Chicken Parmesan Bowls
If you want a cozy dinner that feels a little special but still fits a busy weeknight, these Chicken Parmesan Bowls are such a good fit. They bring together crispy chicken, saucy pasta, and plenty of melty cheese in one satisfying bowl.
Equipment
- 1 Skillet
- 1 Small saucepan or microwave-safe bowl
- 1 bowl for breading station
Ingredients
- 2 boneless skinless chicken breasts or chicken cutlets, sliced thin
- Salt to taste
- Black pepper to taste
- 1 teaspoon garlic powder
- 1 cup Italian-style breadcrumbs
- 2 eggs beaten
- 2 tablespoons olive oil
- 1 ½ cups marinara sauce
- 4 cups cooked pasta rice, or quinoa
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley optional, for serving
Instructions
- Season the chicken with salt, pepper, and garlic powder. Set up a simple breading station with beaten eggs in one bowl and breadcrumbs in another.
- Dip each piece of chicken into the egg, then press it into the breadcrumbs until evenly coated. Make sure the coating is well covered so it cooks up golden and crisp.
- Heat olive oil in a skillet over medium heat. Cook the chicken for a few minutes per side until golden brown and cooked through.
- In a small saucepan or microwave-safe bowl, warm the marinara sauce until hot. This makes everything come together quickly once the chicken is ready.
- Spoon the cooked pasta, rice, or quinoa into bowls. Top with marinara sauce, sliced chicken, mozzarella, and Parmesan cheese.
- If you want the cheese extra melty, place the bowls under the broiler for a minute or two, watching closely. Finish with basil or parsley and serve warm.
Notes
Slice the chicken thin so it cooks evenly and stays tender. Do not overcrowd the skillet, because that can keep the coating from getting crisp.
Store the chicken, sauce, and base separately when possible so the breading stays in better shape. Keep leftovers in airtight containers in the refrigerator for up to 3 days.