This post has been a work in progress, since I wanted to be sure I had shared the recipes for each of it’s components before posting this one. I have really challenged myself, since my trip to IFBC in Seattle, to incorporate even more whole foods and fresh ingredients into our family recipes. The colors, flavors and textures of fresh vegetables add not only nutrition, but also gorgeous color and textures to favorite dishes. Added to the Tyson boneless, skinless chicken breasts that are a staple in my freezer, they help me to build a main dish that my family will love and that I can feel sure is good for them. When you need a beautiful and mouthwateringly flavorful dish for family and friends, this recipe should be at the top of your list. It requires some extra time, but it is super simple and SOOO worth the effort. You’re gonna love it!
Start with one recipe of my Easy, Delicious Pasta Sauce and a batch of scrumptious, homemade pasta, in any shape and size that your family loves. I tend to do longer strips (like fettucine) for this recipe. Once you have both of these started, then you can get to work on the chicken. It takes the shortest amount of prep, so be sure to start the sauce and pasta, first. If you have prepared the sauce and pasta, ahead of time, this will be one of the easiest meals you ever put together and your family will think you’re some kind of secret master chef.
Preparing the chicken is as simple as browning Tyson boneless, skinless chicken breasts in a little butter. Once browned you’ll put pasta sauce in the bottom of your skillet, put the browned chicken on top and then spoon even more of the fresh, delicious pasta sauce over each serving of chicken. Bake and then top them with slices of Mozarella and a sprinkling of Parmesan. A few minutes under the broiler to melt the cheeses and your fabulous Chicken Parmesan is ready to garnish with a little fresh parsley or basil and to be served on a bed of your artfully crafted homemade pasta. I created an animated slide show to show the steps for making the chicken. Find it just below the recipe. No Italian restaurant will be able to rival the simple goodness of this lovely homemade dish and by making it at home, you will have created it for a fraction of the cost of eating out. Enjoy!
- Melt the butter in a heavy, oven-proof skillet (Cast iron is my very favorite!) and heat it on medium high to high heat until a water drop splattered in it will pop and sizzle.
- Add the completely thawed chicken breasts to the skillet and keep the heat at medium high, to high heat. The goal is to sear a beautiful golden brown "crust" onto each side of the chicken breasts. They will not be cooked through, but just beautifully browned.
- Salt and pepper the chicken breasts after adding them to the skillet.
- After the chicken has browned on the first side, turn each piece and allow them to brown on the other.
- Remove the chicken breasts to a plate or platter and add 2-3 cups of homemade Pasta Sauce to the skillet. The amount you use will be dependent on how many chicken breasts you cooked and how much sauce your family prefers on their Chicken Parmesan. I used 2 cups.
- Now arrange your browned chicken over the top of the sauce in the skillet.
- Top each chicken breast with an additional 2-3 Tablespoons of sauce. It's a good idea to be sure the tops of the chicken pieces are completely coated to help prevent them drying out.
- Place the skillet in a 350 degree oven and bake the chicken for 30-45 minutes, depending on your specific oven. Chicken should have an internal temperature of 165 degrees.
- Add sliced Mozzarella on top of each chicken breast and then sprinkle Parmesan over each slice of Mozzarella.
- Put the skillet back in the oven, under the broiler for 3-5 minutes, until the cheese is melted and beginning to lightly brown in the raised areas.
- Take the skillet from the oven and garnish the chicken with freshly, minced Parsley or Basil.
- Serve over fresh homemade noodles tossed in butter.