One-Skillet Chicken Parmesan Recipe

One-Skillet Chicken Parmesan Recipe

Just look at this money shot. Patty is usually my stunt woman when it comes to holding food mid air for action shots. She was too busy to assist with this one so how did I pull this off? One hand on the camera using auto focus, while the other contorted around holding a spatula. I know, I’ve got mad skills.

Patty made me chicken parmesan on our fourth date on a cold January night, almost three years ago. It was the first meal she ever cooked for me. EVER. Wild right? Now, I know what you’re thinking. Bold move making Shawn, the world famous food blogger, chicken parm on date number four. If only she knew. If only I KNEW. Kitchen Swagger wasn’t even a thought at that point. Dinner was delicious, she won me over.

With winter just around the corner, it’s time to pull out those warm hearty Italian dishes. Chicken parmesan is one of those recipes that’s difficult to make because everyone knows how good chicken parmesan should taste. Just like the national anthem. You’ve heard it 10,000,000 times and when someone butchers it? Ouch.

Every time I go to the North End in Boston (Italian food paradise), I have the same internal struggle. I tell myself I’m going to branch out and not get chicken parmesan because I always get it. Then I cave and end up getting chicken parmesan because nothing compares (except maybe veal parmesan). So, after all these years I’ve paid very close attention to what makes the perfect chicken parmesan.

A few pointers.

Chicken parmesan should be made with thinly sliced chicken. You’ll notice nice Italian restaurants always serve large, thinly sliced servings of chicken parmesan. If your chicken is thicker than half an inch, the crispy crust is lost, it’s too chewy, and there’s too much chicken in each bite (weirdly).

Always mix parmesan cheese in with the breading. They don’t call it chicken parmesan for nothing. Top with extra parmesan cheese and plenty of shredded or fresh mozzarella cheese (or both). You want a solid layer of melted cheese to nearly cover each piece of crispy chicken.

Always sauté the chicken in olive oil. No substitutes here. Olive oil will add tremendous flavor to the crust and will help give your chicken parm that much desired crispy crunch. Nothing compares.

I managed to make this recipe (of four servings) in one 12 inch cast iron skillet. First, I sauté the chicken in olive oil, and then use the same cast iron skillet for baking. One less dish to clean up in an already dish heavy recipe. Cast iron wins again!

One-Skillet Chicken Parmesan Recipe

One-Skillet Chicken Parmesan Recipe

One-Skillet Chicken Parmesan Recipe

5.0 from 10 reviews
One-Skillet Chicken Parmesan Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
  • 2 large chicken breasts, halved lengthwise (to make 4 slices)
  • 1½ cups breadcrumbs
  • 1 cup, plus 4 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh basil
  • 2 large eggs
  • 1 teaspoon water
  • ½ cup all-purpose flour
  • ⅓ cup olive oil
  • 1½ cups tomato sauce
  • 8 ounce fresh mozzarella ball, sliced (or shredded)
  1. Preheat the oven to 350° F.
  2. Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting.
  3. Combine bread crumbs, ½ cup of parmesan cheese, and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.
  4. Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in bread crumbs, making sure the crumbs adhere and chicken is fully coated.
  5. Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken slices two at time and sauté until golden, 2-3 minutes per side. Remove all 4 slices and set on a plate.
  6. Add ½ a cup of tomato sauce to the bottom of the cast iron skillet. Return all four pieces of chicken to the cast iron skillet and arrange with the least amount of overlap possible.
  7. Cover with remaining sauce, remaining parmesan cheese, and top each piece of chicken with two slices of fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 30 minutes. Serve Immediately with a side of pasta if desired.

 

45 Comments

  1. jai hate desseiller vos recettes

  2. Made this recipe over the weekend and oh man it was delicious! I have never come across an easier recipe for chicken parm than this. Great suggestions including using the rolling pin and cast iron pans. The only thing I did differently was use shredded cheese instead of slicing the ball. This one is going in my frequently used recipe book now ama will be made quite often!

    • Thanks Mike – glad you liked it. I go back and fourth on the cheese. I actually used both in this picture. Try the fresh next time and see what you think!

  3. Ashleigh Sparks

    I used Newmans Own Sockarooni sauce, added dried minced onion, rosemary, and garlic to the bread crumbs. I didn’t have eggs so I just used milk. Added parsley as a garnish. Hubby said it was one of my best dishes!! Score one for me! Thanks!

  4. Made this twice now. First time I forgot the mozzarella. ? Didn’t even know until I put things back into the fridge and the cheese was staring right at me. It was still great but I wanted to cook it like the recipe read. So I made it again yesterday. Best ever!!!!! Family loved it.

