When it comes to Italian comfort food, few dishes rival the satisfying flavors of chicken parmesan. Thin, breaded chicken is pan-fried until crisp, topped with bright marinara and plenty of cheese, then baked until the topping is golden and bubbling. This straightforward recipe is easy to follow and yields reliably delicious results.
The key to excellent chicken parmesan is preparation: thinly sliced chicken ensures a crisp coating in every bite and a balanced ratio of breading, sauce, cheese, and tender meat. Follow these steps and tips to make a restaurant-quality skillet chicken parmesan at home.
Ingredient Notes and Substitutions
- Thinly sliced chicken breast: Use thin-cut cutlets or butterfly and pound regular breasts to about 1/2 inch at the thickest point. Thin pieces cook quickly and keep the crust crisp.
- Plain breadcrumbs: Choose unseasoned breadcrumbs and mix in freshly grated Parmesan and chopped parsley for better flavor and texture.
- Parmesan cheese: Grate a block of Parmesan yourself for the freshest, most vibrant flavor.
- Marinara or tomato sauce: A simple, well-made marinara makes a big difference. A gently simmered tomato sauce with whole canned tomatoes, a little butter and onion gives a classic, authentic taste.
- Fresh and shredded mozzarella: Fresh sliced mozzarella melts beautifully and gives the best texture; low-moisture shredded mozzarella can be added for extra gooeyness.
See the recipe card below for full ingredient amounts and additional details.
Step by Step Instructions
Step 1.
Preheat the oven to 350°F. Cut each chicken breast in half lengthwise to create thinner slices.
Step 2.
Place the chicken between plastic wrap and pound with a meat mallet or rolling pin until it measures under 1/2 inch. This tenderizes the meat and ensures even, quick cooking.
Step 3.
On one plate, combine breadcrumbs, 1/2 cup grated Parmesan, and chopped fresh herbs. In a shallow bowl, whisk eggs with 1 teaspoon water. Place flour on a third plate. Dredge each chicken piece in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until thoroughly coated. Set the breaded chicken aside and repeat with the remaining pieces.
Step 4.
Heat about 1/3 cup olive oil in a cast iron or ovenproof skillet over medium-high heat. Cook chicken two pieces at a time until golden and crisp, about 2 minutes per side. Transfer browned chicken to a plate.
Step 5.
Wipe excess oil from the skillet if needed and spread 1/2 cup of marinara over the bottom. Return the chicken to the skillet, arranging the pieces with minimal overlap.
Step 6.
Top the chicken with the remaining sauce and remaining Parmesan. Add slices of fresh mozzarella to each piece and sprinkle with optional shredded mozzarella. Bake uncovered for 20–30 minutes, until the chicken is cooked through and the cheese is melted and golden. Serve immediately with fresh basil and extra grated Parmesan.
Expert Tips
- Use thin chicken: Thin slices give the best texture and let the crust stay crispy while the meat cooks through quickly.
- Mix Parmesan into the breadcrumbs: This adds salt and umami throughout the crust—reserve extra for finishing.
- Sauté in olive oil: Olive oil creates a flavorful, crunchy crust; don’t substitute it if you want the best result.
- Choose a quality marinara: A simple, well-made tomato sauce elevates the dish. If you make your own, simmer gently until the tomatoes break down and the sauce thickens.
More Italian Recipes You’ll Love
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Skillet Lasagna
No Boil Baked Ziti
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Skillet Chicken Parmesan Recipe
Ingredients
- 2 large chicken breasts (or thin cutlets), halved lengthwise and thinned to make 4 slices
- 1 1/2 cups breadcrumbs
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons minced fresh basil
- 2 large eggs, whisked
- 1 teaspoon water (for the egg mixture)
- 1/2 cup all-purpose flour
- 1/3 cup olive oil
- 1 1/2 cups marinara or tomato sauce
- 8 ounce fresh mozzarella ball
- 1 cup low-moisture shredded mozzarella, optional
Instructions
- Preheat the oven to 350°F.
- Cut each chicken breast in half lengthwise to form 4 thin slices. Pound each piece to under 1/2 inch using a meat mallet or rolling pin, covering with plastic wrap to prevent splatter.
- Combine breadcrumbs, 1/2 cup Parmesan, and herbs on a plate. Whisk eggs with 1 teaspoon water in a shallow bowl. Spread flour on a third plate.
- Dredge chicken in flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Repeat for all pieces.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear the chicken two pieces at a time until golden and crispy, about 2 minutes per side. Transfer to a plate.
- Wipe excess oil from the skillet if needed. Spread 1/2 cup tomato sauce across the bottom of the skillet and return all chicken pieces, arranging with minimal overlap.
- Spoon remaining sauce over the chicken, sprinkle with remaining Parmesan, and top each piece with sliced fresh mozzarella and optional shredded mozzarella. Bake uncovered 20–30 minutes, until the chicken is cooked through and the cheese is melted and golden. Serve immediately with fresh basil and extra grated Parmesan.
Notes
Chicken parmesan works best with thin slices. Thicker pieces lose the crisp crust and take longer to cook, which can lead to a chewier result.
Mix grated Parmesan into the breadcrumbs and reserve extra to finish the dish. Generous mozzarella creates the iconic, melty topping.
Sauté the chicken in olive oil for the best flavor and crunch. A good-quality marinara or a simple homemade tomato sauce will elevate the final result.
Nutrition
Calories: 667 kcal
Carbohydrates: 54.5 g
Protein: 47.9 g
Fat: 23.9 g
Saturated Fat: 11 g
Cholesterol: 232 mg
Sodium: 728 mg
Fiber: 5 g
Sugar: 11.3 g
Nutrition information is an approximation.
Additional Info
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