Description
This One Pan Chicken Parmesan recipe offers a delicious and convenient way to enjoy a classic Italian favorite. Tender chicken breasts are seared and then simmered atop saucy pasta, all cooked together in one skillet for easy cleanup. The dish is topped with melty mozzarella and parmesan cheeses, finished with crispy toasted breadcrumbs and fresh parsley for a satisfying meal.
Ingredients
Units
Scale
For the Chicken:
- 1 tbsp butter
- 2 tbsp Italian seasoned breadcrumbs
- 2 tbsp olive oil
- 4 medium chicken breasts, pounded to an even thickness
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
For the Pasta:
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1 tsp minced garlic
- 2 cups uncooked rotini pasta
- 24 oz pasta sauce
- 1 cup water
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 tbsp chopped parsley
Instructions
- Toast breadcrumbs: In a large skillet, melt the butter over medium heat. Add the Italian seasoned breadcrumbs and stir continuously until they are golden and toasted. Remove the toasted breadcrumbs to a small dish and set aside for later use.
- Sear the chicken: Wipe out the skillet with a paper towel to clean it. Return to the stovetop and heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts evenly with Italian seasoning, garlic powder, and salt. Place the chicken breasts into the hot oil and sear each side for 2 to 3 minutes until browned. Remove the chicken to a clean plate. Note that the chicken will not be fully cooked at this stage; it will finish cooking with the pasta.
- Sauté aromatics and begin pasta: Add 1 tablespoon of olive oil to the now empty skillet. Sauté the diced onion and minced garlic until tender and fragrant, about 3 minutes. Then add the uncooked rotini pasta, pasta sauce, and 1 cup of water. Stir to combine and bring the mixture to a boil.
- Simmer chicken and pasta: Carefully nestle the seared chicken breasts on top of the pasta mixture. Reduce the heat to medium-low and cover the skillet. Allow everything to cook together until the pasta is tender and the chicken is cooked through, about 15 to 18 minutes.
- Add cheese and melt: Remove the lid and gently stir the pasta around; the sauce should still be quite saucy. Top each chicken breast with shredded mozzarella and parmesan cheeses. Cover the skillet again to let the cheese melt fully. For a browned cheese topping, optionally place the skillet under a broiler without the lid for 1 to 2 minutes.
- Finish and serve: Sprinkle the toasted breadcrumbs and chopped parsley over the top of the chicken breasts. Serve hot and enjoy a hearty one-pan meal!
Notes
- You can omit the toasted breadcrumbs if you prefer a lighter topping or have no preference for crunch.
- Any small-shaped pasta such as penne, fusilli, or farfalle can be substituted for the rotini pasta used here.
Nutrition
- Serving Size: 1 serving
- Calories: 494
- Sugar: 6g
- Sodium: 1486mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0.1g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 131mg
