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.
- 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
Preheat your cast iron skillet to medium-high heat, using olive oil to coat the bottom.
Season your chicken with your table blend, paprika, Italian seasoning, and salt and pepper.
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.
Add 1-2 scoops of spaghetti sauce over each piece of chicken.
Add your shredded mozzarella to cover the chicken followed by the grated parmesan cheese. Go as crazy or as light as you want here.
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.
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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