Skillet Chicken Parmesan

Nothing fancy-shmancy about this meal, no-siree, but boy does it manage to put a big smile on my husband’s face each time I make it. He loves it, absolutely loves it. And the kiddos would never turn their noses up at noodles, red sauce and chicken. It’s a win all around.

I love classic chicken parmesan and this is simply an easier, skillet-meal take on the concept. My friend Tori (of creamy white chicken chili fame) made a version of this years ago for our family after I had a baby and we fell in love. I’ve made a few changes, adopting ideas here and there from a couple of other chicken parmesan recipes, but the result remains delicious. Tender, golden chicken simmered in a tomato and herb sauce and topped with a creamy concoction of divine, melted cheese (um, that may or may not be the best part of the whole meal).

This skillet chicken parmesan never fails to please. And that’s all I really care about after I have slaved over dinner for my fam, let’s be serious. This is definitely a tried-and-true recipe that hits our dinner table often. What’s not to love about a one-skillet meal that comes together quickly and tastes fantastic? I hope you love it as much as we do!

Skillet Chicken Parmesan

What To ServeDivine Breadsticks or Cheesy Garlic Bread
Steamed vegetable like broccoli or peas
Simple green salad (or something more fancy like this Gourmet Green Salad)

Skillet Chicken Parmesan

Yield: Serves 6

Skillet Chicken Parmesan

Note: I use really thick boneless, skinless chicken breasts to make thinner cutlets (by cutting in half lengthwise) but if you don’t have or can’t find thick chicken breasts, use thinner chicken breasts, keeping on eye on cooking time to make sure they cook all the way through.

Ingredients

  • 2 cloves garlic, finely minced
  • 28-ounce can crushed tomatoes
  • 14.5-ounce can diced tomatoes, drained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thinner chicken cutlets
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons canola oil
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup shredded provolone or sharp provolone cheese
  • Hot spaghetti noodles for serving

Directions

  1. In a medium bowl, combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese. Set aside.
  2. In a large 12-inch skillet, heat the canola oil over medium heat until rippling and hot. Thoroughly dry the chicken pieces and season with salt and pepper on both sides. Place the flour in a shallow dish and dredge the seasoned chicken pieces in the flour, coating both sides. Gently place 3-4 of the chicken pieces in the hot oil and cook for 3 minutes and then flip and cook 3 minutes longer until a nice golden crust has formed on the chicken (they’ll continue to cook in a later step). Remove the chicken to a plate and continue with the remaining pieces, removing them to the plate when they have been browned.
  3. Wipe the skillet of excess oil and pour the sauce contents in the bowl into the skillet, taking care of splatters if the skillet is still piping hot. Turn the heat to medium and gently nestle the pieces of browned chicken into the sauce, making room for all six chicken breast cutlets. The chicken should be mostly covered with the sauce. Cover the skillet and simmer the sauce and chicken on medium or medium low for 15 minutes, checking every few minutes to make sure the chicken isn’t sticking to the bottom of the skillet. If so, turn the heat down a bit.
  4. Uncover the skillet, sprinkle the mozzarella, provolone and remaining Parmesan cheese over the chicken and sauce. Cover and cook for five more minutes, or until cheese is nicely melted.
  5. Serve over hot spaghetti noodles, if desired.
http://www.melskitchencafe.com/skillet-chicken-parmesan/

Recipe Source: inspiration from my friend Tori and a recipe in Cook’s Country

34 Responses to Skillet Chicken Parmesan

  1. bdubz says:

    You almost convince me to eat chicken with this recipe! Am thinking a mix of aubergine , courgette and tofu for this…:)

  2. StephenC says:

    This appears to be a home run.

  3. Becky says:

    Now I know what we are having for dinner tonight! Thank you!

  4. Kim in MD says:

    Have I told you how much I love your skillet recipes, Melanie? They have transformed my life! I am always thinking “how can I make this recipe a one skillet dish”? I can’t wait to try this recipe…thanks so much for sharing! :-)

  5. Heather says:

    Oh yum! I have this magazine too and have been eyeing this recipe. Your pictures may have been the last straw – I’m going to have to try this one for sure now!

  6. Katie says:

    I LOVE chicken parmesan and your recipe looks like one I must try sometime soon. Thanks for sharing!!

