One-Pot Chicken Parmesan


For the Sauce:
1 can whole tomatoes (14 oz)
½ tsp salt

For the Chicken:
1 c baby spinach
1 ½ pounds chicken breasts
3 Tbsp grated Parmesan cheese
3 Tbsp whole-wheat flour
½ tsp salt
Freshly ground black pepper
½ tsp dried basil
1 Tbsp extra-virgin olive oil
½ ball fresh mozzarella cheese, sliced
½ tsp salt


  1. Preheat oven to 400 degrees F
  2. Make sauce – pulse tomatoes and salt in blender until chunky.
  3. Half large chicken breasts into thin fillets. Pound until ¼ inch thick.
  4. Combine Parmesan cheese, flour, salt, pepper, and basil in a plastic bag. Coat chicken in cheese breading.
  5. Place large skillet over medium heat and add oil. Add chicken to pan. Cook until golden on one side, about 5 min. Turn off heat and turn chicken.
  6. Pour tomato sauce over chicken.
  7. Divide spinach over chicken. Place mozzarella on top. Sprinkle with ¼ tsp salt.
  8. Bake until sauce is bubbling around the edges – about 10-15 min.