One Pan Chicken Parmesan and Veggie Skillet

Preheat oven to 375°F (190˚C).

Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.

Coat chicken in flour, then egg, then breadcrumbs.

Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.

Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.

Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.

Bake until cheese is melted, about 12 minutes.

Garnish with chopped basil.

Enjoy!