E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page One-Pan Chicken Parmesan Pasta Lodge Cast Iron | February 28, 2023 This recipe is a classic entree in red-sauce restaurants and cozy kitchens everywhere for very good (and very cheesy) reasons. As our inaugural Recipe of the Month, this version also includes some helpful techniques you can carry into all your cooking—but we promise, this chicken parmesan pasta is as easy to put together as it is easy to enjoy. Get your sauce bubbling and your cutlets sizzling with our take on a one-pan chicken parm meal. Level Intermediate Prep Time 10 minutes Cook Time 45 minutes Serves 4 Cook it With Our 12 Inch Blacklock Skillet Ingredients 1 chicken breast, boneless and skinless 1 teaspoon salt, divided 1 teaspoon pepper, divided ½ cup all-purpose flour 1 egg, beaten 1 cup Panko breadcrumbs ¾ cup grated parmesan cheese, divided ¼ cup olive oil 4 cloves garlic, minced ½ teaspoon red pepper flakes, optional 1 28 oz. can fire roasted tomatoes, crushed 1 teaspoon dried basil 1 teaspoon dried oregano 2 cups Cascatelli pasta, or similar ½ cup shredded mozzarella Fresh basil, garnish Directions Preheat the oven to 350° F. Butterfly the chicken breast by carefully resting your palm across the breast and using a sharp knife to cut through it horizontally, being careful not to cut all the way through; you should be able to open the breast like a book, into a butterfly shape. Sandwich the breast between two pieces of parchment paper and, using a rolling pin, pound the breast to a uniform ¾ inch thickness. Remove from parchment and season all sides with ½ teaspoon each salt and pepper. Add flour to a shallow dish; add beaten egg to another shallow dish; in a third dish, combine breadcrumbs and ½ cup parmesan to create your chicken dredging line. Dredge the chicken in flour, shake off excess; dip in egg wash, shake off excess; dip in Panko and parmesan mixture to coat evenly. Add the olive oil to a 12 inch cast iron skillet; heat over medium-low for 5 minutes. Add breaded chicken breast to the oil and cook for 4-5 minutes per side. Reduce heat as needed to avoid over-browning. The crust should be golden. Once cooked, remove to a wire rack or paper towel-lined plate. To the same skillet, add garlic and red pepper flakes (if using), cooking until fragrant, about 1 minute. Add canned tomatoes, basil, oregano, and remaining salt and pepper; bring to a simmer. Using a wooden spoon or fish spatula, crush tomatoes to desired texture. Reserve ½ cup red sauce. To the skillet, add 1 cup water and stir until incorporated. Add uncooked pasta, stirring until fully coated with sauce. Nestle the breaded chicken on top of the pasta and spoon reserved sauce over the top, leaving the edges unsauced for extra crisp. Top with mozzarella and sprinkle with remaining ¼ cup of parmesan. Bake the skillet for 15-20 minutes; the cheese should be melted and starting to brown lightly. Remove from the oven, garnish with fresh basil and serve. Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page One-Pan Chicken Parmesan Pasta Lodge Cast Iron | February 28, 2023 This recipe is a classic entree in red-sauce restaurants and cozy kitchens everywhere for very good (and very cheesy) reasons. As our inaugural Recipe of the Month, this version also includes some helpful techniques you can carry into all your cooking—but we promise, this chicken parmesan pasta is as easy to put together as it is easy to enjoy. Get your sauce bubbling and your cutlets sizzling with our take on a one-pan chicken parm meal. Level Intermediate Prep Time 10 minutes Cook Time 45 minutes Serves 4 Cook it With Our 12 Inch Blacklock Skillet Ingredients 1 chicken breast, boneless and skinless 1 teaspoon salt, divided 1 teaspoon pepper, divided ½ cup all-purpose flour 1 egg, beaten 1 cup Panko breadcrumbs ¾ cup grated parmesan cheese, divided ¼ cup olive oil 4 cloves garlic, minced ½ teaspoon red pepper flakes, optional 1 28 oz. can fire roasted tomatoes, crushed 1 teaspoon dried basil 1 teaspoon dried oregano 2 cups Cascatelli pasta, or similar ½ cup shredded mozzarella Fresh basil, garnish Directions Preheat the oven to 350° F. Butterfly the chicken breast by carefully resting your palm across the breast and using a sharp knife to cut through it horizontally, being careful not to cut all the way through; you should be able to open the breast like a book, into a butterfly shape. Sandwich the breast between two pieces of parchment paper and, using a rolling pin, pound the breast to a uniform ¾ inch thickness. Remove from parchment and season all sides with ½ teaspoon each salt and pepper. Add flour to a shallow dish; add beaten egg to another shallow dish; in a third dish, combine breadcrumbs and ½ cup parmesan to create your chicken dredging line. Dredge the chicken in flour, shake off excess; dip in egg wash, shake off excess; dip in Panko and parmesan mixture to coat evenly. Add the olive oil to a 12 inch cast iron skillet; heat over medium-low for 5 minutes. Add breaded chicken breast to the oil and cook for 4-5 minutes per side. Reduce heat as needed to avoid over-browning. The crust should be golden. Once cooked, remove to a wire rack or paper towel-lined plate. To the same skillet, add garlic and red pepper flakes (if using), cooking until fragrant, about 1 minute. Add canned tomatoes, basil, oregano, and remaining salt and pepper; bring to a simmer. Using a wooden spoon or fish spatula, crush tomatoes to desired texture. Reserve ½ cup red sauce. To the skillet, add 1 cup water and stir until incorporated. Add uncooked pasta, stirring until fully coated with sauce. Nestle the breaded chicken on top of the pasta and spoon reserved sauce over the top, leaving the edges unsauced for extra crisp. Top with mozzarella and sprinkle with remaining ¼ cup of parmesan. Bake the skillet for 15-20 minutes; the cheese should be melted and starting to brown lightly. Remove from the oven, garnish with fresh basil and serve. Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
