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.
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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.
Ingredient Notes
- 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.
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.
- 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.
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Skillet Chicken Parmesan
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
Instructions
- Preheat oven to 475 degrees F.
- If serving with pasta, boil it according to package directions for al dente and allow it to cook while preparing the chicken.
- In a small bowl combine salt, pepper, thyme, rosemary, and oregano. Set aside.
- In a separate small bowl combine the breadcrumbs, Parmesan cheese and 1 tablespoon olive oil. Set aside.
- Coat the bottom of a large, deep, oven-proof skillet with about 2 tablespoons olive oil and place over MEDIUM-HIGH heat. Cook the chicken for 2 to 3 minutes per side, seasoning each side with the spice mixture. Cook just until nicely browned but not cooked through.
- Pour the marinara sauce in the pan around the chicken, ladling some of the sauce over the top of each piece. Top each piece of chicken with a thin slice of fresh mozzarella and sprinkle the breadcrumb topping over the top.
- Transfer the skillet to the preheated oven and bake it uncovered for 5 to 10 minutes or until the chicken is cooked through to an internal temperature of 165 degrees F., the cheese has melted, and the breadcrumb topping is browned.
- After draining the pasta, toss it with a little olive oil to prevent it from sticking. Then, toss it with a little Parmesan cheese.
- Serve the chicken and sauce over the prepared pasta, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!This post was originally published on July 8, 2013. It has been updated with new text and images.
Quick, easy, and so delicious! I didn’t have Italian-style panko bread crumbs on hand, so I just added a heaping teaspoon of dried Italian seasoning to my plain panko bread crumbs and mixed well instead and it turned out great.
We had your skillet chicken parmesan for dinner tonight and loved it! Yummy! Thanks!
So glad to hear it! Thanks, Linda. 🙂
Hi Valerie, I was looking up something at the last minute to accommodate my limited ingredients. This one filled the bill and is delicious. Thank you so much for coming to my kitchen rescue once again <3
Hey there, Julie! So glad you enjoyed the recipe. These pantry staple recipes are going to the top of my list these days too. Stay well!
Wow, this Skillet Chicken Parmesan looks awesome, the cooking process looks pretty tempting and the presentation is mouth watering. Keep cooking and sharing !
I am married to a 150% Italian man and a lot of my cooking is Italian. The Chicken Parmesan Dish would make a new twist to my cooking. I am looking forward to trying it, especially for my husband and hear his views on it.
This looks fabulous! Chicken parm is very popular dish for a good reason!