Skip the breading, but keep the flavor in this "healthier" spin on chicken parmesan.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: chicken, pasta, skillet
Servings: 4servings
Author: Sam
Ingredients
Ingredients:
Marinade:
2tablespoonsolive oil
1/2teaspoonoregano
1/2teaspoonbasil
1clovegarlic minced
1poundchicken breastsfiled or sliced thin
Sauce:
128 ounce can crushed tomatoes
1-2tablespoonsolive oil
1teaspoonoregano
1/2teaspoonbasil
2clovesgarlicminced
1/4teaspoonsugar
Salt and Pepper to taste
Shredded mozzarella and parmesan cheese for sprinkling
Instructions
In a storage bag combine all of the marinade ingredients, add the chicken and refrigerate for 1-2 hours or up to 24 hours.
In a large 12-inch skillet, heat the oil over medium heat and place chicken pieces in the hot oil, cooking for 2-3 minutes per side until they are browned, (they’ll finish cooking later.). Remove the chicken to a plate.
Reduce the heat to low and add additional olive oil if needed, add the minced garlic and cook until fragrant, about 1 minute. Add the crushed tomatoes, oregano, basil, sugar, salt, and pepper, stirring until combined. Return the heat to medium and add the chicken back into the skillet. The chicken should be mostly covered with the sauce. Cover the skillet and simmer on medium or medium-low for about 15 minutes, checking frequently to ensure the chicken isn’t getting too brown. If the sauce is simmering too hard, turn down the heat.
Uncover the skillet, sprinkle with shredded cheese over the chicken and sauce. Cover and cook for 3 more minutes, or until the cheese is melted.