Skillet Chicken Parmesan

Chicken Parmesan featuring (unfried) chicken and homemade tomato sauce, all cooked in one skillet.
Chicken Parmesan featuring (unfried) chicken and homemade tomato sauce, all cooked in one skillet.
Chicken Parmesan featuring (unfried) chicken and homemade tomato sauce, all cooked in one skillet.

This recipe is my go-to chicken Parm. It’s easier, faster and healthier than the fried version and comes together super-fast in one skillet. Add a side of pasta and you’ve got a quick meal and only two dirty pots!

You will need a wide skillet with a lid (or an improvised lid) for this recipe. I broke in my brand new Cuisinart stainless steel skillet (on sale at Marshall's!) with this recipe.
You will need a wide skillet with a lid. I broke in my brand new Cuisinart stainless steel skillet (on sale at Marshall’s!) with this recipe.

The original recipe comes from Cooks Country TV (you can read it on their website with a membership). My version features a couple of adjustments. I used dried basil because I didn’t have fresh on hand (double the amounts of dried basil if you use chopped fresh basil) and slices of mozzarella rather than the shredded mozzarella and provolone called for in the original recipe. I also like to add a splash of balsamic vinegar to the sauce (just to take off that “canned” edge the tomatoes can sometimes have).

Skillet Chicken Parmesan

Serves 4

Ingredients

  • 2 slices hearty bread
  • 3 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp dried basil
  • 1 28-oz can peeled crushed tomatoes
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 4 small chicken breasts or 2 large ones cut in half, cut or pounded to even thickness
  • 1/4 cup all-purpose flour
  • 1/2 cup mozzarella or provolone cheese (or 4 slices)
  • dash balsamic vinegar, optional
  • salt and pepper

Steps

  1. Make breadcrumbs. Tear the slices of bread into pieces and add to a blender or food processor. Process until it forms coarse crumbs. Heat a wide skillet (use one with a lid) over medium-high heat and add the breadcrumbs. Toast until golden brown and remove to a bowl. Toss the breadcrumbs with 1 tbsp olive oil, 1 tbsp dried basil and 1/4 cup Parmesan cheese. Set aside.
    Place the bread in a blender or food processor. I used Kroger's Private Selection whole wheat sandwich bread.
    Place the bread in a blender or food processor. I used Kroger’s Private Selection whole wheat sandwich bread.
    Blend until coarse crumbs form. It's best to pulse it.
    Blend until coarse crumbs form. It’s best to pulse it.
    Cook the breadcrumbs until they are golden brown and smell toasted.
    Cook the breadcrumbs until they are golden brown and smell toasted.
    Toss the breadcrumbs with olive oil, basil and cheese.
    Toss the breadcrumbs with olive oil, basil and cheese.

    Set the breadcrumbs aside--they will garnish the finished dish.
    Set the breadcrumbs aside–they will garnish the finished dish.
  2. In a separate bowl, combine the tomatoes and minced garlic. Add the remaining 2 tbsp olive oil, 1 tbsp dried basil and 1/4 cup Parmesan cheese. Add the balsamic vinegar, if using. Stir and season to taste with salt and pepper. Set aside.

    Combine the sauce ingredients in a bowl. I like to add a dash of balsamic vinegar. (You'll want to stir it all up--this photo is just for the sake of showing the ingredients.)
    Combine the sauce ingredients in a bowl. I like to add a dash of balsamic vinegar. (You’ll want to stir it all up–this photo is just for the sake of showing the ingredients.)
  3. Season the chicken with salt and pepper and dredge in the flour (cover the pieces completely and shake off the excess). Heat the vegetable oil in the skillet over medium to medium-high heat until shimmering. Add the chicken and cook 3-5 minutes per side until golden brown and cooked through. Remove the chicken to a plate.
    I used two large chicken breasts, pounded flat and cut in half.
    I used two large chicken breasts, pounded flat and cut in half.
    Coat each breast in flour.
    Coat each breast in flour.
    Cook the chicken until golden brown and cooked through, 3-5 minutes per side.
    Cook the chicken until golden brown and cooked through, 3-5 minutes per side.
    Equally sized chicken pieces will cook more evenly and be done at the same time.
    Equally sized chicken pieces will cook more evenly and be done at the same time.

    Remove the chicken to a plate.
    Remove the chicken to a plate.
  4. Turn the heat to medium-low and add the tomato mixture to the skillet (you may want to pour out any remaining vegetable oil first). Add the chicken back to the skillet and press the pieces down into the sauce. Top each breast with cheese. Cover the pan and cook about 5 minutes, until the sauce is hot and bubbling and the cheese is melted.
    Place the chicken back in the pan of sauce.
    Place the chicken back in the pan of sauce.

    I used sliced mozzarella. Sliced provolone or either shredded works too (it's easier to find the chicken in the sauce with the slices though!).
    I used sliced mozzarella. Sliced provolone or either cheese shredded works too (it’s easier to find the chicken in the sauce with the slices though!).
  5. Serve with pasta and top with toasted breadcrumbs.
Serve with pasta. I like to top the pasta with breadcrumbs too.
Serve with pasta. I like to top the pasta with breadcrumbs too.

This is one of my favorite recipes. The chicken is moist and cheesy, the breadcrumbs provide a crunch similar to a fried coating, and the sauce is so simple and delicious that I sometimes make it even when I’m not having chicken Parm. Classic flavors, simple ingredients and one filling meal. Hope you enjoy!

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