Description
This Skillet Chicken Parmesan recipe offers a delicious twist on the classic Italian dish, cooked entirely in one pan for easy cleanup. Breaded chicken cutlets are fried to crisp perfection, then simmered in a flavorful marinara sauce, topped with melted mozzarella cheese, and finished in the oven. Perfect served over pasta or rice with fresh basil and red pepper flakes for garnish.
Ingredients
Scale
For the Chicken:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 large egg
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 1/2 to 2 pounds chicken cutlets
- 1 cup olive oil
For the Sauce:
- 1/2 cup diced onion
- 2 cloves garlic, sliced
- 2 cups marinara tomato sauce, homemade or store-bought
For Topping and Serving:
- 6 ounces mozzarella cheese, sliced
- Fresh basil, for garnish
- Red pepper flakes, for garnish
- Cooked spaghetti or rice, for serving
Instructions
- Heat Oil: Warm the olive oil in a 12-inch oven-safe skillet over medium heat to prepare for frying the chicken.
- Prepare Breading Stations: In one bowl, combine salt, pepper, and flour. In a second bowl, whisk the egg. In a third bowl, mix Italian breadcrumbs with grated Parmesan cheese.
- Bread the Chicken: Dredge chicken cutlets first in the seasoned flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly in the breadcrumb-Parmesan mixture. Place breaded chicken on a plate.
- Fry the Chicken: Test if oil is ready by dropping a few breadcrumbs; they should sizzle immediately. Fry chicken cutlets in the hot oil for 4 minutes on each side until they are about 90% cooked through and crispy. Avoid overcrowding the pan by frying in batches if necessary. Remove chicken and pour out excess oil, leaving about one tablespoon in the skillet.
- Sauté Aromatics: Add diced onion and sliced garlic to the skillet and cook over medium-low heat for 2 minutes until the onion becomes translucent.
- Add Sauce and Simmer: Pour marinara sauce into the skillet with the onions and garlic, bringing it to a gentle simmer.
- Combine and Top: Return the chicken to the skillet in the sauce. Place a slice of mozzarella cheese on each chicken piece.
- Bake: Transfer the skillet to a preheated oven and bake for 10 to 12 minutes until the sauce bubbles, cheese melts, and the chicken reaches an internal temperature of 165°F.
- Serve: Serve immediately over cooked spaghetti or rice. Garnish with fresh basil and red pepper flakes for a flavorful finish.
- Store Leftovers: Cool leftovers and refrigerate for 4 to 5 days. Reheat in a 325°F oven with sauce until the cheese is melted and warmed through.
Notes
- This recipe uses a one-pan skillet method making cleanup easier compared to traditional multi-step chicken Parmesan recipes.
- Frying the chicken cutlets until they are 90% cooked ensures they remain juicy after baking.
- Use an oven-safe skillet to seamlessly transition from stovetop frying to oven baking.
- Leftover chicken Parmesan reheats best in the oven to maintain texture and flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- 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
