Chef Kris Makes One-Pan Chicken Parmesan Pasta | Lodge Cast Iron Recipe of the Month

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated romano

Nutritional yeast provides a cheesy flavor with fewer calories.

Start with a wet rag on the cutting board to prevent slipping.

Lay the chicken breast on the cutting board and use a long chef's knife to butterfly it by slicing parallel to the chicken without cutting all the way through.

Open the chicken breast like a book.

Cover the chicken with parchment paper and pound it thin for uniform thickness.

Prepare the dredge by mixing 1 cup of panko bread crumbs and 1/2 cup of parmesan cheese in a bowl.

In another bowl, crack 1 egg and whisk it.

Coat the chicken in all-purpose flour, shaking off excess, then dip it in the egg mixture, pressing lightly to adhere the panko and parmesan mixture.

Place the breaded chicken on a wire rack to prevent sogginess.

Mince garlic, using a technique of smashing to remove the peel, then chop it finely.

Heat a 12-inch cast iron skillet over medium-low heat and add 1/4 cup of olive oil.

Check if the oil is hot enough by adding a toothpick; if it bubbles, it's ready.

Add the breaded chicken to the skillet and cook for 4-5 minutes until browned around the edges.

Remove the chicken and rest it on a cooling rack.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Add a pinch of chili flakes to the garlic and oil mixture.

Add fire-roasted tomatoes to the skillet and crush them using a fish spatula for a uniform sauce.

Add 1 teaspoon of oregano and 1 teaspoon of basil to the sauce and stir to combine.

Increase the heat slightly to bring the sauce to a simmer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens