I probably started making this when I was in middle school. I had gotten a Kid’s Emeril cookbook for Christmas and it had a great chicken parmesan recipe that didn’t require any frying. It’s so easy to make and has become one of my favorite go-to meals when I need some comfort food.
Chicken Parmesan
- 4 Thinly Sliced Chicken Breasts
- Table Blend Seasoning (to taste)
- Smoked Paprika (to taste)
- Italian Seasoning (to taste)
- Salt and Pepper (to taste)
- 30 oz Spaghetti Sauce
- 1 Cup Shredded Mozzarella Cheese
- ½ Cup Grated Parmesan Cheese
- 1 tbsp Olive Oil
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Preheat your cast iron skillet to medium-high heat, using olive oil to coat the bottom.
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Season your chicken with your table blend, paprika, Italian seasoning, and salt and pepper.
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Once your pan is hot, place your chicken in the skillet and cook on the first side for 3-4 minutes. Flip over and cook for 2-3 minutes.
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Add 1-2 scoops of spaghetti sauce over each piece of chicken.
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Add your shredded mozzarella to cover the chicken followed by the grated parmesan cheese. Go as crazy or as light as you want here.
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Place under the broiler for 3-4 minutes, until your cheese is browned. Keep a close eye on this so your cheese doesn’t burn.
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Serve over your favorite pasta, with your remaining sauce. I love this with linguine!
Use your favorite spaghetti sauce with this or try mine! <3
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