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Weeknight Chicken Parmesan
with pasta / broccoli

Active: 40 Total: 40

Breading chicken for classic chicken parmesan is messy and time-consuming, so this shortcut version that was first featured in 2020 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 saucier pasta. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (58)
Gluten-free (5)
Paleo (1)
Vegetarian (3)

Most Helpful

Easy to make and very tasty. We both loved it!

By: Judy
Posted: Sep 24, 2021
Diet: Original
2 Helpful

25 reviews

I will add a little more flavor next time!

By: Tessa
Posted: Oct 17, 2021
Diet: Original
0 Helpful

Very good! Quick to put together with minimal prep thanks to pre-chopped broccoli florets and store-bought marinade. Next time, I’ll add more sauce. Saved to favorites because it was easy and the whole family enjoyed it!

By: Bianca
Posted: Oct 11, 2021
Diet: Original
0 Helpful

Yummy and easy

By: Julie
Posted: Oct 09, 2021
Diet: Original
0 Helpful

Easier than expected. Used thighs instead of breasts because it’s what we had. Probably better with breasts. Glad we listened to other reviewers and used more sauce - would have been too dry with just one cup. Sautéed asparagus and zucchini instead of dong the broccoli because that’s what came in the CSA box.

By: Jennifer
Posted: Oct 08, 2021
Diet: Original
0 Helpful

So good and so easy! I used a whole jar of Rao's sauce and needed it. Used shredded mozzarella and parmesan because I had it. I didn't measure the panko, just sprinkled the components on top.

By: Barbie
Posted: Oct 07, 2021
Diet: Original
0 Helpful

Very good! Used hemp seeds and almond meal instead of bread crumbs. This was a thumbs up from everyone. Will definitely make again.

By: Emily
Posted: Oct 07, 2021
Diet: Original
0 Helpful