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Stove Top Chicken Parm

You can make Chicken Parm without constructing an intricate breading station.  Weeknight dinners need not be messy, you don’t have time. Let us show you how to bust out this Italian classic with minimal mess.

Just under 15 minutes
2 Hot-tips
You need a flour bowl, a bowl for milk and egg wash, another bowl for breadcrumbs, a casserole dish able to withstand melty cheese cemented to it’s edges after a lengthy bake time...stop! We’re tired just thinking about it. No, you do not need these things to get a delicious Chicken Parm and Pasta dinner on your table, and in fifteen minutes or less to boot. We’ve tossed angel hair pasta with an aromatic herb sauce, used one pan to prepare cheesy chicken that mingles with it’s tangy tomato sauce counterpart, and you’re done. Cena deliziosa!


2 cutlets, pounded thin
parmesan cheese
about 3/4 cup, freshly grated
3 cloves
chili flakes
a pinch
canned tomatoes
about 2 cups, San Marzano or cherry tomatoes
angel hair pasta
about 8 ounces(about 1/2 box)
mozzarella cheese(use the ball, not the shred)
1 ball, about 3-4 ounces
fresh basil
about 4 stems and a handful of leaves
one bunch, using leaves and stems


soy oil

totally optional

dried oregano
lemon juice or zest
just a hint


Kick off the chicken
Place a large, non-stick pan over high heat and drizzle with olive oil. To one side of the chicken, add salt, pepper, and grate parm to cover. Add the chicken, seasoned side down, to the pan. Now season the top side with salt, pepper, and grated parm. While you’re at the stove, place a small pan of heavily salted water on high heat and bring to a boil for your pasta.
Get saucy
Give your chicken a quick flip in the pan, it only needs about 3 minutes on that first side. Grab your cloves of garlic and thinly slice into coins. Add garlic coins and chilli flakes to the chicken pan and cook 1 minute. Add the tomatoes to the pan, salt them, and stir to combine. If you have oregano, you can add that now as well.
Pasta time
Your water should be boiling by now, add the pasta and cook until al dente.
Finish the chicken
Chop your mozzarella ball into thick slices, it’s ok if they’re imperfect. Top each chicken with several slices of mozzarella. Save the mozzarella ball water! Grab the basil stems, smash them with the side of your knife to break them down, and add them to the chicken pan. Place a lid on chicken to melt cheese and finish the sauce.
Get herby
Flip your parsley upside down and strip off the leaves. Chop the parsley stems nice and fine. Roughly chop the parsley and basil leaves, don’t overchop, we want it rustic. Add the fresh herbs to a bowl, drizzle with olive oil, and season with salt and pepper. Pull your pasta out of the water and add it to the bowl, incorporating a bit of pasta water into the bowl as well. If you have it, you can add a hint of lemon juice or lemon zest to the bowl at this time. Give this a good toss to combine your herbs and pasta.
Plate it up!
Heap a pile of herby pasta to your plate. Place a melty chicken cutlet on top of the pasta. Top with several spoonfuls of tomato sauce. Grate a bit more parm on top and garnish with torn basil.
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