Tag Archives: Chicken

Skillet Chicken Parmesan #SundaySupper

Reclaim Sunday Supper! Take the Sunday Supper pledge and make dinnertime a priority in your life. With all the activities and racing around that we all do, it is so hard to actually sit down to enjoy dinner with our families every single night- actually its pretty much impossible sometimes!

But Sunday nights or any ONE night a week, I try to make a family meal, that everyone enjoys, so we can slow down a bit and maybe share some time together at the table to reconnect and maybe, just maybe create some memories over a shared meal.

I like this Skillet Chicken Parmesan, because it tastes a lot like the one that takes hours to make in the oven, but it’s fast, uses one skillet, and is less caloric than the heavier baked chicken parmesan that you have in a restaurant. I also love this because I serve it with pasta for the kiddos and with some sauteed kale for my husband and I who try not to indulge in the pasta too much- we all win here! Serve with some crusty garlic bread for the kids and you are set! Enjoy each other and share some food!

Skillet Chicken Parmesan

Skillet Chicken Parmesan

Ingredients:

1 tsp. basil
1 tsp. oregano
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
4 split and boned chicken breasts (or two whole boneless breasts)
3 8-ounce cans tomato sauce (no sugar, no salt)
1/3 cup parmesan cheese
extra salt and pepper for seasoning the chicken

In a small bowl, combine the basil, oregano, garlic and onion powders, salt and pepper. Mix. Set aside.

Using a serrated or sharp bladed knife slice the chicken in half like this:

Skillet Chicken Parmesan

I know! Raw chicken pic- not appealing, but I want to show you how to slice in half!

You should have 8 slices total. Season with the extra salt and pepper.

Heat a large skillet over medium heat. Add the oil. Saute three chicken pieces at a time, to avoid overcrowding in the pan, about 5 minutes each side, until cooked all the way through. Remove and continue until all the chicken is cooked.

Add the chicken back to the pan, overlapping the pieces. Pour the sauce over the top and sprinkle the spices over it all. Simmer covered for 5 minutes.  Flip the chicken pieces over and sprinkle the cheese all over the top, cover and continue to simmer for another 2-3 minutes until the cheese is melted.

Garnish with some chopped parsley and serve!

This serves 4 servings, of 2 half-cut breasts each person or 8 servings of 1-half cut breast. This recipe is easily doubled (or cut in half) and will serve my family of 6 (2 adults and 4 smaller eaters)!

Skillet Chicken Parmesan

Here’s a printable version:

Skillet Chicken Parmesan

Skillet Chicken Parmesan

This is a great one-pan dinner to serve any night of the week and adapts to suit the diverse tastes of a big family!

Ingredients

  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. olive oil
  • 4 split and boned chicken breasts (or two whole boneless breasts)
  • 3 8-ounce cans tomato sauce (no sugar, no salt)
  • 1/3 cup parmesan cheese
  • extra salt and pepper for seasoning the chicken

Instructions

  1. In a small bowl, combine the basil, oregano, garlic and onion powders, salt and pepper. Mix. Set aside.
  2. Using a serrated or sharp bladed knife slice the chicken in half.
  3. You should have 8 slices total. Season with the extra salt and pepper.
  4. Heat a large skillet over medium heat. Add the oil. Saute three chicken pieces at a time, to avoid overcrowding in the pan, about 5 minutes each side, until cooked all the way through. Remove and continue until all the chicken is cooked.
  5. Add the chicken back to the pan, overlapping the pieces. Pour the sauce over the top and sprinkle the spices over it all. Simmer covered for 5 minutes. Flip the chicken pieces over and sprinkle the cheese all over the top, cover and continue to simmer for another 2-3 minutes until the cheese is melted.
  6. Garnish with some chopped parsley and serve!

Notes

This serves 4 servings, of 2 half-cut breasts each person or 8 servings of 1-half cut breast. This recipe is easily doubled (or cut in half) and will serve my family of 6 (2 adults and 4 smaller eaters)!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://hardlyagoddess.com/skillet-chicken-parmesan-sundaysupper/

Sunday Supper Recipes

Super Sunday Entrees

Sweet Sunday Desserts

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

 

Skillet Chicken Parm

Sharing over at the Weekend Potluck!

