Skillet Chicken Parm
Transform your weeknight dinner routine with this irresistible Skillet Chicken Parm, a one-pan wonder that combines crispy breaded chicken, zesty marinara, and gooey melted mozzarella. This dish starts with tender, lightly seasoned chicken cutlets that are coated in a golden Parmesan-panko crust and sautéed to crunchy perfection. After a quick trip under the broiler with marinara sauce and shredded mozzarella, the whole skillet emerges with a bubbly, cheesy finish that’s as visually appealing as it is delicious. Garnished with fresh basil and ready in just 35 minutes, this Italian-American classic is perfect for busy nights or casual gatherings. Pair it with your favorite spaghetti for a comforting, restaurant-quality meal that everyone will adore.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 tablespoons vegetable oil
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 4 pieces fresh basil leaves
- 8 ounces spaghetti (optional, for serving)
Instructions
Place the chicken breasts on a cutting board. Carefully slice them in half horizontally to create 4 thinner cutlets. Season both sides with salt, pepper, and garlic powder.
Prepare a breading station with three shallow bowls. In the first bowl, add flour. In the second bowl, whisk eggs. In the third bowl, combine panko breadcrumbs and grated Parmesan cheese.
Dredge each chicken cutlet first in the flour, then in the eggs, and finally coat in the panko-Parmesan mixture. Press gently to ensure an even coating.
Heat the vegetable oil in a large oven-safe skillet over medium heat. Once hot, add the breaded chicken cutlets and cook for 3-4 minutes per side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
Preheat your oven’s broiler to high.
After all the chicken cutlets are cooked, wipe out any excess oil from the skillet. Return the chicken to the skillet and spoon marinara sauce evenly over each piece. Sprinkle the shredded mozzarella cheese on top of the sauce.
Place the skillet under the broiler and cook for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to avoid burning.
Remove the skillet from the oven and garnish with fresh basil leaves. Serve hot, optionally alongside cooked spaghetti for a complete meal.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 4847 mg | 211% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 10.2 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1414 mg | 109% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
