Heat olive oil in a large oven-safe skillet
over medium-high heat. Add chicken breast
fillets and cook for about 3 to 4 minutes per
side side; until they’re golden brown and
release easily from the pan. Remove chicken
breasts from the pan and set aside.
In the same skillet add onion and cook for 3
minutes. Add garlic and cook for an additional
30 seconds. Add pasta, chicken broth, diced
tomatoes and Italian seasoning. Bring the
mixture to a boil and then reduce the heat to
medium-low. Cover and simmer for 15 minutes,
stirring every 3 to 4 minutes to prevent the
pasta from sticking to the bottom of the pan.
Preheat oven to 400F. Stir in spinach and
return chicken to the skillet. Top the dish
with mozzarella and Parmesan cheeses. Place
dish in the oven and bake for about 10 to 15
minutes or until chicken reaches an internal
temperature of 165F and cheese is melted.
Top dish with some chopped, fresh basil and more
grated Parm. Enjoy.
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