Sometimes, though, you need a break from grilling, and when you do, there are dishes like this yummy One-Pan Chicken Parmesan by No. 2 Pencil to fall back on! This was a nice, comfort food-esque dish, that was sort of like baked ziti, only in chicken parm form. And we all know how much I LOOOOOOOOOOOOVE chicken parm!
For me, this turned into more of a two-pan chicken parm because, well, I’m not always as prepared as I should be. I didn’t have any chicken broth (which is almost a crime, since it’s one of those essentials that you should always have!), so I ended up adjusting the recipe and boiled the pasta separately in water, then added back to the rest of the dish. I did that, because without the broth, there was not enough liquid in the “one pan” to cook the noodles, and I didn’t want to water it down with…well…water. I also used tomato sauce instead of canned tomatoes, cuz I’m just that kind of person. Also, I used dried parsley for garnish, not fresh. Still pretty, and tasty!
One-Pan Chicken Parmesan
serves about 4
-4 tablespoons of olive oil, divided (I think I used less – I try to not overdo it with the oil!)
-2 cloves of garlic, diced
-1/2 of a medium onion, diced
-1lb boneless, skinless chicken breasts (uncooked, diced into bite-size pieces)
-1 28oz can of whole peeled tomatoes (or just use tomato sauce)
-1 8oz can of tomato sauce
-1 14.5oz can of low-sodium chicken broth
-1/2lb of uncooked rotini pasta, about 2 1/2 cups
-2cu freshly shredded mozzarella cheese
-1/2cu freshly shredded parmesan cheese
-1cu Panko bread crumbs
-kosher salt and pepper
-flat leaf parsley for garnish
-In a deep saute pan, saute onions and olive oil until onions start to soften.
-Season chicken with small amount of salt and pepper, increase pan heat to medium/med-high, and brown the chicken.
-Lower the heat and add garlic to pan. Continue cooking 1-2 minutes more.
-Use kitchen shears to break up canned tomatoes in the can, then add tomatoes, tomato sauce, chicken broth and pasta to pan. Bring mixture to a simmer, then reduce heat.
Cook covered for around 15 minutes or until pasta is tender.
-Season with additional salt and pepper to taste, only if necessary, then stir in mozzarella cheese and parmesan cheese.
-In a small bowl, combine panko bread crumbs with 2 tablespoon of olive oil, then sprinkle bread crumbs over pasta and heat under broiler until bread crumbs are crispy and golden, 1-2 minutes.
-Garnish with fresh flat leaf parsley.