Can I substitute anything for the red wine?

You can! Use the same amount of chicken broth. The taste of the sauce will be a little milder.

Can I use pre-made breadcrumbs?

Technically yes, but the flavor of freshly made and toasted breadcrumbs gives such a great taste to this recipe that we recommend making them if you can!

How do I know if the chicken is done?

The ten minutes it spends cooking in the tomato mixture should do it, but if you want to make sure you can test it with a meat thermometer - push it into the thickest part of the chicken and it should read 165 when it is done.

Can this recipe be made ahead of time?

You can make the breadcrumbs ahead of time for sure. The rest of the recipe should be made right before you are ready to serve it.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

One Pan Chicken Parmesan in Just 30 Minutes

Name: One Pan Chicken Parmesan
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 piece bread; ½ cup red wine; 1 28 ounce can diced tomatoes, drained; 4 boneless chicken breast halves (4-6 ounces each), pounded to about ½ inch thickness; 2 cups shredded mozzarella; 1 tablespoon dried oregano; 1 cup finely grated Parmesan cheese

One Pan Chicken Parmesan

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This easy recipe for one pan chicken parmesan has this family favorite supper cooking up in one skillet for a delicious dinner with easy clean-up!

Author: Kate Morgan Jackson
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

2 tablespoons olive oil
1 piece bread
½ cup red wine
1 28 ounce can diced tomatoes, drained
4 boneless chicken breast halves (4-6 ounces each), pounded to about ½ inch thickness
2 cups shredded mozzarella
1 tablespoon dried oregano
1 cup finely grated Parmesan cheese

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Instructions

Put olive oil in a heavy large skillet (cast iron if you’ve got one!) and heat over medium high heat.
While oil is heating, whirl the bread in your food processor until they are crumbs.Add to skillet with a pinch of salt and pepper and stir until crispy. Scoop out and set aside.
Pour the wine and tomatoes into the skillet, add a pinch of salt and pepper and simmer for 10 minutes over medium heat.
Add the chicken to the sauce and simmer for 5 minutes. Turn the chicken over, scatter on the mozzarella cheese and cover. Cook for another 5 minutes.
Mix the parmesan cheese and oregano into the breadcrumbs.
Put a piece of the chicken parm on each plate along with a generous amount of sauce. Sprinkle with the breadcrumb mixture and serve!

Notes

- Chicken: This recipe uses boneless pounded chicken breasts. You can swap in thin sliced chicken breasts, chicken tenders or even boneless chicken thighs if you prefer.

- Red Wine: Whatever you have around the house will work! For us, that is usually Pinot Noir.

- Mozzarella: Either the regular or part skim is fine.

Find it online: https://www.framedcooks.com/one-pan-chicken-parmesan-2/