One-Pan Chicken Parmesan Skillet

Close up of a piece of skillet chicken parmesan topped with basil.

5 from 1 vote

One-Pan Chicken Parmesan Skillet

This skillet chicken parmesan brings all the classic parmesan flavors in just one skillet. Breaded chicken, marinara, and mozzarella cheese.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: American, Italian

Servings: servings

Calories: 742kcal

Author: Morgan Peaceman

Equipment

cast iron skillet
tongs
spatula
measuring cups and spoons

Ingredients

4 Chicken Breasts thinly sliced and pounded
½ teaspoon Salt
½ teaspoon Pepper
1 ½ cups Breadcrumbs
2 Eggs
3 tablespoon Olive Oil
2 cups Marinara Sauce
8 slices Fresh Mozzarella Cheese
Fresh basil finely chopped

Instructions

Prep the chicken breasts by filleting into 4 thinly sliced chicken breasts if not already filleted. Use a meat tenderizer to pound the chicken. Sprinkle the chicken with salt and pepper.
Dip the chicken into the eggwash, then directly into the breadcrumbs. Repeat for all chicken until evenly coated. Set aside.
Prepare a large cast iron skillet with olive oil on a medium to medium high heat, then fry the chicken cutlets 2 at a time. Cook on each side for 2-3 minutes or until the sides begin to brown and get golden.
Once all the chicken has been fried, turn the heat off, and drain the olive oil from the skillet. Preheat the oven to 425º. Pour in the marinara sauce, and add the chicken cutlets back in.
Top the chicken with two slices of fresh mozzarella cheese per chicken breast. Add to the oven and cook for 15-20 minutes until the cheese gets melty and bubbly. Remove and top with fresh chopped basil and serve with your favorite pasta.

Notes

Don't overfill the skillet with marinara sauce as it will take away from the flavor of the chicken and drown it.

Use thinly sliced mozzarella cheese so that it melts evenly. When the cheese is fully melted, turn the oven to broil to get the cheese bubbly and golden brown.

In order to make the chicken extra tender and juicy, use a meat tenderizer or mallet to pound the chicken in order to loose up the muscle of the chicken breast.

Nutrition