One-pan Chicken Parmesan and Veggie Skillet
This easy one-pan chicken parmesan and veggie skillet is a satisfying dinner that is ready in a snap. Tender chicken breast and fresh vegetables are smothered in tomato sauce and topped with melty mozzarella cheese.
Instructions
- 1
Preheat oven to 375°F (190˚C).
- 2
Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
- 3
Coat chicken in flour, then egg, then breadcrumbs.
- 4
Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
- 5
Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
- 6
Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
- 7
Bake until cheese is melted, about 12 minutes.
- 8
Garnish with chopped basil.
- 9
Enjoy!
Recipe from tasty.co
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Ingredients (13)
- •2 tablespoons all-purpose flour
- •1 teaspoon salt, divided
- •¾ teaspoon ground black pepper, divided
- •1 large egg
- •2 tablespoons plain breadcrumbs
- •2 teaspoons olive oil
- •1 boneless, skinless chicken breast
- •½ teaspoon minced garlic, about 1 small clove
- •¼ teaspoon red pepper flakes
- •1 ½ cups eggplant, diced, (about half a small eggplant)
- •1 cup crushed tomato, with juice
- •1 slice fresh mozzarella cheese
- •1 tablespoon fresh basil, chopped