• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
Eat Well.
Live Well.
Be Well.
Display Search Bar
  • Home
  • Work with Us
  • Nutrition Tips
  • Let’s Chat!
  • Blog
Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!

The Real Food Dietitians

Eat well. Live well. Be well.

  • Recipes
    • Meal Prep Recipes
    • Main Entree
    • One-Dish Meals
    • Slow-Cooker
    • Instant Pot
    • Salads & Sides
    • Breakfast
    • Whole30
  • Meal Plans
  • Dinners Made Simple

Mar 12, 2019 By Jessica Beacom

One-Skillet Chicken Parmesan

Egg-Free
Gluten-free
Grain-Free
Nut-free
Jump to Recipe

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.

Forget fussy meals when you're short on time – this family-friendly One-Skillet Chicken Parmesan makes easy work of weeknight dinners. #realfood @organicvalley Click To Tweet

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

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

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Nutrition

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

Long Pin Image for One-Skillet Chicken Parmesan

Short Pin Image for One-Skillet Chicken Parmesan


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.

 

  • Facebook287
  • Pinterest847
  • Yummly4
  • Email

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

< Previous Post
Next Post >

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    ★☆ ★☆ ★☆ ★☆ ★☆

  1. Lynda says

    March 14, 2019 at 7:16 pm

    Wow! Thanks for another amazing and easy recipe! I didn’t change a thing, the chicken was bursting with flavor. Dinner was a big hit thanks to you! I look forward to more of your great inspirations! Thank you!

    ★★★★★

    Reply
    • Jessica Beacom says

      March 18, 2019 at 1:25 pm

      Thanks, Lynda! I’m so glad you loved it – it’s a huge hit at my house as well.

      Reply
  2. Becky says

    March 28, 2019 at 7:31 am

    Made this for my family and we all enjoyed it! I have a hard time getting cooked chicken just right, but this recipe had it come out perfect.

    ★★★★★

    Reply
    • Stacie Hassing says

      March 28, 2019 at 3:41 pm

      So great to hear the entire family enjoyed this recipe! 🙂

      Reply
  3. Kristi at Tasty, Easy, Healthy says

    May 10, 2019 at 8:50 pm

    This looks delicious! Thanks for sharing! Would the recipe still work fine with all-purpose flour?

    Reply
    • Stacie Hassing says

      May 11, 2019 at 7:28 am

      Yes, you can use an all-purpose flour with this recipe. Enjoy!

      Reply

Primary Sidebar

Welcome

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Free eBook

Sign up to get your FREE recipe eBook + weekly newsletter!

Favorite Recipes

Tuscan White Bean Dip

Warm Tuscan White Bean Dip

14 Must-Have Gluten-Free Cookie Recipes

Sheet Pan Chicken Shawarma Bowls: A black bowl filled with cauliflower rice, roasted veggies, sliced chicken thighs, lettuce, cucumbers, and cherry tomatoes and drizzled with a cilantro-lime sauce.

Sheet Pan Chicken Shawarma Bowls

A plate of turkey and vegetables in a thyme-sage gravy is topped with a flaky grain-free pastry crust in this Paleo Turkey Pot Pie.

Paleo Turkey Pot Pie

Sheet Pan Cauliflower Fried Rice

The Best Monster Cookies

Free Recipe eBook

Sign up to get your FREE recipe eBook + weekly newsletter!

Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!
  • Disclaimer
  • Terms & Conditions
  • Privacy Policy
  • Newsletter Sign Up
  • Let’s Chat!
Copyright © 2019 The Real Food Dietitians Site Credits. Designed by Melissa Rose Design. Developed by Once Coupled.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Necessary Always Enabled

How about a free recipe eBook?

Sign up for our newsletters and get your FREE Freezer-to-Slow Cooker recipe eBook instantly!

We respect your privacy! Your information will *never* be shared, traded or sold to a 3rd party.
  • 287
  • 847
  • 4