  5. Does ‘tomato sauce’ mean a can of plain tomato sauce?

  6. I look forward to trying this recipe!

  7. This recipe is AMAZING! I received my first ever cast iron skillet for Christmas(!) and this was the first recipe I used to break it in the for the first time and it did not disappoint!! My hubby said it tasted better than Olive Garden’s chicken parmesan 🙂 Two thumbs up!!
    One pointer from a new cast iron skillet owner, let the skillet cool down a bit before adding the tomato sauce! I had sauce/oil spritzing EVERYWHERE from the contact of room temperature sauce to a hot skillet. Lesson learned 🙂

    • Thanks Daphne – I love my cast iron skillet…I use it almost exclusively now. Good point on the sauce, I will make a note of this. Glad it worked out well for you!

  8. Can I use a non-stick skillet instead of cast iron? Thanks!

  9. Stacy Corona

    Chicken parm is one of my favorites. This did not disappoint!! Thanks for sharing!

  10. Do you use “real” parmesan cheese & grate it, or use the grated cheese in the green bottle ?

    • I usually buy shaved Parmesan cheese. I think the green bottle tends to be too fine. Grating your own is always best option if you have time.

  11. As promised day three your chicken parm! It didn’t disappoint, my boyfriend loved it as well and wanted to know the secret ingredient in the breading! His all time favorite of course, parmesan cheese! I’m loving all these skillet one pan stove top to oven recipes. This was prepped and in the oven cooking in no time. Delicious! Going to scout out my next dinner. I’m hoping I find a skillet baked smores desert dish ..hint.hint.. I had one out once and it was amazing , but wouldn’t know where to begin.

  12. Made this recipe tonight and it is definetely one I will make again. Followed the recipe except I used sliced mozzarella. Really delicious.

  13. Can I melt the cheese on the stove instead of putting it in an oven? I’m not the biggest fan of ovens.

  14. Im literally eating this as I speak. This was an amazing recipe and I’m so glad you decided to share it(:

  15. Can’t wait to try this recipe in Grandmother’s 100 year old iron skillet. Looks so good. Thanks for sharing.

  16. I dont know what’s hotter – you, or your chicken parm recipe. Keep cooking!

  17. I love this simple recipe, however, I want to warn that cooking tomato sauce in cast iron, unless your cookware is well seasoned, could ruin your pan.
    My cast iron pans are well seasoned, so I can do it for the 30 minute cooking time, but others be careful!
    🙂 Stacey

  18. Tammy fonner

    Going to make this tonight.
    Two questions
    Just a can of tomato sauce?
    What fresh herbs in the bread crumbs ?
    Thank you

  19. Made this for our Sunday dinner, and it was wonderful! My husband kept bragging about it, wants me to make it again soon! I used my bigger iron skillet and used more chicken, enough to serve 5 of us! I was afraid the amount of sauce the recipe called for wasn’t enough, so I added more. The preparation time is a little more than what I normally like to do (which isn’t much), but well worth it! Excellent!

    • Thanks for the note Kelly. Glad you found me and glad it came out well.

      • Tammy Fonner

        I made this the other night I had a question and they even answered before I started. What a nice thing. The chicken was so good even better then our best Italian diner.
        Thank you

  20. Hi- this looks amazing. Is it possible to buy and use chicken cutlets instead of pounding breasts?

  21. So I was just talking to my co-worker about this recipe, and told her about boiling my chicken first, and she said “Wait, you cook your chicken first, then cook it again?”. I said yes, I thought I was supposed to. Well, after looking at the recipe again, I notice it does not say “cooked” chicken breasts, so I guess I am NOT supposed to cook my chicken first? lol
    Well, I’ve made this two times, both times using COOKED chicken breasts (boiled) and it has turned out perfect both times. So I guess if someone is worried about undercooked chicken, they can boil it before hand like I did…;-)
    P.S. My hubby has asked that I make this once a week!

  22. Frikking great recipe Shawn! LOVE it! Made for my wife tonight, big hit. So easy, yet the taste is just killer. FYI, used a non-stick skillet (Calphalon) which is oven safe and no problem at all – clean up even easier. I’m sharing this with everyone I know. 5 stars easily.

  23. OMG….ANOTHER HOME RUN!
    This is the second recipe that I have made, of yours. THE FAMILY LOVES IT!
    (I have 4 picky daughters….and this chicken Parmesan pleased them ALL)
    Both are PHENOMINAL!!!
    Thanks for sharing!!!

  24. Lezlie Culton

    I have to double the recipe and don’t have a big enough cast iron skillet. Can I use a 9×13 glass dish?

    • Sure – the method will be a little different but ultimately you can achieve the same thing. You can cook chicken in the skillet in batches and transfer to the baking dish.

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