Description

This Skillet Chicken Parmesan recipe is a delicious and easy one-pan meal featuring breaded chicken cutlets fried to perfection, then simmered in a rich marinara sauce topped with melted mozzarella cheese. Perfectly crispy, flavorful, and ready in about 40 minutes, it’s a classic Italian-American dish served best over pasta or rice.

Ingredients

Scale

Dry Ingredients

1 teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
1 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese

Wet Ingredients

1 large egg
1 cup olive oil
2 cloves garlic, sliced
2 cups marinara tomato sauce (homemade or store-bought)

Main Ingredients

1 1/2 to 2 pounds chicken cutlets
1/2 cup diced onion
6 ounces mozzarella cheese, sliced

Garnishes & Serving

Fresh basil, for garnish
Red pepper flakes, for garnish
Cooked spaghetti or rice, for serving

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Instructions

Heat the oil: Warm 1 cup of olive oil in a 12-inch oven-safe skillet over medium heat until it reaches approximately 325°F and a breadcrumb sizzles on contact.
Prepare breading stations: In one bowl, combine salt, black pepper, and all-purpose flour. In another bowl, whisk the egg. In a third bowl, mix Italian breadcrumbs and grated Parmesan cheese.
Bread the chicken cutlets: Dredge each chicken cutlet in the seasoned flour, shaking off excess. Dip into the whisked egg, then coat thoroughly with the breadcrumb-Parmesan mixture. Place the breaded cutlets on a plate.
Fry the chicken: Fry the breaded chicken cutlets in the hot olive oil for 4 minutes on each side. The chicken should be about 90% cooked inside—avoid fully cooking them now. Fry in batches if necessary to avoid overcrowding. Remove cutlets from the skillet and set aside. Carefully pour out most of the olive oil into a bowl to cool, leaving about a tablespoon in the skillet.
Sauté onions and garlic: Add diced onion and sliced garlic to the skillet and cook over medium-low heat for about 2 minutes until the onion is translucent.
Add marinara sauce: Pour in the marinara sauce and bring it to a low simmer.
Combine chicken and sauce: Return the chicken cutlets to the skillet, nestling them into the sauce. Top each piece with a slice of mozzarella cheese.
Bake to finish: Transfer the skillet to a preheated oven and bake for 10 to 12 minutes until the sauce is bubbling, the cheese is melted, and the chicken’s internal temperature reaches 165°F at the thickest part.
Garnish and serve: Remove from oven, garnish with fresh basil and red pepper flakes, and serve immediately over cooked spaghetti, rice, bread, or salad.
Storage: Leftover chicken Parmesan can be refrigerated for 4 to 5 days. Reheat in a 325°F oven with sauce until cheese remelts for best texture and flavor.

Notes

This recipe makes cleanup easy by using just one skillet that goes from stovetop to oven.
Frying the chicken until nearly cooked through ensures a crispy crust and tender interior once baked.
Use a high-quality marinara sauce for the best flavor, whether store-bought or homemade.
To avoid overcrowding the skillet during frying, cook chicken in batches if necessary to maintain a crisp crust.
Check the internal temperature with a meat thermometer to ensure food safety and doneness.

Nutrition

Serving Size: 1 serving
Calories: 1011 kcal
Sugar: 11 g
Sodium: 2044 mg
Fat: 49 g
Saturated Fat: 13 g
Unsaturated Fat: 36 g
Trans Fat: 0 g
Carbohydrates: 66 g
Fiber: 6 g
Protein: 74 g
Cholesterol: 352 mg