Easy Chicken Parmesan

Lately, I have been on the lookout for fast, delicious dinners and this one is perfect!  I found the recipe at Mel's Kitchen Cafe (which, if you have never visited, I highly suggest you do so right after reading my post). 

It's easy, its delicious, and it fits the needs of all members of my family.  It is cheesy and involves pasta (we all love pasta!), with lots of sauce and juicy chicken.  Perfect.  The clever girl eats this right up!

Easy Chicken Parmesan
adapted from Mel's Kitchen Cafe
2 cloves garlic, finely minced
28-ounce can crushed tomatoes
14.5-ounce can diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup freshly grated Parmesan cheese, divided
3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thinner chicken cutlets
Salt and pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone or sharp provolone cheese
Hot spaghetti noodles for serving

Combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese in a medium bowl and set aside.

Heat the oil in a large skillet over medium heat until hot.  Rinse and then dry the chicken pieces with a paper towel, then season both sides of each piece with salt and pepper.  Place the flour in a shallow bowl and dredge the chicken in the flour, coating both sides.  Gently place the 3-4 of the chicken pieces (whatever fits loosely) in the hot skillet and cook for 3 minutes.  Flip over and cook for another 3 minutes until a golden crust is formed on each side.  The chicken will cook further later, so you do not need to make sure they are cooked through in this step.  Remove the chicken to a plate and repeat with the remaining pieces.

Wipe the excess oil from the skillet and pour the tomato mixture into the skillet.  Be careful, as the skillet might still be hot!  Turn the heat to medium and gently nestle the browned chicken into the sauce, making room for all of the chicken pieces.  The chicken should be mostly covered with sauce.  Cover the skillet and simmer on medium or medium-low for 15 minutes.  If the chicken is sticking to the skillet, turn the heat down a bit.  Now is a good time to cook your pasta noodles.












Remove the lid from the skillet and sprinkle the mozzarella, provolone, and remaining Parmesan over the chicken and sauce.  Cover again and cook for 5 more minutes, until the cheese is melted. 

Serve over hot spaghetti noodles.
Printable Recipe

An easy weeknight meal.  What is better?