Super Food In Minutes30 Minutes

One-pan Chicken Parmesan

Name: One-pan Chicken Parmesan
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 500g (1lb 2oz) mini chicken breast fillets; 1 tsp each of dried oregano and dried thyme; 300ml (11⁄4 cups) passata; 350g (12oz) courgette spaghetti; 100g (31⁄2oz) mozzarella cheese, grated; 75g (21⁄2oz) Parmesan cheese, grated; 75g (21⁄2oz) panko breadcrumbs; handful of basil leaves

A speedy twist on an Italian classic. You can find pre- prepared courgette spaghetti in many supermarkets or easily make it yourself with a julienne peeler.

Donal SkehanFrom the series · Super Food In Minutes

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

Preheat the grill to high. Heat the oil in an ovenproof frying pan and fry the chicken over a high heat until browned all over. Add the dried herbs and passata and season well with salt and pepper, then add the courgette spaghetti and warm through until a little softened.

Mix the cheeses with the breadcrumbs and scatter all over the top of the pan. Pop under the grill for 4–5 minutes until golden and bubbling.

Serve scattered with basil leaves.

Cook's notes

Season the chicken with sea salt and black pepper on both sides and let it brown properly over a high heat — that colour builds the flavour the quick cook time otherwise misses.
Use a genuinely ovenproof frying pan so it can go straight from hob to grill — a plastic handle won't survive.
Only warm the courgette spaghetti through rather than cooking it fully — it softens more under the grill and turns watery if overcooked.
Mix the panko through the cheeses before scattering so you get an even, crisp crust rather than bald patches.
Watch it closely under a high grill — 4–5 minutes is enough to go golden and bubbling, and breadcrumbs turn from tan to burnt in seconds.

Serve with A sharply dressed green salad and some warm crusty bread to catch the tomato sauce are all it needs. A glass of light Italian red like Chianti suits the herby tomato.

Make ahead & storage Best fresh while the crumb is crisp. Leftovers keep in the fridge for up to two days; reheat in a hot oven rather than the microwave so the topping crisps up again rather than going soggy.

30 Minutes

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

451kcal

44gprotein

20gcarbs

21gfat

Figures from the show's kitchen.

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