Skillet Chicken Parmesan

4.94 from 45 votes

Nov 22, 2016, Updated Oct 18, 2024

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When it comes to Italian cuisine, there are few dishes that can match the comforting flavors of chicken parmesan. Crispy breaded and pan-fried chicken topped with marinara and cheese, baked to perfection for a cheesy golden melted finish. This recipe is very simple and easy to nail on your first attempt.

A spatula holding a piece of cheesy chicken parmesan out of a cast iron skillet.

The secret to perfect chicken parmesan all comes down to how you prepare the chicken. Thinly sliced chicken is going to maximize the crispy coating in every single bite, delivering the perfect ratio of cheese, sauce, breading, and tender chicken. Let’s dive into my entire chicken parmesan process so you can make the best chicken parmesan you’ve ever made!

If you enjoyed this recipe, you also have to try my skillet lasagna and my skillet baked ziti. If you’re looking for a delicious vegetarian Italian classic, try my eggplant parmesan recipe! You can also enjoy this recipe in handheld form with my chicken parmesan calzone.

Ingredient Notes and Substitutions
Step by Step Instructions
Expert Tips
More Italian Recipes You’ll Love
Skillet Chicken Parmesan Recipe

Ingredient Notes and Substitutions

Raw, uncooked chicken parmesan ingredients laid out on a wooden cutting board.

Thinly sliced chicken breast: you can buy thin-cut chicken cutlets or buy regular chicken and butterfly the pieces so it’s roughly 1/2 inch chick at the thickest point. This is critical for best results!
Plain breadcrumbs: I use regular/unseasoned breadcrumbs and add parmesan cheese and fresh parsley.
Parmesan cheese: always opt for a block of parmesan and grate it yourself. The flavor is much fresher than pre-grated cheeses.
Marinara or tomato sauce: I swear by Marcella Hazan’s 3 ingredient tomato sauce for all of my Italian recipes. This is made with canned whole San Marzano tomatoes, butter, onion, and a pinch of salt. The process consists of gently simmering everything together for 45 minutes or until the tomatoes are broken down and the sauce has thickened.
Fresh and shredded mozzarella: you can use low-moisture shredded mozzarella, fresh sliced mozzarella, or a combination of the two. For the most authentic flavor and texture, use fresh mozzarella.

See the recipe card for full information on ingredients and quantities below.

Step by Step Instructions

Pictured step by step process pictures of making chicken parmesan in a cast iron skillet.

Step 1.

Preheat the oven to 350°F. Cut each piece of chicken in half lengthwise to form thinner slices.

Step 2.

Flatten the chicken to under half an inch using a meat mallet or rolling pin by firmly hitting it with the rolling pin/mallet. This will both tenderize and make the chicken thinner. Covering it with plastic wrap will prevent the chicken from splattering.

Step 3.

Combine bread crumbs, 1/2 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 third plate and set aside. 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 the chicken is fully coated. Set aside on a plate. Repeat with all chicken.

Step 4.

Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken slices two at a time and sauté until golden and crispy, about 2 minutes per side. Remove chicken and set aside on a plate.

Step 5.

Let the skillet cool slightly and wipe up excess oil if any. Add 1/2 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 them with the least amount of overlap possible.

Step 6.

Cover with remaining tomato sauce and remaining parmesan cheese. Top each piece of chicken with sliced fresh mozzarella cheese and optional shredded mozzarella. Bake uncovered for 20-30 minutes or until chicken is cooked through and cheese is fully melted and golden.

Expert Tips

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.
Always mix parmesan cheese in with the breadcrumbs. Top with extra parmesan cheese and plenty of fresh mozzarella cheese before baking. You want a solid layer of melted cheese to nearly cover each piece of crispy chicken.
Always sauté/crisp 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. This goes hand and hand with thin chicken.
Use a nice marinara sauce. There are plenty of good jarred ones out there. Making your own from scratch is really easy if you follow Marcella Hazan’s recipe. It makes a huge difference in authentic flavor and I swear by it!