This post is sponsored by Wolf Gourmet who gifted me with a set of their pots and pans to try out. I used them to make a simple skillet chicken parmesan which is an easy weeknight dinner idea!
If you were to poke around my kitchen cabinets, you would find a ragtag bunch of pots and pans. All shapes and sizes, some non-stick, some made of stainless steel, and some with copper outsides. Some with glass lids, metal lids, or lids that have gone missing over the years. I use most of them all the time and they’ve got the battle scars to prove it.
So when Wolf Gourmet asked if I would review their 10-piece cookware set I was happy to do so – as someone who’s owned several different cookware sets over the years I figured I’d have something to say.
What Comes In the Box
3.5-quart saute pan with lid
11.5-inch skillet
8.5-inch skillet
6-quart round Dutch oven with lid
3-quart saucepan with lid
2-quart saucier with lid
What’s Great
Out of the box, I was impressed. The pots and pans have a nice weighty-ness to them without being cumbersome. You can tell just by holding them that they are well constructed of quality materials. The handles are sturdy, the lids fit perfectly, and holding the largest skillet in my hand just felt right.
I gave them a test run in the kitchen and, as someone who likes to move pans on and off burners or to and from the oven, I had no problem lifting and shifting them around. They’re oven safe up to 500 degrees, so finishing off a dish under the broiler, like this skillet chicken parmesan, is no problem.
I like the beveled sides because they prevent sticking and burning. There’s nothing worse than a burnt pan that requires hours of soaking and scrubbing to get clean.
The 7-ply construction means all the stuff inside (layers of aluminum and stainless steel) promotes even cooking temperature, which makes cooking a whole lot easier and predictable.
Some Things to Consider
The set doesn’t come with a stock pot, but the Dutch oven piece is large enough to handle decent sized batches of soups, stews, chili, and sauces. I used it to boil the pasta for the chicken parmesan and it was plenty big enough for four servings.
This set is definitely an investment, but its durability and construction means it should last many years. The set comes with a limited lifetime warranty, so be sure to check out more details on the Wolf Gourmet and Bloomingdales websites.
More Easy Dinner Ideas
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Easy Skillet Chicken Parmesan
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Easy chicken parmesan made on the stove top in one skillet.
Ingredients
- 8 ounces penne
- 2 tablespoons of flour, seasoned with 1/4 teaspoon of salt and 1/4 teaspoon of pepper
- 1 egg
- 3 tablespoons store-bought breadcrumbs
- 3 tablespoons panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 thin sliced boneless skinless chicken breasts, seasoned on both sides with salt and pepper (see note)
- 1/2 cup store-bought jarred tomato sauce (I used Rao’s)
- 4 ounces thinly sliced fresh mozzarella cheese
- 1 teaspoon chopped parsley (for garnish)
Instructions
- Bring a pot of water to a boil over high heat. Cook the penne according to package directions.
- First, set up the breading station for the chicken breasts. Place the seasoned flour in one shallow dish, combine the bread crumbs, parmesan cheese, Italian seasoning, and panko in another shallow dish, and lightly beat the egg with a fork in a third shallow dish.
- Lightly coat each chicken breast with the flour, then dunk it in the beaten egg (let any excess egg drip off), and then coat it in the bread crumb and panko. Repeat with each chicken breast.
- In a large skillet (I used a 11 1/2 inch one), heat the butter and olive oil over medium heat. Place the chicken breasts in the skillet in one layer and cook for several minutes on each side until cooked through.
- Top each chicken breast with tomato sauce and cheese slices. Turn the oven on broil and transfer the skillet to the oven. Let it sit under the broiler for a few minutes until the cheese has melted and starts to bubble.
- Serve the chicken parmesan over the penne and garnish with parsley.
Notes
I bought pre-sliced chicken breasts, but if you can’t find them buy regular boneless skinless chicken breasts and slice them horizontally in half. You want them about 1/4 inch thick, so pound them out thin with a mallet or rolling pin, if needed.
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 600
- Sugar: 4.2g
- Fat: 20.2g
- Carbohydrates: 56.8g
- Fiber: 3.2g
- Protein: 45g
Keywords: skillet chicken parmesan, easy chicken parmesan recipe
THIS GIVE AWAY IS NOW CLOSED.
Wolf Gourmet is giving away one 3.5 quart saute pan to a Girl Gone Gourmet reader!
To enter, let me know in the comments what recipe you would make if you’re the winner! Contest closes at 11:59 PM EST Tuesday, April 5th, 2016. One entry per person, please! Comments are moderated, so don’t worry if it doesn’t publish right away, but please be aware that duplicate comments will be deleted.
Giveaway terms & conditions: Open to anyone 18 years or older in the 50 United States with a valid US mailing address (no PO boxes). The winner will be randomly selected (via random number generator) on April 9th, 2016 and notified via email, so please be sure to include a valid email address. The winner will have 24 hours to respond and confirm their shipping address otherwise, a new winner will be randomly selected.
Disclosure: I received a complimentary cookware set from Wolf Gourmet for review purposes. All opinions in this post are 100% mine.
Heather says
Wow, it’s been ages since we’ve made chicken parm. Usually we gravitate toward chicken thighs and legs, so I’d love to give your recipe a go swapping in garden fresh eggplant for the chicken. Thanks, and cheers!
April says
I love the eggplant idea – so perfect for summer 🙂
Cat Tansey says
Hi April,
I made the easy skillet chicken parm for my parents the other night and oh baby, did they love it. Your recipes aren’t only thing I’m drooling over – your photographs are fantastic as well and remind me of the likes of Bon Appetite and Food & Wine mag. Keep up the great work!
Cat
April says
Thanks so much for the nice comment, Cat – so glad you enjoyed the recipe! 🙂
Holly says
I’d make cacio e pepe…or at least try 😉
Cindy A. says
I would make your Tortellini with Sausage and Zucchini. Thank you so much for the giveaway!
Cheryl Larimer says
I would make beef stroganoff. It is my go to recipe and a dish I can make gluten free if we have company with special needs.
Sharon says
What a beautiful pan! I would make chicken and andouille sausage jambalaya.
Kristen says
I try out a skillet version of brick chicken with Brussels sprouts hash.
Frances says
I would make a beautiful bolognese sauce to go on some fresh pappardelle!!
Erika Chilton says
I would make my husband’s version of Heavenly Beef.
Susan Christy says
I’d make brunch if I had this great saute pan.
April says
Sounds like a great idea, Susan 🙂
Janine Cole says
I may possibly modify your chicken Parmesan recipe a bit and try eggplant Parmesan ! Since I am italian I am so enjoying all your pasta recipes. Great recipes and wonderful for weekday family meals.
April says
I love the idea of eggplant parm – thanks so much for commenting 🙂
Jeffrey says
My oldest son loves Chicken Parmesan, he always requests it on his birthday. Whenever I make it he sings out the words from the Peyton Manning commercial…”Chicken Parm you taste so GOOD”. Another dish that’s popular in my house that I would make is homemade macaroni and cheese.
April says
Love it, Jeff! Both of those dishes sounds so good 🙂
Lisa says
I would make your dinner roll recipe to go with the Chicken Parm
April says
That sounds great, Lisa!
Brenda says
The perfect pan to make my clam linguini in! Thanks for the chance!
April says
You’re welcome, Brenda!