For an easy side dish, cook egg noodles or another pasta shape until al dente (tender but firm to the bite), according to the package instructions. Toss the pasta with a little butter and chopped fresh flat-leaf parsley.
Prep Time
15 minutes
Cook Time
28 minutes
Servings
4
Ingredients
4 boneless, skinless chicken breast halves, about 1 1/2 lb. total
Salt and freshly ground pepper, to taste
2 Tbs. olive oil
1 bunch kale, leaves stripped from stems and torn into large pieces
2 cups marinara sauce, homemade or purchased, warmed
8 slices fresh mozzarella cheese, each 1/4 inch thick
1/2 cup grated Parmigiano-Reggiano cheese
Directions
Brown the chicken
Preheat an oven to 400ºF.
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
Bake the chicken
Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
Rated 5 out of
5 by
edub from
Always a hitI have made this recipe numerous times over the years and I keep coming back to it because everyone in the family loves it. It's very easy to make ahead, too and then pop in the oven for dinner to be ready at the perfect time. It's not necessary, but I will hit the chicken with egg, flour, solt and pepper before frying in the pan. You cam also add a little oil, lemon, salt and pepper to the kale before you roast it.
Date published: 2025-01-06
Rated 5 out of
5 by
Julia B from
An easy meal for the whole familyI made this recipe exactly as instructed only adding a little bit of Italian seasoning before browning the chicken. I used Roa's marinara. The chicken was so tender and my entire family went on and on about how good it was. I will definitely make it regularly.
Date published: 2021-10-27
Rated 5 out of
5 by
Poncho from
Great Recipe!We loved this recipe. Very easy to make for a mid-week family meal. I took the advice from the "caseyjeanne" review and added proscutto...that was a great idea! Easy and delicious.
Date published: 2014-02-25
Rated 4 out of
5 by
kmv5810 from
quick and healthy chicken parmesangreat quick recipe. we enjoyed this dish with lemony orzo.
Date published: 2014-01-09
Rated 5 out of
5 by
cheffette from
Delicious, quick mealGreat flavor and the chicken stays moist. I'm GF and,put this over garlic buttered quinoa/corn noodles with fresh parsley.
Date published: 2013-10-29
Rated 5 out of
5 by
Lisa49 from
Perfect Make Ahead DinnerThis is a great week night meal. I brown the chicken and assemble the dish the night before I plan to serve it. When we get home from work I can pop it in the oven and get it to the table in under 30 minutes. I also recommend a spicy marinara sauce. Very tasty.
