Skillet Chicken and Zucchini Parmesan
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
229 kcal
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Course
Main Course
Skillet Chicken and Zucchini Parmesan
Description
This recipe begins by preparing a tomato sauce which serves as the cooking base for the chicken breasts that are pounded lightly to tenderize. The seasoned chicken pieces are browned in olive oil, then sprinkled with freshly grated Parmesan cheese and simmered covered in the tomato sauce to cook through and absorb flavors. Following this, sliced zucchini rounds are arranged over the chicken, topped with slices of fresh mozzarella cheese. The dish then continues cooking to melt the cheese and soften the zucchini. This method integrates the flavors and textures of tender chicken, tangy tomato sauce, creamy cheese, and softly cooked zucchini.
The final dish can be served with pasta or enjoyed alone. Adding herbs like parsley or fresh basil brightens the plate. There is also the option to broil the mozzarella at the end for a golden finish. Additional vegetables can be incorporated into the sauce for extra flavor and nutrition.
Ingredients
- 1/2 batch tomato sauce found here on Simple Bites
- 4 chicken breast boneless, skinless
- salt to taste
- black pepper
- dried Italian seasoning
- 2 - 3 teaspoons olive oil
- 1/3 cup Parmesan Cheese grated, freshly grated
- 1 medium-sized zucchini sliced in rounds about 1/3 of an inch thick
- 8 lices mozzarella cheese fresh
- parsley Chopped, for garnish, or fresh basil
- pasta for serving, if desired
Instructions
- Prepare 1/2 of a batch of Aimee's wonderful 4-Ingredient Tomato Sauce - this can be done in advance and refrigerated for a day or two or stored in the freezer.
- Cut each chicken breast in half. Using a meat tenderizer, pound each side of the breast. It isn't necessary to pound them until very thin, just a few whacks per side to help tenderize them.
- Sprinkle each side of the breast with salt, pepper, and dried Italian seasoning according to your preferences.
- Heat the oil over medium heat in a 3.5 quart stove top safe pan that has a lid. I love my Le Creuset Enameled Cast-Iron 3.5 -Quart Round Braiser for jobs like this.
- Place the chicken breasts in the pan and cook until browned, about 3-5 minutes per side. After browning the chicken, sprinkle them with freshly grated Parmesan. Pour the sauce over and cook covered on low to medium-low heat for 30 minutes.
- Remove the lid and arrange the zucchini on top in between the chicken pieces. At this time also layer a slice of fresh mozzarella on top of each piece of chicken. Replace lid and cook for another 15 minutes on low heat.
- Sprinkle with fresh parsley and basil, if desired, for a garnish and serve alongside pasta.
Notes
- Optionally, add mozzarella after the last 15 minutes of cooking and broil to brown the cheese slightly.
- Supplement the tomato sauce with sautéed mushrooms, grated carrots, bell peppers, or spinach for more vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 267mg | 11% |
| Potassium | 643mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 79mg | 8% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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