This vegetarian spin on the Italian American favorite chicken Parmesan starts with creamy cannellini beans simmered in a homemade tomato sauce. The hearty beans are topped with a generous sprinkle of mozzarella and Parmesan breadcrumbs, giving you the flavor and gooey-crispy texture that chicken Parm is famous for. The recipe comes together entirely in one skillet, making for easy prep and cleanup.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup plus 3 tablespoons olive oil
- 1/2 small yellow onion, finely diced (about 1/2 cup)
- 6 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- One 28-ounce can whole peeled tomatoes, crushed by hand
- 1 cup panko breadcrumbs
- 1/3 cup plus 1/4 cup grated Parmesan
- Two 15.5-ounce cans cannellini beans, drained and rinsed
- 1 1/2 cups shredded mozzarella (about 6 ounces)
- Fresh basil leaves, thinly sliced, for garnish
Instructions
- Preheat the oven to 450 degrees F.
- Heat 1/4 cup of the oil in a large ovenproof skillet over medium heat. Add the onion, garlic, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the oregano and red pepper flakes and cook until fragrant, about 1 minute. Add the tomatoes and all their juices and stir to combine. Bring to a gently simmer and cook, stirring occasionally, until the tomatoes soften and the sauce has thickened slightly, 6 to 8 minutes.
- Meanwhile, stir the breadcrumbs, 1/3 cup Parmesan, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and several grinds of black pepper together in a medium bowl until well combined. Set aside.
- Stir the beans and remaining 1/4 cup Parmesan into the tomato sauce until evenly combined. Cook until the beans are warmed through and softened slightly, about 2 minutes. Taste and adjust the seasoning with salt and pepper. Top evenly with the mozzarella, sprinkling it all the way to edges of the skillet. Sprinkle evenly with the Parmesan breadcrumbs.
- Transfer the skillet to the oven and bake until the cheese melts and the breadcrumbs are golden brown, about 15 minutes. Let cool for 5 minutes, then garnish with fresh basil and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 515 |
| Total Fat | 27 g |
| Saturated Fat | 8 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 10 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 32 mg |
| Sodium | 974 mg |
| Serving Size | 1 of 6 servings |
| Calories | 515 |
| Total Fat | 27 g |
| Saturated Fat | 8 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 10 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 32 mg |
| Sodium | 974 mg |
Reviews
This was an excellent vegetarian dish. It is easy to make and a hit especially if you want to prepare a meal for a vegetarian (my wife). I am not. The only change is that I used a can of stewed tomatoes because that’s what I had. I didn’t change anything.
I just wish that the nutritional data was shown.
Thank you Amanda! This is a winner!
I just wish that the nutritional data was shown.
Thank you Amanda! This is a winner!
Tried this for a midweek dinner and was amazed how well it came together. You can definitely close your eyes and get a warm ‘chicken parm’ taste from this simple recipe. We loved it! Thank you Food Network for another great recipe.