Quick and Easy Chicken Parmesan

Over the years I've made many chicken parmesan dishes, yet none have really been a keeper (except for my parmesan chicken casserole which is by far thee most popular recipe on this blog). I never would have thought a recipe this simple would become my go-to parmesan chicken recipe.

Recipe adapted from here.

Ingredients:
4 chicken breast
3/4 cup panko
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup Parmesan cheese
2 tablespoons butter, melted
1 cup mozzarella cheese, shredded
1 cup marinara sauce
cooking spray

Directions:
Preheat oven to 450 degrees. Grease a cookie sheet with cooking spray.

In a shallow dish, combine, panko, oregano, basil, and Parmesan. Place melted butter in a second shallow dish. Set aside.

Slice the chicken breasts in half horizontally so you have 8 thin chicken breasts. Dip the chicken breast in the butter then coat it in the panko mixture. Place on cookie sheet and repeat with the rest of the chicken.

Lightly spray a little cooking spray on the top of the chicken breasts. Bake for 20 minutes. Flip chicken over and bake for another 5 minutes or until the chicken is cooked through.

Remove from oven and spoon 1 tablespoon of sauce over each chicken breast and then sprinkle with mozzarella, dividing the cheese equally between the breasts.

Bake for 5 minutes or until the cheese is melted.

Enjoy!

~Krissy

More Chicken Recipes:
Baked Garlic Chicken
Orange Chicken with Fried Rice
Parmesan-Seared Chicken
Pizza Inspired Chicken 
Potless Chicken Pot Pies
Provincial Chicken

Parmesan Chicken Casserole

I'll keep this short and sweet: If you love chicken parmesan, you're going to love this dish. Chicken, pasta, tomatos, cheese, what's not to love?

Recipe adapted from here.

Ingredients:
14.5-ounce can of diced tomatoes
1/2 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon dried oregano
1 teaspoon dried basil
pinch of red pepper flakes
1/8 teaspoon salt
1 cup water
1/2 to 1 cup chicken broth
6 ounces pasta
1/2 cup parmesan cheese, grated
pinch of black pepper
1/2 cup mozzarella
1 cup cooked chicken, shredded

Directions:
Preheat oven to 475 degrees.

Over medium-high heat, heat oil in a large skillet (oven safe if you have one). Cook garlic, oregano, basil, red pepper flakes, and salt until fragrant, approximately 1 minute. Add canned tomatoes--liquid and all--the water, 1/2 cup chicken broth, and pasta to the pan. Stir to combine. Brinng to a vigorous simmer, cover pan, and simmer (you may need to reduce the heat) until the pasta is tender, 15 to 20 minutes. Stir mixture frequently.

Once the pasta is cooked, remove the cover and stir in the parmesan cheese, pepper, and chicken. If the mixture is dry, add another 1/2 cup of chicken broth (I had to do this). Now, if your skillet is oven safe, sprinkle the top of the casserole with the mozzarella. If your skillet isn't oven safe (mine wasn't) tranfer the mixture to an 8x8-inch baking dish and sprinkle with mozzarella. Bake for 5 or 10 minutes or until the cheese has melted and bubbles have formed around the edges of the pan.

I made bread sticks to go with this casserole and we have spiced rum brown butter cookies for dessert!

Enjoy!

~Krissy

More Casserole Recipes:
Alfredo Green Bean Casserole
Black Bean and Sausage Stovetop Casserole
Cheesy Sausage and Potato Casserole
Cheesy Tomato Zucchini Bake 
Pumpkin Penne Casserole
Sausage and Bean Casserole
The Ultimate Comfort Food Casserole