One-Pan Chicken Parmesan

A speedy twist on an Italian classic. You can find pre-prepared zucchini spaghetti in many supermarkets or easily make it yourself with a julienne peeler.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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2 tablespoons olive oil

500 grams (1 pound 2 ounces) mini chicken breast fillets

1 teaspoon each of dried oregano and dried thyme

300 milliliters (1 1/4 cups) passata

350 grams (12 ounces) zucchini spaghetti

100 grams (3 1/2 ounces) mozzarella cheese, grated

75 grams (2 1/2 ounces) Parmesan cheese, grated

75 grams (2 1/2 ounces) panko breadcrumbs

Handful of basil leaves


Special equipment:
Ovenproof frying pan
  1. Preheat the broiler to high. Heat the oil in an ovenproof frying pan and fry the chicken over a high heat until browned all over. Add the dried herbs and passata and season well with salt and pepper, then add the zucchini spaghetti and warm through until a little softened.
  2. Mix the cheeses with the breadcrumbs and scatter all over the top of the pan. Pop under the broiler for 4 to 5 minutes until golden and bubbling.
  3. Serve scattered with basil leaves. 
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