This dish has really clean flavors – the fire roasted tomatoes and hit of fresh basil really stand out. Use provolone instead of the usual mozzarella to add another layer of smokiness. Yum.

One Pan Chicken Parm


5.0 from 2 reviews
One Pan Chicken Parm
  • 3 small chicken breasts, pounded to an even thickness
  • Olive oil
  • 1 medium sweet onion, diced
  • 4 garlic cloves, sliced
  • One 28 ounce can fire roasted whole tomatoes
  • One 2 ounce package fresh basil, leaves removed
  • Sea Salt and freshly ground black pepper
  • 3 thin slices provolone cheese
  1. Brown the chicken in the olive oil over medium high and remove to a plate.
  2. Saute the onion and garlic in the same skillet.
  3. Add the tomatoes, season with salt and pepper, bring to a boil, reduce heat and cook for 10 minutes to reduce. Add the chicken and any juices. Simmer until cooked through 8 to 10 minutes. Stir in the basil leaves, add the provolone and simmer five minutes until melted.

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2 thoughts on “One Pan Chicken Parm

  1. Kayla Ann says:

    I made this for dinner last night and it was seriously amazing. I accidentally bought diced tomatoes rather than the whole, but it still worked perfectly. We are making recipes from your site all weekend. I cannot wait to try them!

  2. Amie says:

    I live in Germany and there are no roasted tomatoes available. I just drained diced ones and put them under the grill in my oven for a while. Instead of Provolone I used grated Gran Padano.. this dish is so finger licking good I am amazed how well it turned out and how easy it was. My 7 year old daughter loves it too! This site is amazing, I am so grateful for the BE-receipes, they really help me get back on track after RNY

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