Description
This Skillet Chicken Parmesan recipe delivers a classic Italian-American favorite cooked to perfection in a single skillet. The chicken cutlets are breaded with a flavorful mix of Italian breadcrumbs and Parmesan, fried until golden, then simmered in a savory marinara sauce and topped with melted mozzarella. Finished in the oven for a cheesy, bubbly finish, this dish is perfect served over spaghetti or rice and garnished with fresh basil and red pepper flakes.
Ingredients
Scale
Chicken and Breading
- 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
- 1 1/2 to 2 pounds chicken cutlets
Cooking and Sauce
- 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
Garnish 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, ready for frying the chicken.
- Prepare breading stations: In one bowl, combine salt, black pepper, and all-purpose flour. In a second bowl, whisk the egg. In a third bowl, mix Italian breadcrumbs and grated Parmesan cheese.
- Bread the chicken cutlets: Dredge each chicken cutlet in the seasoned flour, shaking off excess. Dip into the whisked egg, then thoroughly coat with the breadcrumb-Parmesan mixture. Place the breaded cutlets on a plate ready for frying.
- Fry the chicken: Fry the breaded chicken cutlets in the hot olive oil for 4 minutes on each side until they are about 90% cooked through. Avoid overcrowding by frying in batches if needed. Remove the cutlets from the skillet and set aside. Pour out most of the olive oil into a bowl to cool, leaving about a tablespoon in the skillet.
- Sauté onions and garlic: Add diced onion and sliced garlic to the skillet and cook over medium-low heat for about 2 minutes until the onion becomes translucent and fragrant.
- Add marinara sauce: Pour in the marinara tomato sauce and bring it to a low simmer to meld flavors.
- Combine chicken and sauce: Return the chicken cutlets to the skillet, nestling them into the simmering marinara sauce. Top each piece evenly with a slice of mozzarella cheese.
- Bake to finish: Transfer the skillet to a preheated oven and bake at 350°F for 10 to 12 minutes until the sauce is bubbling, the cheese has melted, and the chicken’s internal temperature reaches 165°F at the thickest part.
- Garnish and serve: Remove from oven, garnish with fresh basil leaves and red pepper flakes, and serve immediately over cooked spaghetti, rice, bread, or a fresh salad for a complete meal.
- Storage: Refrigerate leftovers in an airtight container for 4 to 5 days. Reheat gently in a 325°F oven with sauce until the cheese remelts for the best texture and flavor.
Notes
- Ensure the oil temperature is around 325°F for perfect frying without burning the breadcrumbs.
- Do not fully cook the chicken during frying; it will finish cooking in the oven to stay juicy.
- Use an oven-safe skillet to seamlessly transfer from stovetop to oven.
- Adjust red pepper flakes to taste for desired spiciness.
- Serve with cooked spaghetti, rice, or crusty bread to soak up the delicious sauce.
- Leftover chicken Parmesan reheats best in the oven rather than the microwave to maintain crispy edges and melted cheese.