Post post was featured over at The Eclectic Barn, for Thursday’s Favorite Things!

Weeknight Chicken Noodle Soup #SoupSwappers

Weeknight Chicken Noodle Soup

This recipe is a love-letter to anyone who wants chicken noodle soup when they’re sick and no one knows how to make it for them….this is your guy! Either you make and freeze it for that “emergency stash” of chicken soup, or your loved one can make this because guess what my friends? This is that easy!

Not just for sick people, this is a great FAST meal! I use 2 canned chicken soup products because, ONE it makes it taste really good and gives it a creaminess that is wonderful, and TWO, this is a busy night meal- not a purist’s recipe night! You busy moms and dads get it!

Weeknight Chicken Noodle Soup

Weeknight Chicken Noodle Soup

What you need:

1 tsp. olive oil
2 carrots, diced small
2 stalks of celery, chopped to small pieces
2 garlic cloves, pressed or minced
1 onion, diced medium
48 ounces (6 cups or about 3 cans) of chicken stock
1 can of condensed cream of mushroom soup- or make homemade
1 can of golden mushroom soup
2 cups of leftover cooked chicken, chopped OR meat from 1 rotisserie chicken

Here’s what to do:

In a large stock pot, add the oil and heat to medium. Add the carrots, celery, garlic and onion. Season with a sprinkle of salt and pepper and cook until the onion is translucent but not browned. Add the chicken stock, 2 cans of soup and leftover chicken. Continue to simmer until heated through, about 20-30 minutes until the carrots are soft. While this is cooking, I boil a pot of water and make the noodles according to the package directions.

To serve, put a pile of noodles in the bowl and top with the soup. Ta Da!

Weeknight Chicken Noodle Soup

**If you are storing this, store the noodles separately so they don’t get mushy in the soup. This freezes super well too, to make it an even easier meal for a busy weeknight!

For more busy weeknight soups, check out the other Saturday Soup Swapper blogger recipes:

Inlinkz code:


Weeknight Chicken Noodle Soup

Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce #SundaySupper

Greek Chicken Gyro meatballsMy new favorite appetizer. Yep. This one is a winner.

Tzatziki is a sauce made from yogurt, garlic, lemon, cucumber and spices. It can get changed up by leaving out the cucumber, like for my Cheese & Sprout samis- yum! Or you can add lots of lemon and use it for a salad dressing. This version is a basic one that you can work with as a dip and go from there- I am a huge fan of Tzatziki sauce in all variations, so finding some way to have it as an appetizer just makes sense.Greek Chicken Gyro meatballs

Gyros are such an awesome sandwich that converts well to an appetizer. The chicken just makes the traditional gyro that much healthier, and I prefer the taste. Adding in feta keeps them soft and adds a lot of flavor. I hope you try this- I know it’s a repeater in my house!

Greek Chicken Gyro Mini Meatballs with Tzatziki Sauce

For the Tzatziki Sauce:

Ingredients:

1 Tbsp. fresh mint, minced
1 tsp. dried dill
1/8 tsp. ground pepper
1/2 tsp. kosher salt
1 Tbsp. lemon juice
2 cloves of garlic, peeled and pressed (or minced)
1 small container full or 2% plain greek yogurt (8oz)
1/2 of a small cucumber, peeled, seeded and finely diced

Directions: Mix all in a bowl and refrigerate until ready to serve.

For the Greek Chicken Gyro Mini Meatballs:

Ingredients:

1 Tbsp. fresh mint, minced
1 tsp. oregano
1 tsp. garlic powder
1/2 tsp. kosher salt
1/3 cup bread crumbs
1 egg
2 ounces crumbled feta
2 Tbsp. minced onion
1 lb. of ground chicken

Directions:

  • Preheat the oven to 350*. Spray a rimmed cookie sheet.
  • In a large bowl, mix the dry ingredients first. Add the egg, feta, onion and chicken and mix thoroughly until combined. Form into tiny meatballs, 1-inch apart on the cookie sheet.
  • Bake in a 350* oven for 18-20 minutes until cooked through. Serve immediately or refrigerate and reheat before serving. Serve with fresh tomatoes and cucumber and the Tzatziki sauce on the side.

Greek Chicken Gyro meatballs

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

Pint-sized Protein

Demi-Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Greek Chicken Gyro meatballs