Easy Skillet Chicken Parm

Easy Skillet Chicken Parm

This image courtesy of campbellskitchen.com

Yes, you can make delicious, home-style Chicken Parmesan with just one skillet and in just 30 minutes! Try it...it's a fabulous recipe for busy people who enjoy good food. It's one of the best chicken recipes to make in no time.

Notes


Cost per recipe: $8.15



Serving Suggestion: Serve an iceberg lettuce salad with red wine vinaigrette. For dessert serve your favorite frozen yogurt.



Find more awesome Campbell's Kitchen recipes like this on our Campbell's profile page.

Serves6

Preparation Time5 min

Cooking Time25 min

Ingredients

  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
  • 1 1/2 cup Prego® Traditional Italian Sauce or Prego® Organic Tomato & Basil Italian Sauce
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cup shredded mozzarella cheese (about 6 ounces)

Instructions

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

  2. Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.

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I would think 1/4 of a can would be 1/4 of the weight of the can you are using. I buy the largest container of Parmesan cheese, weight 24ozs. that would be 6ozs of cheese, almost a cup. I really think you can go by taste to how much cheese you want to use. Cooking things with cheese really have no basic standards, its a taste thing, with me the more cheese the better.

I think they are calling for fresh parm cheese.......

@tencheirateri 7376963: Such a shock to see ANY recipe on this site call for fresh ANYTHING. ;) I actually did make this -- with my own home-made marinara which I make by the vat-full once every six weeks or so -- and for a quickie/casual-cook thing it was relatively edible. But it will never replace more traditional applications in either taste or nutrition.

This recipe, as I see it, calls for 1/4 CUP of Parmesan, NOT 1/4 of a can. Use the dry Parmesan cheese in a plastic shaker container. Whomever writes these recipes needs to be more specific and accurate. I measeared out 3 T. into a measuring cup and it was just a hair under a 1/4 C., so there would be none left over to mix in with the Muzzarella cheese. Just go ahead and add the 1/4 C. of dry Parmesan cheese to the sauce, and then measure out anouther 3 T. to mix in with the Muzzarella cheese. I've been cooking for 40 years, so this makes sence to me, and I'll definately try this recipe. Remember, you can always 'eye-ball' the amount of ingredients, you don't need to be absolutely accurate. As long as you don't 'over-do', and if you cook it according to directions, it'll come come great.

I don't think you should print my entire name-maybe just cer308!

what amount is 1/4CAN of parmesan?

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