One-pan Chicken Parmesan and Veggie Skillet
by Mercedes Sandoval • featured in One-Pan Meals Under 500 Calories
Under 30 min
Under 30 min
Ingredients
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
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½ teaspoon minced garlic, about 1 small clove -
¼ teaspoon red pepper flakes -
1 ½ cups eggplant, diced, (about half a small eggplant) (540 g) -
1 cup crushed tomato, with juice (260 g) - 1 slice fresh mozzarella cheese
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1 tablespoon fresh basil, chopped
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Preparation
- Preheat oven to 375°F (190˚C).
- 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.
- Coat chicken in flour, then egg, then breadcrumbs.
- 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.
- Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
- Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
- Bake until cheese is melted, about 12 minutes.
- Garnish with chopped basil.
- Enjoy!
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Tips
1 of
7
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karinalaura
Maybe add some unions to the eggplant ?
2018-07-11T19:35:54Z Helpful (12) -
Emma Dijkstra
It’s also good with zucchini and carrot or green beans! Greetings from the Netherlands
2018-08-09T17:44:07Z Helpful (9) -
becv87
We don’t like eggplant so we used potato as a substitute
2018-11-30T12:05:14Z Helpful (5) -
imjustheretowatchfoodvideos
I substituted the eggplant for zucchini and I really enjoyed.Would make again
2018-08-26T23:18:30Z Helpful (4)
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