Pantry Chicken Parmesan

Pantry Chicken Parmesan

Pantry Chicken Parmesan

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Although I enjoy using all fresh ingredients, sometimes it’s nice to reach in the pantry for an easy weeknight dinner. For this recipe I used everything from our pantry besides the obvious perishables; chicken, eggs, mozzarella and fresh parsley. Read along for the recipe.

Basic Brine

8 Cups of water
4 Tbsp salt
4Tbsp sugar

Method:

Combine ingredients and whisk until dissolved. Submerge chicken, place in refrigerator for at least 2 hours but no more than 6 hours.
 

You can skip this part if you’re short on time. Just know that brining makes for more flavorful meat.

Breaded Chicken

1/2 Cup all purpose flour
2 Eggs, beaten
2 Cups breaded crumbs. (Other alternatives for breaded crumbs is Panko and grounded croutons.)
2 Pounds  boneless and skinless chicken thighs

Three Compartment Breading Method:

In three separate bowls, place your flour, beaten eggs and bread crumbs. Using your left hand, place chicken in flour until completely coated, then into the eggs. Lastly, place the chicken in the bread crumb bowl. Use your right hand to ensure the chicken is covered in breadcrumbs and finish by placing on plate. Repeat this process until every piece of chicken is fully coated. 

 

 If you did not brine your chicken, add a few pinches of salt to each pieces of chicken before baking.

Easy Pantry Marinara Sauce

2 Cans crushed tomatoes
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp red chili flakes
2 tsp salt

Method:

Place in a medium sauce pot and simmer on medium-low for 20 minutes.
 

Spaghetti

Follow directions on the spaghetti box. Make sure you put at least a couple tablespoons of salt in the water. When draining, keep some of the water to add to the marinara sauce in case it thickens up too much. Once the spaghetti is cooked, toss in some olive oil so the noodles do not stick to one another.
 

Once You’re Ready to Start Cooking Dinner:

  1. Turn the oven to 400 degrees.
  2. Start your pot of salted water, this will be used for spaghetti.
  3. Begin breading chicken with the three compartment method.
  4. Bake chicken for 30 minutes.
  5. Once you place chicken in the oven, start simmering the marinara sauce and place spaghetti in the boiling pot of water.
  6. After baking chicken for 30 minutes, top them off with marinara sauce and shredded mozzarella. Bake for an additional 10 minutes.
  7. Plate the noodles, marinara sauce and chicken. Add chopped fresh parsley and enjoy!
 
Shaylyn Huizar Brady

Shaylyn Huizar Brady

Shaylyn Brady was born and raised in Orlando, Florida. When she turned 24, she moved to Seattle, WA, where she found her passion in culinary arts and in life.

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