The Frozen Ingredient I Use For Quick Chicken Parmesan

You’ll thank me later for this time-saving secret to the easiest weeknight dinner.

Easy Chicken Parmesan

Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood

If there is one easy dinner we know will always hit the spot for the whole family—it’s chicken parmesan . Having a go-to, quick-fix dinner that you can rely on the pantry and freezer for and is still delicious is an essential for busy weeknights . And chicken parm is just that. Plus, one should always have a jar of Rao’s homemade marinara sauce at the ready, which means you’re already a third of the way to serving up this delicious dressed-up- chicken dish that is full of flavor.

If you didn’t think this classic, Italian-inspired dish could get any easier, well honestly I didn’t either. This chicken parmesan hack will save you prep time on the front end and clean-up time after dinner, plus it spares you from buying a handful of extra ingredients. As it turns out, the freezer aisle holds the key to turning any chicken parmesan recipe into a 3-ingredient dish .

You can skip messing around with the three step flour,egg wash, and breading process to make your own breaded chicken . Instead, head to the frozen section of the grocery store and pick up your favorite brand of frozen pre-breaded chicken cutlets for the quickest, hassle-free weeknight dinner .

marinara sauce and mozzarella cheese on top of chicken cutlets for Chicken Parmesan

Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood

Tips For Making And Serving This Recipe

It’s fool-proof! All you have to do is plop the sauce and cheese on top after baking the breaded cutlets according to packaging directions. It’s essential for the chicken to get nicely browned and crispy to add texture to the dish. Once the chicken is cooked, follow your recipe starting at the assembly step to finish, topping the chicken with a spoonful of marinara (Rao’s obviously), and a few thick slices of fresh mozzarella cheese. Broil until golden brown with melted, bubbly cheese.

You can serve it over spaghetti (or the pasta of your choice) tossed in more red sauce , foregoing the homemade stuff and reaching straight for the from-the-jar goodness. However, in my humble opinion, chicken parm is best enjoyed on its own. Just the chicken please! Plus, a side of broccoli perhaps. It’s the perfect dish to serve a large family and can easily be made in a beloved casserole dish .

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