ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

95% would make again

One-pan Chicken Parmesan and Veggie Skillet

Tasty Team

Under 30 minutes

Under 30 minutes


for 1 serving

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 1 large egg
  • 2 tablespoons plain breadcrumbs
  • 2 teaspoons olive oil
  • 1 boneless, skinless chicken breast
  • ½ teaspoon minced garlic, about 1 small clove
  • ¼ teaspoon red pepper flakes
  • 1 ½ cups eggplant (540 g), diced, (about half a small eggplant)
  • 1 cup crushed tomato (260 g), with juice
  • 1 slice fresh mozzarella cheese
  • 1 tablespoon fresh basil, chopped

Nutrition Info

    Calories 747
    Fat 25g
    Carbs 62g
    Fiber 10g
    Sugar 16g
    Protein 67g

Estimated values based on one serving size.


  1. Preheat oven to 375°F (190˚C).
  2. Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
  3. Coat chicken in flour, then egg, then breadcrumbs.
  4. Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
  5. Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
  6. Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
  7. Bake until cheese is melted, about 12 minutes.
  8. Garnish with chopped basil.
  9. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.