Skillet Parmesan Chicken

A fairly easy and tasty version of Parmesan chicken cooked in a skillet. I use as many no- or low-sodium ingredients as I can, due to my wife's health condition, but it is not necessary to the recipe. This goes well with a warm loaf of your favorite crusty bread, and, surprisingly, mashed potatoes.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 295 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ cup Italian-seasoned bread crumbs
• 1 (2.25 ounce) can sliced black olives (Optional)
• 2 cups no-salt-added chicken broth
• 4 skinless, boneless chicken breasts, trimmed
• 1 (6 ounce) can no-salt-added tomato paste
• 1 (4.5 ounce) can sliced mushrooms (Optional)

Recipe Instructions

Step 1

Combine bread crumbs and Parmesan cheese in a bowl. Dredge chicken breasts in bread crumb mixture and set aside.

Step 2

Heat oil in a large skillet over medium heat. Cook chicken in the hot skillet until golden brown, 3 to 5 minutes per side.

Step 3

Combine chicken broth, tomato paste, oregano, pepper, garlic powder, and salt in a bowl; mix well. Add mushrooms and olives. Add sauce to the skillet with chicken and cover. Bring to a boil. Reduce heat and cook, covered, until chicken breasts are no longer pink in the centers, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 4

Remove chicken and set aside. Bring sauce to a boil and cook until it is reduced down to desired thickness, 4 to 5 minutes. Spoon sauce over chicken.