Love me some saucy Italian comfort food
You feel that way too? Perfect. Because I’ve got a super easy recipe for you today for One-Skillet Chicken Parmesan that’s an absolute game changer when it comes to those busy nights when you just want to tuck into something tomato-y, saucy and, of course, cheesy! And I know you’re going to love it. I mean, it’s saucy, cheesy Italian food without the fuss and it’s free of gluten, grains (unless you opt to pile it on a bed of pasta, which I highly recommend), nuts and eggs. AND big AND here it’s incredibly family-friendly. So many wins here.
Winner, winner chicken parmesan dinner.
Chicken parmesan is one of my family’s favorite meals but I just don’t make it that often. You see, the way I learned to make it required an egg wash, toasted bread crumbs, breading and baking the chicken on a sheet pan then transferring the chicken to another pan with the sauce and cheese then baking. It wasn’t an all-day affair by any means, but it definitely wasn’t a one-pan wonder like this One-Skillet Chicken Parmesan is and there were just too many dishes, in my opinion. Plus it had eggs (I can’t eat those) and gluten (we abstain), but not this one. I’ve ditched the eggs and breadcrumbs in favor of a light dusting of seasoned cassava flour (or your favorite gluten-free flour blend) and kept the prep time short by using dried onion and garlic powder so there’s no chopping necessary.
Just one skillet is all it takes.
That’s right, one skillet. You brown the chicken in the skillet then transfer it to a plate while you pull together the simple, yet flavorful, sauce using canned crushed tomatoes, dried herbs, and onion and garlic powders. A quick simmer allows time for the flavors in the sauce to meld while the oven preheats, then you just nestle the chicken breasts into the sauce and top with a generous portion of finely shredded cheese.
The organic pasture-raised cheese makes the dish.
I mean, what would this One-Skillet Chicken Parmesan be without the parmesan? Or the mozzarella, provolone, and Romano that you’ll find all deliciously mixed together in Organic Valley’s Finely Shredded Italian Blend cheese? It’s perfect for not only this dish, but it also sets off the flavors in pastas, soups, risottos, and more. Try sprinkling it on our Minestrone Soup or stirring it into our Pepperoni Pizza Quinoa Bake, too. It’s the key to making chicken parmesan so easy since there’s no shredding required. And so irresistible because it melts beautifully giving you all the gratifying epic cheese pulls you can possibly handle.
All of Organic Valley’s dairy products are made from milk from pasture-raised cows and they never use any antibiotics, synthetic hormones, toxic pesticides or GMO anything. So you can feel good about what’s going into every dish you serve your family. Want to know more about why we recommend organic dairy? Check out these 5 Reasons to Eat Organic.
Get it on the table and get it into your belly.
Guys, seriously. This One-Skillet Chicken Parmesan made with the easiest of easy sauces and the meltiest and most Italian of cheeses needs to happen really, really soon. Though the chicken parmesan itself is grain-free to give our grain-abstainers options, feel free to serve it up over a bed of your favorite pasta (I used organic brown rice and quinoa spaghetti from Trader Joe’s) or atop a big pile of spiralized zucchini or carrots or roasted spaghetti squash.
This post was made possible by our friends at Organic Valley. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
This post may contain affiliate links which won’t change your price but will share some commission.
