Easy Skillet Chicken Parmesan

While I share a lot of slow-cooker recipes on this blog, I also like to feature easy meals that you can put together quickly at the end of the day, because I know not everyone has the time or forethought to put something in the crockpot in the morning. A lot of the time, I just want something simple at dinner that doesn’t involve any planning ahead, and can be made with ingredients I happen to have on hand. I like to keep some cans of Campbell’s soup in my pantry for just such an occasion.

I love meals like this one that I can make almost entirely on my stovetop. This Chicken Parmesan from Cook with Campbell’s is made in a skillet, and then finished off under the broiler (but you can skip this step if you’re in a hurry).

I know this is probably weird coming from a food blogger, but I have to admit that I’m pretty sure I’ve ever made Chicken Parmesan. I guess it’s because the real thing seems too much work, with all that breading and frying. I think I like this version much better. It’s so much simpler, and still very delicious. Simple to Make, Easy to Love, as Campbell’s says.

You can serve this over pasta, polenta, or vegetables. I think I’d like to try it over spaghetti squash (I have a thing for spaghetti squash lately). This particular night, I served it over whole wheat spaghetti. Bennett was really excited when he saw what we were having for dinner. “Chicken on spaghetti??” he exclaimed, as though it was the most ingenious combination of ingredients ever. “I think I’m going to like this dinner!”

And he did. Ayla liked it too, although she’s not a big meat-eater, so she mostly just ate the spaghetti with the sauce. Cole was absent from this meal because he had a stomach-ache, which was too bad because I seemed like a dinner that he’d enjoy.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Recipe from Cook With Campbell's

Ingredients

• 2 tbsp (30 mL) olive oil
• 4 (454 g) skinless, boneless chicken breasts
• 1/4 tsp (1 mL) each salt and freshly ground pepper
• 1 can (284 mL) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup
• 1/2 cup (125 mL) CAMPBELL'S® Ready to Use Chicken Broth
• 1 cup (250 mL) shredded mozzarella cheese (about 6 ounces)
• 1/4 cup (60 mL) grated Parmesan cheese
• 2 tbsp (30 mL) finely chopped fresh parsley

Instructions

1. Preheat broiler to high. Heat olive oil in an ovenproof, large non-stick skillet set over medium-high heat. Season chicken all over with salt and pepper. Cook chicken for 3 to 5 minutes per side or until browned; transfer to a plate.
2. Stir soup and broth into skillet; bring to a simmer. Return chicken back to skillet and cover with sauce. Cook, covered, for 7 to 8 minutes or until chicken is cooked through.
3. Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and golden. Sprinkle with parsley before serving.

Notes

Serve with cooked pasta or over creamy polenta. For a quick weeknight tip, skip the broiler and simply cover the skillet for 2-3 minutes until cheese has melted.

In my last ambassador post for Campbell’s I mentioned that I forgot the lime to go with my Monterey Chicken Fajitas. Well, I did it again. I forgot the parsley this time! I’m seriously missing my brain lately. Luckily, it still tasted amazing without it, just maybe not as pretty. I’ll get it right one of these days!

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

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