One-Pan, Lo-Cal Baked Chicken Parm
This is a delicious but quick weeknight meal. I chose to butterfly the chicken breast, as I prefer a thinner cut. Although not necessary, try to use a good quality jarred marinara sauce as it melds the whole dish together. My absolute favorite, hands down, is Rao’s. It’s the BEST EVER.
Servings Prep Time
2people (or 4 little people) 10minutes
Passive Time
15minutes
Servings Prep Time
2people (or 4 little people) 10minutes
Passive Time
15minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Season the chicken breasts with salt and pepper.
  3. Heat olive oil in a large oven-safe saute or fry pan over medium-high heat. Sear the chicken breasts, 3 minutes per side and transfer to a plate.
  4. Add arugula to the pan and saute until just wilted, about one minute. Remove the pan off heat.
  5. Add the chicken back to the pan, on top of the arugula.
  6. Top chicken with marinara sauce.
  7. Top marinara with mozzarella slices and parmesan and place the pan in the oven for 10-12 minutes.
  8. Turn the broiler to high and bake for 2-3 minutes until the mozzarella just begins to brown.
  9. Remove from oven and serve immediately.
Recipe Notes

Adapted from the recipe Chicken Parmesan with Greens from the cookbook One Pot of the Day (Williams-Sonoma).

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