Skillet Chicken Parmesan Lasagna

Do you like chicken parm? How about lasagna? What if I told you this dish delivers BOTH? Yep - layers of tender noodles, zesty marinara sauce, golden brown chicken, and gooey mozzarella - topped with a toasty/crunchy blend of parmesan cheese and bread crumbs. Two amazing entrees, one crazy delicious meal. And in all happens in ONE skillet.

I adore one-skillet meals. And it's not just because it makes cleanup practically non-existent, it's because when everything cooks together, flavors marry, meld and develop. You get layer upon layer of flavor - multiple components - in one bite. More depth, blah, blah, blah. I think you get the point.

About the skillet: Most of this dish is cooked stove-top with a quick visit to the oven at the end to toast the breadcrumbs. If you have an ovenproof skillet, use that. I prefer cast iron for it's double duty perfection. If you don't, you can toast the bread crumbs in a small dry skillet and add sprinkle them over the top just before serving.

Skillet Chicken Parmesan Lasagna

1 tablespoon olive oil
1/2 pound boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and ground black pepper
28-ounce can tomato sauce
1 cup water, plus more if needed
8 ounces lasagna noodles
1 cup shredded mozzarella cheese
2 tablespoons seasoned dry breadcrumbs
2 tablespoons grated parmesan cheese

Preheat the oven to 375 degrees.
Heat the oil in a large (10 to 12-inch), ovenproof skillet over medium-high heat. Add the chicken and cook until browned on all sides. Add the oregano, basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Add the tomato sauce and water and bring to a simmer.
Break the lasagna noodles over the skillet, into about 3 to 4-inch pieces. Press the noodles down into the sauce, and scoop up some of the chicken to weigh the noodles down. Reduce the heat to medium-low and simmer for 15 to 20 minutes, until the noodles are tender, stirring frequently (use tongs to move the noodles around and separate them if necessary). If it seems like you need liquid, add more water, about 1/2 cup at a time.
When the noodles are tender, top everything with the mozzarella cheese, bread crumbs and parmesan. Transfer the skillet to the oven and bake for 5 minutes, just to toast the breadcrumbs (the mozzarella will start to melt as soon as it hits the sauce).

Serves 4