Chicken Parmesan with Artichokes in a Skillet

Votes: 6

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 520, total fat 20 G., saturated fats 7 G., proteins 39 G., carbohydrates 45 G., fiber 7 G., cholesterol 100 mg, sodium 1440 mg, sugar 0 G.

This simpler and quicker, yet equally delicious, take on the traditional Italian-American dish of chicken parmesan features crispy breaded chicken breasts baked in tomato sauce and topped with melted Parmesan cheese. This dish is cooked on the stovetop, eliminating the need for breading and frying. Simply combine shredded grilled chicken with fried artichokes, crushed tomatoes, and breadcrumbs (crushed, toasted focaccia) in a skillet. Then top the whole thing with sliced mozzarella and grated Parmesan cheese and grill for a few minutes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups finely chopped grilled chicken (remove skin)
2 tablespoons extra-virgin olive oil
1 package (280 g) frozen artichoke hearts, thawed
1 clove garlic, chopped
1/4 tsp red pepper flakes
1 can (800 g) of canned peeled San Marzano tomatoes in their own juice, hand-mashed
1/4 cup fresh basil, coarsely chopped, plus extra for serving
4 slices focaccia with rosemary (about 100 gr.)
110 g fresh mozzarella, thinly sliced
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat the oven to broil. Heat the olive oil in a large skillet over medium-high heat. Add the artichokes and cook, stirring, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper. Cook, stirring, until the garlic softens, about 30 seconds.
Add the tomatoes, 1 cup water, 1 teaspoon salt, and a pinch of ground black pepper to the pan. Bring to a boil, then reduce heat and simmer, stirring, until the sauce thickens, about 10 minutes. Add the chicken and basil, season with salt.

Meanwhile, toast the focaccia in a toaster or broiler and let cool slightly. Chop it into coarse breadcrumbs. Sprinkle the focaccia crumbs over the chicken mixture and top with mozzarella and Parmesan.
Transfer the skillet to the oven and broil until the breadcrumbs are golden brown and the cheese is bubbling, 3-5 minutes. Let cool for 5 minutes. Sprinkle with basil.

Categories:

recipe / Pan / Summer dishes / Healthy eating / Healthy dinners / Dinner / Calorie content of prepared meals / Main courses / Casseroles / Bird / Food Network - recipes / Italian cuisine