Skillet Chicken Parmesan

My husband’s favorite dinner is Chicken Parmesan. But while I am a big fan of pasta with red sauce, Chicken Parmesan is not high on my list of best-loved dishes–either to make or to eat. Breading, frying, then baking the chicken is a mess and a chore. So I found a lazy way to make Chicken Parm. Everyone likes it, and it cooks in about the same time as a big pot of linguine, so it’s great when you want to have dinner on the table in under 30 minutes!

This was way easier to make than conventional Chicken Parm, and there was plenty of sauce to go around (that’s my favorite part!) I used my own homemade spaghetti sauce, but you can use your favorite thick spaghetti sauce.

Makes 4 servings

2 TBL olive oil
1 lb. boneless, skinless chicken breasts, cut in 2-inch-wide chunks
1/2 cup flour
1/4 tsp. EACH salt and pepper
1/2 tsp EACH oregano and basil
2 cups spaghetti sauce
1 oz. white wine
1 oz. Parmesan cheese, grated
1/2 cup mozzarella cheese, grated

1. Heat olive oil in a large skillet. While it warms up, pat the chicken pieces dry. Mix flour with seasonings, then dredge chicken pieces in flour.
2. When oil is shimmering, add chicken to skillet. Do not crowd chicken; cook this in batches if necessary. When chicken is golden-brown on both sides, remove to a plate and add more until all chicken is fully cooked.
3. Deglaze the pan with the white wine. Add half the pizza sauce, then return chicken to the pan and top with remaining sauce. Top with Parmesan and mozzarella.
4. Cover pan and cook 5 minutes until everything is heated through.

© 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.