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95% would make again

One-pan Chicken Parmesan and Veggie Skillet

Tasty Team

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
  • 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.

Preparation

  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!

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
  • 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.

Preparation

  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!

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