I got this great Williams-Sonoma cookbook as a wedding gift and we’ve loved many of the recipes. The Chicken Parm recipe is no exception, and it is about as easy as it gets and the ingredients are things we always have around. I was pressed for time last night and we were both ready to eat ASAP, so I had to act fast.

One Pot Chicken Parmesan

2 large chicken breasts, pounded to 1/2 inch thickness and cut in half

2 T. olive oil

salt and pepper

3 c. chopped fresh spinach or kale

2 c. marinara sauce

1/2 c. shredded mozerella cheese

1/2 c. shredded parmesan

Preheat oven to 400. Heat olive oil on medium-high heat in a large oven-proof skillet (I used my trusty Le Creuset Dutch Oven). Sprinkle salt and pepper on both sides of chicken and cook  4 minutes on each side. Transfer chicken to a plate and add spinach or kale to skillet. Wilt for 1 minute. Place chicken atop wilted greens. Pour marinara evenly over chicken. Top with both cheeses and bake for 20 minutes.