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A fairly easy and tasty version of Parmesan chicken cooked in a skillet. I use as many no- or low-sodium ingredients as I can, due to my wife's health condition, but it is not necessary to the recipe. This goes well with a warm loaf of your favorite crusty bread, and, surprisingly, mashed potatoes.


Recipe Summary

10 mins
45 mins
55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine bread crumbs and Parmesan cheese in a bowl. Dredge chicken breasts in bread crumb mixture and set aside.

  • Heat oil in a large skillet over medium heat. Cook chicken in the hot skillet until golden brown, 3 to 5 minutes per side.

  • Combine chicken broth, tomato paste, oregano, pepper, garlic powder, and salt in a bowl; mix well. Add mushrooms and olives. Add sauce to the skillet with chicken and cover. Bring to a boil. Reduce heat and cook, covered, until chicken breasts are no longer pink in the centers, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Remove chicken and set aside. Bring sauce to a boil and cook until it is reduced down to desired thickness, 4 to 5 minutes. Spoon sauce over chicken.

Nutrition Facts

295 calories; protein 30.2g; carbohydrates 16.4g; fat 12.5g; cholesterol 70.3mg; sodium 593.3mg. Full Nutrition