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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

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
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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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (99)
Gluten-free (5)
Paleo (5)
Vegetarian (9)

Most Helpful

Family loved it. Modifications: used pre cooked chicken breasts from Costco and a whole bottle of sauce instead of the small amount recommended because we like it saucy.

By: Teresa
Posted: May 25, 2020
Diet: Original
1 Helpful

73 reviews

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

Delicious topping made it feel more special than 'weeknight'. Will definitely make this again (and again).

By: Nancy
Posted: Dec 04, 2020
Diet: Original
0 Helpful

Delicious and adding to favorites! Had extra sauce as suggested. All loved it in my house from 1 year old to adults. Will definitely make it again. Might make bit sized chicken chunks next time. My tenders were an odd size for serving. I’d either go larger or smaller.

By: Karen
Posted: Oct 13, 2020
Diet: Original
0 Helpful

Very good! Will make again. Definitely need to include extra sauce for the pasta.

By: Melinda
Posted: Oct 08, 2020
Diet: Original
0 Helpful

This has become a go-to meal in our house!

By: Lauren
Posted: Aug 28, 2020
Diet: Vegetarian
0 Helpful