There’s something about skillet chicken parmesan that feels just right on nights when cooking feels like a chore but you still want that homemade comfort. The first time I made this, I was juggling phone calls and trying to keep an eye on a slightly distracted toddler who decided the floor was suddenly fascinating. Somewhere between flipping the chicken and stirring the sauce, I lost track of time—and maybe a breadcrumb or two fell onto the floor. But that’s part of the charm. The golden crust and melty cheese brought everyone to the kitchen, and the slight chaos just made the meal taste even better.
It’s the kind of dinner that wraps you up in familiar flavors: the crispy, savory chicken cutlets nestled in a bed of rich marinara, topped with gooey melted mozzarella and a sprinkle of parmesan. It’s quick enough to whip up even when your evening’s a bit messy, and it’s hearty enough to satisfy after a busy day. I usually serve it with some pasta or a simple green salad, but honestly, it’s great on its own when you’re just really hungry.
- Crispy breaded chicken cutlets cooked right in one skillet means fewer dishes and less fuss.
- The cheese melts perfectly over the chicken, creating a gooey, indulgent topping that’s hard to resist.
- It’s simple — and that’s kind of the point. No complicated steps or rare ingredients, just comfort food done well.
- Marinara sauce simmers gently while the cheese melts, filling your kitchen with the kind of aroma that makes you forget the day’s stress.
Just a heads-up: the chicken can get a little too crispy if you’re not watching closely, but hey, a little extra crunch never hurt anyone. And if you’re short on time, this meal is a solid go-to that doesn’t skimp on flavor or heartiness.
Print
Skillet Chicken Parmesan
- Total Time: 40 minutes
- Yield: 4 1x
Description
A quick and delicious skillet chicken parmesan recipe featuring crispy breaded chicken breasts simmered in marinara sauce and topped with melted mozzarella and parmesan cheese. Perfect for a comforting weeknight dinner.
Ingredients
2 large boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 1/2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan cheese, divided
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
2 tablespoons chopped fresh basil leaves
Instructions
Place the flour in a shallow dish.
In a second shallow dish, whisk together the eggs and water until combined.
In a third shallow dish, combine the breadcrumbs, 1/4 cup grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
Dredge each chicken cutlet first in the flour, shaking off excess, then dip into the egg mixture, and finally coat evenly with the breadcrumb mixture. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the breaded chicken cutlets to the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to low and pour marinara sauce into the skillet, spreading it evenly.
Return the chicken cutlets to the skillet on top of the marinara sauce.
Sprinkle mozzarella cheese and the remaining 1/4 cup Parmesan cheese evenly over the chicken.
Cover the skillet with a lid and cook for 5-7 minutes, or until the cheese is melted and bubbly.
Remove from heat and garnish with chopped fresh basil leaves.
Serve hot with your favorite pasta or a side salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Using a sturdy skillet really helps with even cooking and keeps things moving smoothly. When I serve this, I like to toss together a quick arugula salad with lemon and olive oil to cut through the richness. Sometimes, I swap the Italian breadcrumbs for panko for a lighter crunch, though it’s not exactly traditional. And if you’re feeling adventurous, adding a few red pepper flakes to the sauce adds a nice little kick—though I haven’t tested all of these tweaks to perfection yet.
FAQ
Can I use frozen chicken cutlets? You can, but make sure they’re fully thawed and patted dry to get that perfect crispy crust.
What’s the best way to store leftovers? Leftovers keep well in the fridge for up to three days, and reheating gently on the stove helps maintain the crispiness better than a microwave.
Can I make this gluten-free? Possibly, by swapping breadcrumbs with a gluten-free alternative, though I haven’t tried it myself.
If you’re craving something that feels like a cozy, satisfying hug on a plate, this skillet chicken parmesan is waiting for you to give it a go. Save the recipe, print it out, or just dive in and cook—it’s all good.