Chicken/ Quick and Easy

Skillet Chicken Parmesan

This skillet chicken Parmesan is ready under 30 minutes. With Parmesan herbed breading served with mozzarella cheese and marinara sauce.

I had a slow cooker chicken Parmesan recipe I posted a couple years back. It really feels like a lifetime ago. This was about the time the blog was in its infancy stage so I didn’t know much about how to make food look good, just how to make it taste good. So you’ll find yourself staring at an angry red blob atop a bed of spaghetti. Not very appealing, but it was yummy.

This skillet chicken Parmesan is ready under 30 minutes. With Parmesan herbed breading served with mozzarella cheese and marinara sauce.

So today I’m gonna revisit chicken Parmesan and do it skillet style. It’s faster and definitely more crunchy. It’s still a little messy to look at but I think it’s a slight improvement from the angry blob! I really like the breading here, once you get to the crunchy parts that haven’t been touched by the marinara sauce, it’s pretty droolworthy. So let’s get started!

This skillet chicken Parmesan is ready under 30 minutes. With Parmesan herbed breading served with mozzarella cheese and marinara sauce.

This is a cozy recipe for two but feel free to adjust for however many people you’re feeding. It’s pretty versatile like that.

First we’ll flatten the chicken a little so it cooks evenly. A meat mallet comes in handy here. Apparently I’m still not that great at meat-malleting cause my chicken breasts are still too thick. Guess I’m still afraid of obliterating the chicken. Anyway, after that it’s the usual breading treatment: egg wash and then dredging. I combined Italian breadcrumbs with some Parmesan cheese and a little Italian seasoning to get some nice breading. If you want it even crunchier, you could try out panko breadcrumbs. It’s the same thing I used in baked Parmesan and herb crusted chicken. Pretty crispy, even for something baked! I even used it as a breading for tilapia.

This skillet chicken Parmesan is ready under 30 minutes. With Parmesan herbed breading served with mozzarella cheese and marinara sauce.

I’ve been having trouble naming the kind of Parmesan cheese in my recipes. It’s not the shredded stuff in the diary section, it’s the dry powdery stuff in the pasta section. So what do you call them? Grated Parmesan? That could easily be mistaken for the shredded stuff. Or freshly grated Parmesan from a cheese wedge. So I just throw in the towel and call it dry Parmesan.

Back to the recipe, it’s into the pan for some pan-frying. This shouldn’t take long at all. Use just enough oil to cover the bottom half of the chicken, maybe four tablespoons or so. Then flip it to get the other side cooking. It’s always good practice to get the oil nice and hot before pan-frying. It results in less sticking. You know the oil is ready after it sizzles when you throw something in there. So use some leftover breading and take a pinch of that to test the oil.

This skillet chicken Parmesan is ready under 30 minutes. With Parmesan herbed breading served with mozzarella cheese and marinara sauce.

Then we remove the chicken and drain them on paper towels and we drain any excess oil in the pan. If there’s no excess oil, you can skip this step. Return the chicken to the pan and spread some marinara sauce on each breast and top with some mozzarella cheese. This is where we will broil it for 2 minutes to get it all melty and stuff.

Your pasta should have been cooking in the background by now. I like tossing my pasta in some olive oil and dried basil. The olive oil stops the pasta from sticking together even when it’s cooled down and with good quality olive oil, it’ll smell so good.

Dish the pasta, add more marinara sauce and the top it with the chicken Parmesan. Add some parsley or Parmesan cheese for serving and you’re done!

Print
This skillet chicken Parmesan is ready under 30 minutes. With Parmesan herbed breading served with mozzarella cheese and marinara sauce.

Skillet Chicken Parmesan


  • Author: The Cooking Jar
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 2

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup dry Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 egg, beaten
  • 1 cup marinara sauce, divided
  • 1/2 cup mozzarella cheese, shredded

Instructions

  1. Wrap the chicken breasts in plastic wrap and pound into ½” thickness with a meat mallet
  2. Combine the breadcrumbs, Parmesan cheese and seasoning in a bowl
  3. Dip the chicken breasts in the egg. Shake off any excess then dredge through the breadcrumb mixture
  4. Over medium high heat in an oven safe skillet, pan-fry the chicken until golden brown about 3 minutes per side
  5. Remove chicken and drain on paper towels. Drain any excess oil in the pan
  6. Return chicken to pan and spread 1/4 cup marinara sauce on each breast
  7. Top with mozzarella cheese and broil at 450 degrees F until cheese has melted, about 2 minutes
  8. Dish and serve hot over pasta with remaining marinara sauce

This skillet chicken Parmesan is ready under 30 minutes. With Parmesan herbed breading served with mozzarella cheese and marinara sauce.

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10 Comments

  • Reply
    Josie
    May 4, 2015 at 10:10 AM

    It is 6:00 in the morning and I just drooled all over my keyboard

    • Reply
      The Cooking Jar
      May 8, 2015 at 1:52 PM

      Drooling is highly encouraged here! The only solution is to cook it!

  • Reply
    Dorothy Dunton
    May 4, 2015 at 11:37 AM

    Hi Farah! I’m getting hungry here! I would use Panko simply because I’m obsessed with the stuff. I think I would serve it along side of the pasta to retain the crunch factor on the bottom of the chicken. I’ll be making this the next time I visit my son over by Nashville. He will be thanking you!!

    • Reply
      The Cooking Jar
      May 8, 2015 at 1:55 PM

      I love panko too but I wanted to keep the original recipe somewhat Italian-style. Then give people the option to deviate 😉 And serving it along side the sauce is a great way to keep it crunchy!

  • Reply
    rhae
    May 28, 2015 at 6:07 AM

    omg really enjoyed this mean i saw some parmgian cheeses i trye rosemay garlic it was so good made by keaft and i made hibchi veggie also my friend really rave over it that s

    • Reply
      The Cooking Jar
      May 28, 2015 at 2:19 PM

      Mmm, love rosemary. Thanks for trying it out, Rhae! I really do love the hibachi veggies too 🙂

      • Reply
        rhae
        June 11, 2015 at 4:48 AM

        hi Ms Farah how are you just wanted to tell you about the 3 diffrent parmsan cheese rosemary garlie , sundried tomatoe, hot trios it in shaker botton you can found by regular parmasian … it really taste good … now im going to try honey garlic shrimp skillet , balsamic salmon and course my favorite hibachi veggie fit for king for this day … try some diffrent instead cooking orignal boring food …

        • Reply
          The Cooking Jar
          June 15, 2015 at 2:44 PM

          Good luck with the other recipes, Rhae. I hope you enjoy them!

  • Reply
    Abby Lee
    August 20, 2016 at 3:48 PM

    Wow! Whenever I need inspiration on cooking something out of the normal rotation, I go straight to your blog. Everything I’ve made from your site has been absolutely amazing. You’re my go-to, always-delicious online cookbook, which isn’t something that can be said about any cookbook I’ve owned before! The hard part is just deciding what to make. I can explore your site for hours just drooling!

    • Reply
      The Cooking Jar
      August 21, 2016 at 5:41 PM

      I love it! You know, that’s exactly what I’ve been aiming for. I pick up a cookbook and can only relate to maybe 10% of the recipes. So I endeavored to make my recipes 100% approachable and relatable like the cookbook I always wanted. Thanks for letting me know I’m on the right track!

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