Chicken Parm Skillet Lasagna

Prep Time 10

Cook Time 25

Servings servings

Calories 546kcal

Ingredients

3/4 pound Chicken breast boneless skinless butterflied
1/2 cup All-purpose flour
2 Eggs beaten
1 cup Seasoned Panko bread crumbs
1/4 cup Canola oil or more if needed
2 cups Marinara sauce see recipe or use store bought sauce
8 oz Lasagna noodles see notes
1/2 cup Ricotta cheese
1 cup Mozzarella cheese preferably pearl mozzarella balls or dice mozzarella into small chunks
2 tsp Parmesan cheese
Fresh parsley garnish

US Customary - Metric

Instructions

Preheat the oven to 350 degrees.
Season the chicken with salt and pepper. Coat the chicken on both sides with flour, then coat with egg, finally coat well with breadcrumbs. Press the crumbs on firm so they stay on.
Heat the oil in a nonstick pan on medium heat. Once hot, cook the chicken on both sides to golden brown and an internal temperature of 160 degrees using a thermometer. Set aside on paper towels to drain excess grease for 5 minutes before slicing.
Add the majority of the sauce to a large frying pan. (Reserve some sauce for finishing). Stir the noodles into the sauce and place in the oven. Bake until the noodles start to become tender. Season the noodles with salt and pepper if needed.
Drop 1/2 teaspoons of ricotta cheese over the noodles. Spread the mozzarella and chicken evenly over top. Bake until the cheese is nicely melted, about 5 to 10 minutes.
Garnish with parmesan and parsley. Top with extra sauce if desired.

Notes

Pro tips: Fresh lasagna sheets will work best for this recipe, cut into about 3 inch long by 2 inch wide strips. If using dried lasagna noodles cook them in boiling water until tender first.

Nutrition