EAST TEXAS (KLTV) - This lightened-up one-pan dinner can be served over pasta, rice, or if eating low-carb, served over zucchini "noodles" which have been steamed, or sautéed in just a touch of olive oil coconut oil.
One-pan Stovetop Chicken Parmesan
by Mama Steph
- Three or four chicken breasts or 8 chicken tenders
- 28 ounce can whole tomatoes
- 10 ounce package sliced provolone
- One package fresh mozzarella
- 1/2 cup grated parmesan cheese
- One small to medium sized white or yellow onion, thinly sliced
- 4 teaspoons minced garlic from a jar, or about five cloves fresh garlic, minced
- 1/4 cup fresh basil
- Olive oil for pan
- Salt and pepper
1. Pour about 3 tablespoons oil into a large, deep side skillet over medium-high heat. When oil is quite warm, and chicken pieces. If chicken is very thick and uneven, (typical when using boneless chicken breasts), pound them thin and even with a meat mallet before cooking. When chicken pieces are brown on each side, but not yet cooked all the way through, remove to a plate.
2. Add sliced onion and garlic into the pan juices, and sauté until onion is translucent. Lower heat if browning too quickly.
3. Add the canned tomatoes and 1 tsp salt to the pan, and bring to a boil. Allow to simmer for a couple of minutes to reduce liquid. Stir in parmesan cheese.
4. Reduce heat a bit, just enough to maintain a simmer, and add chicken in a single layer back to the pan, then cook the chicken for at least six minutes, or until completely done in the center.
5. Sprinkle basil leaves which have been torn into small pieces into the pan, and add slices of provolone onto each piece of chicken. Cover and till provolone melts and basil begins to wilt into the sauce. Taste sauce for proper level of saltiness.
6. Slice the ball of mozzarella, and place as many slices as you would like into the pan just before serving. Mozzarella should begin to melt, but should not be melted completely when the dish is served.