3 chicken breasts (about 1.5 lbs), cut into bite-sized pieces
salt and pepper, to taste
1-2 Tablespoons olive oil, plus more for drizzling
1 cup shredded mozzarella cheese
2/3 cup breadcrumbs, such as panko
3-4 Tablespoons grated Parmesan cheese
Preheat the oven to 400. Heat a large (12-inch) skillet over medium-high heat. Add 1-2 Tablespoons of olive oil, just enough to lightly coat the pan. Season the chicken pieces with a generous sprinkle of salt and pepper, then add them to the pan in a single layer. Let the chicken cook without stirring for 2-3 minutes, until the pieces are partly cooked and getting brown on one side. Remove the skillet from the heat and quickly flip the chicken pieces over. Sprinkle with cheeses and breadcrumbs (I had mixed mine in a bowl but I don’t think it really matters), then drizzle the top with olive oil. Bake for about 15 minutes, until the cheese is melty and the topping is nicely browned in spots.
Serve with pasta and marinara sauce!
This recipe is adapted from cheesy squash casserole.
Skillet notes: I made this using a 12-inch cast iron skillet, but any oven-proof skillet should be fine. I also made it in my 10-inch skillet, by browning the chicken in 2 batches (brown half the chicken for 2 minutes and remove to a plate; brown the other half for 2 minutes, then remove skillet from heat, add first batch back in, and then add topping and bake). If you don’t have a skillet that can go in the oven, just brown the chicken first and then put it in a casserole dish (like a 9×13 pan) to top and bake.
I tried just baking the whole dish, putting uncooked chicken directly in a casserole dish with the cheese/breadcrumbs on top, but the chicken juices made the topping softer/less crispy, so I don’t recommend that route for best results.