch thickness. (Cover the chicken with a piece of plastic wrap or place in a zip-top bag before pounding to prevent splattering.)
- To prepare the breading for the chicken, you will need 3 shallow pie plates, bowls or other wide and shallow dishes. In one, place the flour. In the second, place the egg and tablespoon of water. Use a fork to beat the egg and water together until well combined. In the third dish, stir together the Italian seasoned bread crumbs, Parmesan cheese, salt and pepper.
- Coat the chicken first in the flour, then in the egg, and then in the bread crumb mixture. Place on the prepared baking sheet or baking dish.
SKILLET CHICKEN PARMESAN RECIPE | EATINGWELL
From eatingwell.com
- Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat; add half the cutlets and cook until crispy, 3 to 4 minutes per side. Transfer to a plate. Repeat with 1 1/2 tablespoons oil and the remaining cutlets. Season with salt and pepper.
- Add the remaining 1 tablespoon oil and garlic to the pan; cook, stirring often, until softened and fragrant, about 1 minute. Stir in tomato sauce and sugar and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
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- In bowl stir together the chicken, Worcestershire sauce, dried oregano, onion powder, salt, and pepper. Sprinkle flour or cornstarch evenly over all pieces of chicken and stir to coat. If needed, sprinkle a little more until all pieces of chicken are coated
- Heat large skillet over medium-high heat. Add 2 Tablespoons of butter. When butter is completely melted and sizzling hot, add chicken to pan and spread into a single layer. Leaving space between the chicken as it cooks gives more crispy sides.
- Cook chicken on all sides until golden brown, about 2-3 minutes per side (depending on heat, size of chicken, breast or thigh meat, etc.). Cook, stirring occasionally, until chicken is cooked on all sides, browned and cooked through.
- Add remaining 1 Tablespoon of butter and the garlic. Cook for additional minute or until the garlic is golden and fragrant.
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