We first made this recipe when we were cooking for two, and we were won over by how easy and flavorful it is. We adapted it from Giada’s Chicken Parmesan, and we pair it with an adaptation of Marcella Hazan’s tomato sauce, Easy and Quick Marinara Sauce.
Naked Chicken Parm
Herb-forward chicken parmesan without breading
Servings: 4 people
Ingredients
- 1 lb chicken thighs boneless skinless
- 3 tbsp olive oil
- 3 tbsp Italian herbs dried
- salt and freshly ground pepper
- 2 cups easy & quick marinara sauce (see previous recipe)
- 1 package fresh mozzarella sliced
- 1/4 cup parmesan cheese grated
Instructions
- Preheat oven to 350°. Rinse and pat dry chicken thighs. Combine olive oil, herbs, and salt and pepper. Let stand for at least 5 minutes to bloom. Toss chicken with herb mixture and coat evenly.
- In a shallow, oven-safe saucepan, brown the chicken in batches and set aside. Deglaze with marinara, then add chicken back in and coat evenly with the sauce. Sprinkle parmesan over everything.
- Bake chicken until almost cooked through, about 15 minutes. Top with mozzarella cheese and bake another 5-10 minutes, until cheese is melted and chicken is cooked through. Serve with pasta.