It's easy, it's cheesy, and it's DELICIOUS! This is what I make when I want chicken parm but don't feel like making chicken parm. No breading, no frying, just a sheet pan, a skillet, and a whole lot of melty cheese.
Ingredients:
- Zucchini, squash, red onion, and mushrooms, chopped (or use your favorite veggies)
- Italian dressing
- Salt
- Garlic powder
- 1.5 lbs chicken thighs (or your favorite cut)
- Paprika
- Dried Italian seasoning
- olive oil, for the skillet
- 1 cup marinara sauce (you can use your favorite jar!)
- Fresh mozzarella, sliced
- Grated Parmesan, for topping
- Red pepper flakes, optional
Directions:
1. Preheat oven to 425 degrees.
2. Toss chopped veggies in a bowl with the Italian dressing, salt, and garlic powder until fully coated.
3. Spread veggies in a flat layer on a cookie sheet and roast for about 25 minutes, until a little more than halfway done.
4. While veggies roast, pat chicken very dry on both sides. Season both sides generously with salt, garlic powder, paprika, and Italian seasoning.
5. Heat a lightly oiled skillet and sear chicken undisturbed for 3 to 4 minutes per side.
6. Pull veggies from the oven, place chicken on top, and top chicken with marinara, mozzarella slices, and a sprinkle of dried Italian seasoning.
7. Return to the 425 degree oven for about 15-20 minutes (time depends on chicken thickness), then finish under a low broiler until golden and bubbly - make sure to watch it!
8. Plate, top with grated Parmesan and red pepper flakes if using, and enjoy!
I love this recipe because it really cuts down on the usual prep time of chicken parmesan. The key is roasting the veggies first with Italian dressing, which infuses them with amazing flavor and gives a nice caramelization that pairs perfectly with the melty mozzarella on the chicken. Using chicken thighs keeps the meat juicy and tender even after searing and baking. One tip I found helpful is to pat the chicken very dry before seasoning to ensure a good sear in the skillet, which locks in moisture. You can customize the veggies too—I've tried adding bell peppers or cherry tomatoes for an extra burst of color and taste. I also appreciate that you can use any good-quality jarred marinara sauce to save time without compromising flavor. Finishing the dish under the broiler makes the cheese golden and bubbly, giving that perfect melty texture reminiscent of classic chicken parm. If you like a little heat, sprinkling red pepper flakes on top adds a nice kick. Overall, this recipe is a lifesaver when I crave chicken parm but want to skip the mess and wait time of breading and frying. It’s a fantastic, easy meal that tastes indulgent but requires minimal effort—ideal for busy weeknights or casual dinners with friends and family.
