Mess-free and easy-peasy to make!
Chicken Parmesan without breadcrumbs?
Shocking, I know. But imagine how easy the clean-up will be without dipping chicken in a messy mix of beaten eggs and breadcrumbs.
Nona has time for the classic way. This two-step version is for the rest of us.⬇
STEP #1: POUND AND PAN-SEAR
Every Chicken Parmesan recipe begins with preparing the boneless chicken breast so it cooks evenly in the pan. There are two ways to do this.
- Butterfly each piece with a chef’s knife.
- Pound the chicken breast to a ¼ inch thickness with a meat tenderizer (or use the bottom of a heavy skillet).
Then, simply pan-fry the chicken → you’ll find the 101 on how to get tender results (without burning) here.
STEP #2. Sauce and Cheese
For the sauce, simply add tomato sauce to the same skillet used to brown the chicken. Then add a healthy shot of Parmesan cheese and dried oregano before stirring those flavors together.
Pour the sauce over your perfectly pan-fried chicken. Top with mozzarella cheese. Set it in the oven. Then put your feet up until the cheese is melted and the chicken is warmed through!
The recipe below gives you six pieces to enjoy over several meals. Or add the Easy³ Meal Plan to your playbook. It stretches your pan-fried chicken breast into five easy-to-assemble meals → and includes this Naked Chicken Parmesan.
Happy Cooking! 😋
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Naked Chicken Parmesan
Makes: 6 pieces | Prep Time: About 20 Minutes | Total Time: About 30 minutes
Ingredients
1 tablespoon canola oil
3 boneless, skinless chicken breasts, cut in half and pounded to an even thickness
salt and pepper
1 can (398 ml / 13 oz) reduced sodium tomato sauce
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1 cup grated mozzarella cheese
1 tablespoon chopped parsley (optional)
Directions
In a skillet, heat 1/2 tablespoon of canola oil over medium heat. While oil is heating, liberally season each piece of chicken with salt and pepper – both sides. When oil is hot, place pieces of chicken in skillet. Cook until outside of each chicken breast is golden brown, about 3 to 4 minutes. Flip each piece to cook the other side. Transfer cooked chicken to a 8 x 11.5 x 2 -inch 2 QT casserole dish (or an oven safe dish similar in size). Repeat the process with remaining canola oil and and remaining pieces of chicken breast.
While the skillet is still warm, slowly add tomato sauce (be careful – if the pan is too hot the sauce with spatter all over the place). Scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. Stir in Parmesan cheese and dried oregano. Cook and stir over medium heat for about 5 minutes to slightly reduce sauce. Pour sauce over chicken in casserole dish and top each piece with equal amounts of grated mozzarella cheese.
Heat oven to 350° F (175 C). Place chicken in oven, uncovered, and cook for 8 minutes to melt cheese. Once cheese is melted, set the oven to broil and cook for 4 minutes longer to allow the melted cheese to slightly brown (optional). Remove from oven and top with chopped parsley (again, optional).
🌟BEFORE YOU GET STARTED!!! If you make it, we’d truly appreciate your rating for this recipe at the top of this post. No names, no fuss—and it helps us know how we’re doing. Thanks!
Brent Garell is founder of College Recipe Cafe, and author of The Cook-a-Palooza Experience, and 15-Minute Money Saving Meals for Students. He also offers online cooking workshops and resources inside Cooking Pro Jumpstart.
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