Skillet Chicken Parmesan
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.
Servings: 4 servings
Calories: 440kcal
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
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.
Dried Herbs vs. Fresh Herbs: 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 you want to brighten the dish up, add a little fresh basil or parsley before serving.
Thin-Sliced Chicken: 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 chicken cutlets.
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.
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