One-Skillet Chicken Parmesan

Craving saucy Italian comfort food? Skip fussy & fancy and opt instead for this fast & easy One-Skillet Chicken Parmesan.

This recipe was created in partnership with our friends at Organic Valley.

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.

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Let's Get Cookin'

One-Skillet Chicken Parmesan

• Author: Jessica Beacom
• Prep Time: 5 mins.
• Cook Time: 30 mins.
• Total Time: 30-35 mins.
• Yield: Serves 4 1x
• Cuisine: Grain-Free, Egg-Free, Gluten-Free

Print Recipe

★★★★★ 5 from 2 reviews

Ingredients

For the Chicken:

• 1¼ pound boneless, skinless chicken breasts cut into 4 pieces and pounded to about 1-inch thick
• 1 Tbsp. olive oil or avocado oil
• 2 Tbsp. cassava flour (or other gluten-free flour of choice)
• ¼ tsp. salt
• ¼ tsp. garlic powder
• Pinch black pepper

For the Sauce:

• 1 (28-oz.) can organic crushed tomatoes (may substitute organic tomato sauce) 
• 1½ tsp. dried basil*
• ½ tsp. dried thyme*
• 1 tsp. dried oregano*
• 1 tsp. garlic powder
• ½ tsp. onion powder
• Salt and pepper, to taste
• ½ cup Organic Valley Italian Blend cheese
• Fresh basil, thinly sliced

*May substitute 1 Tbsp. dried Italian seasoning for basil, thyme, and oregano

Instructions

1. Preheat oven to 375º F.
2. Combine cassava flour (or other gluten-free flour), salt, garlic powder and pepper in a small bowl. Roll chicken in flour.
3. Place a large oven-proof skillet over medium-high heat. When the skillet is hot, add oil.
4. 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.
5. 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.
6. Place chicken on top of sauce and spoon a little sauce over each piece of chicken before sprinkling with shredded cheese.
7. Place pan in the oven and bake 15 minutes or until chicken is fully cooked through.
8. Sprinkle with fresh basil, if using, just before serving. Serve over your favorite pasta, spaghetti squash or spiralized vegetables.

Notes

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Nutrition

• Serving Size: 1/4th recipe (chicken + sauce)
• Calories: 320
• Sugar: 11g
• Sodium: 601mg
• Fat: 11g
• Carbohydrates: 23g
• Fiber: 4g
• Protein: 35

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