The other day was another one of those manic Mondays where I was trying to do all the things while also having a cold. I do not understand how I got a cold in August or from who, but that is irrelevant. What is relevant, is that I typically crave some comfort food whenever I don’t feel good.
This day was the same for me, but for some odd reason I had a craving for red sauce. I was tired, so naturally I considered ordering pizza or were calling in a to-go order of pasta from somewhere. I know for most of you, this is would likely be your reaction, too. However, I realized I had all of the ingredients I needed for Chicken Parmesan at home AND just the right amount of will to make it happen. Also, I knew there had to be a relatively simple way to do it.
Tools & No-Fail Step-By-Step Below!
Tools You Will Need:
- Large skillet/sauce pan with lid
- large pot [for full set, click here]
- Cutting board
- Chef knife
- 1 plate & 1 bowl for chicken batter.
Part 1 – The Chicken
I knew that I wanted to use as little dishes as possible, so I decided to cook the chicken first in the same skillet I would use for my sauce.
Because of this, the first thing I did was prep the chicken. Some people like to flatten their chicken breast for chicken Parm, but my technique of cooking allowed me to skip that extra process.
I began by mixing up the flour and seasonings in a plate, and breaking one egg and scrambling it in a small bowl. Next, you want to put your oil in your pan on medium high heat to heat up. You know it’s ready for frying when the a dash of flour bubbles up when dropped in.
I took my chicken breast and saturated it in the flour mixture on each side, then covered it in egg, then back into flour mixture. Then, I placed one side in the oil. Keep it here for about 4 minutes, then flip for the other side. After the last 4 minutes is up, take your tongs and hold chicken on each of the edges to brown them as well. Remove you chicken and place on a paper towel to rest.
Part 2 – The Sauce
In the same pan you cooked your chicken, add finely diced onion and sauté until almost translucent. Then, add minced garlic. The garlic will take less time to cook through than the onion, and we do not want any of it to burn.
When this is complete, add in the Italian seasoning, salt, pepper, & crushed red pepper. Stir this together; then add the can of tomato sauce. Once this is combined, sprinkle in a pinch of sugar or sweetener. I used Stevia in the Raw™️. This helps to slightly mellow out the acidic flavor in the tomatoes for a smooth, yet rich sauce.
Keep the sauce on medium heat with a lid, stirring occasionally, and begin boiling the water for your noodles.
Part 3 – No Work Noods
When the water is boiling, add 1 tsp of salt, and cook noodles as directed to al denté.
Part 4 – The Marriage of Sauce and Chicken
Once the noodles are in, carefully place chicken breasts into the prepared sauce, and place lid on top. No need to cover them in the sauce.
Here, the chicken will finish cooking by steaming up with the sauce. After 5 minutes, carefully flip over the chicken breast to the other side, add cheeses, and cook for 5 more minutes.
The Happy Ending
By the end of Part 4, your noodles should be done. Drain them & toss with a little olive oil for extra flavor.
Now, your meal is ready to plate and serve!
- 2 chicken breasts
- ½ box spaghetti Barilla Collezione Artisanal Collection
- ~2 oz. fresh Mozzarella, sliced
- 1 tbsp. Parmesan cheese, grated
- ½ cup All Purpose Flour
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp garlic powder
- ½ tsp Italian seasoning
- 1 Tbsp parmesan cheese, grated
- 1 can tomato sauce, 15 oz.
- ½ cup sweet onion, diced
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp crushed red pepper
- 1 pinch sugar or Stevia In The Raw other sweetener
- For breading, combine flour and seasonings evenly in a plate. Breaking one egg & scrambling it in a small bowl.
- Add 2 Tbsp. of olive oil to pan. Heat at medium high temperature.
- Saturate chicken breast in flour mixture on each side. Dip into egg. Then, cover again in flour mixture. Place into frying oil. Repeat for other chicken breast.
- Fry for 4 minutes on each side until golden brown. Remove chicken and place on paper towel to drain excess oil and rest.
- For sauce, finely dice onion and mince garlic.
- In the same pan you cooked your chicken, add finely diced onion and sauté until almost translucent. Then, add minced garlic.
- When onion and garlic are translucent, stir in Italian seasoning, salt, pepper, & crushed red pepper.
- Add in 1 can of tomato sauce. Stir, and add the pinch of sugar or sweetener. Keep the sauce on medium heat with a lid, stirring occasionally.
- Begin boiling water for your noodles. Add 1 tsp. of salt to water. Boil noodles to al dente, as package directs.
- While noodles boil, carefully add chicken breasts to pan and sit directly into the sauce without covering with sauce. If sauce seems too thick, stir in a few Tbsp. of pasta water to thin. Place lid on pan.
- After 5 minutes, carefully turn chicken breasts in sauce. Add sliced mozzarella and grated parmesan to the top of each breast. Cook 5 more minutes with lid on.
- Drain noodles, plate with sauce and chicken. Serve.
Looking for a great dessert? Try Grandmama’s Brownies!