One pan chicken parmesan

By Donal Skehan
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  • 2 tablespoons olive oil
  • 500 grams (1lb 2oz) mini chicken breast fillets
  • 1 teaspoon each of dried oregano and dried thyme
  • 300 millilitres (1 1/4 cups) passata
  • 350 grams (12 oz) courgette spaghetti
  • 100 grams (3 1/2 oz) mozzarella cheese, grated
  • 75 grams (2 1/2 oz) Parmesan cheese, grated
  • 75 grams (2 1/2 oz) panko breadcrumbs
  • Handful of basil leaves


1. Preheat the grill 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 courgette  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 grill for 4–5 minutes until golden and bubbling.

3. Serve scattered with basil leaves.

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