Description
This skillet chicken Parmesan recipe offers a classic Italian-American favorite made easy in a single oven-safe skillet. Featuring tender breaded chicken cutlets pan-fried to crispy perfection, simmered in a rich marinara sauce, and topped with melted mozzarella cheese, this comforting dish is perfect served over pasta or rice. The method minimizes cleanup while delivering bold, satisfying flavors.
Ingredients
Scale
Chicken and Breading:
- 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
Sauce and Topping:
- 1/2 cup diced onion
- 2 cloves garlic, sliced
- 2 cups marinara tomato sauce, homemade or store-bought
- 6 ounces mozzarella cheese, sliced
- Fresh basil, for garnish
- Red pepper flakes, for garnish
Serving Suggestions:
- Cooked spaghetti or rice
Instructions
- Heat the Oil: Place a 12-inch oven-safe skillet over medium heat. Add the olive oil and heat until ready for frying, approximately 325°F, indicated when a few breadcrumbs sizzle immediately in the oil.
- Prepare Breading Stations: In three separate bowls, combine the salt and pepper with the flour; whisk the egg in the second bowl; and mix the Italian breadcrumbs with grated Parmesan cheese in the third bowl.
- Bread the Chicken: Coat each chicken cutlet first with the seasoned flour, dusting off excess, then dip into the egg wash, and finally coat thoroughly in the breadcrumb and Parmesan mixture. Set aside on a plate.
- Fry the Chicken: Working in batches to avoid overcrowding, add breaded cutlets to the hot oil and fry for 4 minutes per side. Chicken will be about 90% cooked through at this stage. Remove chicken from skillet and transfer to a plate. Carefully pour out excess olive oil into a bowl but leave about a tablespoon in the skillet. Do not rinse the pan.
- Sauté Aromatics and Simmer Sauce: Add diced onion and sliced garlic to the skillet over medium-low heat. Cook for 2 minutes until onions become translucent. Pour in the marinara sauce and bring to a low simmer.
- Combine Chicken and Sauce: Return the partially cooked chicken cutlets to the skillet, nestling them into the sauce. Top each piece with a slice of mozzarella cheese.
- Bake to Finish: Transfer the entire skillet to a preheated oven. Bake for 10 to 12 minutes until the sauce bubbles, cheese melts, and chicken reaches an internal temperature of 165°F.
- Serve and Garnish: Serve the chicken Parmesan hot over cooked spaghetti, rice, or with bread and salad. Garnish with fresh basil leaves and a sprinkle of red pepper flakes.
- Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for 4 to 5 days. Reheat in a 325°F oven with some sauce until the cheese remelts and the dish is heated through.
Notes
- This recipe uses a skillet to both fry and bake the chicken Parmesan, reducing cleanup and making it a convenient one-pot meal.
- Frying the chicken cutlets 90% through before baking helps achieve a crisp crust and tender interior.
- Be sure not to overcrowd the skillet when frying to maintain crispiness.
- Using an oven-safe skillet allows for seamless transfer from stovetop to oven.
- Leftovers can be safely refrigerated and make excellent next-day meals when reheated gently.
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
