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 5 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.

 

25 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.

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