Chicki Chicki Parm Parm - Midwest Husbands

Chicki Chicki Parm Parm

One skillet meal

March 14, 2023

One Skillet Chicken Parmesan

Lately, chicken parmesan has become a go-to meal prep option, and for a good reason. This classic dish is delicious and easy to make in large batches, so we can have several meals ready to enjoy throughout the week. We love how the tender and juicy chicken breast is coated with crispy breadcrumbs, smothered in tangy tomato sauce, melted mozzarella, and parmesan cheese, and then baked to perfection.

Not only does it taste great, but it’s also a balanced meal that provides us with plenty of protein and essential nutrients. It’s safe to say that chicken parmesan has quickly become a staple in our meal prep rotation!

Check out our take inspired by Lodge Cast Iron’s recipe below.

Recipe

Ingredients

1 lb boneless and skinless chicken breasts
1 c all-purpose flour
2 eggs, beaten
2 c Panko breadcrumbs
1 cup grated parmesan cheese, divided
¼ cup grapeseed oil
4 cloves garlic, chopped
2, 14.5 oz. cans fire roasted crushed tomatoes
1 t dried basil
1 t dried oregano
2 cups penne pasta, or similar
1 c shredded mozzarella
½ teaspoon red pepper flakes
Fresh basil
Salt and pepper

Tools

Large cutting board or butcher block
Chef’s knife
12″ cast iron skillet
Meat tenderizer
Fish spatula

Preheat oven to 350° F.
Cut the chicken breasts horizontally, 3/4 the way through using a sharp knife.
Place a piece of parchment paper over the chicken breasts, and use the smooth side of a meat tenderizer to pound the breast to a 1/2-inch thickness. Season both sides with salt and pepper.
Line up three dishes. In the first one, add flour. In the second, a beaten egg. And in the third dish, combine breadcrumbs and ½ cup parmesan. Coat the chicken in flour, shake off excess; proceed to the egg wash, allow to drip off; then finish in the breadcrumb and parmesan mixture.
Add the grapeseed oil to a 12-inch cast iron skillet; heat over medium-low for 5 minutes.
Add the breaded chicken breasts to the oil and cook for 4-5 minutes per side. Reduce heat as needed to avoid over-browning. The crust should be golden. Once cooked, remove to a wire rack.
Add garlic and red pepper flakes to the same skillet, cooking for about 1 minute. Add canned tomatoes and seasonings. Bring to a simmer. Using a fish spatula, further crush the tomatoes. Take ½ cup of the tomato sauce and set aside.
Add 1 cup of water and stir. Add uncooked pasta, stirring until fully incorporated into the sauce.
Place the breaded chicken on the pasta mixture and spoon the reserved sauce over the top, leaving the edges clean. Top with mozzarella and sprinkle with the remaining 1/2 cup of parmesan. Transfer the skillet to the oven for 15-20 minutes, until the cheese is melted and starts to brown.
Carefully remove from the oven with two oven mitts.
Garnish with fresh basil and serve.

About Midwest Husbands

We are an interracial, same-sex married couple, on our journey of building a family, turning our house into a home and capturing our daily adventures.

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Ingredients

Tools

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