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 1 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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One thought 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!

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