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20-Minute Spinach Chicken Parm

Adding spinach to this tried-and-true recipe is a no-brainer. Lightly breaded chicken breasts on top of spinach and covered with your favorite marinara with melted mozzarella makes for a flavorful and quick dinner.
  • Servings: 4
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 large egg
  • 1 cup panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • 4 boneless skinless chicken breasts
  • Salt and pepper
  • 4 tablespoons olive oil 1½ cups marinara sauce 2 cups baby spinach
  • 4 ounces fresh mozzarella cheese, cut into 4 slices

Directions

  1. In a shallow dish, whisk the egg with 2 tablespoons water.
  2. Combine the panko and Parmesan cheese in a small bowl.
  3. Lightly season the chicken with salt and pepper and place into the dish with the egg mixture. Turn to coat evenly.
  4. Coat the chicken with the panko mixture, pressing gently to adhere.
  5. Heat 2 tablespoons of the olive oil in a large, oven-safe skillet over medium-high heat.
  6. Add 2 chicken pieces to the pan and cook for 3 to 4 minutes on each side until golden brown and cooked through. Wipe the pan clean and repeat with the remaining oil and chicken.
  7. Remove the chicken from the skillet and pour half of the pasta sauce into the bottom of the skillet.
  8. Place the baby spinach in 4 piles around the pan. Gently lay one piece of chicken on top of each pile.
  9. Evenly top each piece of chicken with the remaining sauce and mozzarella slices.
  10. Heat under the broiler for 2 to 4 minutes until the cheese just melts and begins to brown.
  11. Serve immediately.
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