Name: Skillet Chicken Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces pasta (like rigatoni or penne, optional); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; ½ teaspoon fine ground sea salt; ½ teaspoon freshly ground black pepper; ½ cup seasoned (Italian-style) panko bread crumbs; ⅓ cup grated Parmesan cheese; 3 tablespoons olive oil (divided); 1 ½ pounds thin-sliced boneless, skinless chicken breasts; 24 ounce jar marinara sauce; 4 ounces fresh mozzarella (sliced); Additional olive oil and Parmesan cheese to toss with cooked pasta (optional)

This Skillet Chicken Parmesan is a quick, one-pan version of the Italian classic with no breading required. It starts on the stove and finishes in the oven for a delicious dinner in just 30 minutes.

Chicken parmesan topped with breadcrumbs in a cast iron skillet next to a bowl of rigatoni pasta.

If you’re craving Chicken Parmesan but short on time or just not in the mood to deal with breading and frying, this stove to oven method is the perfect solution. It has all the classic flavors you love in a simplified, one-pan recipe that’s ready fast and easy to clean up.

This recipe has become a reader favorite since it was first published, and for good reason! It’s quick, easy, and the result is surprisingly delicious.

If you’re looking for a more ways to make chicken parm, try my Air Fryer Chicken Parmesan for a crispy, lighter version or go all-in with my classic Crispy Chicken Parmesan. Both are delicious and well worth the extra effort.

Chicken parmesan over pasta in a white bowl with a fork resting in it.

Ingredient Notes

Two white bowls with spices and a breadcrumb mixture.

Chicken: You’ll need thin-sliced boneless, skinless chicken breasts for this recipe. If you’re starting with thicker breasts, carefully slice them in half horizontally to create two thin chicken cutlets. Thinner pieces cook quickly and stay more tender through the fast stovetop and oven process.
Dried herbs: Like many of my recipes, the key to the flavor in this dish is a simple combination of dried herbs. In this case, it’s thyme, rosemary, and oregano. I love the punch that dried herbs add, but feel free to substitute fresh if you have them on hand. Just be sure to double or even triple the amount, since fresh herbs are milder in flavor.
Marinara sauce: Grab a jar of your favorite brand. I am loving Mutti Marinara or Tomato Basil at the moment.
Mozzarella cheese: Sliced fresh mozzarella melts over the top.
Breadcrumb mixture: The crispy topping consists of seasoned (Italian-style) panko breadcrumbs, parmesan cheese, and a little olive oil.

A small bowl of Parmesan next to a cast iron skillet filled with chicken parmesan in marinara sauce.

How to Make Skillet Chicken Parmesan

Before you’re ready to cook, you’ll need to prepare the seasoning and breadcrumb mixtures.

In a small bowl, combine the dried herbs with some sea salt and freshly ground black pepper.
In a separate bowl combine the breadcrumbs with grated Parmesan cheese, and a little olive oil.

Four images of seasoned chicken in a cast iron skillet, then covered in marinara sauce, sliced cheese, and breadcrumbs.

In a large, heavy skillet, brown the chicken in olive oil on both sides, seasoning it with the dried herb mixture. It’s not necessary to cook the chicken through at this point.
Pour the marinara sauce around the chicken and ladle a little over each piece.
Add a slice of fresh mozzarella to each piece of chicken. I give you my permission to add more cheese if you’d like. More cheese is never a bad idea.
Sprinkle the breadcrumb mixture over the top and pop it in a preheated 475 degree F oven until the cheese has melted, the chicken is cooked to an internal temperature of 165 degrees F, and the breadcrumbs are browned.

Valerie’s Tips

Make More Servings: This recipe calls for 4 pieces of chicken but you could easily throw in a another piece or two if you’ve got a big skillet and more people to feed.

Stove to Oven: Transferring the skillet to a hot oven to finish the cooking process is the key to creating a nicely browned, crispy breadcrumb topping.

Fresh Garnish: If you happen to have some fresh basil or parsley on hand, garnish the finished recipe with it. Adding fresh herbs after it comes out of the oven adds some nice flavor and brightens up the dish.

Add Pasta: I like to serve this Skillet Chicken Parmesan over a mound of rigatoni and sprinkled with a generous amount of grated Parmesan. A substantial pasta like rigatoni pairs well with this dish but any pasta you love or that you happen to have on hand will work. Cook the pasta according to the package directions for al dente, toss it with a bit of olive oil to prevent it from sticking together, and toss it with some grated Parmesan cheese.

More Serving Suggestions: Looking for some simple side dish ideas? My Cheater Garlic Bread and Butter Lettuce Salad with Grapes and Gorgonzola would round out this meal in a delicious way!

Storage Tips: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. If you’re serving it with pasta, store the pasta separately to prevent it from soaking up too much sauce. Reheat both gently in the microwave or oven until warmed through.