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!
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
- 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
- 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.
- 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.
- 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.
- 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.
- Serve with pasta and top with toasted breadcrumbs.
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!