Tonight we make Chicken Parmesan, with a homemade tomato sauce, in about thirty minutes from start to finish. Join me and LET’S COOK!
My garden has been producing tomatoes like crazy so I decided to make a simple tomato sauce from scratch using fresh roma and beef steak tomatoes. If you don’t have fresh tomatoes handy, canned diced tomatoes work just as well.
Panko is better than regular breadcrumbs for chicken parm, but if you can’t find panko or prefer plain breadcrumbs instead, those can definitely be substituted. For a healthier chicken, leave out the breading altogether.
What recipe would you like to cook with me? Let me know in the comments!
LET’S COOK: 30 Minute Chicken Parmesan
- 3 cups fresh tomatoes diced
- 1 onion chopped
- 5 cloves garlic minced
- ½ cup sweet or spicy peppers chopped
- ½ cup tomato sauce
- 2 tablespoons tomato paste
- 3 tablespoons oregano
- 2 tablespoons thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 oz chicken breasts pounded thin and sliced
- 1 cup flour
- 1 cup panko
- 1 egg whisked
- 3 tablespoons parsley
- 4 tablespoons vegetable oil
- 16 oz mozzarella ball
- salt & pepper to taste
- Prep all your vegetables: chop the tomatoes, onions and peppers; mince the garlic. Whisk the egg in a small bowl. Place the chicken between plastic wrap and use a meat mallet to flatten to about ~1/2 inch thick, then cut into quarters. Preheat the oven to 425 F.
- In a small bowl, whisk together the panko and parsley. In a separate small bowl, whisk together the flour and salt, to taste. Dredge the chicken in the flour, then the egg, shaking off the excess before transferring to the panko and covering completely. Season with salt and pepper, to taste.
- Heat 2-3 tablespoons of vegetable oil over medium high heat. Place the panko crusted chicken in the hot oil and sear on both sides until cooked through, about 3-4 minutes per side. Remove the chicken from the pan and set aside. Wipe the skillet clean.
- Add a tablespoon of vegetable oil to the skillet. Add the onions and saute for 2-3 minutes, until tender. Then add the garlic and cook until fragrant. Stir in the peppers and cook for 3-4 minutes, until softened.
- Pour in the diced tomatoes. Stir as they release their moisture. Let as much of the moisture evaporate as you can – when cooked sufficiently, it should be mostly dry when a spoon is scraped down the center of the skillet.
- Season the tomato mix with the oregano, thyme, garlic powder and onion powder. Season with salt and pepper, as desired. Reduce the heat to barely a simmer and pour in the tomato sauce. Stir well to combine and heat through, then add the tomato paste to thicken the sauce. Simmer for about 10 minutes on medium low heat.
- Bring a pot of water to a boil. Cook the pasta according to the instructions on the box. Cut the mozzarella into 1/2 inch thick slices.
- Add the chicken to the sauce and place a slice of mozzarella on top of each. Place in the oven and cook until the mozzarella is bubbly and melted. (Optional: broil until browning and bubbled).
- Serve the chicken and sauce on a bed of noodles or alongside a simple Caesar salad. Enjoy!