skillet chicken parmesan

prep: 25 MINUTES | cook: 20 MINUTES | total: 45 MINUTES | serves 4

Chicken Parmesan is a classic that’s surprisingly easy to make at home and also happens to be one of Josh’s favorite meals. His secret to a great restaurant-quality chicken Parm is cooking it in a skillet on the stove first so the chicken gets nice and golden brown, then finishing it off in the oven so the cheese gets nice and bubbly. Plus, you get the extra wow-factor of serving it right from the skillet. Josh usually enjoys this over spaghetti, but it’s also great with zucchini noodles or spaghetti squash. And when we have company, we whip up a batch of our Caprese Garlic Bread (here) for a full-on Italian feast. It always gets rave reviews!

2 boneless, skinless chicken breasts, halved horizontally

Kosher salt and freshly ground black pepper

3 large eggs

1 cup all-purpose flour

2 cups panko bread crumbs

1 cup grated Parmesan cheese

2 tablespoons finely chopped fresh basil, plus more for garnish

Grated zest of 1 lemon

½ teaspoon garlic powder

¼ teaspoon onion powder

3 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 cups Roasted Tomato Sauce (recipe follows), Classic Marinara Sauce (here), or your favorite store-bought sauce (see Note)

8 ounces fresh mozzarella, sliced into 4 pieces

Spaghetti, zucchini noodles, or spaghetti squash, for serving (optional)

1 Preheat the oven to 350°F.

2 Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet until ¼ inch thick. Season with salt and pepper on both sides. Set the cutlets aside.

3 Beat the eggs with 1 tablespoon water in a shallow dish. Place the flour in a second shallow dish. In a third shallow dish, combine the panko, ¾ cup of the Parmesan, the basil, lemon zest, garlic powder, and onion powder.

4 Dip the chicken cutlets first into the flour, then into the egg mixture, and finally into the panko mixture, pressing to ensure the crumbs adhere.

5 Heat the olive oil and butter in a large ovenproof skillet over medium-high heat. Add the chicken cutlets and cook until golden brown, about 3 minutes per side. Remove the chicken, wipe out the skillet, then return the chicken to the pan. Spoon the sauce over the cutlets, sprinkle with the remaining ¼ cup Parmesan, and cover each with 1 slice of mozzarella.

6 Transfer the skillet to the oven and bake for 10 to 15 minutes, until the chicken is cooked through (a meat thermometer registers an internal temperature of 165°F) and the cheese has melted. Serve warm with pasta, zucchini noodles, or spaghetti squash, if desired.

Roasted Tomato Sauce

prep: 10 MINUTES

cook: 55 MINUTES

total: 1 HOUR 5 MINUTES

makes 3½ TO 4 CUPS

This is our favorite summer sauce, when tomatoes and fresh herbs are basically taking over the garden and we have more than we know what to do with. Roasting the tomatoes brings out their deep, sweet flavor and makes it seem like you spent hours babysitting the pot on the stove—not the case! I particularly love making several batches and freezing them for the winter when I crave the fresh taste of summer. Just be sure to use the best, ripest tomatoes in order to get the most delicious flavor.

3 pounds ripe Roma tomatoes, halved and cored

10 medium garlic cloves, peeled

¼ cup extra-virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon fresh oregano leaves

1 tablespoon fresh thyme leaves

Kosher salt and freshly ground black pepper

1 Preheat the oven to 400°F.

2 Arrange the tomatoes cut side up in a 9 × 13-inch pan. Add the garlic cloves, oil, vinegar, oregano, thyme, 1½ teaspoons salt, and 1 teaspoon pepper and toss to combine. Roast for 25 minutes. Stir the tomato mixture, return the pan to the oven, and roast for an additional 30 minutes, until the tomatoes are caramelized and some of the liquid has evaporated. Allow the tomatoes to cool slightly.

3 Puree the tomatoes and garlic in a blender until the sauce reaches your desired consistency (we like ours smooth, but go with chunky if that’s what you prefer!). Season with more salt and pepper, if necessary. Store the sauce in the fridge for up to 1 week or the freezer for up to 2 months.

NOTE: Yes, the recipe calls for 10 cloves of garlic, but don’t be scared. It gives the sauce really great, complex flavor but isn’t overpowering. I promise!

NOTE: You have a few options when it comes to the sauce: I especially love using our Roasted Tomato Sauce because of its deep, rich flavor, but our Classic Marinara Sauce is super delicious when you’re short on time. And of course, you could always use your favorite jarred sauce! If you already have a homemade sauce on hand or go for the store-bought, prepping the Chicken Parm takes barely any time.

He Said, She Said: The Perfect Stay-In Date Night

Josh and I always make sure to include a date night in our entertaining rotation. A lot of people forget that taking the time to make something special for themselves is just as important and fun as having people over. At the end of a long day, we usually don’t feel like doing much more than putting on our comfiest pj’s (for me that’s always one of Josh’s soft hooded sweatshirts—what’s his is mine, right?), making one of our favorite meals, cozying up on the sofa for a movie, and finishing off the night with a homemade dessert.

HIS

The Menu: Huevos Rancheros (here). Breakfast for dinner is my favorite.

The Movie: Action adventure or comedy. Maria usually falls asleep 10 minutes into the movie, but she always—without fail—manages to wake up just in time for dessert.

The Special Treat: Our Favorite Chocolate Chip Cookies (here) with a glass of cold milk. I always pour an extra-tall glass because I know Maria will end up dunking her cookies in my milk too!

HERS

The Menu: A cheese board or crudité platter (here). Snacks for dinner are my favorite—I love adulting!

The Movie: Drama or romantic comedy. I love watching movies over and over again, but Josh always wants something new. I don’t know why he doesn’t want to watch Pretty Woman for the hundredth time…

The Special Treat: Deep-Dish Brownie Cookies (here) served warm out of the oven with vanilla ice cream. It’s better than any dessert you could get at a restaurant, plus you get to eat it in your pj’s.