One-Skillet Chicken Parmesan

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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One-Skillet Chicken Parmesan

Craving saucy Italian comfort food? Skip fussy & fancy and opt instead for this fast & easy One-Skillet Chicken Parmesan. That's right, just one skillet is all it takes.

5 min Prep30 min Cook35 min Total
5 min Prep•30 min Cook•35 min Total
4 Servings
One-Skillet Chicken Parmesan
5 min Prep30 min Cook35 min Total
5 min Prep•30 min Cook•35 min Total
4 Servings

Craving saucy Italian comfort food? Skip fussy & fancy and opt instead for this fast & easy One-Skillet Chicken Parmesan. That's right, just one skillet is all it takes.

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Ingredients

  • 1 ¼ pound chicken breasts (cut into 4 pieces and pounded to 1-inch thick) 
  • 1 tablespoon olive oil or avocado oil
  • 2 tablespoon cassava flour (or other gluten-free flour choice)
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • Pinch black pepper
  • 1 (28 ounce) can organic crushed tomatoes (may substitute organic tomato sauce)
  • 1 ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • fresh basil, thinly sliced

Directions

  1. Preheat oven to 375 F.
  2. Combine cassava flour (or other gluten-free flour), salt, garlic powder and pepper in a small bowl. Roll chicken in flour.
  3. Place a large oven-proof skillet over medium-high heat. When the skillet is hot, add oil.
  4. When oil just starts to shimmer add chicken, cooking 4-5 minutes on each side until surface is golden brown and chicken is almost cooked through. Remove chicken to a plate.
  5. To the pan, add crushed tomatoes, basil, thyme, oregano, garlic powder, and onion powder. Return skillet to medium heat and allow the sauce to simmer 8-10 minutes or until sauce starts to thicken. Taste and season with salt and pepper to taste.
  6. Place chicken on top of sauce and spoon a little sauce over each piece of chicken before sprinkling with shredded cheese.
  7. Place pan in the oven and bake 15 minutes or until chicken is fully cooked through.
  8. Sprinkle with fresh basil, if using, just before serving. Serve over your favorite pasta, spaghetti squash or spiralized vegetables.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Preheat oven to 375 F.
  2. Combine cassava flour (or other gluten-free flour), salt, garlic powder and pepper in a small bowl. Roll chicken in flour.
  3. Place a large oven-proof skillet over medium-high heat. When the skillet is hot, add oil.
  4. When oil just starts to shimmer add chicken, cooking 4-5 minutes on each side until surface is golden brown and chicken is almost cooked through. Remove chicken to a plate.
  5. To the pan, add crushed tomatoes, basil, thyme, oregano, garlic powder, and onion powder. Return skillet to medium heat and allow the sauce to simmer 8-10 minutes or until sauce starts to thicken. Taste and season with salt and pepper to taste.
  6. Place chicken on top of sauce and spoon a little sauce over each piece of chicken before sprinkling with shredded cheese.
  7. Place pan in the oven and bake 15 minutes or until chicken is fully cooked through.
  8. Sprinkle with fresh basil, if using, just before serving. Serve over your favorite pasta, spaghetti squash or spiralized vegetables.

© The Real Food Dietitians 2026. All rights reserved.

© The Real Food Dietitians 2026. All rights reserved.