Stovetop Easy Chicken Parmesan with Chicken Thighs
Make easy stovetop chicken parmesan with juicy chicken thighs, Italian seasoning, pasta sauce, and Parmesan. A homestyle dinner made without an oven.
Servings 6
Calories 472kcal
Ingredients
- 6-8 Boneless, skinless chicken thighs
- 1 24 oz. jar of Pasta sauce
- 2 packs of dry Italian dressing mix
- 1 Cup Italian dressing
- 1/2 Cup Shredded Parmesan
- 12 oz. Box of Linguine cooked and drained.
Instructions
- Marinate the chicken thighs in the Italian dressing for at least 30 minutes in the refrigerator. I use a Ziploc bag for this and turn them over at least once.TIP: You can put chicken in marinade in the morning, and it will be ready to cook at dinner time in the evening.
- Drain the marinade from the chicken. Discard the used marinade.
- Toss the chicken with the 2 packs of dry Italian dressing mix to cover well.
- Place the coated chicken onto a hot griddle on the stovetop over medium-high heat. (You can cook the chicken in a skillet if you like) Cook the chicken for about 7-8 minutes per side. Cook time will depend on how thick your chicken thighs are. Use a meat thermometer to determine if they are done. Chicken is done when it reaches 165°.
- While the chicken is cooking, heat the Pasta Sauce in a saucepan. It doesn't need to be boiling. It just needs to be hot when you top the chicken and linguine with it.
- Boil the noodles according to the package directions and then drain.
- Layer each serving dish with noodles, followed by the cooked chicken, and then spoon the sauce on top. Sprinkle with the grated Parmesan cheese.
- Garnish with fresh basil if desired.
- Serve and enjoy!
Nutrition
Serving: 1each | Calories: 472kcal | Carbohydrates: 48g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 113mg | Sodium: 662mg | Potassium: 444mg | Fiber: 2g | Sugar: 6g | Vitamin A: 107IU | Vitamin C: 0.2mg | Calcium: 126mg | Iron: 2mg