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Weeknight Chicken Parmesan
with pasta / broccoli

Active: 40 min Total: 40 min
Breading chicken for classic chicken parmesan is messy and time-consuming, so this shortcut version truly is much more weeknight-friendly. Cook everything in an oven-safe skillet and top it with cheese and panko crust to give it that classic melty / crunchy finish with far fewer steps.

Ingredients

Metric
Servings:
4
Weeknight Chicken Parmesan:
  • Cheese, fresh mozzarella - 3 oz, sliced (sub pre-shredded mozzarella)
  • Basil - 8 leaves, chiffonade
  • Oil, cooking - 2 Tbsp
  • Chicken tenders - 1 lb (sub boneless, skinless chicken breasts, sliced into strips)
  • Marinara sauce - 1 cup (use your favorite store-bought)
Panko Topping:
  • Garlic - 2 cloves, chopped
  • Cheese, parmesan (opt) - 2 oz, grated (plus extra for serving)
  • Panko breadcrumbs - 1/2 cup
  • Italian seasoning - 1 tsp
  • Oil, olive - 2 Tbsp
Pasta and Broccoli:
  • Broccoli florets - 12 oz
  • Pasta, any variety - 8 oz

Nutrition Facts

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Prep

  1. Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Cheese (both types) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Basil - Chiffonade basil.

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Make

  1. Turn on the oven’s broiler.
  2. Bring a large stock pot of salted water to boil.
  3. While water is heating up, heat a large oven-safe skillet with cooking oil over medium-high heat. Add chicken tenders and sear on both sides until just cooked through, 5 to 6 minutes total. Season chicken on both sides with some salt and pepper as it cooks.
  4. Move skillet off the heat. Spoon marinara sauce over and around chicken.
  5. Return to the stockpot of water (which should be boiling by now) and add pasta. Cook pasta according to package directions. About 1 minute before the pasta is finished cooking, add broccoli.
  6. In a small bowl, stir together garlic, Parmesan cheese, panko, Italian seasoning, and olive oil.
  7. Top chicken and marinara with mozzarella cheese slices and then with seasoned panko. Transfer skillet to oven and broil until cheese is melted and panko is golden, 4 to 5 minutes. (Note: Watch the skillet closely to prevent burning the panko.)
  8. Drain pasta and broccoli.
  9. Serve chicken and sauce over pasta and broccoli with basil on top. Serve some extra sauce on the side if you like a more saucy pasta. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (107)
Gluten-free (5)
Paleo (5)
Vegetarian (9)

Most Helpful

So so so so good! Would def make again! Better than any homemade chicken Parmesan I’ve ever had

By: Julia
Posted: Jul 23, 2020
Diet: Original
1 Helpful

77 reviews

Easy and tasty!

By: Nichole
Posted: Oct 12, 2021
Diet: Original
0 Helpful

Nice and simple dinner. Tasted great and looked amazing.

By: Eric
Posted: Aug 24, 2021
Diet: Original
0 Helpful

SO easy and sooo tasty!!!

By: Misty Dawn
Posted: Jul 14, 2021
Diet: Original
0 Helpful

Love this quick version of chicken parm!! Sooo easy and always comes out so good!

By: Christopher
Posted: Apr 17, 2021
Diet: Original
0 Helpful

So easy and delicious!

By: Monica
Posted: Mar 24, 2021
Diet: Original
0 Helpful

This came together fairly easily and was really good. I roasted the broccoli (my preferred vegetable cooking meatloaf) and used fresh herbs from the garden instead of Italian seasoning. I will definitely make this again.

By: Kait
Posted: Feb 26, 2021
Diet: Original
0 Helpful