ONE-PAN CHICKEN PARMESAN AND VEGGIE SKILLET RECIPE BY TASTY

One-pan Chicken Parmesan and Veggie Skillet Recipe by Tasty image

Provided by Mercedes Sandoval

Categories Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 teaspoon salt, divided
¾ teaspoon ground black pepper, divided
1 large egg
2 tablespoons plain breadcrumbs
2 teaspoons olive oil
1 boneless, skinless chicken breast
½ teaspoon minced garlic, about 1 small clove
¼ teaspoon red pepper flakes
1 ½ cups eggplant, diced, (about half a small eggplant)
1 cup crushed tomato, with juice
1 slice fresh mozzarella cheese
1 tablespoon fresh basil, chopped

Steps:

Preheat oven to 375°F (190˚C).
Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
Coat chicken in flour, then egg, then breadcrumbs.
Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
Bake until cheese is melted, about 12 minutes.
Garnish with chopped basil.
Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 62 grams, Fat 25 grams, Fiber 10 grams, Protein 67 grams, Sugar 16 grams