Cooking Wright

Easiest Chicken Parm


-1 1/2 tablespoons olive oil
-4 boneless, skinless chicken breast halves (about 1.5 pounds)
-1/4 cup grated Parmesan cheese, plus 3 tablespoons for sprinkling
-1 jar marinara sauce of your choice (I use Trader Joe's tomato basil sauce)
-Four slices provolone, Italian fontina, scamorza, or whole-milk mozzarella cheese (I've also used swiss)

Serves 4

Serve with pasta


1. Heat the oil in a 12 inch heavy skillet over medium-high heat. Add the chicken and cook for 10 minutes, until nicely browned; turn once to brown both sides.

2. Stir the 1/4 cup of Parmesan cheese into the marinara sauce and add to the skillet. Cover and reduce the heat to a medium simmer. Cook for 10-15 minutes, until the chicken is cooked through (cut with a knife to check) and no pink is left. (Be sure to check maybe even after a few mintues because depending on the thickness of your chicken breasts, they might be cooked through after step one, and over cooking chicken makes it tough)

3. Lay a slice of cheese over each breast and sprinkle with a bit more Parmesan. Cover and let stand for 5 minutes to melt the cheese. Serve immediately with some sauce spooned around the chicken.

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