Chicken Parmesan Skillet: Italian Breaded Chicken
This one-pan chicken parmesan skillet combines breaded fillets with marinara and melted cheese. Flatten the chicken to 2 cm using a meat mallet to ensure it cooks evenly and develops a uniform crust. Rest the coated fillets on a plate for 5 minutes before searing so the breadcrumbs adhere better. Bake at 175°C (350°F) until the internal temperature reaches 74°C (165°F). The total time for this dinner is 35 minutes.
Chicken Parmesan Skillet: Italian Breaded Chicken
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Pre-heat your oven to 175°C (350°F). This ensures the oven is at the correct temperature to melt the cheese and cook the chicken through without over-drying the meat.
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Set the breading station
Place the flour in one shallow bowl and whisk the eggs with water in a second. Mix the breadcrumbs with salt, pepper, oregano, basil and red pepper flakes in a third bowl. Separate stations keep the coating clean and prevent clumps.
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Prepare the chicken
Trim excess fat and cut each breast horizontally into 8 fillets. Pat them dry with paper towels. Flatten each fillet to 2cm using a meat mallet so the meat cooks evenly.
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Coat the fillets
Dredge each fillet in flour, dip it in the egg wash, and roll it in the seasoned breadcrumbs. Rest the coated fillets on a plate for 5 minutes. This rest allows the crumbs to adhere better for a crisper texture.
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Sear the chicken
Heat 30ml olive oil in a large skillet over medium-high heat. Sear the fillets for 3-4 minutes per side until a golden brown crust forms. Ensure the crust is firm to prevent the breading from becoming soggy under the sauce.
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Add sauce and cheese
Pour the marinara sauce evenly over the seared fillets. Sprinkle half of the Parmesan and all of the mozzarella over the top. The cheese protects the chicken from drying out while it bakes.
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Bake the skillet
Bake uncovered for 12-14 minutes. Remove the pan when the cheese is bubbling and the chicken reaches an internal temperature of 74°C (165°F). This temperature ensures the chicken is safe and juicy.
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Finish and garnish
Toast the remaining Parmesan for one minute if you prefer a deeper flavour. Garnish the dish with chopped fresh basil. Serve immediately while the cheese is melted.
Avoid unevenly flattened chicken. If some parts are thicker than others, the thin edges will overcook and toughen before the centre reaches 74°C (165°F). Use a meat mallet to ensure a uniform 2cm thickness across every fillet for a consistent result.
Getting the texture right
Flatten the chicken fillets to 2 cm using a meat mallet. This ensures the meat cooks evenly without the breading burning. Let the coated fillets rest for 5 minutes before searing. This pause allows the crumbs to adhere firmly to the meat for a crisper finish in the pan.
What to serve with it
Serve this dish over al dente spaghetti tossed with olive oil and Parmesan. A mixed-leaf salad with balsamic vinaigrette adds necessary freshness to the rich cheese. You may also serve garlic bread or focaccia to soak up the extra marinara sauce from the skillet.
Storing and reheating
Refrigerate leftovers within 2 hours of cooking to keep them safe. Store them in an airtight container for 2 to 4 days. For longer storage, place the cooled dish in a freezer-proof bag and freeze for up to 3 months. Reheat in the oven to maintain the crust.
Choosing the cut
Use boneless skinless chicken breasts for this recipe. Cut each breast in half horizontally to create 8 thinner fillets. This increase in surface area allows more breading and ensures the chicken reaches an internal temperature of 74°C (165°F) quickly without drying out the centre.
Nutrition per serving
- Calories
- 650
- Protein
- 35.0 g
- Carbs
- 45.0 g
- Fat
- 28.0 g
- Fiber
- 4.2 g
- Sugar
- 8.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do I make an easy skillet chicken parmesan?
Bread the chicken in flour, egg, and seasoned Panko crumbs. Sear the fillets in olive oil until golden, top with marinara and cheese, then bake at 175°C (350°F) for 12 to 14 minutes until the cheese bubbles.
Can you make chicken parmesan in a frying pan?
Yes, provided your frying pan is oven-safe. You must sear the chicken on the hob first to create a crust, then transfer the entire pan to the oven to melt the cheese and finish the cooking.
What is the secret to good chicken parmesan?
The secret is uniform thickness and resting the breading. Flattening the meat ensures even cooking, while letting the breaded fillets rest for 5 minutes prevents the coating from peeling away during the searing process.
