Skillet Chicken Parmesan
This Skillet Chicken Parmesan is a rustic, Italian one-pot recipe that goes from stovetop to oven to table in 30 minutes.
Servings: 4 servings
Calories: 440kcal
Ingredients
- 12 ounces dry pasta of your choice, prepared according to package directions for al dente
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon fine ground sea salt
- ½ teaspoon fresh ground pepper
- ½ cup 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 (I like Mezzetta brand)
- 4 ounces fresh mozzarella
- Additional olive oil and Parmesan cheese to toss with cooked pasta
Instructions
- Preheat oven to 475 degrees F.
- Prepare dry pasta according to package directions and allow it to boil while preparing the chicken.
- In a small bowl combine salt, pepper, thyme, rosemary, and oregano. Set aside.
- In a separate small bowl combine the Italian style bread crumbs, 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. Saute chicken till nicely browned on both sides but not cooked through, about 3 minutes per side. As chicken cooks, season each side with seasoning mixture. After chicken has browned, 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 bread crumb topping over the top.
- Transfer the skillet to the preheated oven and bake uncovered for 5 to 10 minutes or till chicken is cooked through and no longer pink in center, cheese has melted, and bread crumb topping is browned.
- Serve over your choice of prepared dry pasta that has been tossed with a little olive oil and Parmesan cheese.
Notes
I almost always use dried herbs but fresh herbs are wonderful if you have them on hand. Be sure to double the amounts called but otherwise follow as directed.
If your chicken is not thin-sliced use a sharp knife to slice each chicken breast right through the center and continue the cut all the way through to get 2 thin-sliced pieces.
Nutrition information was calculated for Chicken Parmesan only. Pasta was not included.
Nutrition
Calories: 440kcal | Carbohydrates: 7g | Protein: 47g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 139mg | Sodium: 850mg | Potassium: 676mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 271mg | Iron: 2mg