It’s not breaded, but it’s better than delicious!
No joke, my family would eat this chicken parmesan recipe every week. And honestly? Most weeks we do! It’s a pretty quick fix, and even the pickiest of eaters seem to enjoy it.
This post may contain affiliate links, which means I receive a commission if you make a purchase using one of these links. As an Amazon Associate I earn from qualifying purchases.
I’m sure this is one of those things that comes out a little bit different each time I make it based on the seasonings or cheeses I have available… or if my tomato plant is putting out 😉
We love it served with a side of whole grain pasta with alfredo sauce and our favorite ciabatta garlic rolls – they’re whole grain too!
I LOVE carbs. We probably all love carbs. After starting Noom, I’ve made the switch to whole grain as ofter as possible. It was an easy transition and I don’t feel guilty for enjoying my carbs now.
Smack That Chicken
One thing that helps this recipe cook up super quick is this step! Place your chicken breasts in a Ziploc bag and pound them to an even thickness. Quick and even is a good thing when cooking chicken!
Season both sides with salt, pepper, garlic powder and paprika.
Sear That Chicken
Oil a pan and sear the chicken for about 3 minutes on each side. The chicken won’t be fully cooked through, but that’s okay.
We’ll be putting it in the oven next so it’ll stay nice and juicy this way!
Bake That Chicken
Place your seared chicken breasts into a glass casserole dish. Top each with a few heaping spoonfuls of marinara sauce (our favorite is Simply Ragu Roasted Garlic Pasta Sauce) then top them with Italian Cheeses. Slices of Fontina are perfect! We usually do that along with a four cheese shredded blend. The BelGioioso Asiago, Fontina Parmesan and Provolone mix is great too!
Surround your chicken with some halved cherry tomatoes. We grow a container cherry tomato plant and I love picking fresh tomatoes for our dinners. Don’t forget to save a few for your side salad!
Bake the chicken for about 12 minutes at 375 degrees. Turn on the broiler for another few minutes until your cheese is browned and bubbly.
Chicken should have an internal temp of 165 degrees. This is my favorite meat thermometer!
Eat That Chicken!
Better Than Chicken Parm is great served with a whole grain pasta and alfredo or pasta sauce. Add garlic bread and a salad for a complete ‘stuff your face’ kind of meal.
Better Than Chicken Parm
Ingredients
- 4 chicken breasts
- ½ cup pasta sauce
- ⅓ cup shredded Italian cheese
- 4 oz sliced fontina cheese
- salt and pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- 1 cup cherry tomatoes halved
Instructions
- Preheat oven to 375°
- Pound chicken breasts to 1/2" thickness
- Season both sides of chicken with salt, pepper, garlic powder and paprika
- Heat a large skillet over medium heat. Sear chicken breasts in oil, about 3 minutes each side.
- Place chicken breasts in glass baking dish and top with pasta sauce and cheese. Surround with halved cherry tomatoes.
- Bake for 12 minutes. Finish by broiling for 3 minutes. Chicken should have an internal temp of 165°.
Leave a Reply