Weeknight Chicken Parmesan | Cook Smarts

Step 1

Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead) Cheese (both types) - Prep as directed. Store separately. (Can be done up to 5 days ahead) Basil - Chiffonade basil.

Step 2

Turn on the oven’s broiler. Bring a large stock pot of salted water to boil. While water is heating up, heat a large oven-safe skillet with cooking oil over medium-high heat. Add chicken tenders and sear on both sides until just cooked through, 5 to 6 minutes total. Season chicken on both sides with some salt and pepper as it cooks. Move skillet off the heat. Spoon marinara sauce over and around chicken. Return to the stockpot of water (which should be boiling by now) and add pasta. Cook pasta according to package directions. About 1 minute before the pasta is finished cooking, add broccoli. In a small bowl, stir together garlic, Parmesan cheese, panko, Italian seasoning, and olive oil. Top chicken and marinara with mozzarella cheese slices and then with seasoned panko. Transfer skillet to oven and broil until cheese is melted and panko is golden, 4 to 5 minutes. (Note: Watch the skillet closely to prevent burning the panko.) Drain pasta and broccoli. Serve chicken and sauce over pasta and broccoli with basil on top. Serve some extra sauce on the side if you like a more saucy pasta. Enjoy!

Step 3

Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead) Cheese (both types) - Prep as directed. Store separately. (Can be done up to 5 days ahead) Basil - Chiffonade basil.

Step 4

Turn on the oven’s broiler. Bring a large stock pot of salted water to boil. While water is heating up, heat a large oven-safe skillet with cooking oil over medium-high heat. Add chicken tenders and sear on both sides until just cooked through, 5 to 6 minutes total. Season chicken on both sides with some salt and pepper as it cooks. Move skillet off the heat. Spoon marinara sauce over and around chicken. Return to the stockpot of water (which should be boiling by now) and add pasta. Cook pasta according to package directions. About 1 minute before the pasta is finished cooking, add broccoli. In a small bowl, stir together garlic, Parmesan cheese, panko, Italian seasoning, and olive oil. Top chicken and marinara with mozzarella cheese slices and then with seasoned panko. Transfer skillet to oven and broil until cheese is melted and panko is golden, 4 to 5 minutes. (Note: Watch the skillet closely to prevent burning the panko.) Drain pasta and broccoli. Serve chicken and sauce over pasta and broccoli with basil on top. Serve some extra sauce on the side if you like a more saucy pasta. Enjoy!

Step 5

Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead) Cheese (both types) - Prep as directed. Store separately. (Can be done up to 5 days ahead) Basil - Chiffonade basil.

Step 6

Turn on the oven’s broiler. Bring a large stock pot of salted water to boil. While water is heating up, heat a large oven-safe skillet with cooking oil over medium-high heat. Add chicken tenders and sear on both sides until just cooked through, 5 to 6 minutes total. Season chicken on both sides with some salt and pepper as it cooks. Move skillet off the heat. Spoon marinara sauce over and around chicken. Return to the stockpot of water (which should be boiling by now) and add pasta. Cook pasta according to package directions. About 1 minute before the pasta is finished cooking, add broccoli. In a small bowl, stir together garlic, Parmesan cheese, panko, Italian seasoning, and olive oil. Top chicken and marinara with mozzarella cheese slices and then with seasoned panko. Transfer skillet to oven and broil until cheese is melted and panko is golden, 4 to 5 minutes. (Note: Watch the skillet closely to prevent burning the panko.) Drain pasta and broccoli. Serve chicken and sauce over pasta and broccoli with basil on top. Serve some extra sauce on the side if you like a more saucy pasta. Enjoy!