Campbell's Skillet Chicken Parmesan Recipe - Allrecipes.com
Campbell's Skillet Chicken Parmesan Recipe
  • READY IN 25 mins

Campbell's Skillet Chicken Parmesan

Recipe by  

"Chicken breasts are simmered in traditional pasta sauce, then topped with mozzarella cheese."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • COOK

    25 mins
  • READY IN

    25 mins

Directions

  1. Stir 4 tbsp. Parmesan cheese into pasta sauce.
  2. Spray skillet with cooking spray and heat 1 min. Add chicken and cook until browned. Drain.
  3. Pour pasta sauce over chicken; turn breasts over to coat both sides with sauce. Cover and cook over medium heat 10 min. or until done.
  4. Top with mozzarella cheese and remaining 2 tbsp. Parmesan cheese. Let stand 5 min. or until cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Aug 16, 2008

Fist I'd like to ask how can someone rate this recipe and then say "I haven't tried this recipe yet"??? Is it just me or does this person have it all wrong?Very easy and very good delicious recipe. I did add some things like chopped onion, minced garlic, chopped green bell peppers, fresh ground pepper. mushrooms would be good too but I didn't because of child issues. I also put in extra sauce and served over linguini pasta. I also simmered longer than the 10 minutes requested. I just wanted to make sure the chicken was cooked well. And simmering it like this of course it is very tender no matter how long you cook it.I used chicken thighes instead of breasts because that's all I had on hand! Because I served over pasta I added the mozzarella after it was put over the pasta. Don't forget the garlic or cheese bread and salad. Enjoy! I know we did. Can't wait for feftovers for lunch today.

 
Most Helpful Critical Review
Aug 29, 2008

Chicken Parmesan was okay. I added granulated and garlic salt (just because I love garlic) to chicken while cooking so it can a little bit of flavor. Other than that it was quick and easy.

 

64 Ratings

Aug 03, 2008

easy and turned out great. I used italian bread crumbs on the outside instead of plain chicken and that worked well. I also used more sauce than called for and served the chicken over spaghetti noodles.

 
Mar 16, 2009

Great for a quick and easy meal. I baked my chicken breasts instead of frying them to cut back on the fat.

 
Sep 30, 2008

This was a pretty carefree dish to make... which is just my style when I have realized that I haven't planned dinner and we are pressed for time! Ooops! I pounded the chicken breasts to tenderize and make cooking quicker, then sprinkled Italian seasoning and granulated garlic on either side and let that sit while I heated the pan. I also decided to use a touch of olive oil to brown the chicken rather than cooking spray... I used the jar of sauce I had on hand... and then of course the cheeses. It was very tasty and I will make it again when pressed for time, but not quite like the breaded parm we are accustomed to. Great for a busy night...when you don't want to deal with all the regular steps in standard chicken parm. Good recipe!

 
Aug 25, 2008

I have issues with reviewers on this site-it's no secret. Yes you cannot review a recipe before making it. Rate it as written and either suggest changes or write a different recipe! This recipe is basic and just OK as written but thats what we should rate and review. My family likes this recipe, if I add all kinds of different ingredients they might not.

 
May 05, 2008

I love this recipe! I am a working mom with 2 kids, and I love anything low maintainence that isn't McDonalds. It's a definite must try for busy moms!

 
Dec 04, 2008

I am giving this four stars mainly because it was simple and easy to make. There are better chicken parmesan recipes out there, but this one is pretty good for how few ingredients it has. I took others' suggestions and 1) increased the sauce to about 21 oz. 2) added oregano, garlic, and italian seasoning to the sauce about 12 hours before cooking the dish. I will make this again just because it is so simple.

 

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