Chicken Parmesan For Two With No Fuss Marinara

Snuggle up to this classic comfort dish perfect for an at-home date night.

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Servings: 2

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients


2 tsp. cooking olive oil

1/4 - 1/2 onion, minced

2 garlic cloves, minced

1 tbsp. dried italian seasoning

1 1/2 tsp. tomato paste

1 - 28 oz can crushed tomatoes

1 tbsp. balsamic vinegar

salt & pepper, to taste

a pinch of red pepper flakes (optional)


1 cup breadcrumbs

1 1/2 tbsp. dried italian seasoning

3/4 tsp. salt

1/2 tsp. pepper

1 egg, beaten

4 - 4 oz boneless skinless chicken breast or thighs, thinly pounded

2 tbsp. cooking olive oil

1/4 cup shredded mozzarella or 8 oz of fresh, sliced

2 tbsp. fresh basil, chiffonade for garnish (optional)


1Preheat oven to 425.

2Meanwhile, in a cold medium saucepan, add minced onion and just enough oil (1-2 tsp.) to coat the bottom of the pan. Sweat onion over low heat until soft & translucent. Try not to brown onions. When your onions are ready, add garlic, Italian seasoning, red chili flakes and a pinch of salt & pepper. Cook for 1 minute or until fragrant. Add tomato paste, stir and cook for another minute (being careful not to burn) until tomato paste turns a dark, rusty red. Add crushed tomatoes and bring to a slow simmer. Warning: Boiling tomato sauce is like lava and makes a nice mess all over your kitchen walls, so keep an eye on it.

3In a shallow dish, combine breadcrumbs, Italian seasoning, salt and pepper, stir to combine and set aside. In a second shallow dish, whisk 1 egg. While working one piece at a time, dip the thinly pounded chicken into egg, allowing excess to run off. Next, dredge the egg washed chicken into your seasoned breadcrumbs until evenly coated. Transfer to a clean plate or tray.

4How's that sauce doing? Taste it! Does it need more salt or a pinch of pepper? Next, stir in balsamic vinegar and continue to simmer. Okay, let's move on to the next step...

5Place an oven-safe skillet such as cast-iron over medium-high heat. Generously coat pan with oil and heat just until oil begins to shimmer. Carefully, add breaded chicken to the skillet. Allow to cook for 2-3 minutes or until nice and golden brown. Note: Turn down heat if you notice your chicken starting to burn too quickly. Flip and allow chicken breast to cook on the other side, adding more oil if needed.

6When chicken is crisp and golden brown, remove onto a paper towel-lined plate. Lightly wipe your oven safe skillet clean of any burnt pieces or excess oil.

7Back to the sauce, let's taste test it one more time. The balsamic vinegar should of added some depth and sweetness to your sauce. If you prefer your sauce even sweeter, you can add 1/4 tsp.- 1 tsp. of sugar. Next, ladle your tomato sauce into your skillet bringing it up to about 1/2 inch. Note: We don't want our chicken parm. drowning in sauce. We can always add more sauce later.

8Add your chicken parmesan back to the skillet and top with mozzarella. Place skillet in the oven for 2-3 minutes or just until cheese is melted. May broil for 1-2 minutes if additional browning is desired.

9Cool slightly and garnish with fresh basil then serve.

Additional Notes

A simple side salad of arugula drizzled with fresh lemon juice, EVOO, salt & pepper makes for a perfect accompaniment.

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