During this hectic time of year it is important for me to plan easy recipes to fall back on. This simple recipe comes together quickly and is a lower fat alternative to Chicken Parmesan: no frying or breading! This is a one pan meal, which is nice when it comes time to clean up.
I keep the price of this meal low by taking advantage of leftover spaghetti sauce, using homemade croutons (the croutons cost even less if they are made with homemade bread) and leaving out the Parmesan cheese. Gasp! Chicken Parmesan without Parmesan cheese? Absolutely, my kids don't like it, so I save money by using inexpensive mozzarella, which they do like.
- splash of olive oil
- 2 - 3 pounds bl/sl chicken breasts or thighs
- basil, oregano, thyme, garlic powder
- 2 cups leftover spaghetti sauce ( Easy Homemade Spaghetti Sauce)
- 2 cups mozzarella, divided
- 2 -3 cups croutons (how to make croutons)
- Add a splash of olive oil to the bottom of a 13x9 pan. Spread it around with a basting brush. Place chicken in pan. Sprinkle with basil, oregano, thyme, and garlic powder. Flip the chicken and then sprinkle with spices.
- Pour the spaghetti sauce over the chicken.
- Sprinkle one cup of cheese over the spaghetti sauce.
- Layer the croutons over the cheese.
- Sprinkle one cup of cheese over the croutons. Then sprinkle basil, oregano, and thyme over the cheese.
- Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and cook for an additional 1 0 minutes or until chicken is cooked through.
I serve Baked Chicken Parmesan with a Garden Salad.
What are your easy fall back meals?
This post is linked to the Hearth and Soul Hop, Real Food Wednesday, and $5 Dinner Challenge.
Swathi says
December 5, 2011 at 8:43 pmBaked chicken parmesan looks delicious. Last week I made some lasagna with leftover spaghetti sauce. .
Amanda Larson says
December 5, 2011 at 10:31 pmI love chicken parm and this looks so easy and better than fried chicken, thanks!
April @ The 21st Century Housewife says
December 6, 2011 at 12:50 amI really like this recipe. It’s so much quicker and easier than traditional Chicken Parmesan, and it’s in one pan as well. I love the sound of those croutons too – seriously yummy and what a great frugal idea.
Tadka Pasta says
December 6, 2011 at 11:35 amLove having a container of pasta sauce in the fridge, there’s so much one can do with it. And this looks like a quick and delicious idea.
Kristy Lynn @ Gastronomical Sovereignty says
December 6, 2011 at 4:24 pmi love the homemade croutons as well and homemade pasta sauce is always a good idea! 🙂
i made something similar last week but substituted portobello mushrooms for the chicken – if you really want to cut back on costs try subbing out the meat – way cheaper and it’s better for the environment.
Jen says
December 6, 2011 at 11:19 pmThis is a great quick and easy meal. I always need to come up with a way to use up the last of the spaghetti sauce (always have too much). Now I have another way. 🙂
Melynda@Moms Sunday Cafe says
December 12, 2011 at 8:38 pmThis looks great! Love the crouton touch, thanks for sharing with the Hearth and Soul hop. PS where is the parmesan?
Marsha says
August 5, 2012 at 3:31 pmI tried this and it was very good except I used thawed chicken tenders and there was so much liquid in bottom of the pan it diluted the flavor and I had to serve marinara on the side. Will try cooking the chicken first then put on spaghetti sauce and cheese.
Debbie says
October 24, 2012 at 3:02 pmThis was very good, made it tonight. I almost left off the croutons but glad I included them. They made it yummy!
haileys wellness blog says
February 2, 2016 at 3:49 pmlooks scrumptious would love to try this at dinner time