Kittencal's Easy Skillet Chicken Parmesan Marinara

"This is an easy dish to make and so delicious! use you own favorite marinara sauce for this, Classic Fire Roasted Tomato and Garlic Pasta sauce works well for this ---all amounts may be adjusted to taste, this may also be made using skin on chicken pieces with cooking time increased Fire Roasted Tomato and Garlic Pasta Sauce --- serve with garlic bread and a side salad --- see my recipe#105726"
 
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Ready In:
50mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Season the chicken with salt and pepper.
  • Heat oil in a 12-inch skillet over medium-high heat.
  • Add in the chicken and brown well on both sides (about 10-12 minutes).
  • Stir in the sauce and 4 tablespoons Parmesan cheese; reduce the heat to medium-low, cover and cook until the chicken is cooked through (about 25 minutes).
  • Sprinkle the mozzarella cheese over the top the remaining 2 tablespoons Parmesan cheese; allow to stand until the cheese has melted.
  • Delicious!

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Reviews

  1. This was a bit disappointing. It may be because I used a garlic sauce, but I love the stuff so how can that be a bad thing. Anyway, the cheese did add an interesting taste but the chicken was just plain chicken with jarred sauce over it. Nothing special. Sorry Kitten I usually LOVE all your recipes. This was just ok to me.
     
  2. Very good. I sprinkled the breasts with a bunch of pepper but no salt. We loved this and it was so easy to make.
     
  3. Easy and tasty!
     
  4. I love how fast and easy this was since i already had everything in the fridge! I sauted some mushrooms to go with the marinara and served with a bit of salad. Thank You! :)
     
  5. I had some homemade marinara sauce sitting in my freezer, so I thought to use it up on this dish! I am so glad that I did as my family loved it. I only used 4 large chicken breast, so I cut down on the oil a tad. I served this with brown rice and steamed green beans. I would serve this as a casual meal to company. Kudos, Kitten for another good recipe.
     
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