Table of Contents

Progresso Skillet Chicken Parmigiana: A Weeknight Wonder

I remember the first time I truly appreciated chicken parmesan. It wasn’t in some fancy Italian restaurant, but a humble family potluck. My aunt, a woman whose cooking always tasted like home, brought a bubbling casserole dish of it. The aroma of tomato, garlic, and melted cheese filled the room, and one bite was pure comfort. It was the kind of dish that everyone crowded around, forks clinking, faces lit up with contentment. That memory, that feeling of simple, shared joy, is what I try to capture every time I make chicken parmesan.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Yield: 4 servings
Dietary Type: Not specified

Ingredients

3 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon seasoned pepper
4 boneless skinless chicken breasts
⅓ cup Italian breadcrumbs
⅓ cup grated parmesan cheese
1 egg, beaten
¼ cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Equipment Needed

Medium saucepan
Waxed paper
Shallow dish
Non-stick 12-inch skillet

Instructions

Begin by preparing the tomato sauce. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the 1 cup of chopped onion and 2 chopped garlic cloves. Cook for about 2 minutes, stirring occasionally, until the onions are softened and translucent, and the garlic is fragrant. Be careful not to burn the garlic, as this will give the sauce a bitter taste.
Stir in the 28-ounce can of crushed tomatoes, 2 teaspoons of sugar, ½ teaspoon of salt, and ¼ teaspoon of seasoned pepper. The sugar helps to balance the acidity of the tomatoes. Heat the mixture to boiling, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low, cover the saucepan, and simmer for at least 15 minutes, stirring occasionally. This simmering allows the flavors to meld together beautifully, creating a rich and savory sauce.
While the sauce simmers, prepare the chicken. Place each of the 4 boneless, skinless chicken breasts between two sheets of waxed paper. Using a meat mallet or rolling pin, flatten the chicken breasts to approximately ¼ inch thickness. This ensures even cooking and tenderizes the chicken.
In a shallow dish, combine ⅓ cup of Italian breadcrumbs with ⅓ cup of grated parmesan cheese. In a separate shallow dish, lightly beat 1 egg.
Dip each flattened chicken breast into the beaten egg, ensuring it is fully coated. Then, immediately dredge the egg-coated chicken in the breadcrumb mixture, pressing gently to adhere the crumbs to the chicken on both sides.
In a non-stick 12-inch skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Once the oil is hot, carefully place the breaded chicken breasts into the skillet. Be sure not to overcrowd the pan; if necessary, cook the chicken in batches.
Cook the chicken in the hot oil for 10-15 minutes, turning once halfway through, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. Remove from heat.
Pour the prepared tomato sauce around the chicken in the skillet. It should generously coat the bottom of the pan and partially cover the chicken.
Sprinkle ¼ cup of shredded mozzarella cheese evenly over the chicken breasts. Cover the skillet and continue to heat over low heat until the mozzarella cheese is melted and bubbly. This should take approximately 2-3 minutes.
Just before serving, sprinkle the remaining 2 tablespoons of grated parmesan cheese over the melted mozzarella.

Expert Tips & Tricks

For extra flavor, add a pinch of red pepper flakes to the tomato sauce for a subtle kick.
If you don’t have Italian breadcrumbs, you can use plain breadcrumbs seasoned with Italian herbs like oregano, basil, and thyme.
To prevent the chicken from sticking to the skillet, make sure the skillet is properly preheated and the oil is hot before adding the chicken.
For a crispier crust, you can lightly pan-fry the breaded chicken breasts for a few minutes on each side before baking them in the oven with the sauce and cheese. This will give them a nice golden color and a satisfying crunch.

Serving & Storage Suggestions

Serve the Progresso Skillet Chicken Parmigiana immediately while it’s hot and the cheese is melted and bubbly. Garnish with fresh basil leaves for a pop of color and flavor. This dish pairs perfectly with a side of pasta, such as spaghetti or linguine, tossed in a little olive oil and garlic. You can also serve it with a simple green salad or roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave the chicken parmesan for a few minutes until heated through, or bake it in a preheated oven at 350°F (175°C) for about 15-20 minutes. The microwave may make the breading a bit soggy, but it’s a quick and convenient option. Reheating in the oven will help to crisp up the breading. Freezing is not recommended as it can alter the texture of the chicken and sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	345.3 kcal	N/A
Calories from Fat	172 g	50%
Total Fat	19.2 g	29%
Saturated Fat	5.3 g	26%
Cholesterol	137.1 mg	45%
Sodium	698.4 mg	29%
Total Carbohydrate	8.7 g	2%
Dietary Fiber	0.9 g	3%
Sugars	4.2 g	16%
Protein	33.2 g	66%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs to make this dish gluten-free.
Vegetarian: Substitute the chicken breasts with thick slices of eggplant or portobello mushrooms. Bread and cook them in the same way as the chicken.
Spicy: Add a pinch of red pepper flakes to the breadcrumb mixture for a spicy kick. You can also use a spicy marinara sauce instead of crushed tomatoes.
Cheese Variations: Experiment with different types of cheese, such as provolone, fontina, or asiago, for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts, but make sure to thaw them completely before starting the recipe. Pat them dry with paper towels to remove any excess moisture.

Q: Can I make the tomato sauce ahead of time?
A: Absolutely! The tomato sauce can be made a day or two in advance and stored in the refrigerator. This will actually allow the flavors to meld together even more.

Q: How do I prevent the breading from falling off the chicken?
A: Make sure to pat the chicken dry before dipping it in the egg and breadcrumb mixture. Also, press the breadcrumbs firmly onto the chicken to ensure they adhere properly.

Q: Can I bake the chicken parmesan instead of cooking it in a skillet?
A: Yes, you can bake the chicken parmesan in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Q: Can I add vegetables to the tomato sauce?
A: Absolutely! Feel free to add your favorite vegetables to the tomato sauce, such as bell peppers, zucchini, or mushrooms. Sauté them with the onions and garlic at the beginning of the recipe.

Final Thoughts

This Progresso Skillet Chicken Parmigiana is a weeknight champion – a delicious and relatively quick way to bring a comforting classic to your table. Don’t be afraid to experiment with the variations and substitutions to make it your own. More than anything, I hope this recipe inspires you to create a meal that brings you and your loved ones together, sharing good food and good company. So, grab your skillet, gather your ingredients, and let the aroma of this hearty dish fill your kitchen with warmth and happiness. Buon appetito!