  7. We LOVE chicken parmesan at our house!

  8. Tracy says:

    Oh this sounds delicious! I’ve been wanting to make homemade chicken parm for ages but hate having to fry, then put in the oven, blah blah blah. This sounds so much easier!!! Can’t wait to try it.

  9. teresa says:

    SO yummy! i have never made chicken parm before, but i need to!

  10. TrishInFL says:

    I can’t wait to try this, it sounds wonderful :-)

  11. Cara says:

    Made this for dinner and it was a HIT…as is everything I make that you post! Very easy and delish :)

  12. Deborah says:

    Do you think this would freeze well? It sounds delicious, but it will make too much for just me and my two children.

    • Mel says:

      Deborah – I actually am not very confident that this meal would freeze well. The better solution would probably be to halve all the ingredients for a smaller outcome.

  13. grace says:

    if it makes my family happy, it makes me happy–that’s just a general rule. this is a great take on a classic, mel!

  14. aks says:

    thanks so much, we just had this for dinner and it was easy and delicious!

  15. pbp says:

    Made this for dinner tonight – and it was a hit! Easy to make and would rival any italian restaurant! Thanks so much for this website!

  16. Amanda says:

    We had this for dinner tonight and we loved it. It will definitely be making more appearances at our dinner table.

  17. Jessica says:

    I made this and it was awesome! My family loved it. Thank you!

  18. Renee says:

    Made this last week for dinner. It was awesome and soooo easy! That tomato sauce was so flavorful. We have fresh basil growing but I was trying to use up some chopped basil that comes in those tubes in the produce section. Made it even easier. I love those tubes because you can have fresh herb taste all year long. Thanks for the fabulous recipe!

  19. Kensi says:

    This is the BEST chicken parmesan I have EVER had! It was easy to make and so delicious! And the leftovers the next day were even better! Thank you!! :-D

  20. Barbara says:

    Made this last night and it was DELISH!!!! YUM! Everyone gave it rave reviews, even my picky ones!

  21. Whitney says:

    I decided that I NEEDED to make this last night, but didn’t have provolone, or parmesan, so I just completely left those parts out…and this was still delicious! I’m sure it would have been twice as good if I’d followed the recipe exactly, but it was so good that we didn’t even notice that it was missing all the extra cheese! Soooo good!!!

  22. Jennifer says:

    Made this tonight, it was fantastic. We all (including the 4 and 2 year old) licked our plates! The sauce is fantastic and really makes the dish. Thank you for another winner of a recipe!!

  23. Colleen says:

    Just made this one for the family tonight. Major crowd pleaser. Thanks! We’ve loved everything off your blog so far and am excited to keep trying new recipes. Keep it up lady!

  24. Wendy says:

    When I made this, our oldest son snuck in a bite before everyone joined him at the table. He barely emptied his mouth before saying, “This is like Olive Garden!” It was apparently so tasty that he could not restrain himself. About halfway through his plate he said, “Who needs Olive Garden when you can eat this at home!” We all loved this dish and it was amazingly delicious. With such high praise from our teenager, this will be a regular. Our other kids had very clean plates as well. The adults sopped up all the tomatoey sauce with bread.

  25. Holly says:

    This is a recipe that is always on our menu. It’s quick, flavorful, and my kiddos gobble it up. (Not to mention, it’s one of my favorites too.) Delicious!

  26. Danielle H. says:

    I discovered this on one of your fun collages, and it is delicious and super-easy! Perfect combo in my book!

  27. Deb says:

    Made this for dinner last night and it was awesome! Super easy to put together and the sauce was so flavorful you couldn’t believe how fast it was. The only change I will make next time (and there will be many next times :)) is to do the last cheese melting step under the broiler so the cheese browns. Thanks for sharing Mel!

  28. Elizabeth says:

    This sounds so yummy!! I would like to make it tonight but only have tomato sauce. Could I sub the crushed tomatoes for sauce?

    • Mel says:

      Elizabeth – you could definitely try that substitution; sometimes the salt amounts are different in tomato products and of course the texture of the finished sauce won’t be the same. Good luck if you try it!

  29. Jenn says:

    Just have to mention that like many of your other amazing recipes…this is a regular at our house now and my kids and husband are always super happy when they get to the table! :) THANKS SO MUCH!!!!! (sorry to yell–it’s justified in this case, right?)

  30. Nita says:

    This dish was simple and delicious!

  31. Kim says:

    Made this last night and my husband and I really enjoyed it. Definitely a keeper recipe. Thanks for sharing!

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