Description
This Skillet Chicken Parmesan recipe offers a delicious, crispy breaded chicken cutlet smothered in marinara sauce and melted mozzarella cheese, all cooked in one skillet and finished in the oven. Perfect for a comforting Italian-inspired meal, it’s easy to prepare and pairs wonderfully with spaghetti, rice, or a fresh salad.
Ingredients
Scale
Seasonings and Coatings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg
Main Ingredients
- 1 1/2 to 2 pounds chicken cutlets
- 1 cup olive oil
- 2 cloves garlic, sliced
- 1/2 cup diced onion
- 2 cups marinara tomato sauce (homemade or store-bought)
- 6 ounces mozzarella cheese, sliced
Garnishes and Serving
- Fresh basil, for garnish
- Red pepper flakes, for garnish
- Cooked spaghetti or rice, for serving
Instructions
- Heat the Oil: Warm 1 cup of olive oil in a 12-inch oven-safe skillet over medium heat until it reaches approximately 325°F and a breadcrumb sizzles on contact, ensuring it’s ready to fry the chicken.
- Prepare Coating Stations: In one bowl, combine salt, black pepper, and all-purpose flour. In a separate bowl, whisk the egg. In a third bowl, mix Italian breadcrumbs with grated Parmesan cheese to create the breading mixture.
- Bread the Chicken: Dredge each chicken cutlet first in the seasoned flour, shaking off any excess. Then dip into the whisked egg, and finally coat thoroughly with the breadcrumb-Parmesan mixture. Arrange the breaded cutlets on a plate ready for frying.
- Fry the Cutlets: Fry the breaded chicken cutlets in the hot olive oil for 4 minutes on each side until they are about 90% cooked inside. Avoid crowding the skillet by working in batches. Once fried, remove the cutlets and set aside. Pour out most of the olive oil from the skillet, leaving about a tablespoon for the next steps.
- Sauté Onion and Garlic: Add diced onion and sliced garlic to the skillet. Cook over medium-low heat for about 2 minutes until the onion softens and becomes translucent, building flavor for the sauce.
- Add Marinara Sauce: Pour in the marinara sauce and bring it to a gentle simmer to combine flavors and heat through.
- Assemble in the Skillet: Nestle the fried chicken cutlets back into the simmering sauce in the skillet. Place a slice of mozzarella cheese atop each cutlet to prepare for baking.
- Bake to Finish: Transfer the skillet to a preheated oven and bake for 10 to 12 minutes until the sauce is bubbling, the cheese is fully melted, and the chicken’s internal temperature reaches 165°F for safe consumption.
- Garnish and Serve: Remove the skillet from the oven, garnish with fresh basil leaves and a sprinkle of red pepper flakes, and serve immediately over cooked spaghetti, rice, or your preferred side.
- Storage and Reheating: Store any leftovers in the refrigerator for 4 to 5 days. For best results, reheat in a 325°F oven with sauce until the cheese melts again, preserving the dish’s flavor and texture.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven without extra dishes.
- Adjust the amount of red pepper flakes to suit your preferred spice level.
- Make sure not to overcrowd the skillet while frying to maintain crispiness.
- The chicken cutlets can vary in thickness; use a meat thermometer to ensure they reach the safe internal temperature of 165°F.
- Substitute gluten-free breadcrumbs for a gluten-free version.
- This dish pairs excellently with a crisp green salad or garlic bread alongside the pasta or rice.
